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Gluten-Free Parker House Rolls 

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

22 mins

Total time

122 mins

Ingredients  

Dough

1 package Kinnikinnick All Purpose Flour Blend  (454 g)
1 tbsp xanthan gum (12 g) 
2 tsp salt (10 g) 
1 tsp baking powder (5 g) 
2½ tsp quick rise instant yeast (10 g) 
½ tbsp granulated sugar (6 g) 
¼ cup water - warm (50 g) 
1¼ cups 2% milk - warm (260 g) 
3 tbsp canola oil (36 g)
3 tbsp butter - soft (45 g) 
3 large eggs (168 g) 
1 tbsp lemon juice (17 g) 
2 tbsp honey (30 g)

Additional

¾ cup melted butter - brush buns before and after bake (170 g) 
½ cup Kinnikinnick All Purpose Flour Blend - knead buns (98 g)


Parkerhouse Rolls pyramid

Directions

Dough 

  1. Line 2 baking trays with parchment paper. 
  2. Use a stand mixer and paddle attachment for best results. 
  3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
  4. In a medium bowl, combine 1 package Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
  5. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
  6. Add warm milk and yeast mixture. Mix for 1 minute.
  7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined.
  8. Mix on medium-high speed for 2 - 3 minutes. 

Forming Dough 

Option #1 

  1. Scoop dough into a mound, on to a lightly floured countertop.
  2. Sprinkle with additional Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
  3. Divide into 20 portions.
  4. Cover with plastic wrap and let dough rest for 30 minutes.
  5. Flatten each portion into a disc in the palm of your hand. Brush with melted butter and fold over 2/3 of the dough on top. Press together slightly.
  6. Place dough portions on a parchment lined baking tray or nestle close together in a lightly greased 9 x 13 baking pan.
  7. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
  8. Brush top of buns with additional melted butter before baking.
  9. Bake in preheated oven for 22 minutes.
  10. Remove from oven and brush with additional melted butter. Serve warm. 
Parkerhouse Rolls gluten free

Option #2

  1. Scoop dough into a mound, on to a lightly floured countertop.
  2. Sprinkle with additional Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
  3. Form dough into a log and cover with plastic wrap and let dough rest for 30 minutes.
  4. Roll dough out on a slightly floured surface to ½ inch thickness.
  5. Cut into rounds using a 3 inch round cutter.
  6. Brush with melted butter and fold over 2/3 of the dough on top. Press together slightly.
  7. Place dough portions on a parchment lined baking tray or nestle close together in a lightly greased 9 x 13 baking pan.
  8. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
  9. Brush top of buns with additional melted butter before baking.
  10. Bake in preheated oven for 22 minutes.
  11. Remove from oven and brush with additional melted butter. Serve warm. 
Parkerhouse Rolls

Tips & Variations

  • To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place baking tray or bread pan on top of rack. Cover with a kitchen towel.   
  • For best results consume within 48 hours or freeze leftovers. 

 

 

Stock up your pantry


All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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