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.
How to Make Gluten Free Rolls Video
Gluten Free Rolls Printable Recipe
Gluten Free Rolls Recipe
- 4 1/4 teaspoons SAF instant yeast
- 3 cups King Arthur Measure for Measure flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 cup lukewarm water
- 2 eggs
- 4 tablespoons melted dairy free Earth Balance Olive Oil Buttery Spread
Preheat your oven to 200 degrees.
Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
In a stand mixer, add your slightly beaten egg and start mixer on low.
Next, add the room temperature water and melted dairy free butter.
Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.
Mix on medium speed for 3 minutes.
Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
- 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). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.
- 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 cheese cloth or thin dish towel.
Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.
Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
Preheat your oven to 425 degrees.
Brush the tops of the rolls lightly with butter.
Once the oven is preheated, 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.
Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.
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!