Gluten Free Multi-Grain Rolls

Gluten Free Multi-Grain Sandwich Rolls Recipe

I’ve been having fun playing with a new to me gluten free flour, teff. It turns out that it has a delicious flavor, especially when combined with other flours to create multi-grain rolls and bread. Munchkin and D were really wanting some rolls/buns to use for sandwiches, so I came up with these rolls that fit the bill. They ended up tasting so good that the buns did not last very long. I was excited because these rolls had all kinds of nooks and crannies. They were soft and did not need toasting to taste good.

Ingredients:

1/4 C Teff flour
1/4 C Sorghum flour
1/4 C Amaranth flour
3/4 C Potato starch
3/4 C Tapioca starch
1 Tbsp Xanthum gum
1 tsp salt
2 Tbsp sugar
2 1/2 tsp bread yeast
3 Tbsp olive or coconut oil
1 C warm water
1 egg (room temperature)
1 egg white (room temperature)

Directions:

Sift and combine dry ingredients in large mixing bowl.
Combine together wet ingredients.
Turn on mixer and slowly add wet ingredients to dry ingredients. (You may need less water if you’re in a high humidity area.)
Mix and medium speed for 2-3 minutes. Dough will be sticky.
Place 8 english muffin rings on a baking sheet and spray with non-stick spray. Evenly divide dough between the muffin rings. Wet fingers and smooth the tops of the rolls.
Cover the rolls loosely and allow to rise until the dough rises to the top of the muffin rings (25-30 minutes usually)
Preheat oven to 375 degrees F. Place uncovered buns in the oven and bake for approximately 25 minutes. (The tops of the rolls will be golden brown.)
Remove from rings and cool on cooling rack.