Substitutions
The ingredients we’ve listed for you to add are the exact same ingredients/brands that we use at Starry Lane and that we’ve vetted to be safe for anyone with one or more top 10 food allergies. Of course we know that not everyone needs to be top 10 allergen free, and you might have your own brands you’d prefer to use instead. We highly encourage experimenting!
That being said, our recipes are designed to work with those specific ingredients. If you choose to substitute (for example stevia instead of the listed sugar), or add different ingredients, it will change the finished product. The results might be amazing, but they might also be awful. Please remember, it takes us years to develop each recipe we use, so don’t get discouraged if your experiments don’t turn out the way you wanted them to.
Tips and Tricks
- For best results please follow the instructions exactly. Before starting the recipe please view the how-to video we’ve posted, that will walk you through each part of the recipe step-be-step. The video can be found at www.starrylanebakery.com/instruction-videos
- For best results, we do recommend using a stand mixer with a paddle attachment for all of our recipes (even bread). A hand mixer can also be used (as you will see in our videos), but results will vary slightly.
- Our methods and ingredients may be radically different than what you’re used to. We understand some of our instructions may seem to go against everything you’ve learned about baking. But there’s a reason Starry Lane baked goods are so much better than what you’re used to eating. As our ingredients are so different, the methods need to be as well. Trying to use traditional baking methods and handling with our ingredients will not yield good results. Please follow the instructions.
- It’s not too much liquid! We know it seems like too much. We know the dough/batter looks weird. It’s the right amount of liquid. Our mixes are very starch heavy (we don’t use any nut, soy, or wheat flours which have a higher protein content), and those starches need to be hydrated. Hydrate your starch!
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Needed Ingredients
3 Tbsp Granulated Sugar (C&H brand)
1 3/4 C Warm Water
2 ¼ tsp Yeast (active dry)
1/2 C Hot water
3 Tbsp + 1 tsp Margarine
(Earth Balance Soy Free Brand)
Extra Margarine
Olive OIl
Mix Your Dough
- Use a fork or whisk to thoroughly mix the provided xanthan gum/ corn starch packet with 1/2 cup of very hot water. Set this aside until step 3
- Mix 2 ¼ teaspoons of dry active yeast and 3 tablespoons of granulated sugar into 2 cups of warm water (110 F is the perfect temp). Let this rest for approx. 15 minutes, or until it gets bubbly and frothy. Excited yeast is happy yeast!
- Add the xanthan / corn starch mixture to the frothy yeast mixture. Give it a good mix up
- Carefully pour the provided flour mix into your bowl of liquid. Use a spatula to hand mix the ingredients together until a rough, sticky dough is formed. Mix on low speed about 1 minute. Now up the speed and mix on medium for another 2 minutes to make sure everything is fully mixed. (use a paddle attachment in a stand mixer, or dough hooks for a hand mixer)
- This dough is VERY That’s completely normal. The extra liquid is needed to bake perfectly moist dinner rolls
- Cover the top of the bowl with plastic wrap and allow it to sit undisturbed for 20-30 minutes or until doubled is size.
Shape Your Dough (for instructions on how to mix and shape your bread please visit: www.starrylanebakery.com/instruction-videos)
- Cut two pieces of parchment paper so that they are the same with as your baking pan and long enough to hang over opposite edges of the pan when placed inside. Lay both pieces inside the pan so that they cross and hang over each edge. For a video of this please visit starrylanebakery.com/instruction-videos
- Take your extra olive oil (or some non-stick spray), and lightly grease your work surface (just a tiny bit). This dough is stickier then traditional bread dough because it has more liquid to hydrate the starches, so it needs to be handled a little differently than you might be used to. Lightly coating your hands in oil will also make the dough easier to handle.
- Gently knead the dough (still in the bowl), for about a minute. It’s going to be sticky, and that’s ok.
- Turn your dough out onto the lightly oiled work surface and pat it into a square shape roughly 6”x6”
- Using a knife or pastry cutter divide your dough into 16 even sections (4 cuts horizontally, 4 cuts vertically)
- Roll each dough square into a ball and place it in your prepared baking pan. You should have 4 rows of 4 when you’re done. The dough balls SHOULD be touching. Don’t worry that they don’t have enough room. They won’t bake correctly if they don’t have the stabilization of the other rolls in the pan.
- Your rolls needs to rest in a warm spot for 1-2 hours. They should double in size.
Bake Your Rolls
- Preheat your oven to 375 F for a traditional oven (350 F for a convection oven). Your oven needs to be good and hot before you put in the dough.
- Bake your Rolls for 1 hour in a traditional oven (45 minutes in a convection oven). Yes it really will take that long, you’re not over cooking them
- When the rolls are finished baking they will look strange. Oddly pale, and very hard on top. Don’t worry! You’re going to fix it.
- Take your extra melted Earth Balance, and brush it on top of the rolls. Be generous! You want to cover the entire surface of your dinner rolls. The melted margarine is going to pool in between the rolls, and that’s exactly what you want. Let the rolls sit for at least 30 minutes (cover them if you’d like), so that they can absorb the margarine. This is what will soften the tops of the rolls and make them all brown and shiny and delicious looking. Please don’t skip this step.
- Enjoy!