Gluten Free Rolls -

No ratings yet

Gluten Free Rolls

These easy gluten free rolls are made with just a few simple ingredients and gluten-free bread flour. Perfect for Thanksgiving or any time!

Prep Time15

Cook Time30

Rising Time1

Total Time1 45

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 223kcal

In a large bowl, mix together 3 cups of the 5-6 cups gluten free bread flour, the 2 packages instant yeast, 3 tablespoons granulated sugar, and 2 teaspoons fine sea salt. In a small bowl, combine the 1 cup warm water, ⅔ cup whole milk, and 3 tablespoons unsalted butter, then heat it to about 125-130℉ in the microwave or on the stove. Stir the milk mixture into the flour mixture, then stir in the 1 large egg. Add a little more flour as needed to form a smooth dough. Let rest for 20 minutes; if dough is still sticky place it in the fridge until easier to work with.
Turn the dough out onto a lightly greased surface and knead it lightly to bring it together. Then, fold over on itself about 6-8 times, until smooth. Cover with a clean towel and let the dough rest for 10 minutes.
Grease a 9x13 baking pan and line it with parchment paper. Divide the dough into 12 balls, roll them between your hands so that they are fairly smooth and uniform. Arrange in the baking pan and cover with a towel. Let rise for about 20 minutes.
Preheat the oven to 400℉. Place the rolls the oven and bake for about 18-20 minutes, until lightly browned. I love using an instead-read thermometer to test for doneness; it will read 205°F to 210°F when the rolls are done.
Remove from the oven and let cool slightly in the pan, then serve warm or let cool a bit more.

Grease the board. When turning out the dough, make sure to grease the cutting board first. This works a lot better with gluten free bread doughs than sprinkling flour on the board, which you would do with a conventional recipe.
Hydrate the dough. Again, with conventional bread recipes you don't need to hydrate the dough quite as long. But with gluten-free recipes, hydration is an essential step so that the dough is less sticky and has a better texture. Hydrate the dough for at least 20 minutes.
Place dough in fridge if needed. Like my other gluten-free bread recipes, especially my oat flour cinnamon rolls and gluten free challah, the dough can feel quite sticky. Rather than add more flour, which will make the rolls heavy, place the dough in the fridge for awhile. This does double duty of hydrating the dough while also helping it become easier to work with when chilled.
Fold the dough. Gluten free dough is obviously a bit different, and you don't need to work it quite as much as a regular dough. I do like to do a bit of kneading to bring it together, but it's much less than a regular rolls recipe. After the dough is formed, you then fold it over on itself 6-8 times before letting it rise again.
Use an instant-read thermometer to test for doneness. To assure yourself that the rolls are done, use an instant-read thermometer. When the temperature reads 205°F to 210°F, the rolls are done.