My husband says these are the best gluten-free yeast rolls he has ever had. Granted, he may not completely objective. However, I have heard many positive comments from other sources since then.
I will let you decide for yourself.
I first created this dinner roll recipe for Thanksgiving.
I have made homemade rolls ever since I have cooked my own Thanksgiving dinner. Any break in tradition would probably result in a mutiny from my crew. Everyone loves them and expects them to be on the table—warm out of the oven. They are indeed delicious, buttery, and melt in your mouth concotions.
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, a forbidden ingredient for anyone who must eat gluten-free. When hubby was gluten-free, he could not partake in the delicate treats. He wouldn’t dare out of fear--pain is a great deterrent.
However, I really wanted him to enjoy a full meal with the rest of us. This meant creating a gluten-free dinner roll recipe he would love.
I’m happy to report I was very successful in my endeavor. The year I created this recipe, my best gluten-free yeast dinner 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 a 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 than rice flour. However, it produces heavier and denser dinner 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 Dinner Rolls
Lightly grease some regular muffin trays. 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 to 110 degrees), eggs, and citric acid.
Note: For the citric acid see the note above under Notes and Tip.
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 dinner rolls 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.