Let’s face it, being gluten free is hard. Especially when all you think about, dream about, drool about is bread. That fluffy, light, pull apart bread. Soft on the inside. Oh so soft… with a delicate crispy outer crust. Where all you want to do is gently rub it on your face, telling it how much you love it. Curling up in bed with a baguette by your side as it gently tickles your taste buds, “hey there”. Gluten rich filled baguette. If that’s not bad, we then have butter that comes in! Salty, rich, creamy butter. Begging to be delicately spread. As the two combine, teasing your taste buds, igniting your brain and soon… you’re hooked. That bread is gone, that butter is scarce. All you’re left with is despair but in the moment it was pure bliss. Then you wake up the next morning and feel like you’ve been hit by a truck, as gluten attacks your body…
Can you tell I miss bread? Excuse me real quick while I go dunk my head in cold water. Okay, now that I’m out of my bread coma, let’s talk about these rolls. Because I’m on a “roll”…. Drum “roll” please!
These rolls are seriously heaven in your mouth. They are exactly like how I described gluten rich filled bread. The taste, the glorious taste, is so wonderfully addicting you really can’t have just one. The fresh rosemary is doing it’s thang, dancing around and minging with every ingredient involved. Each bite is so enriching and packed with a burst of rosemary flavor, you can’t help but bang your head on the table. Better yet, grab that cast iron pan and knock yourself out! Make sure to eat all the rolls first, so they don’t “roll” away on the floor (too much?). Let’s move on to the sea salt. We can’t leave him hanging because he brings the finishing touch to this mouth-watering, crack (“bread”, yeah it is crack) addiction party. This isn’t just any old salt, in fact if your salt ISN’T sea salt, throw that over your shoulder right through your window! Is it gone? Good. This sea salt, was sent down from heaven, washed into the ocean and straight into a jar that randomly ended up in my kitchen. It’s large. It’s flaky. It’s strong. It brings all the flavors together into one harmonious reunion. You can’t leave this out!
Okay, let’s move onto the recipe. If you aren’t gluten free or you can tolerate gluten then I recommend using organic all purpose flour in place of the gluten free flour 1 to 1 ratio.
INGREDIENTS: Makes 1 dozen
- 3 1/2 cups all-purpose gluten free flour , then more as needed (I used Bob’s Red Mill Gluten Free All Purpose Flour)
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water , 110 degrees
- 3 Tbsp sugar , divided
- 3/4 cup organic milk (can use non dairy), warmed to about 80 degrees
- 1 large organic egg
- 3 Tbsp unsalted organic butter , softened (can use non dairy butter)
- 3 Tbsp chopped fresh organic rosemary
- 1 1/2 tsp fine sea salt
On top of rolls before being baked:
- 1 Tbsp whisked egg , for brushing rolls
- Large flaky sea salt, for sprinkling on top.
- 1-2 Tbsp chopped fresh organic rosemary, for sprinkling on top.
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In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won’t blend until the flour is mixed in. Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn’t need more than an additional 1/4 – 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
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Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter (really butter) a large cast iron pan (highly recommend) or 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 – 60 minutes (gluten free won’t rise too much but normal gluten will almost double in size). Preheat oven to 350 during last 10 minutes of dough rising.
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Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Sprinkle chopped rosemary and flaky sea salt on top (don’t miss this part! It is what makes them). Bake in preheated oven until tops are golden brown, about 23 – 26 minutes. Serve warm, reheat before serving as necessary.
Now go frolick into your kitchen and whip up a batch of these life suckers!
A girl who may or may not have an obsessive love to bread,
