ANYWAY, crave no longer, these rolls will live up to that glorified grocery store loaf.
Though the recipe is straight from Deliciously Organic, I did take my own photos of them!
Look at the stretch in that bread!
In my opinion, one of the best aspects about this recipe, right behind the texture and taste, is that the dough can be kept frozen until you would like to bake some up. Although, then again, keeping the frozen dough on hand might make it just all too accessible... one (I mean me) could get carried away.
Maybe one day I will revisit this recipe and have a version of my own, but they were too good not to share right now. To view the original recipe please follow this link, I did re-type the recipe here for convenience.
As mentioned on the original recipe, and I completely agree...they should only be a once-in-awhile kind of bread, they are full of simple carbs and cheese. Two things, though are fantastic, must not be eaten in large quantities. But these rolls are definitely worth the not-so-hot nutrition label every now and then. Trust me.
Note: I made some large, some small. I used the large rolls as buns for vegan pulled pork recipe coming to this blog soon!
2 cups shredded mozzarella or other mild cheese of choice
1 cup arrowroot (flour/starch)
1/2 t salt
1 t GF baking powder
1 large egg
3 T milk
Preheat the oven to 350 degrees.
Prepare a cookie sheet with parchment paper.
Combine the mozzarella, arrowroot, salt, and baking powder in a food processor.
Add the egg and milk, and blend until a dough forms.
Divide the dough into 12 pieces and roll into balls (they look too little, but they definitely grow while baking)
Note: I froze the dough at this stage and it baked up beautifully! Like I said, almost too easy to keep in the freezer at all times.
Place each dough ball on the baking sheet.
Freeze for 5 minutes (unless you froze them ahead of time, then let them thaw until slightly malleable.)
Remove from freezer and bake 15-18 minutes until they are just turning golden-brown on top.
Deliciously Organic also gives a neat quick tip that I didn't know: you can make your own GF baking powder by combining 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot.