Gluten-Free Dinner Rolls
These soft, pillowy gluten-free dinner rolls bake up golden and fluffy with my enriched yeast dough base. Perfect for Thanksgiving or any holiday meal, they’re ideal for sopping up gravy, slathering with butter, or serving warm from the oven.
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Ingredients
Dry Ingredients
- 160 g brown rice flour - about 1 cup
- 115 g tapioca starch - about 1 cup
- 75 g potato starch - about ½ cup
- 50 g (¼ cup) granulated sugar
- 8 g (½ tablespoon) kosher salt
- 7 g instant yeast - about 2 ¼ teaspoons - 1 packet
- 6 g xanthan gum - about 2 teaspoons
- 8 g baking powder - about 2 teaspoons
Psyllium Mixture
- 16 g whole psyllium husk - about 2 tablespoons
- 160 g warm water - about ⅔ cup - about 100°F
Wet Ingredients
- 160 g warm whole milk - about ⅔ cup - 100–110°F
- 1 large egg - about 50 g
- 57 g (4 tablespoons) unsalted butter – melted and slightly cooled
- 5 g (1 teaspoon) apple cider vinegar
For Brushing
- 1 egg - beaten (for egg wash)
- 28 g (2 tablespoons) melted butter
- 1/2 teaspoon flaky sea salt - for finishing, such as Maldon salt
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Instructions
- Mix the dry ingredients: In the bowl of a stand mixer, combine 160g brown rice flour, 115g tapioca starch, 75g potato starch, 50g sugar, 8g salt, 7g instant yeast, 6g xanthan gum, and 8g baking powder. Whisk to combine evenly.
- Make the psyllium gel: In a small bowl, whisk together 16g whole psyllium husk and 160g warm water until thickened into a gel. Set aside for about one minute to hydrate fully.
- Combine the wet ingredients: In a medium bowl, whisk together 160g warm milk, 1 egg, 57g melted butter, and 5g apple cider vinegar. Add in the psyllium gel and whisk until smooth and uniform.
- Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.
- Shape the rolls: Lightly oil your hands and divide the dough into 8–9 equal pieces (about 95–100 g each). Fold the edges of each piece over themselves toward the center to create a smooth top, pinch the seams closed, then flip seam-side down. Roll each piece under your hand in a loose claw shape until round and smooth. Arrange evenly in a greased 8×8-inch pan (3×3 grid for 9 rolls).
- Proof the rolls: Cover the pan loosely and let rise in a warm spot (75–80°F) for about 45–60 minutes, or until puffy, nearly doubled, and just starting to touch.
- Bake: Preheat the oven to 375°F (190°C). Brush the tops with 1 beaten egg for shine. Bake for 23–26 minutes, or until golden brown and the centers reach 195°F. Tent with foil during the last 5 minutes if browning too quickly.
- Finish: While still warm, brush the tops with 28g (2 tablespoons) melted butter and sprinkle lightly with flaky sea salt. Let cool for a few minutes before serving.
Notes
- Flour Blend: Store-bought gluten-free blends don’t perform well in yeast recipes. This custom blend gives the best soft, fluffy texture.
- Make-Ahead: Shape and proof for about 30 minutes, then cover and refrigerate for up to 18 hours. Let finish rising at room temperature before baking.
- Best Served: Fresh on the day they’re baked. Reheat leftovers gently in the oven, wrapped in foil, for 5–10 minutes.
Nutrition
Calories: 263kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 542mg | Potassium: 280mg | Fiber: 3g | Sugar: 7g | Vitamin A: 318IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 1mg
