These rolls are amazing!

These rolls are amazing! I made them and can't take ANY of the credit for the recipe because there isn't a thing I changed about it. I planned on tweaking the original recipe to make it my own, so I could put it up on my blog as "inspired by..." or "adapted from..."; alas, I didn't change it and here it is. I am/was a bit hesitant to post these on my blog because the recipe is someone else's, but they are so good, and I want to share it with you!

No one would have a problem with these being gluten free. Gluten eaters will love them, and Gluten-free eaters will be blown away at how soft and stretchy the bread is. It's a big deal, I crave that texture. After not having eaten wheat-based bread in...7, 8 years, you forget that glutenous consistency is like. That is, until you knock a loaf off the shelf in the super market and are astounded at the squishy-ness of it. And consequently become consumed with how it springs right back after putting a depression in it from having held it; instead of being frozen or crumbling at the touch, per usual for gluten free bread.

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.

Yeild: 12 small rolls, 6 large
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.
Serve warm.

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.

Cheers,
     Suzy