Gluten-Free Dinner Rolls
These Gluten-Free Dinner Rolls are tender, buttery, fluffy, flaky on the top and extra soft in the center!
Ingredients
- 3 cup gluten-free flour
- 1 teaspoon salt
- 2 teaspoon instant yeast
- 2 eggs (at room temperature)
- ¼ cup unsalted butter (sofetened) you can also use dairy-free
- 1 ¼ cup milk (at room temperature) you can also use lactose-free or dairy-free
- 2 tablespoon sugar
- 1 teaspoon apple cider vinegar (or lemon juice)
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. Add the milk together with the softened butter, eggs, and apple cider vinegar to the bowl with the flour mixture and mix until fully combined
- 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 to 30 minutes. Tops should be golden brown.
- 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.
Notes
- I recommend that you use this homemade gluten-free flour blend for the best results. However, if you can't make it or you want to use a store-bought blend such as King Arthur Measure for Measure Flour or Bob’s Red Mill. Regardless of which flour brand you choose to use, just make sure that it contains xanthan gum. Xanthan gum is the binding agent in gluten-free baking.
- Yeast. If you use active or instant yeast, you can add it directly to the dry ingredients. If you use fresh yeast, you will need to activate it in warm water with sugar.
- I recommend that you use a stand mixer fitted with a dough hook. The mixer makes the process much easier and the final dough will be much smoother. However, if you don't have a stand mixer, you can also make the dough by hand. Just make sure to knead it thoroughly until smooth. Knead the dough for 5 minutes with a mixer or 8 minutes if kneading by hand. If you don't knead the dough until it is smooth it will affect the texture of your rolls.
- Don't add extra flour for shaping the 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, 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.
- Don't cut down all the sugar. Some of you might be avoiding sugar, however, I would not recommend that you cut down all the sugar. The sugar is needed to help activate the yeast.
- Measure the flour correctly. I would strongly recommend using a kitchen scale like this one, instead of cups. Being precise is very important in baking.
- Measure the temperature of the milk before adding it. Use a thermometer like this one to measure that the milk is at the right temperature, between 110°F-115°F before adding. Too cold and it won’t activate the yeast, too hot and it can kill the yeast.
- Make sure to let the rolls rise properly before baking. If it is colder where you live, you can use your oven at the lowest setting to help it rise fast.
Nutrition
Serving: 1 loafCalories: 139kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 172mgPotassium: 55mgFiber: 3gSugar: 3gVitamin A: 159IUVitamin C: 0.005mgCalcium: 46mgIron: 1mg