Pull Apart Bread Rolls

Here's another recipe for home-made gluten free bread rolls for you. This is the first time I've tried this recipe and unfortunately I did not have the right sized cake tin so they did not turn out the way they should have.  

If you use the correct size (8 inches round), the dough will rise and the bread rolls will expand into one another. This will add the 'pull-apart' twist to the baked rolls :) !

Even though they did not quite need to be pulled apart since there was too much room in the baking tray - they still tasted great! I've frozen the majority of the rolls and pop one out of the freezer whenever needed. 

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Ingredients: 

- 2 ¾ cups Bread Flour

- 1½ tsp xanthan gum 

- 2 tsp instant dried yeast

- ¼ cup sugar

- 1 tsp salt 

- 1 cup warm water

- 2 tbsp butter, melted 

- 1 egg

- 1 tsp cider vinegar

- cooking spray

Method: 

In a mixing bowl combine the bread flour, xanthan gum, dried yest, sugar and salt. With the mixer running on low speed, gradually add the water, melted butter, egg and cider vinegar. Mix on high speed for 3 minutes. 

Spray an 8-inch cake tin with cooking spray. Using a ½ cup measuring cup, scoop up the dough into 8 moulds. Place one scoop in the middle of your cake tin, and the rest side by side around the tin. Cover with a dry cloth and leave to rise for 1 hour or until doubled in size. 

Pre-heat the oven to 190 degrees. Once risen, bake the rolls in the oven for 30 minutes or until golden brown.