These gluten free garlic Parmesan rolls are so good, you can serve them to your gluten-eating guests and have them begging for more. This recipe has also been tested using dairy-free options but without cheese. A must-try!
Gluten Free Garlic Parmesan Rolls (Dairy-Free Options)
Incredible gluten free garlic Parmesan rolls in both flavor and texture. A must for any dinner party or everyday cravings.
For the Rolls:
- 1/2 cup water, heated to 110 - 115°F
- 1-1/2 tablespoons honey (or sugar)
- 2 teaspoons instant yeast
- 1 cup white rice flour
- 3/4 cup potato starch
- 1/2 cup millet flour
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon garlic powder
- 2 large eggs, at room temperature, beaten
- 1/2 cup buttermilk (*see tips section for dairy-free substitute)
- 4 tablespoons unsalted butter, melted and slightly cooled (or 1/4 cup extra-virgin oil, for dairy free), plus more for pan
For the Garlic-Butter Sauce: 1/4 cup butter, melted
- 1/4 cup butter, melted (or 3 tablespoons olive oil)
- 2 tablespoons fresh dill or flat-leaf parsley, chopped
- 1/4 teaspoon garlic powder
- 1 - 2 tablespoons grated Parmesan cheese (or Kraft canister), for garnish (optional)
- Oil a round 9-inch (or 8-inch, if that's all you have) baking pan; set aside.
- Add honey or sugar and yeast to the warm water and stir. Allow the mixture to rest for 5 minutes or until about 1/2-inch of foam forms on the top.
- In the bowl of your electric mixer, add white rice flour, potato starch, millet flour, xanthan gum, baking powder, and salt; whisk thoroughly.
- In a separate bowl, whisk together beaten eggs, buttermilk, melted butter (or oil), and yeast mixture. Pour wet mixture into the dry mixture, and beat on medium speed until smooth, 30 seconds in a KitchenAid mixer. Gather the dough into one mound. Cover and set aside to rise in an 80ºF environment for 45 minutes.
- Dust a clean, flat surface with potato starch.
- Scoop 1/4 (or 1/3) cups full of dough onto the surface and dust your hands and the top of the dough with potato starch. Form into a biscuit-size disc and place in the prepared pan; set aside to rise again for 15 minutes.
- Preheat the oven to 475°F while the rolls continue to rise.
- Whisk together the melted butter (or oil), parsley, and garlic powder and baste on top of the dough. If using, sprinkle the top with Parmesan cheese.
- Bake on the center rack of the oven for 11 - 12 minutes and until golden brown.
- Remove the pan from the oven and allow buns to cool in pan for 3 minutes.
- Serve warm or transfer to a wire rack to cool. You can also baste the inside of sliced buns with butter and toast them on the grill or in a frying pan.
- To store, once completely cool, freeze leftovers in a single layer in a gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toast.
*Homemade or Dairy-Free Buttermilk: 1-1/2 teaspoons apple cider vinegar + enough milk of choice to make 1/4 cup/ Use rice milk for dairy-free/vegan.
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