low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free ✓ | dairy-free (option) ✓
There is nothing better than freshly baked, soft, buttery, and extra flaky dinner rolls, especially when they are gluten-free. These Gluten-Free Dinner Rolls are so good that they will outshine any main dish!
Gluten-Free Dinner Rolls Recipe
These Gluten-Free Dinner Rolls are tender, buttery, fluffy, flaky on the top and extra soft in the center!
They are perfect for scooping sauces and jams, but they are very delicious to just have them on their own as well.
what ingredients you will need to make these gluten-free dinner rolls?
- Gluten-Free Flour
- Salt
- Instant Yeast
- Sugar
- Lactose-Free Milk
- Unsalted Butter
- Eggs
- Apple Cider Vinegar
How to make these Gluten-Free Dinner Rolls?
If you’ve ever been intimidated by the idea of making rolls from scratch, don’t be! It’s a really simple process, especially this recipe. There are only 3 things that you will need to do:
STEP 1 – MAKE THE DOUGH
In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.
Warm the milk to 110°F-115°F. I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
Add the softened butter, eggs, and apple cider vinegar to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients.
STEP 2 – SHAPE THE ROLLS
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.
Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.
Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
STEP 3 – BAKE THE ROLLS
Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake for about 25 minutes. Tops should be golden brown and if you measure the temperature of the dough, it should measure 90°C (200°F)
Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
Tips for making the best Gluten-Free Dinner Rolls
The dough will be sticky and slightly wet but do not be tempted to add extra flour. You will not be kneading the dough by hand at all. Your mixer does all the work mixing the dough well. Once it is done mixing, then you use a large cookie scoop. If you add more flour, the rolls won’t be as soft and fluffy instead they will have a more dense texture.
Make sure the milk is not too hot, you can use a thermometer if you need to be sure it is 40°C (105-110°F) before adding. If it is too cold it won’t activate the yeast, and if it too hot and it can kill the yeast.
If you don’t use my gluten-free flour mix make sure the one that you use contains xanthan gum separately (1 1/2 tsp). without xanthan gum, the dough won’t come together and will be crumbly.
how to make these gluten-free dinner rolls dairy-free?
You can easily make these dinner rolls dairy-free, simply replace the milk and butter for a dairy-free alternative!
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
* fodmap tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Freezing tip:
You can freeze baked dinner rolls. When you want to have some, take them out and reheat in the oven for 10min at 180C (350F)
Gluten-Free Dinner Rolls
Ingredients
- 370 g (3 cups) gluten-free flour
- 1 tsp salt
- 2 tsp Instant Yeast
- 2 eggs (at room temperature)
- 60 g (¼ cup) unsalted butter (sofetened) you can also use dairy-free
- 300 ml (1 ¼ cup) lactose-free milk ( at room temperature) you can also use dairy-free
- 2 Tbsp sugar
- 1 tsp apple cider vinegar
Instructions
- In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.Warm the milk to 45°C (115°F). I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.
- Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.
- Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
- Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
- Bake for about 25 minutes. Tops should be golden brown and if you measure the temperature of the dough, it should measure 90°C (200°F)
- Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
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