BreadOctober-November 2012

Gluten-Free Super Soft Dinner Rolls Recipe

soft gluten free dinner roll recipe

© Carol Kicinski

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 350F oven and serve.) This recipe can be made egg-free with good results (see instructions below).


2 tablespoons dry active yeast
2 teaspoons sugar
2 cups warm unflavored milk of choice (105F-110F)
1 cups superfine or Asian white rice flour
cup superfine or Asian sweet rice flour (also called glutinous rice flour)
cup potato starch (not potato flour)
cup tapioca starch/flour
3 teaspoons xanthan gum
1 teaspoons kosher or fine sea salt
1 tablespoon baking powder
2 large eggs** + 1 egg (optional) for brushing tops
cup butter or dairy-free butter substitute, melted, more for brushing pans
cup honey
1 teaspoon apple cider vinegar


1. Combine 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.

2. Combine 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.

3. Add 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.

4. Preheat oven to 375F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about 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.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

Each roll contains 125 calories, 3g total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3g protein.

**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.

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