Garlic Rosemary Dinner Rolls
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US
Metric
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Servings: Rolls |
Ingredients
- 1 cup Warrior Bread Mix
- 1/2 cup Tapioca Flour
- 1 tsp Baking Powder
- 1/4 cup Melted Dairy Free butter (We used Miyoko's Vegan Butter), or preferred butter or oil
- 2 Large Eggs
- 1/4 cup Water
- 1 clove minced garlic
- 1 tbsp Apple Cider Vinegar
- Dried or Fresh Rosemary to taste
- Pinch of sea salt
Instructions
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Preheat oven to 400 degrees F.
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Add Warrior Bread mix, Tapioca flour, and baking powder to large bowl. Stir.
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Add melted butter or oil to bowl.
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Add water and eggs and mix well.
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Add 1 tbsp Apple Cider Vinegar and pinch of salt, and mix well.
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Add minced garlic and rosemary and stir into batter. Knead dough with hands just for a minute, so it has an even consistency.
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Shape into dinner rolls 1.5-2 in. diameter and bake on a parchment paper-lined baking sheet for 22-25 minutes. Baking times may vary based on oven, size of rolls, elevation, etc.
Ingredients
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Instructions
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Hi Dr. Osborne,
I made this recipe last night and it is soooooo good. Best I’ve had so far. I do a lot of gluten free baking and I have even made my own flour from su flour seeds and that was good but now I don’t have to do all the work. They’d are crunchy on the outside and soft inside. Today I’m going to make some hamburger rolls out of the bread recipe. Looking forward to many more great recipes. Thanks to all who,worked so hard to bring us bread well not just bread but good bread. I can’t tell you how many recipes I’ve tried but this one is a winner.
Happy holidays to all.