The Best Gluten Free Yeast Rolls

posted in: DIY | 21

This recipe for “the best gluten-free yeast rolls” used to be my number one recipe on a previous blog. At the time, my husband had to adhere to a gluten-free lifestyle, and I shared my gluten-free creations via my blog. Since that time, he has healed his gut and no longer needs to eat entirely gluten-free, and I have moved on from recipe writing.

Today, I decided to share this delicious gluten-free roll recipe with you, it would be too sad to let it die in internet oblivion.

 

A Thanksgiving Tradition

I first created this dinner roll recipe for Thanksgiving.

For many years now, it has been a family Thanksgiving tradition, “mama bakes fresh rolls for Turkey day.” Any break into this tradition would probably result in a mutiny. Everyone loves them and expects them to be on the table–warm out of the oven. They are indeed deliciously buttery and melt in your mouth. My kids love to slather their still-hot-rolls with more butter. If any are left-over, they are also tasty toasted (with butter of course).

The problem with my original roll recipe is that it contained wheat flour, needless to say, a forbidden ingredient for anyone who must eat gluten-free. When hubby was gluten-free, he could not partake in the buttery treats. He wouldn’t dare out of fear, as pain is a great deterrent.

However, I really wanted him to enjoy a full meal with the rest of us, so this meant creating a recipe he would love.

Success!

I’m happy to report I was very successful in my endeavor. The year I created this recipe, my best gluten-free yeast rolls were devoured!

For me, after receiving hubby’s approval (and the kids who dared try them), the best part about making these rolls was that they were easy despite the lengthy ingredient list.

 

Notes and Tips

To make these dinner rolls, my all-time favorite gluten-free flour is very fine rice flour because it produces the best results. If your rice flour appears too grainy, put it in a high powered blender (I use a Vitamix) and blend it until it’s a fine powder.

Another favorite flour is sorghum (also called milo). It certainly is more nutritious. However, it produces heavier and denser rolls.

As I will mention in a note below, citric acid is not essential to this recipe. You can still make the rolls without it. Nevertheless, even though it is not a must-have ingredient, it isn’t absolutely useless either. Citric acid helps to recreate the airiness that so often lacks in gluten-free yeast products.

 

Best gluten free yeast rolls
Picture Credit: Raellyn and Melissa

 

Best Gluten Free Yeast Rolls

Lightly grease some regular muffin trays (I use non-hydrogenated shortening for this purpose). Set aside.

On the stovetop, heat the milk to about 105 to 110 degrees Fahrenheit. Too hot and the milk will kill the yeast, too cold and the yeast will not activate.

In a large bowl, place the warm milk. Sprinkle the active dry yeast on top and add the sugar. Let this mixture sit until it starts to bubble or foam (this will take a few minutes). This step is called “proofing the yeast”, it ensures your yeast is healthy and will do its job.

To your milk-yeast mixture, add the rice flour, potato (or tapioca) starch, salt, xanthan gum, melted butter (which should be around 105 degrees or cooler), eggs, and citric acid.

Note: while citric acid is not essential, it will help your rolls have some “lift–in short, it helps to replicate the behavior of gluten.

Mix the dough with a hand mixer or stand mixer on low (the later makes the process much easier) until all the ingredients are well incorporated.

Turn the mixer on high and beat the dough for a few minutes until it becomes “elastic,” as well as lighter in color and texture. For comparison, I beat mine for 3 to 5 minutes with a stand mixer.

Fill your prepared muffin trays to half full.

Let the dough rise for at least one hour in a warm place. During this time, your rolls should double in size.

Pre-heat your oven to 350 degrees Fahrenheit.

Bake your bread for 15 to 25 minutes or until your gluten-free dinner rolls are a yummy, light, golden brown (the baking time will vary by oven).

Let your rolls sit for about 5 to 10 minutes before unmolding them.

Makes about 12 best gluten-free yeast rolls.

 

The Best Gluten Free Yeast Rolls

Yield: 12

The Best Gluten Free Yeast Rolls

Ingredients

Instructions

Lightly grease some regular muffin trays (I use non-hydrogenated shortening for this purpose). Set aside.

On the stovetop, heat the milk to about 105 to 110 degrees Fahrenheit. Too hot and the milk will kill the yeast, too cold and the yeast will not activate.

In a large bowl, place the warm milk. Sprinkle the active dry yeast on top and add the sugar. Let this mixture sit until it starts to bubble or foam (this will take a few minutes). This step is called “proofing the yeast”, it ensures your yeast is healthy and will do its job.

To your milk-yeast mixture, add the rice flour, potato (or tapioca) starch, salt, xanthan gum, melted butter (which should be around 105 degrees or cooler), eggs, and citric acid.

Note: while citric acid is not essential, it will help your rolls have some “lift--in short, it helps to replicate the behavior of gluten.

Mix the dough with a hand mixer or stand mixer on low (the later makes the process much easier) until all the ingredients are well incorporated.

Turn the mixer on high and beat the dough for a few minutes until it becomes "elastic," as well as lighter in color and texture. For comparison, I beat mine for 3 to 5 minutes with a stand mixer.

Fill your prepared muffin trays to half full.

Let the dough rise for at least one hour in a warm place. During this time, your rolls should double in size.

Pre-heat your oven to 350 degrees Fahrenheit.

Bake your bread for 15 to 25 minutes or until your gluten-free dinner rolls are a yummy, light, golden brown (the baking time will vary by oven).

Let your rolls sit for about 5 to 10 minutes before unmolding them.

https://www.florencewitt.org/best-gluten-free-yeast-rolls/

21 Responses

  1. Crystal

    Can you use a gluten free flour other than rice flour? Like Tapioca or almond?

    • Florence

      Hi Crystal!

      Thank you for visiting my blog!

      sadly, you cannot use tapioca flour as it is more of a starch than a flour per say and your recipe won’t turn out right. As for almond flour, I would say no as well but I am not sure. A great substitute would be sorghum flour (also called milo). A plus of using sorghum is that it is a whole grain and it still will work wonderfully.

      Blessing,

      Florence

  2. Gena

    For me I have found sorghum is the best substitute when I am making gluten free bread. I love it!

    • Florence

      Sorghum is indeed a wonderful substitute! Thanks for visiting Gena. Blessings.

  3. Linda Tanzini

    Just stumbled to your blog. Just curious why rolls in picture look like Parker house? Is it just for optics or can they be made that way? Would love to see more of your recipes but I don’t do social media. Is there an option to subscribe? Haven’t found it yet, thanks, Linda. Oops, sorry, just found it, DAH!

    • Florence

      Hi Margaret,

      I have only made this recipe with the eggs which help give the rolls chewiness and lift. You could try an egg replacer but I am not certain this would work. Then again, we won’t know without trying! Best to you.

  4. Karen

    Have 2 questions-also wondered if you cld make as parkerhouse rolls as image shows, if so assuming this is done before the rise? Also the yeast, is the amount a whole pkg- kind of hard to measure by tsp as they are so tiny.

    • Florence

      Hi Karen!

      Yes, you can make your rolls look like in the picture but it takes work. You have two ways to go about this: 1) Put some flour on your hands, try to make a ball as best you can (the dough is super sticky), and place 3 such balls per muffin hole. Let rise. 2) Make a swift cut with a knife across the dough after it has risen to form the clover shape.

      I am not sure I understood the second question, so hopefully, my answer is the right one. one yeast packet contains 2 1/4 tsp. of yeast.

  5. Melissa

    Can’t wait to try these. We are now a gluten free family after my 9 year old granddaughter was diagnosed with IBS.

  6. Sandi

    Is it 1 1/4 tsp yeast or a packet? (A packet seems to have 2 1/4 tsp). Just wanted to verify!

  7. Carlene Chrisman

    Like my mom, I make Gooy Cinnamon Pecan Rolls for holidays. Now a whole section of the family must be GF. In the original I roll out the raised dough, spread melted butter, sprinkle cinnamon sugar, roll up and slice off individual rolls to put into muffin tin,(bottom of tin has goo syrup) raise 2nd time and bake. I’ve tried multiple recipes and the “roll out/roll up/slice off” becomes a disastrous sticky mess.

    Would this recipe hold up to this manipulation?

    • Florence

      Hi Carlene!

      You know, I have a gluten free cinnamon roll recipe somewhere. Let me try to find it for you. This dough will not roll well as it is more like a thick cake batter than a true dough. I also have a Danish dough which may work better. Or maybe, the pizza dough if you sweeten it.
      I have found that if a GF dough is stable enough to roll out, it will often be quite dry after baking takes place.
      A solution would be to roll this dough before rising between two pieces of greased plastic wrap. This may work.

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