These delicious gluten-free dinner rolls are soft and fluffy, ideal for family suppers and dinner parties. This recipe can be made ahead to save time (and lower stress) in the kitchen. (Bake rolls and let them cool in the pan; wrap them in plastic wrap and refrigerate for up to 2 days. Warm them for a few minutes in a 350°F oven and serve.) This recipe can be made egg-free with good results (see instructions below).
**For Egg-Free Soft Dinner Rolls, omit 2 eggs. Combine 1 tablespoon flax meal with 3 tablespoons warm water; let sit for 5 minutes until thickened. Add mixture to yeast mixture in step 3. Add 1 tablespoon arrowroot to dry ingredients.
Recipe by Carol Kicinski.Yields 24 rolls
- 2 tablespoons dry active yeast
- 2 teaspoons sugar
- 2 cups warm unflavored milk of choice (105°F-110°F)
- 1½ cups superfine or Asian white rice flour
- ½ cup superfine or Asian sweet rice flour (also called glutinous rice flour)
- ¾ cup potato starch (not potato flour)
- ½ cup tapioca starch/flour
- 3 teaspoons xanthan gum
- 1½ teaspoons kosher or fine sea salt
- 1 tablespoon baking powder
- 2 large eggs** + 1 egg (optional) for brushing tops
- ¼ cup butter or dairy-free butter substitute, melted, more for brushing pans
- ¼ cup honey
- 1 teaspoon apple cider vinegar
1Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.
2Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
3Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.
4Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.
5Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.
6If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.
7Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes.