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.
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Per Serving: 34 calories; protein 1.9g; carbohydrates 2.5g; fat 1.9g; cholesterol 46.5mg; sodium 232.3mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.