October 18, 2010

Nice buns, hun!

I wrote the other day that I had made buns/rolls for Thanksgiving. I had never made them before, but there was always a first time. Buns is what I was listed to bring. There wasn’t much of a choice as it was the only thing left. It wasn’t very exciting either. A cousin laughed and replied ‘That’s ok. I’m bring pickles; like that’s exciting!’. I love pickles so to me it was. You can get all kinds of pickles: dills, gherkins, onions, garlic, sweet mix. Buns are buns. So I made some.

And boy did word spread.

We got out of the car and a cousin asked ‘Are those the homemade ones?’ How did he know? ‘Oh, I heard about them’. I’m always taken by surprise when I realize how fast news travels through the Honey’s close-knit family. And it’s quite frequent. After 15 years I’m still not used to it.

Days before I tried out the dinner roll recipe from A. Roberts’ Gluten-Free Baking Classics (I think I love this book!) and it was successful. Sometimes it seems like a crap-shoot with new things. The item looks great and may even smell good, but with the first bite sometimes regret follows. A word of warning though: these buns need to be done in a muffin or bun tin as the dough is on the runny side and it’ll just spread out otherwise.

They are nice and fairly light. Inside looks like real bread. The first bite is…heavenly. It tastes like a real bun!! The Honey couldn’t stop eating them. These were going to the farm!

 GF Dinner Rolls
For small buns – makes 12; For big buns – makes 6
½ cup millet flour
½ cup sorghum flour
1/3 cup cornstarch
1/3 cup potato starch
1/3 cup tapioca flour
1 ½ tsp xanthan gum
½ tsp salt
2 tbs sugar
2 tsp active yeast
2 eggs (at room temperature)
1 egg white
3 tbs melted butter
¾ cup milk (or buttermilk)
Add ingredients according to the bread machine instructions. Set bread machine on the gluten-free cycle for the knead cycles only. Allow kneading to continue for 5-10 minutes (at least into the 2 kneading) then remove from machine and scoop into muffin tin. For large buns, fill cup half full; for smaller buns, fill cup until bottom is covered (maybe 1cm). Let rise in a warm place for 30-40 minutes. Bake at 375° for 20 minutes or until browned. Buns will sound hollow when tapped.


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