Yields: 12 rolls
Prep Time: 30 minutes
Rising Time: 1-1.5 hours
Bake Time: 20-25 minutes
Ingredients:
Dry Ingredients
- 3 ½ cups (490g) quality gluten-free 1:1 baking flour (see notes)
- 2 teaspoons instant yeast (or active dry – see notes)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 ½ teaspoons xanthan gum (if your flour blend doesn’t have it)
Wet Ingredients
- 1 ¼ cup warm milk (110-115°F/43-46°C) – Dairy or non-dairy works
- 3 tablespoons unsalted butter, melted (or a dairy-free substitute)
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
For brushing:
- 2 tablespoons unsalted butter, melted (or dairy-free substitute)
Instructions
- Combine the dry ingredients: In a mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, salt, and xanthan gum (if needed).
- Activate the yeast (optional): If using active dry yeast, whisk it into the warm milk with a small pinch of extra sugar and let it sit for 5 minutes until it becomes foamy. This is not necessary for instant yeast.
- Mix the dough: Add the warm milk (with activated yeast if using), melted butter, eggs, and apple cider vinegar to the dry ingredients. With a stand mixer or hand mixer, beat on medium speed for about 2 minutes until a thick batter forms.
- First rise: Scrape down the sides of the bowl. Cover with plastic wrap or a damp tea towel, and place in a warm, draft-free area for 1 hour (or up to 1.5 hours) until the dough has doubled in size.
- Shape the rolls: Dust a clean surface generously with gluten-free flour. Punch down the dough and transfer it to the floured surface. Divide the dough into 12 equal pieces, then shape each piece into a ball. Place them into a greased 9×13 inch baking pan.
- Second rise: Cover the rolls loosely with plastic wrap or a tea towel, and let them rise again in a warm place for 30-45 minutes, or until nearly doubled in size.
- Preheat the oven: Towards the end of the rise, preheat your oven to 400°F (200°C).
- Bake: Bake the rolls for 20-25 minutes, rotating them halfway through. They’re done when golden brown and sound hollow when tapped.
- Brush and cool: Brush the hot rolls with melted butter. Let them cool in the pan for about 10 minutes before removing to a wire rack to cool further.
Tips
- Flour blends: Choose a high-quality gluten-free flour blend designed for bread baking. Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure are good options.
- Yeast: Instant yeast is convenient, but active dry yeast also works. Follow the activation step above if using.
- Warm milk: The milk temperature is crucial. Too hot, and it will kill the yeast; too cool, and the dough won’t rise properly.
- Room temperature eggs: Using room temperature eggs helps create a smoother batter.
Enjoy your delicious, homemade gluten-free dinner rolls!
