Best Gluten Free Dinner Rolls Recipes

GLUTEN FREE GARLIC DILL DINNER ROLLS

Steps:

• Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
• Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
• Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
• Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

GLUTEN-FREE FLUFFY DINNER ROLLS

Steps:

• Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.

BONNIE'S: THE ULTIMATE GLUTEN-FREE DINNER ROLLS

Steps:

• 1. TIPS FOR SUCCESS: No substitutions, please. Bring ALL ingredients to room temperature before you begin! This includes the eggs and yeast. Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor. Assemble all the ingredients before you start making the recipe, and follow the steps in the order given below.
• 2. Use a 9X16 pan with a parchment sleeve. Spray sides and bottom with kitchen spray.
• 3. Dry Ingredients: Use a kitchen scale to weigh all your flours for accuracy. Do not skip this step. Measuring cups can throw off your recipe by 1/4 to 1/3 of a cup! Mix all the Dry Ingredients in a medium bowl and set aside.
• 4. Proofing The Yeast: Measure 1 1/3 cup warm water, 110, degrees. Add two tablespoons of sugar and whisk until it dissolves. Add 3 teaspoons active dry yeast and whisk again until combined. Let it sit until a small dome forms, about 10 minutes.
• 5. Wet Ingredients: Meanwhile, mix the egg and egg yolk, and 2 teaspoons of lemon juice in the stand mixer's mixing bowl using the paddle attachment. Beat 1 minute on medium speed until well mixed. Add about a half cup of the flour mixture and then add the diced butter, yeast mixture, and then gradually add the rest of the flour.
• 6. Do not add any extra flour or liquid. Beat on medium speed for 5 minutes. It will be very thick.
• 7. Making The Rolls: This is the fun part. Use a 2 inch scoop to form the rolls. Dip it in water, shake off excess.
• 8. Place about a teaspoon of tapioca flour in the palm of your left hand. (Assuming you are right-handed!)
• 9. Scoop the ball into your left palm on top of the flour, and then roll the 'ball' forward on your fingers, and it will pick up a very small amount of the flour and allow you to shape it easily into a roll. Add a tiny bit more flour only if needed. After you have made one, you will see how easy it is. This technique will allow you to form rolls with a minimal amount of flour. Using too much flour will keep gluten-free yeast rolls from rising properly.
• 10. Place each roll in the prepared pan with sides almost touching. A 2-inch scoop makes 20 rolls, side by side, in a 9 X 16 pan.
• 11. I warm my oven just before setting my rolls in it to rise. Cover the rolls with a light towel, leave the oven light on and shut the door.
• 12. Let the rolls rise 30 minutes until doubled in size. Gently remove rolls from oven and set on a counter while you preheat the oven. Preheat the oven to 350 degrees.
• 13. Make The Egg Wash: Don't skip this step because it enhances browning and appearance of rolls. Beat one egg, 1 teaspoon water, and 1 pinch of salt.
• 14. After the rolls have risen, brush on the egg wash until all the rolls are covered. You won't use all the egg wash.
• 15. Bake rolls in the preheated oven for 25 minutes or until the test thermometer says 200 degrees. They should be nice and brown.
• 16. Cool in pan for ten minutes, then move over to a rack. Lift the rolls out of the pan with the parchment sleeve. Note: Store rolls in baggies in a ziplock in the freezer. Warm rolls in the oven wrapped in tin foil.
• 17. Try some hot with jelly! Enjoy!

GLUTEN-FREE DINNER ROLLS

Steps:

• Lightly brush a 12-cup muffin tin with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
• Preheat oven to 400 degrees. In the bowl of an electric mixer, whisk together flours, yeast, and xanthan gum. In a separate bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients and beat with a paddle attachment until combined. Beat in remaining 1 cup warm water and the millet. Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough. Divide dough among muffin cups and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of tin, about 1 hour (once dough begins to dome, remove plastic for remainder of rising time).
• Reduce oven to 350 degrees. Place rolls in oven, and bake until dark brown and hollow-sounding when tapped, about 17 minutes. Cool in tin on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the muffin cups to loosen before removing.

EASY GLUTEN-FREE DINNER ROLLS

Steps:

• 1. Preheat oven to 350 degrees. Grease muffin cups. 2. Mix egg, milk, yogurt, oil and vinegar in a bowl until combined. 3. In the bowl of a stand mixer, place flour, baking soda, baking powder, sugar, salt, xanthan gum and yeast (if desired) and blend together. With mixer on low speed, add wet ingredients to the dry ingredients. 4. Using an ice cream scoop, distribute the dough evenly among the muffin cups. Immediately place the pan in preheated oven and bake for 35 to 45 minutes until done. Remove rolls from oven and let sit for 5 minutes before serving.

GLUTEN FREE DINNER ROLLS

Steps:

• 1. Preheat oven to 350 degrees. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. Take about 1/4 cup of dough, shape it into a ball, ( I use a manual release ice cream scoop) it is just about the right size for nice rolls. Drop dough into greased baking muffin tin. Repeat until all the dough is used. Bake 18-20 minutes, until golden brown and toothpick inserted comes out clean. I always push on the top, if it spring back up they are cooked. cool on a rack, or like us, eats them warm with butter. Very tasty.