Pillowy Soft Gluten-Free Rolls Recipe

Name: Pillowy Soft Gluten-Free Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons gluten free all purpose flour (I recommend Cup4Cup brand); 3 tablespoons water; 3 tablespoons milk; 1 ½ cups gluten free all purpose flour (I recommend Cup4Cup brand); 3 tablespoons potato starch; 3 tablespoons granulated sugar; 1 tablespoon psyllium husk powder ((what is psyllium husk?)); 1 packet packet (2 ¼ tsp) instant rapid rise yeast (see recipe notes for active dry yeast); 1 teaspoon baking powder; ½ teaspoon salt; ¾ cup warm milk (110°F) (microwaved for 30-45 seconds); 1 large egg (room temperature); 2 tablespoons melted butter (slightly cooled); 2 tablespoons butter; ¼ teaspoon salt

9 steps

Prep:15minCook:20min

Look no further for the best gluten-free rolls recipe. These fluffy, airy, soft dinner rolls not only have a superior texture, but are easy to make, and ready to serve in one hour!

Updated at: Fri, 19 Jan 2024 17:43:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories180 kcal (9%)

Total Fat8.7 g (12%)

Carbs28.1 g (11%)

Sugars5.5 g (6%)

Protein2.6 g (5%)

Sodium268 mg (13%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

2 tablespoonsgluten free all purpose flour

I recommend, brand

3 tablespoonswater

3 tablespoonsmilk

1 ½ cupsgluten free all purpose flour

I recommend, brand

3 tablespoonspotato starch

3 tablespoonsgranulated sugar

1 tablespoonpsyllium husk powder

what is psyllium husk

1 x 2 ¼ tspinstant yeast

rapid rise, see recipe notes for active dry yeast

1 teaspoonbaking powder

½ teaspoonsalt

¾ cupmilk

warm, 110°F, microwaved for 30-45 seconds

1egg

large, room temperature

2 tablespoonsbutter

melted, slightly cooled

2 tablespoonsbutter

¼ teaspoonsalt

Instructions

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.

Step 9

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