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Introducing Gluten-Free Parker House Rolls. This holiday season, our top pick is the Gluten-Free Parker House Roll Recipe. Buttery, folded, puffed up, and downright addictive—there’s truly nothing not to love!
Many of you are searching for the perfect gluten-free roll recipes for the upcoming holidays. Whether you need something to soak up gravy or to craft delicious sandwiches from leftover turkey or ham, you’ll want to reach for these Parker House Rolls. They’re all you need!
These rolls are light, soft, and buttery, with a hint of sweetness thanks to their yeasted dough. The classic Parker House rolls feature a signature fold that lets you easily pull sections apart, revealing a tender interior.
Originally created by Parker House in Boston in the nineteenth century, these rolls stand out for their tender, buttery crumb, distinguishing them from traditional crusty dinner rolls.
Easy Ingredients for Gluten-Free Parker House Rolls
To make gluten-free Parker House rolls, you’ll need just ten pantry ingredients plus salt. If your pantry is stocked with essential gluten-free items, you can whip up this delicious Parker House roll recipe right now!
Essential Tips for Making Gluten-Free Parker House Rolls
Understanding Gluten-Free Flours
The flour-to-starch ratio is crucial for achieving the right texture in your rolls. Too much or too little of either can affect the rise and overall texture of the gluten-free dough.
Measuring Gluten-Free Flours
The best method for measuring gluten-free flour is using a kitchen scale or the “spoon and level” technique. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife.
Important: Avoid scooping flour directly from the bag with your measuring cup. This can lead to excess flour, resulting in heavy and dry Parker House rolls. The correct moisture level in the dough is essential for the final texture.
The Role of Xanthan Gum in Gluten-Free Baking
Xanthan gum is a vital ingredient in gluten-free baking. It helps bind the ingredients and provides elasticity, which is typically given by gluten in traditional baking.
Troubleshooting Dough Rising Issues
If your gluten-free dough doesn’t rise properly, it could be due to a few factors:
Yeast Freshness: Ensure your yeast is fresh.
Room Temperature: The rising environment should be warm and free of drafts.
Liquid Temperature: If your liquid is too hot or too cold, it can hinder yeast activation.
Ideal Liquid Temperature for Yeast
For active yeast, the milk temperature should be between 110°F and 115°F. For rapid-rise yeast, which is mixed directly with dry ingredients, aim for a temperature between 120°F and 130°F.
The Effect of Almond Flour on Rising
If you’ve used almond flour in your gluten-free baking and noticed poor rising, it’s likely because almond flour has a low carbohydrate count. To achieve a good rise, combine almond flour with other flours containing starches, such as tapioca, arrowroot, potato, or corn starch.
Kneading Gluten-Free Dough
No kneading is required for gluten-free Parker House roll dough. Just mix until the dough comes together. Unlike wheat dough, which requires kneading to develop gluten, gluten-free dough gets its structure from xanthan gum.
Baking Time for Gluten-Free Dough
Gluten-free baked goods often require longer baking times due to their higher moisture content. If you find that your gluten-free bread, rolls, or cakes are undercooked, this is likely the reason. Adjust your baking time accordingly for the best results.
Easy Steps for Making Parker House Rolls
If you’ve made cinnamon rolls, you can easily make these Parker House rolls!
Shape the Dough: Roll the dough into a rectangle approximately 20×12 inches.
Add Butter: Lightly brush the surface with melted butter.
Roll and Cut: Roll the dough tightly into a coil, then cut it into 2-inch wide strips. Place the rolls seam side down in a prepared baking pan.
Follow the Recipe: Continue with the remaining steps of the recipe for perfectly fluffy rolls.
You’ll be enjoying delicious Parker House rolls in no time!
The Details
STEP ONE
mix wet ingredients with dry, rest the dough for 20 minutes, cut into two equal portions
STEP TWO
Roll out the dough into a 10×8″ rectangle, Then cut into a half crosswise. Each half should be a 10×4″ rectangle. Brush crosswise half of each rectangle with melted butter, fold the unbuttered side over, allowing 1/4″ overhang. Cut into 2″-wide pieces
STEP THREE
arrange rolls flat in rows of 5 into a 13-9″ buttered baking pan, and rise for 90 minutes
STEP FOUR
rolls after rising
STEP FIVE
brush rolls with butter before baking
STEP SIX
baked rolls brushed with butter and dusted with flaky Maldon salt
Make-Ahead Gluten-Free Parker House Rolls
To prepare your rolls in advance, do not let them rise at room temperature. Instead, cover the rolls with plastic wrap and refrigerate them for up to overnight.
When you’re ready to bake, bring the rolls to room temperature and allow them to rise until they reach about half their size. Then, bake as directed for delicious, fluffy rolls!
Store in the Freezer
Bake the rolls and cool completely. Wrap rolls in plastic wrap, then place in a freezer bag and freeze for up to 2 months—To serve, thaw in the fridge overnight, then warm in the oven before serving.
Serving Ideas
Where to start? These rolls go with everything, soups and stews, dip into gravy and sauces or make into a breakfast sandwich.
But my favourite way to serve the gluten-free Parker house rolls is with leftover turkey, beef, chicken or ham and make delicious gluten-free mini sandwiches. And if you run out of gravy, check out our easy Gluten Free Gravy Without Drippings Recipe. Enjoy!
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In the stand mixer bowl, whisk warm milk, melted butter, honey, and eggs.
In a separate bowl, whisk the dry ingredients (flours to salt), and add to the wet mixture
2.
Using the dough hook, mix, making sure that you scrape down the sides of the bowl as needed until the dough comes together. You can also use a rubber spatula for mixing. The final dough will be sticky and soft and should pull away from the sides of the bowl. Cover the bowl with a towel and rest for 20 minutes
3.
Liberally dust your work surface with flour and let the dough slide out of the bowl onto the floured surface. Lightly dust the top of the dough with flour. Using a dough scraper, divide into 2 equal sizes
4.
Working with 1 piece at a time, roll out the dough into a 10x8" rectangle, Then cut into a half crosswise. Each half should be a 10x4" rectangle.
Brush crosswise half of each rectangle with melted butter, fold the unbuttered side over, allowing 1/4" overhang. Cut into 2"-wide pieces, and using a pastry brush, brush off excess flour. You should have 5 pieces from each half. Repeat with remaining dough.
5.
Arrange rolls flat in rows of 5 into a 13x9" buttered baking pan. Loosely cover the pan with plastic wrap and allow the dough to rise in a warm place for 90 minutes. I used the oven method for my rising place; see the crescent rolls recipe what the oven method is
6.
Preheat the oven to 400 F
7.
Lightly brush the rolls with melted butter and bake for 20 - 22 minutes, until the rolls are golden brown.
8.
Before serving, brush the tops with melted butter and sprinkle with flaky salt if you wish.
9.
The rolls are served warm
10.
Note; to reheat the rolls, partially close them in foil paper and heat them in an oven at 350 F for 10 minutes.
Nutrition Info
Nutritional Value per Roll 1/20 | Calories: 140 | Total Fat: 6g | Sodium: 150mg | Total Carbohydrates: 20g | Dietary Fiber: 1g | Sugars: 2g | Protein: 3g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
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