Growing up, my aunt Monica and uncle Markus were my heroes. Not only was I a flower girl in their wedding, but when they finally moved to the US from Switzerland in the 80’s they became the owners of my favorite place in the world: The Farm. I anticipated every break from school for the chance to spend time with my aunt Monica and follow her around in her kitchen. We had full reign of their 125 acres as our own playground, and after playing hard we were always greeted with amazing baked goods and meals.
The best part about her though is that during the winter when there were not enough veggies to sell at the farmers market, she would let us shadow her in her commercial kitchen and help her hand-dip her famous Swiss chocolates. Can you see now why she earns the heorine status? To this day I can still consider her a hero, she hosts many of our extended family gatherings and continues to cook amazing meals.
These dinner rolls are one of the family recipes that everyone considers a staple. Even though the ingredients are not local, I have decided to include this recipe with notes about where I have found these ingredients as close to me in Oregon as possible. We all need a good dinner roll once and awhile with soup (which is my next post). I have modified her original recipe to be gluten free.
- 3 cups of featherlight mix**see below (or use Bob’s Red Mill Gluten-Free baking mix)
- 1 cup of almond meal (or just use 1 cup of the featherlight mix if you don’t have almond meal)
- 1 tsp. xanthan gum (sold at Bob’s Red Mill)
- 1 package active dry yeast
- 1 cup of soy, almond or regular milk (Pacific Natural Foods is an Tualatin Based Company)
- 1/3 cup of brown sugar
- 1/3 cup of butter (available at Eugene Local Foods)
- 1 tsp. salt
- 2 eggs (also available at Eugene Local Foods)
Combine 2 cups of the featherlight mix, xanthan gum and yeast in a bowl. Heat the milk, sugar, butter and salt until it is warm and the butter is almost melted. Stir constantly. Add the heated mixture to the flour and add the eggs. Mix thoroughly and stir in remaining flour and almond meal. Stir for 6-8 min. and if you oil your hands well you can try to knead the dough. I find it to be very sticky at this point, so sometimes I add a little more flour so I can knead it. Cover and let it rise in a warm place. Punch down and divide into pieces for rolls. Oil your hands again to help you make the rolls look smooth. Cover and let them rise again. Brush them with a layer of egg yolk and bake at 375 for 20 minutes. Enjoy this family recipe…
- 3 cups Rice Flour (I used brown rice flour)
- 3 cups Tapioca Flour
- 3 cups Cornstarch
- 3 TBS Potato Flour
Mix these in a large container and then save it for later.