Gluten Free Rolls Recipe
These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.
I have the fondest memories of waking up to freshly baked rolls made by my grandmother growing up anytime she would come visit, and especially around the holidays. She would always make enough for the day, so we’d have them at breakfast with her homemade strawberry preserves and then at dinner as a dinner roll.
We loved her rolls and sourdough bread so much that she would make huge batches, freeze them and then mail them to us, along with fresh fruit and vegetables from their farm. We actually had an extra freezer in the basement to store all of it.
My grandmother was the best cook, I mean there was seriously nothing that she couldn’t make. While she has some recipes that I have been able to convert to gluten free and dairy free, I have been unsuccessfully trying to make her rolls for years….until now! Well, until a couple of days ago if we’re being specific. With the help of my amazing mother, we tested the recipe a couple more times before sharing it with you.
I’ve been doing test runs of my holiday recipes lately as I have a lot of family coming into town this year and I want to show them how delicious gluten free foods can be. So, I decided to try making the yeast rolls again and I still can’t believe how great they turned out. My kids and I literally ate an entire batch because they were that good! So, if you’ve been searching for a gluten free rolls recipe, I think you’ll love this.
Gluten Free Rolls
This recipe is free of gluten, dairy, tree nuts, and peanuts. It makes 18 medium sized rolls, or 24 small rolls.
- 4 1/4 teaspoons of SAF instant yeast
- 3 cups of King Arthur Measure for Measure flour
- 5 tablespoons of sugar
- 1 teaspoon of salt
- 1 cup lukewarm water
- 2 eggs
- 4 tablespoons of melted dairy free Earth Balance Olive Oil Buttery Spread
- Combine the yeast, flour, sugar and salt in a stand mixer bowl and mix on low for one minute.
- While the mixer is still on low, drizzle the water into it.
- Next, add the egg and melted dairy free butter.
- Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for 3 minutes.
- Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.
- Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop), so that the dough is touching on the edges.
- Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.
- Cover the pie pan with a dish towel, set your oven to 100 degrees and place the covered pan in the oven for one hour until it doubles.
- Remove the dish towel and preheat your oven to 425 degrees.
- Bake the rolls for 6 minutes.
- The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.
- Cook another 2 or 3 minutes.
- Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.
I hope you enjoy this adaptation of my grandmother’s gluten free rolls as much as we do!
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