Recipes > Gluten Free Dinner Rolls Find A Store Gluten Free Dinner Rolls These golden, buttery rolls have a pillow-soft texture thanks to Red Star All-Natural Active Dry Yeast; don’t skip the garlic and herb butter brushed onto the warm rolls before serving. Yield 9 rolls Print Recipe Pin Recipe 0 Reviews IngredientsDough1 1/4 cups (300g) warm whole milk (100°F/38°C to 110°F/43°C)4 tablespoons (48g) granulated sugar, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast (see note 1)3 1/2 cups (490g) gluten-free all-purpose flour (see note 2)2 tablespoons (11g) dry milk1 tablespoon (9g) kosher salt (see note 3)1 1/2 teaspoons (4.5g) xanthan gum1/3 cup (76g) unsalted butter, melted2 large (100g) eggsEgg Wash1 tablespoon (15g) water1 large (50g) eggTopping2 tablespoons (28g) unsalted butter, cubed1 teaspoon (1g) minced fresh thyme1 teaspoon (1g) minced fresh parsley1/2 teaspoon (2g) minced garlic InstructionsPrepare yeast: In a small bowl, combine warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.Prepare dough: In the bowl of a stand mixer, whisk together flour, dry milk, salt, and xanthan gum, and remaining 3 tablespoons (36 grams) sugar by hand until combined. Using the paddle attachment, with mixer on low speed, add melted butter, 2 eggs, and yeast mixture, beating just until combined, stopping to scrape bottom and sides of bowl. Increase mixer speed to medium-high, and beat for 10 minutes, stopping to scrape sides and bottom of bowl and paddle. (Dough will look like a thick muffin batter.) Scrape sides and bottom of bowl and paddle. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.Using a spatula, lightly knead and deflate dough. Cover and refrigerate dough for 2 hours. Spray an 8-inch square baking pan with cooking spray.Lightly spray a work surface with cooking spray or coat with vegetable oil. Turn out dough onto work surface and divide into 9 portions (about 110 grams each). (Dough will be very soft and pliable.) Using your hand, roll each portion on greased surface into a smooth ball. Place in prepared pan. (If dough becomes too soft or sticky to work with, refrigerate for 5 to 10 minutes to firm up, greasing work surface again if needed.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and sides of rolls are touching, about 45 minutes.Preheat oven to 350°F (180°C). Prepare egg wash: In a small bowl, whisk together water and egg. Brush egg wash onto rolls. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 35 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes.Prepare topping: In a small microwave-safe bowl, combine cubed butter, thyme, parsley, and garlic. Heat on high in 15-second intervals until butter is melted. Brush butter mixture onto warm rolls. Serve warm. Notes Regular or All-Natural Active Dry Yeast can be used in this recipe. There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for-cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
