After the success of my awesome Gluten-Free Bread, I decided to move on to mastering Gluten-Free Dinner Rolls.
I took the bread recipe as a base and with a few tweaks and tries I came up with a recipe for very, very tasty Gluten-Free Dinner Rolls.
I mean, I need to put “Gluten-Free” in the name so you know it’s gluten-free, but the truth is – there is no difference in taste, appearance or texture between these Gluten-Free Dinner Rolls and regular dinner rolls!
They are just ROLLS. Very good yeast dinner rolls!
They are easy to make. However, there are a few crucial steps in making these rolls!
1/ Proof the yeast mixture the right way! Make sure the water is exactly 110ºF! If the water is too cold, the yeast will not develop. If the water is too hot, it will kill the yeast!
If the yeast mixture is not frothy and risen after 10 minutes, dump it out and start again!
2/ Find a warm spot (about 100ºF), free of draft, for your rolls to rise!
I am lucky to have an oven with a bread proof setting.
3/ Make sure you have ALL necessary dry ingredients! Each ingredient is CRUCIAL to the structure of the rolls!
Here are all the dry ingredients needed for these Gluten-Free Dinner Rolls:
(I think I may have accidentally designed the Globe! 🙂 )
4/ Make sure the milk is 110ºF!
If all of the above is met, I guarantee you will get a nicely risen dough, ready to roll!
I use a 1/4 cup ice cream scoop for portioning the dough to ensure same size rolls.
The dough is thick enough to handle. However, it is still gentle, not like regular dough.
I dust my surface as well as the top of the portioned out dough and gently roll it around on the surface.
I spray plastic wrap with cooking spray so it doesn’t stick and cover the rolls tightly. Then, I move the pan to a warm place to have them rise again, for 40 minutes.
I brush my Gluten-Free Dinner Rolls with egg wash and top with some seeds.
I bake my rolls for 10 minutes at 375ºF, then reduce the temperature to 350ºF and bake for another 15 minutes.
You can eat them straight out of the oven, of course. I mean, what’s better than hot rolls right out of the oven???
However, if they are not going straight onto a dinner table, transfer them onto a cooling rack.
I made some with sesame seeds, some with chia seeds and left some plain as my kids prefer just plain.
These Gluten-Free Dinner Rolls are the best straight out of the oven, with dinner. Of course. However, they are still good the next day, even not being re-heated! I’ve made my kids sandwiches for school on these rolls and they LOVED them!
I like to have a little Polish style sandwich on my little dinner roll, as well. Polish Canadian bacon, a slice of cheese, lightly buttered roll… YUM! Some cucumbers on the side and lunch is ready! 🙂
I also like these Gluten-Free Dinner Rolls for breakfast. Toasted, with butter and good preserves.
What YA waiting for? Go make your rolls! 🙂
As Always, Eat Well, Spend Wisely!
- 2 ½ tsp (7g packet) ACTIVE dry yeast
- ½ tsp white sugar
- ¼ cup warm water (MUST be 110ºF!)
- 3 large eggs
- 1 Tbsp lemon juice
- 3 Tbsp sugar
- 6 Tbsp unsalted butter
- 1 ¼ cups warm milk (110ºF)
- 1 cup white rice flour
- 1 cup almond flour
- ½ cup tapioca flour
- ½ cup potato starch (NOT flour!)
- ⅓ cup cornstarch
- 3 Tbsp Instant Non-Fat Dry Milk; powdered (I have not been able to find powdered milk in American stores, therefore I pulverize the granulated dry milk, like Carnations or store brand, in a coffee grinder)
- 2 Tbsp powdered psyllium husk
- 1 Tbsp xanthan gum
- 1 ¾ tsp salt
- 2 tsp baking powder
- Pour warm water into the bowl of a Kitchen Aid. This step is crucial! If the bowl is very cold, your water temperature will go down! Take the water temperature in the bowl and make sure it is, in fact, 110ºF! After making sure the water is 110ºF, add yeast and 1/2 tsp sugar. Whisk to dissolve. Let it rest in warm place for 10 minutes to proof yeast (it will slightly rise and look frothy).
- While yeast is proofing, gather all dry ingredients and whisk them with a hand whisk in a separate bowl.
- Add butter to warm milk to melt.
- Add all wet ingredients, except milk with butter, to the yeast mixture.
- Fit mixer with a paddle attachment and mix the wet ingredients on low speed.
- Add dry ingredients, a little at a time, alternating it with milk with butter and mix on low speed to combine. Scrape sides. Increase speed to medium and mix for 5 minutes. At the end of mixing, batter should have a consistency similar to cookie dough, just a little thicker.
- Cover the bowl with plastic wrap and let the dough rise in a warm place, free from draft, for 1 hour. I keep it in the oven, on bread proof setting (100ºF).
- The dough should be thick enough to shape the rolls with a little bit of GF flour (see pictures above). I used tapioca only and helped myself with 1/4 cup ice cream scoop to ensure the same size.
- Arrange rolls on baking sheet lined with parchment paper. Spray plastic wrap with cooking spray and cover the rolls.
- Set aside in a warm place to rise again for 40 minutes.
- Preheat oven to 375ºF during last 15 minutes of rising.
- Take the plastic wrap off.
- Brush rolls with egg wash.
- Top with desired seeds, like poppyseed, sesame, chia or sunflower seeds.
- Bake in preheated to 375ºF oven for 10 minutes, then reduce oven temperature to 350ºF and bake for 15 minutes longer.
- Cool down on a cooling rack.