When you want to serve the very best, this no-fail recipe for gluten free brioche rolls is the key. The dough not only doubles in size during the rising period but lifts up quickly and greatly as it expands in the oven. And it does not deflate upon cooling. There is no need for them to cool. Unlike most gluten free dough, you don’t have to wait until these rolls cool to serve them as they are not gummy whatsoever. The inner dough is tender, fluffy, and buttery. Its thin crust is slightly crispy on the sides and pliable on the top, just like traditional brioche buns. I dare even gluten-eaters to tell the difference. These gluten free brioche rolls are perfection!
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Gluten Free Brioche Rolls
Get used to the compliments because everyone will be pushing them your way when you serve this decadent, airy, and butter gluten free brioche rolls.
- Oil for pan
- 1/4 cup + 2 tablespoons fat-free milk warmed to 110 – 115ºF
- 1/4 cup granulated sugar
- 4 teaspoons instant yeast
- 4 large eggs at room temperature
- 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend* see above recipe link
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter melted
Oil a 12-cup muffin pan; set aside. If you’re using a proofer, (I use the Brod & Taylor Folding Proofer & Slow Cooker) preheat it to about 84⁰F with 1/4 cup of water. Otherwise heat the oven a little and then turn it off when you think it’s between 80 and 90⁰F. Also, add a small container of water to the oven.
Add the warm milk, sugar, and yeast to the bowl of your electric mixer. Whisk together on low; set aside at least 5 minutes or until slightly bubbly or foamy on top.
Add the room temperature eggs and beat on low just long enough to combine, about 30 seconds.
Add the flour, all at once and sprinkle the salt last. Beat on medium speed 6 minutes.
While the mixer is running on low to medium-low, slowly pour in the melted butter and beat until combined.
Oil a bowl and add the batter-dough (it’s soft and creamy); allow to rise in the proofer or warm area 30 minutes.
About 25 minutes into the rising, preheat the oven to 350ºF.
Spoon or scoop about 4 small portions of dough into 11 to 12 cups (depending upon the size you'd like) of the prepared pan, (about three on the bottom and one in the center on top), filling the cup about halfway. Set in the proofer or warm oven for about 15 minutes or until the dough begins to show holes or cracks open on the top of each roll. Use your fingertips dipped in water to smooth out any pointy tips.
Bake on the center shelf of the oven for 20 minutes.
Immediately remove the brioche from the pan and transfer to a wire rack. Place as many as you desire in a bread basket. Just be sure not to place it in anything that is not breathable. You want paper or cloth napkins that will absorb any steam.
Serve with butter or use for sandwiches. Then, wait for the compliments. If you’re alone, you’ll be raving to yourself.
- *I used cornstarch, not tapioca flour in the flour blend recipe. If you have to use tapioca flour, expect a little bit chewier rolls, but the main change is it will be a darker crust. Tapioca flour browns more than cornstarch.