These gluten free Texas Roadhouse-style rolls are as tender, light and fluffy as you remember. But they’re safely gluten free!
Up front true confession: I’ve never been to a Texas Roadhouse Restaurant. I looked them up and it turns out that they opened a location right near me. I’d totally be in it for the rolls, though, and since they don’t make them gluten free … well you know how that goes.
We’ve got to make our own Gluten Free Texas Roadhouse-Style Rolls. Before figuring out which recipe in GFOAS Bakes Bread to begin with as a base for these rolls, I nosed around the Internets for a while to see what others had to say about ’em.
The more I looked, the more I decided to do what I had been thinking about doing for months and months: swapping out the pineapple juice in my book recipe for Gluten Free Hawaiian Rollsfor milk. With that swap, and a few other tweaks, we have a winner!
Now with all the bread I have baked in the last few years, I’m kind of a hard sell on a new roll. I mean, come on. I have so many favorite recipes that shouldn’t it be time to move on to bigger and better recipes? *perhaps* But not until you’ve tried these most tender, light and fluffy rolls.
Promise you’ll try these before moving on? These might just be the dinner rolls to end ’em all.
The bread dough, like the others in the style of those in this new style, does better with a slow first rise in the refrigerator. I prefer at least 12 hours for that cold rise.
I have also made it in one day, by allowing the dough to rise and then just chilling it a bit in the refrigerator for easier handling. Although the dough is a bit harder to handle and the rise is not exactly as uniform, it still works quite well.
The secret to that thin, crackly, buttery crust is to brush the rolls with honey butter both right before and right after baking. And they bake just until the tops are lightly golden brown.
The blunt edges on the four sides of these square rolls coax the shaped rolls to rise up instead of out. So they’re just these puffy, sweet little pillows of gluten free bread, like you never thought you’d taste bread again.
In place of 1 cup plus 1 tablespoon (8.5 fluid ounces) pineapple juice, use 1 cup (8 fluid ounces) warm whole milk (about 95°F)
Eliminate the pure vanilla extract.
Eliminate the egg wash.
3 tablespoons (42 g) unsalted butter
1 tablespoon (21 g) honey
Prepare the dough, with the instructed ingredient modifications, according to the recipe instructions for the Gluten Free Hawaiian Roll Dough.*
*If you prefer, instead of allowing the dough to rise slowly in the refrigerator as directed in the instructions, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.
Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.
Shape the dough. On a lightly-floured surface with a floured rolling pin, roll out the dough into a 6-inch x 8-inch rectangle, a bit more than 1/2-inch thick. Using a pizza cutter or metal bench scraper, cut out 12 2-inch squares of dough Each square should have 4 very blunt edges. Place the rolls about 2 inches apart from one another on the prepared baking sheet, cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 45 minutes, but rising time will vary greatly depending upon the rising environment).
Bake. As the dough is nearing the end of its final rise, preheat your oven to 350°F. Once the dough has finished rising, place the 3 tablespoons unsalted butter and honey in a small, heat-safe bowl, and heat in a short burst in the microwave or in a double boiler until melted. Mix the honey and butter together well, uncover uncover the rolls, and brush each generously but carefully. Place in the center of the preheated oven and bake until the tops of the rolls are lightly golden brown (about 12 minutes). Remove the rolls from the oven and brush once more with the honey butter before serving warm.
P.S. Quick reminder: If you have a copy of Gluten Free on a Shoestring Bakes Bread, and have been enjoying it like I know so many of you have (I love it when you post photos of your breads on my Facebook page!), would you consider posting a review on Amazon.com? Those reviews are so crucial, and I really appreciate your help!
If you’re eating gluten-free, you know the challenges of bread. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you’ve been missing—and at a fraction of the cost.