

Soft Dinner Rolls, the kind you lovingly pull apart and want to slather with butter while still warm, that’s the recipe Kathy and Angie were looking for. They had tried different ones yet couldn’t get the taste and texture they wanted so they reached out to me for some help.
I happily dove into research mode, comparing recipes and baking. Using the tips I know for success with gluten free yeast breads I came up with two different recipes for a final taste test. We had a private cooking class, made them both and this recipe for Soft Dinner Rolls was the clear winner.
This year I’ve been running a series of cooking classes making yeast breads. Teaching is the best way for me to put into practise everything I learn, even though the learning never ends.
The good news is that once you learn the differences about baking with gluten free flour then you can eat your way to success. With one recipe after another.
I call the tips and tricks the New Basics and I write about them all the time. You’ll find many tips in my recipe descriptions but also in these blog posts.
These basics may be quite different from some of the rules you know about baking with wheat flour so being open to learning is a great first step.
America’s Test Kitchen is my most reliable source for the chemistry of baking and understanding why things work, or don’t work, with gluten free flour. I trust them and use that knowledge when I’m in the kitchen.
Every kitchen needs tools and these are some of the basics for this recipe.
I’ve moved on to pizza dough and savoury variations of this recipe but some people in my cooking classes said they were going to try making Monkey Bread. I can’t wait to hear about it and see your photos. That might inspire me to try it too.
In case you don’t know, Monkey bread is a sweet pull-apart bread baked in a Bundt pan. Small dough balls are dipped in butter, rolled in cinnamon sugar and then placed on top of each other in the pan.
I’d love to hear in the comments below how this recipe for Soft Dinner Rolls turned out for you or if you did something different with it.
Click on the text on the image(s) to go to the recipe/blog post.
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Cinde, I was wondering if you tried the recipe with the physillium powder too? Also, could the rolls be made and frozen to have on hand.? Thks t
Hi Tannis! If you asked me about GF yeast breads I’d suggest choosing recipes that include psyllium husk powder. For this recipe I was testing and comparing 4 similar recipes and 2 of them did have psyllium husk powder. We didn’t like the taste of those so this recipe was the clear winner. If you like the taste of these or you’re just up for trying, I’d replace the 1 1/2 tsp of xanthan with twice as much psyllium, 3 tsp (1 Tbsp). Some sources even say to triple the amount. BAKING POWDER: I’m not sure if you would still need the baking powder but on your first attempt I’d keep it in this recipe. FREEZING: I’m going to say absolutely yes (even though I didn’t try it). I freeze many other baked goods (cinnamon rolls this week) and freezing them raw always gives the best fresh baked result. You’ve got your work cut out for you so give those things a try and let me know what you learn.
Hello
This was great recipe. May I know can I use whey protein powder to replace eggs please,
Thank you
Hi Swati. I’ve never used whey protein powder in baking but a quick search tells me you can use it to replace an egg. The catch is that you need to also add water since a real egg is more than just the whey protein. 1 egg measures about 1/4 cup but I can’t say how much water you would need to make this recipe work. There begins the trial and error process for anyone baking on a restricted diet. If you have made other recipes substituting whey protein powder then you probably have a good idea. If you haven’t I always recommend trying substitutions in easy recipes like pancakes and muffins before you try it in yeast breads. I hope that helps Swati. Happy baking!