Dinner Rolls or Biscuits

It bewilders me as to why these rolls are SO good though they are so dark in color.  Wheat is such a different story.  With wheat the darker the flour or bread the less appealing the flavor and usually texture too.  However, with these rolls, as dark as they are, the taste is a beautiful thing!!  

You can take care in forming the balls of dough to create a smoother round ball for dinner rolls or you can just put random globs of dough on the pans to make a biscuit.  A very flexible recipe.

Dinner Rolls or Biscuits

1 cups Sorghum Flour

1 cups Oatmeal, ground in coffee/spice grinder

1/2 cup Tapioca Flour

1/4 cup Flax, ground in coffee/spice grinder

1/4 cup Sugar

1 TBSP Guar Gum

1 tsp Gelatin

1 tsp Salt

1 tsp Cinnamon

1 1/2 tsp Baking Soda

*  *  *  *

3 tsp Yeast*

2 TBSP warm water

1 tsp sugar

*  *  *  *

1/2 cups Butter

1/2 cup Rice milk

1/3 cup Water

2 TBSP Apple Cider Vinegar

1 Egg, beaten

*  *  *  *

2 cups Puree (Pumpkin, Butternut Squash, Sweet Potatoes, Applesauce, Bananas, Mango, etc)  

1) Combine all dry ingredients (1 st group) in medium bowl

2) Combine 2nd group of ingredients (for yeast mixture) in a small cereal bowl or cup

3) Combine all wet ingredients (3rd group) in a large bowl.

4) When yeast mixture becomes bubbly and thickens, combine groups 1 and 2 along with the fruit/vegetable puree in with the wet ingredients (if you use applesauce remove 1 TBSP of liquid per 1/2 cup used).

5) Let rest in warm place for 1/2 hour

6) Place in 2 inch balls on cookie sheets and bake 350 for 22-27 minutes or until you notice the color more golden in appearance.


Makes about 20.


*If you prefer not to use yeast, you can use 1 cup starter instead.  Just remove the  yeast and 1/2 cup flours and a 1/2 cup liquids. I recommend that you reduce several flours rather than removing only 1 type of flour.