Gluten Free Clover Rolls Food

GLUTEN FREE CLOVER ROLLS

Steps:

• In a large bowl combine flours, baking powder, salt, xanthan gum, sugar and yeast. Whisk well to combine all dry ingredients.
• In a small bowl whisk together water, butter, egg and vinegar.
• Pour the liquid ingredients into the dry ingredients.
• With a hand mixer or electric mixer beat mix for 2 minutes on medium. Be sure to scrape bottom and around bowl to make sure all ingredients are combined well. It will be thick and sticky but should not climb the beaters or you may need more liquid 1 tablespoon water at a time.
• Spray a muffin pan with nonstick spray or grease with butter.
• Scoop three tablespoons of dough individually into each muffin pan trying to form three balls to make the clover shape. You can use a wet knife or spatula to shape it into smooth balls.
• Allow to rise for 40-45 minutes if you use instant yeast or at least an hour if you used active dry yeast.
• Preheat oven last 15 minutes of rising to 350 degrees.
• Bake for 20 minutes or until 200 degrees.
• Allow to cool in pan, it will help them stay moist longer, it will also soften the rolls. If you prefer a drier crust, remove immediately.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

GRANDMA'S CLOVER LEAF ROLLS

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

FIND THE 4-LEAF CLOVER ROLLS

Steps:

• Warm the milk until lukewarm.
• In a large bowl pour in the lukewarm milk, stir in sugar, the 4 tablespoons of softened butter and the yeast. Let stand for 15 minutes.
• Add eggs and salt to the mixture.
• Stir in 4 cups of flour a little at a time adding more if needed to get a rough dough texture.
• Knead dough until smooth (about 5-10 minutes).
• Place the dough into a clean bowl coated with shortening; cover with tea towel and let sit in a warm place until doubled in size (about 1 1/2 hours).
• Coat 2 muffin pans with shortening.
• Punch down raised dough and roll into balls, sized to fit 3 into each cup in the pan. Make a few to fit four balls in the pan for the 4-leaf clovers.
• Cover the pans with a tea towel and let rise in a warm place for 1 1/2 hours.
• Preheat the oven to 400F; brush the rolls with the melted butter and bake about 20 minutes until lightly browned.
• Let cool slightly before serving.