Dinner Rolls

Dinner Rolls

Dinner rolls are one of the most important parts of any Thanksgiving meal.  Not to mention other meals where you just want to have a good dinner roll.  Since we have started eating gluten free around our house, I have tended to avoid rolls.  I have been frustrated that I just couldn't get them to taste anywhere close to "glutenous" rolls.  Of course, it is such a vital part of our Thanksgiving meal that I always start working on it again around Thanksgiving.  Well, I am pretty excited to say that this year I have FINALLY come up with a Gluten Free dinner roll that tastes wonderful.  It is light and fluffy and delicious.  I haven't been able to say that with any of the other dinner roll recipes that I have tried.    You still have to make them in muffin pans to help the structure, so they tend to look like muffins instead of rolls.  But, they definitely taste like excellent dinner rolls.

2 cups warm water
1/2 cup sugar
2 Tablespoons yeast
4 cups GF flour mix
2 teaspoons xanthan gum
2 teaspoons salt
2/3 cup powdered milk
2 teaspoons apple cider vinegar
2 eggs
1/2 cup butter, softened

Add yeast and sugar to the 2 cups warm water and let sit.

In a large mixing bowl combine GF flour, xanthan gum, salt, and powdered milk.  Add the vinegar, eggs, and butter.  Then add the yeast mixture.  Mix well.  The dough is going to be fairly thin.  It will be something like a brownie or a muffin batter consistency.  That is exactly what you want!!

Spoon the batter into greased muffin tins.  Fill them about 2/3 full.  Spray a piece of plastic wrap with cooking spray so it won't stick and cover the rolls.   Let the rolls rise 20-30 minutes (or until they have grown over the tops of the muffin cups.)  Remove plastic wrap and bake.

Bake in a 350 degree oven for 15-20 minutes.

Enjoy!!


The flour mix I used for these rolls:
1 cup rice flour
3/4 cup sweet rice flour
1/4 cup cornstarch
1/2 cup potato starch
1/2 tapioca flour

***I would highly recommend using this flour mix with these rolls.  I think that using different "heavier" flours would probably not give you the right texture for these rolls.