Tom's rolls
Source of Recipe
Tom Van Deman
Recipe Introduction
an adaptation of Tom's bread for rolls or hamburger buns
List of Ingredients
1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own)
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar (Make sure that there are no lumps)
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
Recipe
Turn your oven to 350 degrees. Put your bread machine on the dough cycle
and let your machine make your dough. Your problem with our non-wheat dough
is that it is very sticky. You will need to dump the dough into the middle
of a greased plastic sheet like saran wrap and squeeze out each roll on a
greased cookie sheet. Roll the greased plastic sheet around the dough into a
roll of dough leaving one end open and the other folded it over. Squeeze
out the dough using both hands to form balls of dough about the size of a
tennis tall and about 3 inches apart. Fill up each of your cookie sheets
with the tennis ball size dough. Try to squeeze them as round as possible.
Cover each sheet with a greased plastic sheet and place in a non-drafty warm
place to rise. Allow the dough to at least double in size. As soon as the
rolls are ready take off the plastic and place in the top part of the oven.
Bake for 25 to 40 minutes or until they look brown and sound hollow when you
tap lightly with a spoon. Cooking times will vary according to atmospheric
humidity. From this point I think that you will be able to finish the
baking. Hope that you enjoy the rolls. They can be used for hamburger buns
also.
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