Queen Bee Pull-Apart Dinner Rolls and Simple Bread Recipe
These scrumptious dinner rolls are indistinguishable from the warm pull-apart rolls we all devour at Holiday Dinners. Now imagine the rolls as a loaf of bread for sandwiches, toast or french toast. Both freeze well, but rolls are most delicious when served immediately.
The enzymes in pineapple juice enhance rise and texture. I've also used pineapple/coconut juice. And for those allergic to pineapple, try organic apple juice. Knudsen's is recommended for this enzyme effect.
Makes 9 rolls. Instructions for bread are below.
For pull-apart rolls, use a 9" round cake pan or an 8x8" square pan. For separate, high top rolls, use a muffin tin.
Whisk together in a stand mixer
2 cups Queen Bee Biscuit, Bread, Pie Crust flour
¾ cup tapioca starch
½ tsp xanthan gum (in addition to xanthan gum in blend)
3 Tb sugar
1 tsp salt
Proof yeast for 5 minutes, stove top near warm vent is good
1 Tb sugar
2 tsp active dry yeast
½ cup warm (105-110°) Knudsens Organic Just Pineapple Juice , see above.
½ cup warm water, 105 – 110°
(You can use 1 cup water; rolls just won’t rise quite as high.)
1 beaten egg, room temp
1 tsp apple cider vinegar
Melt together on low heat
1 Tb coconut oil
1 Tb butter
OR 2 Tb coconut oil for dairy free
Extra melted butter to brush tops of rolls before serving.
Spray oil one 8x8” square pan or one 9” round cake pan or a muffin tin or silicone muffin pan; set aside.
In small pan, add water/juice and warm to 105 – 110° (do not overheat). Pour into a room temperature measuring cup. Then whisk in the sugar and yeast. Let yeast proof for 5 min in a warm spot.
In stand mixer bowl, blend dry ingredients. Add proofed yeast, beaten egg, melted butter/oil and vinegar; mix on low speed until it all comes together. Scrap sides and bottom of bowl, then mix on medium speed for 3-4 minutes. Do Not skip this step.
Using a #12 scoop or 1/3 cup measuring cup dipped in warm water, scoop dough/batter side by side into nine mounds starting with the center. Or drop into the muffin tins. Smooth rolls with your fingertips dipped in warm water. Continue to wet fingers as needed. An very pretty alternative is to scoop dough onto a tapioca starch dusted board, then dust hands well and give dough a few turns to dust. Then plop into muffin tins.
Cover rolls loosely with spray oiled plastic wrap and let rise in warm place for about 25 mins. Stove top is a good spot.
Preheat oven to 400° during last ten minutes of rise time.
Bake in preheated oven for 26-28min. Check half way through bake time, if rolls are browning too fast, cover loosely with foil. Tops will be golden brown. Internal temp will be 200° or toothpick inserted comes out clean.
Let rolls sit in pan for about 10 minutes, brush with melted butter before serving.
Spray oil one 8x4” loaf pan. I use Norpro pans because they help create a brown crust.
Follow all instructions above then pour batter into the prepared loaf pan. Smooth and shape top with a rubber spatula dipped in hot water. Cover with oiled plastic wrap as directed above and let rise for 25-30 minutes in a warm spot.
Continue instructions as above but remove bread from pan after cooling for 10 minutes.
Let bread cool COMPLETELY before slicing or it will be gummy.