Gluten Free Soft Dinner Rolls

A wire rack with gluten free dinner rolls still together. Someone is holding one dinner roll broken open with a dish of butter in front of it.

These buttery pull-apart dinner rolls are soft and best enjoyed slightly warm, slathered with butter if you like. Once you have a basic recipe like this you'll want to make all the sweet and savoury variations you can think of.

Course Baking, Bread

Cuisine Canadian

Keyword gluten free dinner rolls, soft dinner rolls gluten free

Prep Time 30

Cook Time 24

Rising time 1

Servings dinner rolls

Calories 204kcal

Author Cinde Little

Ingredients

Proof Yeast

½ cup warm milk , 105-110ºF (I use 2% milk)
2¼ teaspoon active dry yeast
½ teaspoon sugar

DRY INGREDIENTS

65 grams potato starch
55 grams white rice flour
50 grams brown rice flour
30 grams tapioca starch
16 grams sweet rice flour (or sorghum flour)
1½ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt

WET INGREDIENTS

1 egg
3 tablespoon vegetable oil
2 tablespoon honey

FINISHING

sweet rice flour for sprinkling
2 tablespoon butter melted for brushing tops

Instructions

Line a 9-inch loaf pan or an 8 or 9-inch round cake pan with parchment paper.
Microwave milk for about 30 seconds to reach 105-110ºF. Add sugar and sprinkle yeast on top. Stir and let proof 10-15 minutes until frothy.
Whisk dry ingredients together. Set aside.
In the large bowl of a stand mixer add yeast mixture, egg, oil and honey. Mix on medium-low until combined.
Turn mixer down to low and add dry ingredients to combine. Stop, scrape down sides of bowl then beat on medium for 1 minute.
Using your hands work dough until smooth then turn out onto a floured counter. Sprinkle additional flour over the dough sparingly to prevent sticking.
Divide the dough into 8 pieces. Flatten each piece slightly and shape into a circle then bring the edges together at the bottom to form a ball. Arrange in the loaf pan.
Cover with a clean kitchen towel and let rise for 1 hour.
Preheat oven to 350ºF at least 30 minutes before baking.
Brush rolls with 1 tablespoon of melted butter. Bake 20-24 minutes, until internal temperature reaches 175ºF.
Set on cooling rack and immediately brush with the final tablespoon of melted butter. Let cool 5 minutes, transfer rolls with parchment to wire rack. Cool another 5 minutes.
Remove parchment and allow to cool another 5-10 minutes before tasting.*
Dinner rolls are best served while warm. Store leftovers in an airtight container. Keep in the fridge for a few days or frozen up to 2 weeks.

Notes

If dinner rolls are warm but taste under done, they may require more cooling time. With patience and good note taking, you can determine the exact amount of time you think they need to rest to be perfect.

VARIATIONS

Herb and Garlic Dinner Rolls – Add 1 tablespoon any combination of dried herbs to the dough such as Italian herb mix (1 teaspoon each dried basil, oregano and parsley, ½ teaspoon each rosemary and thyme, pinch of garlic powder). Sprinkle with garlic powder after brushing cooked rolls with final amount of butter.

Garlic Parmesan Dinner Rolls – Add ½ cup grated Parmesan cheese to the batter. Sprinkle rolls with finely chopped garlic (2 cloves) after brushing with butter before they rise. As soon as rolls come out of the oven, brush with butter and sprinkle with 2 tablespoon Parmesan cheese and 1 tablespoon chopped fresh parsley.

Nutrition