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Gluten-Free Dinner Rolls

Fluffy, yeasty, moist rolls that are the perfect compliment to any meal.
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
passive 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 3/4 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 2 ½ tbsp sugar
  • ½ tbsp cornstarch
  • ½ tbsp baking powder
  • ½ tbsp yeast
  • 1 ¼ tsp xanthan gum
  • 1 tsp salt
  • 2 eggs
  • ½ cup milk
  • 2 tbsp canola oil
  • 1/4 cup applesauce
  • ½ cup hot water

Important Equipment

  • A 12-count Muffin Tin
  • A ziplock plastic bag optional

Instructions

  1. Preheat the oven to warm, the lowest setting, or “proofing” if you have that option, and lightly grease a muffin tin.
  2. Place dry ingredients in a medium sized bowl and mix briefly.
  3. Place eggs and milk in a small container. Microwave for 1 minute or until mixture is warm to touch. If your microwave is very powerful, microwave in 20-second increments to avoid cooking the eggs.
  4. Add milk, eggs, and the remaining wet ingredients to the dry. Mix for several minutes until smooth and batter looks a little thinner. The mixture will be halfway between a dough and a batter.
  5. There are two methods for getting the dough into a roll shape in the muffin tin. The first is to simple approach as you would making muffins. Scoop approximately ⅓ cupfuls of the dough into the muffin tin. The muffin cups should be about ¾ of the way full. Even out the tops of the rolls by swirling your finger around the top in a circle, making a small peak in the center. The batter should make 10-12 rolls.
  6. Here’s the second method: Take a ziplock plastic bag and fill it with the dough like a piping bag. You can use something tall and cylindrical to help support the bag while you fill it or use your other hand. Push all the dough towards the corner of the bag and snip off the end. The hole should be about ¾ of an inch wide. Place the tip of the bag in the center of each muffin cup and squeeze until each cup is about ¾ of the way full. This technique results in pretty round rolls that are much more even in size and shape. If you’ve never used a piping bag before, I recommend checking out this video on piping technique for dough. Note: The chef in the video is using a piping tip, which is used for detail work and not needed here, and she is having to work pretty hard to get the dough to the tip of the bag, which won’t be necessary in this recipe with this very soft dough.
  7. Put rolls into the warm oven and let rise for 20 minutes.
  8. Remove the rolls from the oven and increase the temperature to 325 degrees. When the oven is fully preheated, put the rolls back in and bake for 20-25 minutes or until golden brown on top and the center tests cleanly with a toothpick.