Gluten-Free Pumpkin Dinner Rolls
Ingredients
- 7 cups gluten-free bread flour
- 1 1/2 tbsp instant dry yeast
- 2 tsp salt
- 1 cup warm whole milk 110ºF
- 1/2 cup honey
- 1/4 cup salted butter, melted
- 1 15 oz can Farmer's Market Foods Organic Pumpkin
- 4 ea large eggs
- flaky sea salt for sprinkling
Egg Wash
- 1 ea large egg
- 1 tbsp milk
Instructions
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In a large mixing bowl, whisk together the gluten-free bread flour mix, instant yeast, and salt.
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In a separate bowl, combine the pumpkin puree, maple syrup (or honey), eggs, melted butter, and warm milk. Mix until smooth.
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Gradually add the wet ingredients to the dry mixture. Stir until a smooth dough forms. The dough will be sticky but manageable. If necessary, add a little more flour to achieve the desired consistency.
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First Rise (Shortened): Since we are using instant yeast, there is no need to let the yeast proof or wait for an extended first rise. Instead, after mixing, cover the bowl with a damp tea towel and let the dough rest in a warm place for about 20-30 minutes.
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Divide the dough into 15-24 equal portions and shape each portion into a ball. Place them on a 9x13-inch parchment-lined baking sheet or in a greased baking pan, spaced evenly.
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Second Rise (Shortened): Cover the rolls loosely with a damp tea towel and let them rise for about 20-30 minutes until slightly puffy.
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Preheat the oven to 350°F. In a small bowl, whisk together the egg and milk until well combined. Right before placing the rolls in the oven, gently brush the tops of each roll with the egg wash using a pastry brush. Be careful not to let the wash drip down the sides, as it may cause uneven browning. Sprinkle with flaky sea salt if desired.
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Bake the rolls for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Allow the rolls to cool slightly before serving.
