Rosemary rolls. One of my very favorite breads to make. Not only do I love the jaunt out into the garden, where I choose the best few branches to snip, but I inhale deeply over and over the smell of the chopped rosemary, which lingers in my kitchen.
I mix the dough, let it rise, then dump it onto the green granite counter for shaping. One roll at a time I spin them across the surface and shape them into the sweetest little balls. I open the pantry, pull out the mason jar filled with rice flour and douse it all over that giant Finnish bread board my brothers gave me.
What a gift, all of this is! The miracle of the yeast, the simple ingredients mixed and melding.
I use rice flour in much of my baking. It’s the best dusting flour that I’ve found, to provide a barrier for non-sticking. Some people use corn meal, and others wheat flour, but rice flour has virtually no taste and bakes away beautifully.
And I know this is a good tip–because my amazing baker brothers told me so! They’re right about everything when it comes to bread…
So I dust the board with rice flour–and I dust the tops of the rolls, too, to hold in moisture. I cover them with a towel and let them rise until the oven is hot, hot, hot.
And when I’m done, I scrape the extra rice flour back into the mason jar to be used again.
I found another use for rice flour a long while ago. This recipe for Dutch Crunch is amazing. Wonderful winter treats, full of flavor and good cheer.
How do you use rice flour in your kitchen? I’d love to know.