Recipe by mis7up
"My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys."
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package
rapid rise yeast
1 1/2 teaspoons
apple cider vinegar
2 1/2 cups
gluten-free all purpose baking flour (such as Bob's Red Mill®)
dried dill weed
1 1/2 teaspoons
Had to add an extra cup of flour because dough was too runny - more like cake batter!
I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter than a dough, so I use a large spoon to place on the baking sheet. My husband likes these better than store bought gluten free bread. This isn't as crumbly & has better flavor. This recipe is a keeper!
Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.
I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick together so i turned it into a loaf rather then buns.
These are excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Garlic Dill Dinner Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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