If you miss dinner rolls since going gluten free you need to give my gluten free dinner roll recipe a try. They are light, fluffy, and delicious!
I have been experimenting with gluten dinner rolls for years. They are one of the things that I miss the most during the holidays.
I recently changed up my favorite dinner roll recipe a little bit. I think the new version is even better.
What did I change?
I changed up the flours slightly and instead of making them in a regular pan, I made them in a muffin pan. Yes, a muffin pan.
Making gluten free dinner rolls in a muffin pan helps them rise even better. They are even more light and fluffy than my old recipe.
This is the roll before the dough had risen.
This is after the dough had risen. The dough rose so much more in the muffin pan.
I think that the sides of the pan help force the dough to rise up.
Ingredients
My gluten free dinner roll recipe was tested with Bob’s Red Mill xanthan gum, white recipe flour, potato starch, and tapioca starch.
- active dry yeast
- water
- oil
- sugar
- egg
- salt
- xanthan gum
- white rice flour
- potato starch
- tapioca starch
Gluten Free Dinner Roll Recipe
Gluten Free dinner rolls are perfect for the holidays or any day.
Ingredients
- 2 tablespoons active dry yeast
- 2 cups warm water
- 1/3 cup oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 2 tablespoons xanthan gum
- 2 1/4 cups white rice flour
- 3/4 cup potato starch
- 1/3 cup tapioca starch
- 2 tablespoons butter for coating tops of rolls
Instructions
- In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
- Add egg and oil and mix well.
- In another bowl combine the remaining ingredients. Mix well to combine. Don't skip this step you need the gums, rice flour, and starches to be well combined.
- Slowly add to the yeast mixture using the dough hook of an electric mixer.
- Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need to be mixed well and I have found about 5 minutes is a good time.
- Scoop the dough into greased muffin time. The dough is wet, so I found that using a large ice cream scoop works best.
- Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
- Bake at 425 degrees for 8-10 minutes or until done.
- Rub butter on top of the rolls while they are still hot.
- Serve immediately or remove to wire rack to cool.
Notes
This recipe was tested with Bob's Red Mill gluten free rice flour, xanthan gum, potato and tapioca starch.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 220mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Hi there – these look delicious, yet I noticed the note at the bottom saying these were tested with Bob’s gluten free flour blend. I don’t have all these different flours in my cupboard and honestly don’t have room for them in my very small house. How much of Bob’s blend should I use in this recipe, please? Thanks so much!
I am so sorry. That should have said tested with Bob’s Red Mill gluten free rice flour, xanthan gum, potato and tapioca starch, but I do think you could try this recipe with Bob’s blend. I used the individual flours and starches and people often ask what brands so I try to make note of what brand I tested the recipe with. I use Bob’s blend all the time and love it. It is my favorite blend I have not tried it in this recipe, but I have others. I will try to test the blend in these soon! I would just add up the amounts of rice flour, potato and tapioca starch and use the blend in place of them. If you have xanthan gum I would add a tablespoon to it. I think the extra xathan gum helps the texture. I hope that helps.