Description
These cassava flour bread rolls offer a delightful gluten-free alternative to traditional bread. Each roll features a beautifully golden-brown crust that yields to a soft, tender, and subtly chewy interior. Prepared by baking, these rolls have a mild, comforting flavor, making them a versatile accompaniment to any meal or a satisfying snack on their own.
Ingredients
- 2 cups (240g) cassava flour
- 1 teaspoon xanthan gum
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 tablespoons olive oil or melted unsalted butter
- 1 large egg, at room temperature
Instructions
- In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- In a large mixing bowl, whisk together the cassava flour, xanthan gum, and salt.
- Add the proofed yeast mixture, olive oil (or melted butter), and the egg to the dry ingredients.
- Using a stand mixer with a paddle attachment or a sturdy spoon, mix on medium speed for 3-4 minutes until a smooth, sticky dough forms. The dough will be softer than traditional wheat dough.
- Lightly grease a clean bowl with olive oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Gently punch down the risen dough. Lightly flour your hands with cassava flour. Divide the dough into 8-10 equal portions and gently shape each into a smooth ball.
- Arrange the shaped rolls in a lightly greased 9×13 inch baking dish, leaving a small space between each roll.
- Cover the baking dish again and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.
- Preheat your oven to 375°F (190°C) during the second rise.
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- Remove from the oven and let cool slightly in the pan before serving.
Notes
Ensure your warm water is not too hot, as it can kill the yeast, or too cold, which will prevent it from activating.
Cassava flour dough is naturally stickier than wheat flour dough; resist the urge to add too much extra flour during shaping. A light dusting on your hands is sufficient.
For an extra golden crust, you can brush the tops of the rolls with a little melted butter or an egg wash (1 egg beaten with 1 tablespoon water) before baking.
Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180 kcal
- Fat: 5g
- Carbohydrates: 30g
- Protein: 3g