Gluten Free Dinner Rolls

Gluten Free Dinner Rolls

 

I did it!  I found the perfect yeast dinner roll recipe.  The rolls are so delicious and moist.  I whipped these up last night and was surprised how simple and easy they were.  Enjoy!

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Dinner Rolls

Ingredients:

  • 3 cups of Auntie’s Gluten Free flour blend
  • 2 tsp. xanthan gum (this is in addition to xanthan gum in flour blend)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup sugar
  • 2 Tbs. active dry yeast
  • 2 cups warm but not hot milk
  • 2 tsp. vinegar
  • 2 large or extra large eggs
  • 1/4 cup olive oil
  • melted butter for brushing tops of rolls

In a small bowl, whisk 1 Tbs. of the sugar into warm milk.  Add yeast, whisk to dissolve; set aside to proof (foamy on top).

In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.

In a bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil.  Add yeast mixture, beat to mix.  Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.

Spoon dough into muffin tins sprayed with Pam or oil, filling about 3/4 of each cup.  With a sharp knife that has been dipped in your gf flour blend, cut a deep slash in the top of each roll.

Turn on oven to preheat to 375 degrees.

Let rise until doubled in bulk, about 40 minutes.

Once rolls have risen, brush the top of each with melted butter.  Bake in preheated oven for about 20 minutes – until the tops are a nice golden brown.  If they start to brown to quickly, loosely tent the rolls with aluminum foil.

Remove from oven. Brush tops again with melted butter.

Crack a hot roll in half, slather it with butter and drizzle it with honey.  Don’t forget the napkins!

 

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56 Comments

  1. JoAnna · January 4, 2013 Reply

    Wow! I made these today and they were amazing! Light and fluffy, chewy…..very yummy! I didn’t use Auntie’s flour, because I typically use Jules Gluten free flour and it worked wonderfully! Thanks for this recipe! :o)

    • Rachel · January 4, 2013 Reply

      JoAnna! I’m so glad you like them!! We made some of these over the holidays and I have been devouring them. And I have heard about that flour blend, I’ve heard of it but it’s nice to hear that it works well!

  2. Holly · March 31, 2013 Reply

    These look amazing! We have egg and dairy allergies as well. Any substitution suggestions?

    • Rachel · April 2, 2013 Reply

      Hi Holly! I’m so sorry I don’t have any solid suggestions! I do know that on a few of the recipes we do with Auntie’s flour, rice milk can be substituted easily. I’m not sure on any egg substitutes for this one, so sorry! If you come up with something, I would love to hear about it.

      Thanks for stopping by!

  3. Deborah · April 4, 2013 Reply

    Hi Rachel and Holly..

    I think you might be able to use flaxseed ground up in a coffee grinder and mix with water (not sure of the ground seed/water ratio but it comes out kind of slimy like a real egg :)

    Hope this would be helpful !

    • Heidi · April 4, 2013 Reply

      Hi Deborah! That is an awesome suggestion, I’ve never heard of that! Thanks so much!!

  4. Joel · April 5, 2013 Reply

    Would you be able to use rice flour instead possibly?

    • Rachel · April 5, 2013 Reply

      Hey Joel! Great question. I actually would not recommend using rice flour, and here’s why. We have found that GF flours that use only one ingredient (rice flour, etc.) usually are not great in terms of texture. Usually things I make with rice flour turn out SUPER crumbly. Because of this, we always recommend using a flour blend, which uses multiple types of flour and creates a MUCH better texture. With rolls, specifically, texture is key.

      Our favorite flour blend is Aunties, but if you can’t find that, we’ve heard Pamela’s and Jule’s Gluten Free are awesome as well. Another alternative is making your own flour blend…just search for a recipe on Pinterest and there are TONS of options!

  5. Anonymous · April 10, 2013 Reply

    Pam cooking spray contains wheat :((

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  7. Lori · July 17, 2013 Reply

    I’m going to try this recipe for my son, who at 13 was diagnosed with a wheat allergy. He said, the one thing he misses the most is great yeast glazed doughnut! I know this not the healthiest, however try tell this to a teenager. Anyway, I plan on using this recipe as stepping stone for cinnamon rolls and yeast doughnuts. Any suggestions would be greatly appreciated. Thanks for your help in advance!

  8. Sarah · August 25, 2013 Reply

    These are rising as i type, but i have to admit iI’m skeptical…. The batter was more like cupcake batter, not a dough, so i couldnt really put an “x” in the top… Yikes, i really want them to turn out…..

  9. Heidi · August 26, 2013 Reply

    The batter is rather loose. Be sure to dip your knife in GF flour before you do the tri-cut on top. This recipe is so versatile. I also use it to make amazing sausage kolaches.

  10. Heather · November 12, 2013 Reply

    Does it work to halve this recipe?

  11. Kyna Hockenberry · November 14, 2013 Reply

    I live in Arkansas and our flour blends are very limited. I have never seen Auntie’s before lol. We have bob’s red mill and Pamela’s that usually work with my recipes. Would those be good substitutes or should I try to order this flour? I have been so depressed trying to find a dinner roll that is light and fluffy… I think I may cry if these are as good as they look ha ha.

    • Rachel · November 15, 2013 Reply

      Hi Kyna! I’ve only used Auntie’s to make these honestly, so I don’t know for sure about other flour blends. Of the two, I would try Pamela’s. I used Bob’s Red Mill early in my gluten free baking and it didn’t seem to work out as well. I know that Pamela’s is a good substitute for simple baked goods like cake, but I’m not sure how it would do with a bread product, though I have heard a lot of good things about it. I will say that Auntie’s is worth every penny if you decide to buy it. I use it to make everything! (I currently have 25 lbs of it in my freezer.) Hope that helps!

  12. Amy · November 14, 2013 Reply

    How much does this make? I can’t find it here on this page.

    Also, 40 minutes seems way too long to preheat your oven.

    • Rachel · November 15, 2013 Reply

      Hi Amy! It makes about 2 dozen. Also, the 40 minutes is referring to how long the rolls rise. Hope that helps!

      • Amy · November 19, 2013 Reply

        That’s a lot for just my husband and I. Can you half the recipe and freeze what you don’t eat? Will it taste okay after being frozen? How would you defrost/reheat them?

        • Rachel · November 20, 2013 Reply

          We haven’t tried to half this recipe before, so I don’t know for sure how that would work. But we have frozen them several times. I just place them in a freezer safe bag, then reheat them in the microwave (wrapped in a napkin) for 20-30 seconds.

  13. Anonymous · November 26, 2013 Reply

    How many rolls does this make?

  14. Natty · November 27, 2013 Reply

    These look delicious! How many does the recipe make?

  15. Joanna · April 11, 2014 Reply

    I made these, halved the recipe (which worked out great!) but use Cup 4 Cup GF flour blend. It worked beautifully! I think Pamela’s might work out quite well also. Half the recipe made 12, filling one muffin tin. I turned my oven on to 170F, put a dish of water on the bottom shelf, and let them rise for about 20 minutes. I live in a cool climate so this was kind of necessary. :) they raised beautifully, and were so light and fluffy and delicious! My teenager even kept snacking on them throughout the week, and he never suspected they were gluten free. He was shocked when I told him. Then I told him, hands off!

    A note about flour blends – I recently read on a GF blog written by a very experienced GF baker that you cannot really expect a GF blend to easily replace the wheat flour in a recipe. GF recipes need to be their very own, just because GF flours and starches behave nothing like a gluten filled flour. I think it’s okay to try them in some recipes, depending on what the recipe is (I imagine pancake recipes could easily work with a direct swap), but for baking, no way. So I really want to thank those brave souls that take the time and effort to experiment to come up with delicious recipes like this! Thank you SO MUCH!

  16. Holy · April 18, 2014 Reply

    I’d like to make these for Easter and wanted to know if making a day ahead would really be fine? Or could I make the ‘dough’ a day before, let sit in bowl in fridge then divide into e muffin pan and bake the next day?
    Thanks! We RARELY do bread so for my whole family to have bread would be very impressive!

    • Rachel · April 19, 2014 Reply

      We’ve made these ahead of time many times! Just leave them out on the counter in a tight container, or stick them in the freezer. The fridge tends to dry them out! You will love them!

  17. Mendi Yoshikawa · June 10, 2014 Reply

    Thank you for this recipe. I made these tonight and they were super yummy! The melted (salted) butter on top was the perfect finishing touch. I had to cover with aluminum foil after about 8 minutes of baking, but they are super soft and are a great gluten free alternative to my favorite dinner rolls from Costco’s bakery.

    I didn’t have the Auntie’s flour blend so I replaced with Bob’s Red Mill 1 cup white rice flour, 3/4 cup brown rice flour, 3/4 cup tapioca flour and 2 extra teaspoons of xanthan gum for the 3 cups of flour. It worked great! :)

  18. Renee · October 5, 2014 Reply

    Hi! Can you tell me what the main differences might be in the finished product when comparing your Texas Roadhouse rolls and your dinner rolls? Do they differ much in taste or texture? I’m looking to make rolls for an upcoming bridal shower. Thanks for any advice!

    • Rachel · October 7, 2014 Reply

      Sorry for this late reply! I just had a baby! So, it’s probably been 10 years since I’ve had a roll from Texas Roadhouse…I’m not sure I could compare the two. I will tell you that these are very soft, moist and fluffy like rolls should be. We take them to gatherings often where we are the only gf people and our friends and family who eat them are usually shocked they are gluten free. Hope that helps!

  19. Renee · October 19, 2014 Reply

    Rachel – Thanks for your reply! And congratulations on the new baby!! What a blessing! And I’m looking forward to trying these rolls! Thank you so much!

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  22. Tara · November 6, 2014 Reply

    Hi! How are these if you make them a day or two in advance and then reheat? Thanks!

  23. Amanda · November 18, 2014 Reply

    I don’t have access to the flour blend you’ve used and living in Alaska where the cost of groceries is so high, I refuse to order items we can’t find – food money is precious here. So I read one comment where she used a cup4cup flour but I’m wondering if you need to add extra xanthan than recommended in the recipe if the cup4cup doesnt contain it?

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  25. Tina · November 26, 2014 Reply

    I have gone through 2 other roll recipes before finding this one. The first two ended up like rocks! haha. I’m so glad I did test runs before the big day (Thanksgiving). This recipe is the best one!!
    My mom gave me the task because the years before she would attempt the Gluten Free roll challenge and never be satisfied. I think last year we ended up with a breadstick version.

    I just finished the first batch of rolls and I’m SOOO excited! They are super soft and very very similar to any ‘regular’ dinner roll. I will add a side note and say to watch them or set a timer earlier to remind yourself to check. Mine got brown pretty quick – I did the foil tent which saved them and allowed them to cook more but on some of the open parts they got a little burnt. BUT even with that they still tasted yummy.

    I”m super anxious for the rest of my family to try tomorrow. We have a celiac in the family, so finding a yummy roll recipe is the best thing EVER!! Especially for those who are not GF.

    Thanks so much!

  26. Jody · December 6, 2014 Reply

    I made these for Thanksgiving and they were awesome! My husband would not have known they were gf if I didn’t tell him! I am wanting to make them again for Christmas but wondering if I can freeze the dough in balls then thaw and rise?
    Thanks!

  27. Allie · December 8, 2014 Reply

    I made these tonight and want to thank you for the recipe it was easy to find and fairly easy to make, most of all they were delicious! Thank you thank you!!!

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  29. Lillian · December 23, 2014 Reply

    Can/Have you substitute butter or applesauce for the olive oil?

  30. Lillian · December 23, 2014 Reply

    What about honey for sugar?

  31. Cindy Crosson · March 31, 2015 Reply

    Love this recipe I did not want dinner roll right now so I made a bread out of it I’m gluden free also can’t have soy. By my surprise the bread was awesome. Bake it for 35 min. Last 5 min put a foil over the top put melted butter on top wait for 10 min then cut into it baked thru and teast

    great finally found a recipe that did not flop thanks again next time the rolls are on my baking list. Cindy from Ca.

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  33. Alice · October 14, 2015 Reply

    what is xanthan gum? Is it necessary to use it? I have two grandchildren that are gluten free so would like to try these buns.

  34. Hosting · June 4, 2016 Reply

    If you are looking for great non-yeast breads to make as well, don t miss my gluten-free sweet cornbread and gluten-free buttermilk biscuit recipes!

  35. http://www.instphil.org/blog/ · November 2, 2016 Reply

    Looks so refreshing and what a great flavor!

  36. Bernadette · November 22, 2016 Reply

    Can you use almond milk or cashew milk in place of the regular?

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