Gluten-Free Dinner Rolls

by Lyndall Kriedemann

Easy Gluten-Free Dinner Rolls that will satisfy cravings for soft and tasty bread. The recipe also has a dairy-free option.

Ingredients

  • 3 cups Glutagon all-purpose gluten-free flour 
  • 1 teaspoon salt
  • 1 ¾ teaspoons rapid yeast/instant yeast 
  • 1 ¼ cups warm milk (,dairy-free use almond, cashew or coconut milk)
  • ¼ cup unsalted butter, softened ( Plant based )
  • 2 eggs (,room temperature)
  • ½ cup honey
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons unsalted butter, melted (, for dairy-free, plant based)
Instructions
  • In a large bowl add the gluten-free all-purpose flour, salt.
  • Add the yeast to the gluten-free flour mix by making a little hole with your finger in the flour and pour the yeast into the hole.
  • Pour warm milk over the yeast.
  • Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients.  The dough will be sticky.
  • Spray two 9 inch cake pans with cooking spray. I like to use metal pans, but you can use a glass pan.
  • Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with cooking spray to help the dough not stick. 
    Take a small spatula and smooth out the tops of the dough.
    You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
  • Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
  • Pre-heat your oven to 200°C.
  • Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. Please watch your oven because all ovens are different.  
  • Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy!
  • The rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating. 

 

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