These rolls are absolutely delicious! They are so light and crispy. I chose to use starches along with our T.G.I.G.F! mix to enable the rolls to rise beautifully without being too heavy. As you can see in the pictures, the rolls have loads of air pockets, almost like an English muffin but not as heavy. They are great for burgers and sandwiches and make great single serve pizzas.


1/2 c.        T.G.I.G.F! Mix

1/2 c.        Tapioca Starch

1/4 c.        Potato Starch

1/4 c.        Corn Starch

2 T.           Nonfat dry milk

2 t.            Baking Powder

1/2 t.         Salt


1 pkg        Active dry yeast

2/3 c.        Warm water - 110 degrees

2 t.            Sugar


1/3 c.        Nonfat greek yogurt

1 lg.          Egg, beaten

directions


Preheat oven to 375 degrees. Make sure all ingredients are brought to room temperature. Lightly grease a roll pan, I purchased mine from King Arthur Flour Co. You can use a muffin tin or muffin top tin but you will have to adjust the baking times. Place all of the dry ingredients in a medium bowl and stir to incorporate. In a small bowl mix together the yeast, warm water and sugar and allow to rest 5 minutes. In another small bowl mix together the greek yogurt and egg. Once the yeast mixture is ready slowly add it along with the yogurt egg mixture to the dry ingredients and mix with a spoon until fully blended. Divide dough evenly in pan, only filling cups 1/3 of the way. Cover with lightly greased plastic wrap and allow to rise 20 minutes. Once risen, place in preheated 375 degree oven and bake 21-25 minutes until golden brown. Remember to adjust baking times if using a muffin or muffin top tin. Cool on wire rack and slice when ready. I like to slice each roll into 3 slices and freeze in single layers separated by wax paper in a ziploc bag. When needed, I remove from freezer, thaw and microwave or toast.  So good!

light and crispy rolls

make 6 rolls