1. What are common mistakes when making gluten-free dough?

The biggest mistake is adding too much flour. Gluten-free dough needs to be sticky and high in moisture to stay soft. Another common issue is under-mixing. Unlike wheat dough, you cannot "overwork" this gluten-free dough; it needs vigorous beating to aerate the batter for light Gluten Free Dinner Rolls.

2. What kind of yeast is best for gluten-free rolls?

Instant yeast (sometimes called rapid-rise yeast) is generally best for Gluten Free Dinner Rolls because it dissolves quickly and starts working immediately. If you only have active dry yeast, you must proof it in the warm milk first to ensure it is active.

3. How to get a soft crust on bread rolls?

The secret to a soft crust on your Gluten Free Dinner Rolls is butter. Brushing the rolls with melted butter before baking helps them brown, and brushing them again immediately after they come out of the oven softens the crust and adds delicious flavor.

Soft & Fluffy Gluten Free Dinner Rolls (The Best Recipe!)

Name: Soft & Fluffy Gluten Free Dinner Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 3 ¼ cups (455 g) all-purpose gluten-free flour blend (ensure it contains xanthan gum or add extra); 3 ¼ teaspoons xanthan gum (omit if your blend already contains it); ⅞ cup (105 g) tapioca starch/flour (plus more for dusting); 4 teaspoons (12 g) instant yeast; ¼ cup (50 g) granulated sugar; 1 teaspoon kosher salt; 1 ⅝ cup (13 fl oz) warm milk (about 90°F); 8 tablespoons (112 g) unsalted butter, melted and cooled (plus more for brushing); 2 egg whites (50 g), at room temperature

Description

The best Gluten Free Dinner Rolls recipe! These rolls are soft, fluffy, and have a perfect golden crust. Made with a simple yeast dough that chills before shaping, they are perfect for holiday dinners or everyday meals.

Ingredients

Scale

3 ¼ cups (455 g) all-purpose gluten-free flour blend (ensure it contains xanthan gum or add extra)

3 ¼ teaspoons xanthan gum (omit if your blend already contains it)

⅞ cup (105 g) tapioca starch/flour (plus more for dusting)

4 teaspoons (12 g) instant yeast

¼ cup (50 g) granulated sugar

1 teaspoon kosher salt

1 ⅝ cup (13 fl oz) warm milk (about 90°F)

8 tablespoons (112 g) unsalted butter, melted and cooled (plus more for brushing)

2 egg whites (50 g), at room temperature

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Instructions

1. In the bowl of a stand mixer, whisk together the flour, xanthan gum, tapioca starch, yeast, and sugar. Add the salt and whisk again.

2. Add the warm milk, melted butter, and egg whites. Beat vigorously with the paddle attachment for about 6 minutes until the dough looks whipped and sticks to the sides of the bowl.

3. Transfer the dough to a lightly oiled container with a tight lid. Refrigerate for at least 30 minutes (up to 3 days).

4. Grease a baking sheet or two 8-inch round cake pans. Lightly flour a surface with tapioca starch.

5. Divide the chilled dough into 16 pieces. Roll each piece into a smooth ball using cupped hands.

6. Place rolls in the pan (touching for soft sides, spaced apart for crusty sides). Cover loosely with greased plastic wrap and let rise in a warm spot until about 150% larger (45 mins to 2 hours).

7. Preheat oven to 375°F. Brush the risen rolls generously with melted butter.

8. Bake for about 20 minutes until the internal temperature reaches 190°F. If rolls are touching, lower heat to 350°F after 18 minutes and bake slightly longer.

9. Remove from oven and brush immediately with more melted butter. Serve warm.

Notes

Flour Blend: I recommend Better Batter or a high-quality blend. If using King Arthur GF Bread Flour, add 2 extra tablespoons of milk.

Yeast: If using active dry yeast instead of instant, use 15g and proof it in the warm milk first.

Equipment: A stand mixer is highly recommended. A food processor works in a pinch, but do not mix by hand.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Bread, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 113
Sugar: 4g
Sodium: 196mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 18mg