Best 5 Easy Gluten Free Dinner Rolls Recipes

EASY GLUTEN-FREE DINNER ROLLS

Steps:

• Preheat oven to 375F
• In a medium mixing bowl, using a fork or spoon, mix butter with sugar. Add eggs and the Chebe all-purpose mix.
• Stir until the mixture forms even-sized crumbs. Add 2 Tbsp milk and mix. Add 2 more Tbsp milk and continue to stir with spoon.
• Once the mixture is almost even, work with your hands until smooth. Divide dough in quarters and then break into three pieces and roll into balls. Place each roll onto a lightly greased cookie sheet.
• Put in oven. At 10 minutes, rotate cookie sheet. After another 8 minutes remove from oven and gently top with a bit of butter (use a stick of butter and glide it over the top). Return to oven and continue to cook for 2-7 minutes or until very-lightly browned.

GLUTEN-FREE SOFT DINNER ROLLS

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.

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 CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 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.