Soft Pull-Apart Dinner Rolls Recipe
With Thanksgiving nearing, we wanted to help you out with the fixings. For our food allergic and celiac friends, holidays can be difficult when it comes to food and eating at someone else’s house. We have found that Thanksgiving food can be the most troublesome because it seems most of it contains gluten. We hope to make your celebrations a little bit easier and make you extra thankful this Thanksgiving.
I’m not sure why it took us so long to make these rolls! We have been making this bread recipe mix 1-4 times a week for nine years. I guess there is a time for everything and this seems to be the right time for these pull-apart rolls. They are easy to make and, of course, delicious. We have given you below a make-ahead version to help your Thanksgiving meal be even easier. You can serve these knowing they will be loved (and safe). As always, if you have any questions, please let us know. We are a text, email or phone call away.
1 Rustic Scoop™ Sandwich Bread mix
1 Tablespoon Active Dry Yeast
1/3 Cup Whole Psyllium Husk (included with your order)
2-2/3 Cups (2 ¾ Cups for high altitude) warm water
*1/2 Cup Egg whites or 6 Tablespoons Aquafaba (garbanzo bean water)
1/4 Cup Olive oil
2 teaspoons White vinegar (apple cider vinegar works too)
1 Tablespoon honey (or other sweetener of your choice)
Melted Vegan butter (or regular if you can)
Preheat your oven to 350° F (*365° F for high altitude). Prepare your bread dough by pouring the Rustic Scoop™ Sandwich mix into your stand mixer, add the active dry yeast to the mix and blend until well combined. Next, add the wet ingredients, mixing on medium speed until well combined. Once the dough is made, spray a 9x13” dish with non-stick baking spray (not avocado oil). Lastly, using a large cookie scoop (approximately 1/3 Cup), drop 12 balls of dough next to each other almost touching, but not quite.
* If you cannot use eggs or aquafaba, you can use a powdered egg replacer for 2 eggs. The rolls will be denser and a bit dried, but it will still work.
For make-ahead rolls with a cold rise: place the 9x13” dish with your 12 dough rolls covered with plastic wrap in your refrigerator for 4 to 24-hours. When ready to bake, take the dish out of the refrigerator, place it in a warm draft free place for 30-40 minutes to rise. After the dough has risen, bake at *350° F for approximately 25-30 minutes or until the tops are golden brown and the center is fully cooked. Brush the tops with melted vegan or regular butter. These rolls will be fluffier and have a richer flavor due to the long cold rise time.
For rolls that you want to make right away: place a warm damp cloth on top of the 9x13” dish and let the rolls rise for 30-40 minutes. After the dough has risen, bake on *350° F for 20-25 minutes or until the tops are golden brown. Brush the tops with melted vegan or regular butter.
Eat rolls while warm or heat up gently the next day. They will keep well on your counter in a container without the lid sealed (they need to breathe or they will get damp) for up to three days. These also freeze well in an airtight container. When you want to eat, just microwave until warm all the way through. Enjoy!!