Enjoy soft, warm Gluten Free Dinner Rolls from scratch in about an hour.
If you have to eat gluten-free, bread is often the first thing to go. Bought stuff isn’t always that good, or it can seem like too much work to make it from scratch, especially if you are the only one that will eat it. However, when it comes to the holidays, it’s nice to be able to re-create the traditional meals you ate before a restricted diet. To have a nice, soft, buttery Dinner Roll to eat with your meal just completes it.
These gluten free Dinner Rolls are pretty easy to put together. To save yourself time, you can mix up the dry ingredients in a resealable bag in advance so you only have to add the wet ingredients before forming the buns. Or, you could mix the dough and cover the formed rolls with plastic wrap and refrigerate them before they’ve risen, taking them out of the fridge to rise and bake about 1 1/2 hours before the meal is served.
My gluten-eaters loved these Dinner Rolls, even though they don’t have to eat gluten free. They said that the buns reminded them of the white buns they’ve enjoyed at Grandma’s house. That’s a pretty high compliment!
- 1 cup (160 g) brown rice flour
- 1 cup (170 g) potato starch
- 1/2 cup (60 g) millet flour
- 1/4 cup (24 g) almond flour
- 1/4 cup (31 g) tapioca starch
- 2 tablespoons (30 ml) granulated sugar
- 1 tablespoon ( 15 ml) xanthan gum
- 2 teaspoons (10 ml) rapid rise yeast
- 1 teaspoon (5 ml) baking powder
- 3/4 teaspoon (3.75 ml) salt
- 1 cup (250 ml) warm milk, about 110 degrees F (37 degrees C)
- 3 large eggs
- 1/4 cup (125 ml) oil
- 1 teaspoon (5 ml) apple cider vinegar
- 2 Tablespoons (15 ml) melted butter (for brushing on the top of the baked buns), optional
- To create a nice, warm place for the buns to rise, I like to turn the oven light on, and turn the oven onto the lowest temperature setting. Only leave the oven on for 5 minutes or so, just until it is warm inside the oven, then TURN THE OVEN OFF.
- Line a 9x13-inch baking pan with parchment paper, or grease a 12 cup muffin tin. Set aside.
- In the bowl of a stand mixer, whisk together all the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- With the mixer running on low, pour the wet ingredients into the dry ingredients. Increase the speed to medium, and beat for 2 minutes.
- Scoop the batter into 12 rolls, leaving room between them to allow them to rise. I like to use my large cookie scoop, dipped in water, to form the rolls.
- Place the rolls in the warm oven, and allow them to rise for 25-30 minutes.
- Remove the rolls, and preheat the oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven for 25-30 minutes, or until they are a nice golden brown and firm when tapped on top.
- Brush the tops with melted butter, and serve warm.
- If baking ahead of time, reheat the rolls in the microwave, or cover with foil and heat for 10 minutes in a 350 degree F (170 degrees C) oven.
If you wish to prepare the rolls ahead of time - mix the dough, form the rolls, cover with plastic wrap, and refrigerate. Allow them to rise for 40-45 minutes in a warm, draft-free place before baking.
If you are looking for a gluten free Crescent Roll recipe, I have one available in my Breakfast Beauties e-book, which you can find HERE.
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