Gluten Free Rolls Recipe - Fluffy Gluten Free Dinner Rolls
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Yield: 6 rolls
This Gluten Free Rolls Recipe is so fluffy and tender you're going to fall in love with them. And yes, they actually do rise! You'll have fresh, hot rolls ready in a little over an hour from start to finish.
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Equipment
Ingredients
Dry Ingredients:
- 2 ¼ cup high quality gluten-free all purpose flour containing xanthan gum Photographed is Great Value flour.* See Recipe Notes
- ¼ cup sugar
- 1 packet instant yeast I use Fleischmann's Rapid Rise
- ½ teaspoon cornstarch optional - only add if your flour blend doesn't already contain it
- 1 teaspoon salt
Wet Ingredients:
- 1 cup water (105-110 degrees) take temperature from faucet with a meat thermometer
- 3 tablespoon melted butter + 1 tablespoon more for brushing
- 1 large egg
- 1 teaspoon apple cider vinegar
Instructions
- Grease a round cake pan or baking dish with butter or nonstick cooking spray. Set aside.
- Combine all of the dry ingredients in a large mixing bowl or bowl of a stand-mixer fitted with a paddle attachment. Mix until evenly-distributed.
- Add in all of the wet ingredients, except for the additional tablespoon of butter, and beat on Low until just combined. Then, turn the speed to Medium and beat for an additional 3 minutes. The consistency should be like a thick cake batter - not a dough.
- Scoop the batter into the prepared pan, starting in the center and working around the pan clockwise to make 6 rolls. Keep adding more batter to each roll until all of it has been used up.
- Wet your fingers with warm water and lightly tap the tops of each roll to smooth any peaks. To prevent sticking, re-wet your fingers before moving on to each roll.
- Cover the pan with plastic wrap. Set in a warm place, ideally between 75-80 degrees, for 45 minutes to rise, or until the rolls are 1.5x their original size. Do not allow them to double to prevent over-proofing.
- Meanwhile, halfway through the rise time, preheat the oven to 400 F.
- Bake for 20-25 minutes, until the tops are golden brown. Do not over-bake.
- Immediately brush the rolls with the additional melted butter for shine and moisture. Serve hot.
Notes
Storage/Reheating Instructions:
These rolls are best served fresh, but they can be stored in an airtight container at room temperature for 2 to 3 days. Honestly, I usually just put foil over-top of the cake pan I baked them in. They do dry out and become crumbly overnight, BUT if you reheat them with a wet paper-towel covering them in the microwave for around 30-40 seconds, they soften and tenderize like new. Plus, they're molting hot again for instant butter melting perfection.Tips for Making the Best Gluten Free Sourdough Rolls:
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- Beat for the full 3 minutes to encourage air bubbles. It also helps the flours absorb the liquids, producing a soft, tender crumb.
- I don't recommend reducing the sugar in this recipe. The yeast needs it to feed on in order to rise. If there isn't enough sugar, the yeast will work through what sugar there is quickly and lead to over-proofing faster.
- If you are making this recipe in the summer or any time your house is hot or humid, be advised that the rolls may rise even quicker than the 45 minutes allotted. Keep a close eye on them so they don't double.
- If using salted butter, omit the salt in this recipe.
- The cornstarch in this recipe does two things: it thickens the batter a touch to give the rolls some shape, and it makes the rolls extra soft and tender. Omit it if your GF flour blend already contains cornstarch.
- Serve with Texas Roadhouse Cinnamon Honey Butter for the ultimate pairing.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!