Gluten Free & Dairy Free Dinner Rolls
These gluten free dinner rolls are so delicious your dinner guests will hardly notice they are gluten free.
Ingredients
Scale
- 2 ¾ cups GF flour (I prefer GF Jules)
- 2 packages (4 ½ teaspoon) quick rise instant yeast (Red Star or Fleischmann’s rapid rise)
- ¼ cup coconut sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup instant GF mashed potato flakes (Edward and Sons Organic)
- 1 ½ cups sparkling water, club soda
- 1 egg (room temp) or 1 tablespoon flaxseed meal + 3 tablespoon warm water
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 egg for egg wash or apricot preserves thinned with water
- 1 tablespoon non-dairy butter for rubbing on cooked rolls (optional but does help with color)
Instructions
- Spray one 8″ or 9″ round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls).
- In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules; coconut sugar; potato flakes; baking powder; salt and baking soda.
- In a separate bowl, stir egg to mix. Add to it sparkling water, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.
- Increase mixing speed to medium and continue stirring for 3 minutes. The dough will become fluffier but will still be thick.
- Using a 2″ scoop, place 7-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water before filling with dough.
- Dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn’t stick to the spatula or your fingers.
- Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls); or use or oil or apricot preserves.
- Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes in a warm place, or until the rolls have risen to crowd one another but don’t have a lot of little pocks or holes showing from too quick of a rise.
- If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.
- Remove the rolls after rising in order to preheat the oven to 450°F.
- Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.
- Bake for approximately 22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.
- Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.
Notes
These rolls stay soft for at least 3 days if stored in a zip-top bag at room temperature. Recipe makes 8-9 rolls, depending on size.
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