Gluten-Free Dinner Rolls
Soft and buttery, with a light crumb, and just the right balance of sweet and salty. Cloverleaf-style gluten-free dinner rolls! Easy to make, and sure to be the star of any meal.
Ingredients
To bloom yeast:
- 2¼ teaspoon yeast, instant / quick-rise
- ½ cup milk, warm, approximately 110°F (40°C)
- 1 tablespoon granulated sugar
Psyllium gel:
- 2 tablespoon psyllium husk, note 1
- ½ cup water, room temperature
Dinner roll dough:
- 2¼ cups gluten-free flour, all-purpose blend (note 2)
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup greek yogurt
- 1 egg
- 2 tablespoon butter, melted
- ¼ cup water, room temperature
Egg wash:
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon water
Honey-butter glaze:
- 1 tablespoon butter, melted
- 1 teaspoon honey
Instructions
- Combine the warm milk, sugar and yeast in small bowl and let sit until bubbly, about 5 minutes.
- To make the psyllium gel, combine the psyllium husk and water in a small bowl and let sit about 2 minutes.
- Using a stand mixer with the paddle attachment, mix the gluten-free flour, sugar, salt and baking powder on low speed until combined.
- In a separate bowl, whisk together the greek yogurt, egg, melted butter and water.
- Slowly pour the yogurt mixture, psyllium gel and yeast mixture into the flour mixture, and mix until combined, scraping down the sides of the bowl as needed. Increase the speed to medium and beat until the dough is sticky and uniform, about 5 minutes.
- Using a small cookie scoop or two spoons, scoop out 30, roughly tablespoon sized, balls onto a lightly gluten-free floured surface.
- Grease 10 of the 12 cups of a 12-hole muffin tin. With lightly floured hands, roll each ball into a smooth ball and place 3 dough balls into each of the 10 greased muffin cups. Loosely cover with plastic wrap and let rise in a warm spot, until the dough fills up the muffin cup and the top of each roll has risen roughly ½ inch above the top of the pan, around 45 minutes. Meanwhile, preheat the oven to 375°F (190°C) and place the kettle on to boil.
- Remove the plastic wrap from over the rolls. In a small bowl, whisk together the egg, water and salt and brush the top of each roll with the egg wash using a pastry brush. Fill the remaining 2 empty muffin tins half way full with boiling water; the steam will give some added oven spring. Bake for 25 minutes, until the rolls are golden brown.
- In a small bowl, combine the melted butter and honey. As soon as the rolls are removed from the oven, brush the top of each roll with the honey butter. Let the rolls cool for 5 minutes, then remove rolls from the muffin tin and place on a cooling rack to further cool for another 5 minutes. Serve warm.
Notes
Note 1: If using psyllium husk powder, use only 1 ½ tbsp.
Note 2: Use a blend that contains xanthan gum. This will also help with the structure and stability of the rolls. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Top Tips
- Bloom your yeast: If you’re used to bread baking with wheat flour, you’re probably used to punching down the dough after the first rise, and then letting it rise again. Gluten-free bread doesn’t have the structure to support that; if you deflate it after it’s risen, it won’t rise again. Therefore, getting a good first (and only) rise is critical. You’ll generally get the best rise right after the dough has been mixed. Therefore, you want the yeast to act as quickly as possible. Even though we’re using instant yeast, which is generally added straight to the dough, blooming it before adding it to the dough gives it a head start, which can be really beneficially for gluten-free bread baking. I got this tip from “America’s Test Kitchen, How Can It Be Gluten-Free Cookbook Collection”.
- Don’t add too much flour when forming the rolls: A lightly floured work surface and lightly floured hands should be enough flour to make the dough easy enough to handle when forming the rolls. The dough is stickier/wetter than traditional wheat-based dough. Don’t let the feel of traditional wheat-based dough convince you to add more flour to your dough to get a more comparative feel, if you do, you’ll end up with dry rolls once baked.
- Don’t skip the honey butter glaze: The glaze is optional, but it really does add a nice sheen, with a hint of sweetness, to the rolls.
- Serve warm: These rolls are best served warm. Unlike many other gluten-free breads, you don’t need to let them fully cool before digging in. Even warm, these rolls have a soft, light crumb. No gumminess to worry about!
- The dinner rolls are best served the day they are made. Leftovers will keep, covered and stored at room temperature for up to 2 days. Reheat to serve.
Nutrition
Serving: 1 rollCalories: 161kcalCarbohydrates: 24gProtein: 5gFat: 6gCholesterol: 43mgSodium: 404mgFiber: 4gSugar: 6g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!