I had put off developing a soft gluten free dinner rolls recipe, for too long. So, I made it a priority, and I am so glad that I did! I am not a big bread eater, but I just cannot stop myself with these rolls! They are not grainy at all. They are something my husband loves during the holiday, and I was certainly not going to make him rolls with gluten! When he got home he gobbled up many. Since they’re so easy to make, I’ll have to make another batch of these super soft gluten free dinner rolls! Enjoy!
These rolls are light, the way a roll should be. They have just enough of that buttery flavor you want, but not more than you need. Adding your own butter once they are baked makes them perfect. They’re good enough to serve to your gluten-eating guests.
Soft Gluten Free Dinner Rolls Recipe
The softest gluten free rolls you'll ever have! Good enough to serve your gluten eating guests.
For the Rolls:
- 3/4 cup white rice flour
- 1/2 cup + 3 tablespoons sorghum flour
- 1/2 cup + 3 tablespoons potato starch
- 1/2 cup + 3 tablespoons tapioca flour
- 1-1/2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 teaspoons instant dry yeast
- 2 tablespoons honey
- 1 cup warmed rice milk, heated to 110 - 115°F (or homemade)
- 2 tablespoons neutral-flavored oil*
- 2 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1/2 teaspoon apple cider vinegar
For the Sweet Egg Wash:
- 1 large egg, at room temperature
- 1 tablespoon melted butter, cooled
- 1 tablespoon honey or agave syrup
- 1/2 teaspoon water
- Oil a 12-cup muffin pan (plus a 6-cup muffin pan, if you have one); set aside. Preheat the oven to low (170 - 200°F).
- In a large bowl, whisk together white rice flour, sorghum flour, potato starch, tapioca flour, xanthan gum, and salt; set aside.
- Add yeast and honey to milk and stir. Set aside for at least 5 minutes and until foamy on top.
- Add oil, and butter, if using, to the bowl of your mixer.
- Add 1 egg and 1 egg white, (one at a time, if using butter) and beat on medium speed until creamy.
- Add yeast mixture and vinegar. Mix just long enough to combine.
- Add flour mixture all at once. Beat on medium speed until all dry ingredients are moist. Turn mixer to high speed and beat for 4 minutes.
- Oil an ice cream scooper, preferably one with spring-action. Add one very slightly rounded ice cream scoop of dough, about 3 tablespoons, to each muffin tin.
- With a fingertip moistened with water, smooth out any imperfections. (Spring-action scoopers leave a moon-shaped line on the top.)
- Turn off the oven and place muffin pan on center rack. Allow the rolls to rise for 40 minutes or until they reach the height of baked cupcakes.
- While they rise, in a small bowl, make egg wash mixture by whisking all ingredients together; set aside. (The egg wash makes enough for about 3 batches of rolls.)
- Once risen, remove the pan from the oven, and preheat to 375°F.
- Baste the rolls with the egg wash. Once oven preheats, add muffin pan to center shelf. Bake for 15 minutes or until golden brown. (If you need to place the muffin pans on different shelves, rotate the pans mid-baking.)
- Rolls are best served fresh out of the oven. Store rolls covered with a dish towel until ready to serve. If not using immediately, allow to cool and store in resealable storage bags with a paper towel to absorb moisture. To rewarm, microwave on low, or warm in a 350°F preheated oven. The rolls become softer when microwaved, but are still wonderful. Freeze any rolls that you will not use within 4 days. Then follow the above instructions to rewarm.
If you prefer rolls with more egg flavor, you may try adding a third egg. I believe that will work nicely, and will give it more substance.
*Use any of the following substitutions for the oil: melted and cooled butter, margarine (not Smart Balance® Light), Earth Balance® buttery spread, or half oil and half melted butter. Using real butter creates a slightly heartier roll, but richer
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