Yeasty, rustic dinner rolls that are soft on the inside and have a beautiful crunch on the outside. A perfect addition to any meal! For easier prep: skip making the dough and pick up a tub of our Pizza Dough at your local grocer!
BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Pizza Crust Mix
1 Tablespoon sugar
1 Tablespoon olive oil
1 large egg white (or use egg-free instructions on package)
1 teaspoon cider vinegar
Follow the instructions on the package to make up one batch of Kember’s Gluten Free Pizza Crust Mix.
Place batter in a resealable plastic bag. Cut the corner of the bag and pipe out little mounds of batter on to the parchment paper. The mounds should be approximately 1 1/2″ in diameter or so and you should get a total of 12 mounds.
Mist the tops with cooking spray and cover with a light towel for 30 minutes to rise.
During the last 10 minutes of rise time, you can preheat your oven to 450 degrees and be sure to place a pizza stone or baking sheet in the oven while it’s preheating to get it piping hot!
Once your oven and stone/baking sheet are fully preheated, slide the parchment with the risen rolls onto the stone/baking sheet and bake for 5-7 minutes for until dinner rolls are golden brown.
Immediately remove rolls from parchment paper and serve or if you are not serving them right away be sure you get them onto a cooling rack so the bottom crust stays nice and crispy.
Optional: Brush with olive oil, sprinkle with herbs or garlic salt.
Make ahead and freeze: Cut down the baking time by two minutes and let them cool completely on a wire rack. Place in a sealed bag and freeze for up to one month. When you are ready to serve them just pop them into a fully preheated 375 degree oven (with the stone/baking sheet preheated in there too!) and bake for 3-5 minutes or until golden brown and warm all the way through.