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Soft and Easy Gluten Free Dinner Rolls Recipe
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Soft and Easy Gluten Free Dinner Rolls Recipe

The smell of them baking, the comforting rhythm of forming the dough, the lathering of butter atop the freshly baked rolls and the tender texture are all the essence I wanted when creating my own gluten-free version. Having Celiac Disease stole the joy of recreating these moments for myself, so in a wave of determination, I have worked to recreate this experience, for myself and others! And I am so proud of the result. 
Print Recipe
Prep Time:20 minutes
Cook Time:25 minutes
Proofing Time:1 hour

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1/8 cup sugar or honey
  • 2/3 cup warm whole milk
  • 2 tbsp psyllium husk whole
  • 1/2 cup warm water
  • 330 grams gluten-free bread flour
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1 egg room temperature
  • 1 tsp apple cider vinegar
  • 2 tbsp butter softened

Egg Wash

  • 1 medium egg
  • 1/4 tsp salt
  • 1/4 stick of butter melted

Instructions

  • Warm the milk: In a small saucepan, gently warm the milk to 110°F (43°C), ensuring you don’t overheat it, as temperatures above 120°F may kill the yeast. Use a thermometer for accuracy. If the milk gets too hot, let it cool down to the correct temperature before proceeding.
  • Dissolve sugar and activate yeast: Pour the warm milk into a bowl and stir in the sugar until fully dissolved. Sprinkle the active dry yeast over the surface of the milk, stir gently to combine, then cover the bowl with a clean kitchen towel. Let it sit for about 5 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is activated. If no bubbles form, the yeast might be inactive, and you’ll need to start this step over with fresh yeast.
  • Prepare psyllium husk gel: In a separate small bowl, mix the psyllium husk with the warm water (around 110°F). Stir to combine, and let this mixture sit for 5 minutes. It will thicken into a gel-like consistency, which helps mimic gluten in the dough, providing elasticity and structure. This is essential for the dough to hold together and rise properly in gluten-free baking.
  • Mix dry ingredients: In the bowl of a stand mixer, combine the gluten-free bread flour, salt, xanthan gum and baking powder. Use the paddle attachment and mix on low speed to evenly distribute the dry ingredients. Mixing these dry components first ensures that the salt and leavening agents are evenly incorporated throughout the dough.
  • Incorporate wet ingredients: After the psyllium husk gel has set and the yeast mixture is activated, start the stand mixer on low speed. Gradually add the psyllium gel into the dry ingredients, followed by pouring in the yeast mixture. Allow the liquids to be absorbed by the flour mixture. Next, add the egg, and the apple cider vinegar. Increase the mixer speed slightly to ensure everything is well-blended.
  • Add butter and mix the dough: With all the wet ingredients combined, add the softened butter to the dough mixture. Turn the mixer to medium-high speed and mix for about 5 minutes. This step is crucial for developing a smooth, cohesive dough. Even though gluten-free dough won’t have the same elasticity as traditional dough, this mixing process helps create a lighter and more uniform texture.
  • Prepare the baking dish: While the dough is mixing, prepare your baking dish. For a single batch, use a 9" pie pan or a 9"x9" dish. If doubling the recipe, use a 9"x13" dish. Rub softened butter generously onto the bottom and sides of the dish to prevent sticking and to give the rolls a golden, crispy crust on the outside.
  • Shape the rolls: Use a large ice cream scoop or a 1/3 cup measuring cup to portion out equal amounts of dough, ensuring even-sized rolls that bake uniformly. Wet your hands with water or rub them with a little butter to prevent the dough from sticking - the dough will be sticky dough. Gently shape each portion by pinching up the four sides of the dough ball and rolling it into a smooth dome between your hands (not on the counter). Place the shaped rolls in the prepared baking dish, spacing them about ½ inch apart to give them room to rise.
  • Let the rolls rise: Cover the dish with plastic wrap that has been lightly buttered on the inside to prevent it from sticking to the rolls as they rise. Place the dish in a warm place, a draft-free location to rise for about 45 minutes to 1 hour. A good option is placing the dish inside an oven with the light turned on, as this provides a consistent, slightly warm environment. The rolls should roughly double in size.
  • Preheat the oven: When there are about 10 minutes left for the rolls to finish rising, remove them from the oven (if that’s where they’re rising) and preheat the oven to 375°F (190°C). Make sure the oven is fully preheated before placing the rolls inside to ensure even baking.
  • Bake the rolls: Prepare the eggs wash by whisking together the egg and salt. Using a brush, brush the egg wash atop the rolls. Bake the rolls in the preheated hot oven for 25 minutes, rotating the pan halfway through the baking time to ensure even browning. The tops should be golden brown, and the rolls should sound hollow when tapped gently. You can check for doneness by inserting an instant-read thermometer into one of the rolls—an internal temperature of 200°F (93°C) means they are fully baked.
  • Finish with butter: Once baked, remove the rolls from the oven and let them cool for about 5 minutes. While still warm, rub the tops of the rolls with melted butter to enhance their flavor and give them a glossy finish.
  • Cooling: Let the rolls cool for at least 30 minutes before serving. This allows the texture to set and makes them easier to handle. Serve warm, and enjoy! These rolls will have a soft, pillowy texture inside and a golden, slightly crisp crust on the outside, perfect for a gluten-free dinner treat!
Servings: 9 rolls