There’s something almost magical about pulling warm, golden rolls from the oven—especially when they’re gluten-free and still manage to be as soft and fluffy as a dream. Like the unexpected charm of finding a favorite old song on a scratchy radio station, these dinner rolls will steal your heart and maybe even your taste buds. I remember last Thanksgiving, my cousin declared she’d never eat gluten-free bread again—until she tried these.
Steps
- In a stand mixer bowl, combine gluten free flour, xanthan gum, tapioca starch, instant yeast, and sugar. Add salt and whisk until well mixed.
- Pour in warm milk, melted butter, and egg whites. Use the paddle attachment to beat vigorously until the mixture clumps together, clears the bowl’s sides, and then starts looking whipped and sticky (about 6 minutes).
- Transfer the dough to a lightly oiled container with a tight lid, allowing enough space for it to nearly double in size. Let it rest at room temperature for at least 2 hours or up to 24 hours in the refrigerator.
- If refrigerated, bring the dough back to room temperature before proceeding. Prepare a baking pan by greasing it, and decide whether the rolls will bake touching or separate.
- Divide the dough into 16 equal portions, approximately 2 1/2 ounces each. Knead each piece in your hands to form a round shape, avoiding extra flour.
- Lightly flour a work surface with tapioca starch and shape the dough rounds. Place them in the baking pan as desired, ensuring space for rising.
- Cover the pan with greased plastic wrap, let the rolls rise in a warm, draft-free area until they reach about 150% of their original size.
- Preheat the oven to 375°F. Once the rolls have risen, remove the plastic wrap and brush them with melted butter on all sides.
- Bake in the oven’s center until an instant-read thermometer reads 190°F in the rolls’ center. If rolls touch, lower the oven to 350°F after 18 minutes and continue baking.
- Once baked, remove the pan from the oven and brush the hot rolls with melted butter again. Serve immediately.
Ingredients
- free dinner rolls:
- 3 ¼ cups (455 g) all-purpose gluten-free flour blend
- 3 ¼ teaspoons xanthan gum (omit if your blend already contains it)
- ? cup (105 g) tapioca starch/flour, plus more for sprinkling
- 4 teaspoons (12 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 1 ? cup (13 fluid ounces) warm milk (about 90°F)
- 8 tablespoons (112 g) unsalted butter, melted and cooled (plus more for brushing)
- 2 egg whites (50 g), at room temperature
Nutritional Values
Calories: 1808kcal | Carbohydrates: 544g | Protein: 48g | Fat: 112g | Saturated Fat: 64g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 32g | Trans Fat: 3.2g | Cholesterol: 288mg | Sodium: 3136mg | Potassium: 1232mg | Fiber: 32g | Sugar: 64g | Vitamin A: 3440IU | Vitamin C: 0.16mg | Calcium: 528mg | Iron: 3.2mg
FAQ
- Why didn’t my gluten-free rolls rise?
- There could be several reasons your gluten-free rolls didn’t rise properly. Common issues include incorrect flour measurements or not using enough sugar, which can prevent yeast activation. Additionally, the temperature of your milk is crucial; if it’s too cold, it slows yeast activation, while if it’s too hot, it can kill the yeast. Expired yeast can also be a factor, so always check its freshness by mixing it with warm water and sugar; if it doesn’t become frothy in 10 minutes, it’s likely not active.
- What causes gluten-free rolls to be dense?
- Dense rolls are often the result of using too much flour. That’s why it’s recommended to measure flour using a kitchen scale instead of a measuring cup for accuracy. Also, be cautious not to incorporate too much flour during the shaping process, as this can lower the dough’s hydration and hinder yeast activity.
- Can I freeze these gluten-free rolls?
- Yes, you can freeze the rolls, but it’s best to parbake them first. After shaping and partially baking the rolls, let them cool completely before freezing. When you’re ready to eat them, defrost the rolls and finish baking in the oven to achieve the best texture.
- What should I do if I don’t have instant yeast?
- If you only have active dry yeast, you can still use it by increasing the amount by 25% and dissolving it in some of the milk before adding to the other ingredients. For this recipe, replace 12 grams of instant yeast with 15 grams of active dry yeast.
- Is it possible to make yeasted rolls with gluten-free flour?
- Absolutely, gluten-free flour can be used to make yeasted rolls successfully. The key is to measure ingredients accurately and use the specific gluten-free flour blend recommended in the recipe to ensure the dough rises properly.
Tips
- Use a Kitchen Scale for Precision: For the best results, measure your gluten-free flour using a kitchen scale rather than a measuring cup. This ensures you have the exact amount needed, which is crucial for achieving the right dough consistency.
- Create the Ideal Rising Environment: Allow your dough to rise in a warm, draft-free area. Placing it on top of a preheated oven (around 300°F) can provide just the right ambient heat. Avoid excessively hot locations, as they can kill the yeast.
- Stand Mixer for Smooth Dough: Utilize a stand mixer for mixing the dough, as it helps achieve the smooth consistency necessary for fluffy rolls. A food processor with a steel blade can be used as an alternative, but hand mixing is not recommended.
- Eat Fresh or Parbake for Later: Enjoy your rolls fresh from the oven, as they are best consumed immediately. For make-ahead rolls, parbake them at 300°F for about 15 minutes, allow them to cool, and freeze. When ready, finish baking at 375°F.
Equipment
- free dinner rolls recipe, focusing on items that you might need to purchase on Amazon:
- Stand Mixer – Essential for mixing the dough to achieve the right consistency.
- Kitchen Scale – Important for measuring ingredients accurately, especially gluten-free flour.
- Instant Read Thermometer – Useful for checking the internal temperature of baked rolls.
- Food Processor with Steel Blade – An alternative to a stand mixer if you don’t have one.
