Description
Delightful gluten-free dinner rolls with a soft, pillowy texture and a golden crust, perfect for any occasion.
Ingredients
Scale
- 3 cups gluten-free flour
- 1 tsp salt
- 2 tsp instant yeast
- 2 large eggs (at room temperature)
- ¼ cup unsalted butter (softened; can substitute with dairy-free butter)
- 1 ¼ cup milk (at room temperature; can substitute with lactose-free or dairy-free milk)
- 2 Tbsp sugar
- 1 tsp apple cider vinegar (or lemon juice)
Instructions
- In the mixing bowl of your electric mixer, combine gluten-free flour, instant yeast, sugar, and salt.
- Warm the milk to 45°C (115°F). Use a thermometer to ensure it’s not too hot, as it can kill the yeast.
- Add the warm milk, softened butter, eggs, and apple cider vinegar to the flour mixture. Mix until fully combined.
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans, or consider using a cast-iron skillet or lined baking sheet.
- Using an ice cream scoop (sprayed with gluten-free cooking spray), place dough balls into the prepared pans.
- Smooth the tops of the dough with a small spatula.
- Cover the pan with a kitchen towel and let it rise in a warm place for 1 hour.
- Preheat the oven to 350°F (177°C), adjusting the rack to a lower position to prevent burning the tops.
- Bake for about 25 to 30 minutes, until the tops are golden brown.
- Brush the tops with melted butter before serving.
- Store leftovers tightly, at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
Avoid overmixing the dough for optimal texture and check doneness by tapping the bottom of a roll for a hollow sound.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg