Pillowy Soft Gluten-Free Rolls Recipe

Updated at: Mon, 25 Nov 2024 19:52:08 GMT

Step 1

Before you begin making the roux, turn oven to 200ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan. Set aside.

Step 2

As the oven is preheats, make the roux. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.

Step 3

In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.

Step 4

Add the warm milk, egg, melted butter, and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.

Step 5

Grease a silicone baking mat or parchment paper with cooking spray. Liberally spray ¼ measuring cup with cooking spray, along with your hands. Scoop out a little less than ¼ cup, which yields about a 2 ounce dough portion. Dump the dough onto greased hands and roll into a smooth ball. Alternatively, dump the dough onto the baking mat, flatten with fingers, then pinch up into a ball. Smooth the top and place pinched ends down in prepared baking pan.

Step 6

Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F.

Step 7

Melt the additional 2 tablespoons butter with salt. Remove the plastic and gently brush the tops with the salted butter mixture. Reserve the remaining butter for after baking.

Step 8

Bake for 20-22 minutes, or until tops are lightly browned and internal temp measured with an instant read thermometer reaches 195-200ºF. Immediately brush tops with remaining butter and serve warm.

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