Mrs. P’s Yeast Rolls (Gluten Free)

YUMMY! Alright, this was my 2nd attempt at baking something with gluten free flours. I have to say, it was a success. This is a recipe that I will be keeping for using again & again.

 

 

Comments

  1. Carrie says

    those look SO GOOD dianne!!! Oh man! I have to try those! i wonder if they will be as good with whole grain flours!

  2. Jeanine says

    Hey Carrie, what flours would you recommend? I’d be willing to try them again. :) Next time…I think with a wee bit of Nutella in there, they’d make a great breakfast roll. :)

  3. Jenn/CinnamonQuill says

    These turned out so well. My husband loved them too, which is a rarity when it comes to GF bread. I rolled them out and cut with biscuit cutters, then brushed with lots of melted butter, salt, and ground rosemary. Perfect!

  4. Jenny says

    I used this recipe with sweet rice flour as my rice flour in the blend and used it to make a pizza crust and it was very good.

  5. Casey says

    These were so great! They tasted just like the real thing. I did modify the recipe a little. I used sorghum and sweet rice flour in place of regular white rice flour. I also used butter flavored shortening. Delicious! Thank you so much for this recipe! I am taking ingredients with me when I go back home for Thanksgiving so I can feel "normal" for the first time in a long time.

  6. Christine says

    Hello! Me again. :) Your monkey bread turned out simply fabulous! Now I'm on to these as mock brown and serve rolls. I'm SO excited!! I'm sure I'm missing this, but when do I add in the yeast/sugar/water mix? Before beating for 2 mins? LOVE what you're doing! Keep up the great work!!

  7. Elaine says

    This recipe is the best I have come across for any type of roll. I make them into buns using english muffin rings. I get 8 buns out of a single recipe. I use an ice cream scoop (just under a scoop of dough for each roll). I flatten each roll using a disposable plastic glove (purchased at Dollarama), after spraying my gloved finger tips with vegetable spray. My oven is quite hot, so I bake at 375 degrees for about 10 min. My pans are lined with parchment and I double my pans so the bottoms don’t get too brown! My adult son uses these rolls toasted with jam, as sandwiches, and of course as hamburg buns. The texture of these rolls are sooooo light & fluffy and they taste amazing!!!! (and I am NOT gluten free) I hope these tips are helpful to someone else. I am wondering if anyone has made this recipe into a loaf of bread? I think I am going to give that a try!!

    • Jeanine says

      Awesome! So glad that this recipe is so versatile for you. I would have never thought to try to use it for buns! Great idea! Let me know if you try the loaf!

        • Elaine says

          Okay – made them into a loaf of bread. It makes a small loaf – I used the same bread pan as the one I use for your sandwich bread recipe, but the loaf is a bit smaller (doesn’t raise up quite as high). My son hasn’t told me yet which recipe he prefers – will keep you posted!

  8. Elaine says

    Oh, I almost forgot to mention that when I made these today, I used canola oil instead of the shortening and they were great!

      • Elaine says

        It would seem that this recipe is very versatile, as you have a couple of different options in your recipe, and I have used it a couple of different ways. I am sure it would adapt to dinner rolls as well!!

  9. Lindsay says

    I just made these and they turned out quite well! I am recently GF and this will hopefully help me through the holidays!!

  10. stephanie Fjeld says

    I’m confused on the part where we are to add the yeast to the sugar water mixture. Am I reading this wrong? It looks like there is more sugar than there is water. I’m doubling the recipe. How do I get yeast and 1/2 sugar to dissolve in a 1/4 cup water?

      • Stephanie Fjeld says

        This remains my favorite dough recipe! I made them for non-gf friends at Thanksgiving and they couldn’t tell the difference. In fact I was bummed because they all fought for leftovers and my husband and I didn’t get any! Making extra this year!

  11. Karen says

    I didn’t have very good results with this recipe..I used two different yeasts the yeast worked fine but when I baked the second batch; they just didn’t rise hardly at all. Soft center, crusty outside not very great flavor either– very bland. What could be wrong. Turned down the heat on the second batch. Any suggestions. Thanks.

  12. Liz says

    O!M!G! These are fantastc! I made the dinner rolls. My first attempt at yeast GF rolls, which I have missed for many, many years, and I can not thank you enough for the recipe! I used Namaste brand GF mix, but will use your flour mix next time. Could they get any better?

  13. Annie says

    I came across your blog when I searched for “gluten-free rolls” on Pinterest. I didn’t expect to find anything good, as I haven’t tried a recipe I liked in almost 10 years. I decided to try these rolls and they are just absolutely amazing! I have made them multiple times in the past few weeks and my whole family loves them. Last week I made a batch and rolled them up crescent-style, but I froze half of the dough. Today I thawed it out and just rolled it flat on a cookie sheet, brushed it with butter, sprinkled with parmesan cheese and baked at 350 for about 15 min. This made the most delicious breadsticks for our soup! Honestly, I’m so grateful for this recipe and I really look forward to trying more on your blog (cinnamon rolls, to be specific. =)

    • says

      I’m so sorry, Rosemary, I only got notified of this comment this morning. :( I haven’t tried freezing them, but I would either form them and freeze them, or bake them, then freeze them and then reheat them for 10 min at 300 before serving. Sorry about that! Happy Thanksgiving!

  14. Heather says

    When do I add the yeast mixture? And it says the recipe takes 1 1/2 c flour mixture and you mix everything up and then it says add remaining flour until smooth. Was I to keep some out or add extra?

    • says

      I’m so sorry for this recipe being such a mess, Heather. It was RIGHT when I started blogging, and I shared the recipe after finding it on a forum. I have gone in now and cleaned it up a bit, I hope that it is a little bit clearer now.

  15. Joslyn says

    I have been an avid baker for ten years. My husband was just diagnosed with celiacs. This is the first time that I have made gluten free rolls. How did you get your rolls to look so good? I used Namaste all purpose flour and mine were extremely dense and had the texture of play dough and the dough looked grey…….help. I need some GF baking tips.

  16. Kaye says

    So, I just tried to make these and they didn’t rise. I’ve been afraid to try and make these biscuits just for this reason. What am I doing wrong. Any help would be great.

  17. Stephanie says

    The first batch we made today was a little dry so we added an extra egg on the next batch and it was the perfect consistency! Happy Thanksgiving!

  18. says

    Ok, two things:

    1) I used butter instead of shortening – amazing. I did use a tad more than 3tbs, and it was perfect.

    2) I used the dough for kolaches, and they. were. AMAZING. Oh. My. GOD!!!

    Hubster, who is not gluten-intolerant, was in love with these.

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