Overnight Dinner Rolls (Gluten Free)
Prep Time
20 minutes, plus 8 hours for time in refrigerator to rise
Prep Notes
Free of: wheat/gluten, dairy, eggs, soy, refined sugar
Cooking Time
35 minutes
Yields
12 dinner rolls
Ingredients
1 ¼ cups coconut milk
*2 Tbsp coconut oil - only use in Winter or when temperatures drop below 50 degrees* (using the oil in certain temperatures makes a difference)
1 packet yeast
1 ½ tablespoons coconut sugar
1 cup tapioca flour
¾ cup brown rice flour
¾ cup potato starch
2 teaspoons baking powder (aluminum-free)
2 teaspoons xanthan gum
2 teaspoons salt
1 Tbsp each: fresh chopped rosemary, thyme, and sage or whatever seasoning mix you’d like
6 Tbsp chickpea flour + 6 Tbsp water (as a substitute for 2 eggs)
Directions
Generously grease and rice flour a muffin tin.
Place coconut milk (and coconut oil, in winter months) in sauce pan over low heat, and warm until 110-120 degrees (takes about 4-5minutes; don’t want too hot, so don’t keep over heat for longer than 5 minutes). Alternatively, combine coconut milk (and coconut oil, if using) in microwaveable measuring cup. Microwave until mixture reaches 110-120 degrees (approx. 1:10 minutes).
In mixing bowl combine yeast and coconut sugar. Whisk in heated milk mixture. Set aside while it proofs.
In small bowl, mix garbanzo bean flour and water to make an egg substitute. Set aside.
In small bowl combine tapioca flour, brown rice flour, potato starch, baking powder, xanthan gum, salt, and herbs.
Once yeast is proofed (about 10 minutes), mix in egg substitute (garbanzo flour + water) on low speed. Slowly beat in flour mixture. Beat on high speed for at least 1½ minutes until very well combined.
Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each one. With kitchen shears, snip the dough in each muffin cup in half, then in half again so you have quarters (creating an X on top).
Brush tops with a small amount of avocado oil (to keep the plastic wrap from sticking) then cover loosely with plastic wrap. Refrigerate overnight or at least 8 hours.
When ready to bake, remove rolls from fridge and sit on counter while the oven preheats to 350 degrees.
Bake 28-35 minutes until tops are a deep golden brown. Cool in pan 5 minutes until you're able to handle them. Enjoy!
Notes
*The season makes a difference when using the cocont oil. In the warmer temperatures, the coconut oil isn't needed, but in the colder temps, the air is dryer, making the rolls more dense. So, a little extra moisture is needed.
Credit
Recreating Happiness
http://recreatinghappiness.com/breads/triple-herb-overnight-dinner-rolls/