Just when I think I know everything about someone, like my husband, he surprises me and creates an amazing Italian flavored roll out of one of my favorite recipes.
Then he surprises me again the next night when he makes special gluten and egg-free batch for me.
The gluten and egg-free rolls have less browning on top. The browning is actually caused by the egg wash that is brushed on before baking. But besides all that glamour…mine were great!
Leo’s Italian Flavored Quick Dinner Rolls Makes 4 rolls
Preheat oven to 450
1 1/2 tsp. dry yeast
3/4 cup warm water (about 105F)
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups all-purpose flour, I use unbleached. For gluten-free use a gluten-free flour blend. I prefer Pamela’s Gluten-Free Artesian Flour Blend.
1 heaping Tbsp minced garlic.
1/4 tsp garlic salt
1 heaping tsp of Italian seasoning
up to 2 Tbsp extra water for gluten-free
1 egg, beaten or melted non-dairy butter for plant-based diets and egg-free.
In a medium-size bowl pour in warm water and sprinkle yeast over the water.
Stir to dissolve. Let sit a minute.
Add salt, sugar stir. Then add garlic, garlic salt, Italian seasoning, and flour and mix well.
Add more flour if necessary to form dough into a nice ball.
Knead the dough for about 3 minutes until fairly smooth. Add flour to the work area as needed.
Divide ball of dough into 4 sections.
Shape your dough into pretzels or other creative shapes.
Lay rolls on a greased baking sheet or prepare pan with a non-stick cooking spray.
Brush each shape lightly with an egg being careful not to get egg on the pan because it will cause the bottom of the roll to burn. If on a plant-based diet or on an egg-free diet, use melted Earth Balance.
Bake for about 10-12 minutes. Check after 10 minutes. The gluten-free rolls usually bake for 12 minutes.
Yum, they are fantastic.