these are the best rolls ever! they were super easy and were delicious! i use them for sandwich rolls, hamburger rolls, breakfast rolls, etc. if you want the rolls to be for a sandwich, wet your hands and form the dough into a flat disk.let the dough sit out for about a 1/2 hour, it will rise slightly so you can use them for sandwiches. i like to freeze mine so that they stay fresh longer
These are really good. I made them to freeze for Thanksgiving for my daughter who is gluten intolerant but had to sample. I agree with Wendy1872 that they are a cross between a popover and biscuit. I made just as the recipe stated. Since Pot. starch is hard to find for me, I might try substituting something else like rice flour or just more corn starch as other reviewers suggested. I baked mine in Yorkshire pudding tins as I wanted them so she could make a turkey sandwich with. I think they will be good for that with cream cheese, cranberries and turkey. I know my daughter will love them, thank goodness we found something. Now on to more GF recipes since I have about 10 different flours and starches in my kitchen now. We plan on a Thanksgiving GF bake fest so she has things to take back.
Our whole family of 5 LOVES these rolls, and only one of us needs to avoid gluten. I have made a couple of alterations that make these even more like popovers: I use butter instead of shortening; I omit yeast (the baking soda and powder do the trick and the flavor is cleaner this way). Also, I mix the dry ingredients first, then cut in the butter, then add the wet ingredients at the end. Hmmm ... I am craving these, just thinking of them!
I have made a multitude of modifications to this recipe, and it stood its ground with whatever changes I made. I've also made it exactly per recipe, and it was 5stars. But I just want to mention how flexible this recipe can be, should you sub several things. Very forgiving, and definately a keeper!
My favorite method of baking has been to spoon it into my large biscuit cutter set on a baking sheet. I smooth it down, remove the cutter, dip it in water, set it back on the cookie sheet, and start the next one.
My kids love these sliced in half for sandwiches. And happy kids make this a very grateful mama. Thanks for the recipe!
What a great and easy roll for any occasion. I made these one afternoon and GF kiddo ate them up with honey.
Very good! Followed recipe as written.A cross between a roll and biscuit. Soft and tender with a slight crust to the top. I used large foil muffin cups and made 9 decent size rolls and baked them for 19 minutes. Yummy fresh from oven.
These were really good. I am new at this gluten free diet and cooking, but found these to taste like the real thing. Like one reader I used 1/2 C. water instead of yogurt, which I was out of, plus I used 2 Tbls. Butter and 2 Tbls. Shortening. I also used Agave in place of the honey.
these are so tasty. nice and soft. good delicate flavor and very easy to make. i also skipped rolling it in my hand. i used an ice cream scoop sprayed with nonstick spray. make them a good uniform size each time.
Ingredients inexpensive at health food store. Made 2 doz. in mini-muffin pan. Baked 15 min. Might add a touch more fresh yeast next time to rate 5 stars. Good gift for aged aunt who loves dinner rolls, but must keep gluten-free.
I am such a lazy baker. I hate mixing and am not into baking whatsoever. Based on the wonderful reviews here, I decided to go for it. WOW! You don't need a mixer. I left out the yeast and subbed shortening for real organic butter. I find shortening to be yucky and the hydrogenated oils? No good. I used a muffin tin and will plan on flattening them out more to make hamburger rolls. They were fluffy and did not deflate as some reviewers said they might. Thumbs up. Thanks so much for posting this wonderful recipe.