Oat Flour Rolls
Aye. Aye. Aye – 2019, really?
We’ll be in a whole new decade next year, how did that happen? What’s exciting about thinking ahead to 2020 is that this blog will have been in existence for 10 years!
But let’s not get ahead of ourselves, let’s celebrate 2019 together and finish this decade in a big way. Who knows what the year will bring for all of us? I guess that’s what’s exciting about each new year… prospects of what’s ahead, what could be!
To kick off the year, Strudel and I have decided to explore rolls this month. Good ol’ little packages of bread. I love rolls. I love them because they are still bread and stay tender inside when slices of bread just dry out and become disappointing.
Rolls never disappoint!
I thought I would try something a little different with this first roll recipe – gluten free!
I’m not gluten free. Those that know Strudel and I well, know that we LOVE gluten.
But my new love is oat flour and it just happens to be gluten-free. This is a win for me (I love the flavor of oat flour) and a win for our readers out there that are gluten free!
As much as I love oat flour, these rolls weren’t really rolls (of course they weren’t, they don’t have gluten) but we more a very satisfying biscuit. I slightly adapted this recipe and would make it again. I didn’t get the lift quite like the original author did but admittedly I’m impatient and didn’t let them rise quite as long. I have made oat flour biscuits before and the yeast in this recipe did give the rolls some rise.
Oat Flour Rolls
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 7 rolls 1x
- Category: bread
1 c. warm water
1 package active dry yeast
2 T. honey (I like this local honey)
1 extra large egg
2 T. browned butter, melted
3/4 t. salt
3 c. oat flour (I like Bob’s Red Mill)
- Combine the warm water, honey and yeast in the bowl of a stand mixer and let sit for about 5 minutes until the yeast starts to bloom.
- Add the egg, butter and flour and mix until combined (using the paddle is fine, the knead hook is not necessary due to the lack of gluten, dough will not form a sticky ball).
- Add the salt and mix again until combined. Salt can kill yeast so it is better to add it after the flour.
- Cover the bowl and let sit in a slightly warmer area in the kitchen for about an hour.
- Pull off pieces of dough and round with hands and place in a buttered 8 x 8 inch dish. Cover and let sit for about 30 minutes. During this step pre-heat the oven to 400 degrees fahrenheit.
- Bake the rolls uncovered about 20 minutes or until browned on bottom.
- Let the pan cool for about 20 minutes and then serve or store in the refrigerator for several days.
This entry was posted in baking, breads, gluten free and tagged gluten free, oat flour, rolls.