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Gluten-free dinner rolls

Course Bread
Cuisine American
Keyword gluten-free bread, gluten-free rolls, holiday rolls, yeast rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 rolls
Soft gluten-free yeast rolls made with a good gluten-free flour blend, xanthan gum, butter and an egg. Makes nine.

Ingredients

  • 2¾ cups (11½ oz.) very good quality gluten-free flour blend
  • 1 1/2 tsp. xanthan gum
  • 2 tsp. SAF instant yeast
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 cup warm water (105-110°)
  • 2 Tbsp. butter dairy-free margarine, or Spectrum shortening (melted)
  • 1 egg (preferably room temp)
  • 1 tsp. cider vinegar
  • Additional 1/2-1 Tbsp. melted butter for brushing

Directions

  • In the bowl of an electric mixer, stir together the flour, xanthan gum, yeast, sugar, and salt.
  • Turn the mixer to low and pour in the water, melted butter or substitute, egg, and vinegar.
  • Beat on medium speed for 3 minutes.
  • Spray an 8" or 9" round cake pan or pie plate. Using a 2" scoop or a 1/3 cup measure, drop 9 mounds into the pan: one in the center and 8 around the edge.
  • Dip your fingertips in warm water and smooth the tops, wetting them again as needed.
  • Cover with a dry towel and let rise in a warm spot for 45 minutes to 1 hour.
  • Toward the end of rising, heat the empty oven to 400° (remove the rolls first if they are rising in the oven).
  • Bake at 400° for 25-28 minutes, until the tops are golden and the middle reads 200°.
  • Brush with the extra 1/2-1 Tbsp. melted butter.

Notes

To bake ahead (untested): slightly underbake, store covered at room temperature, then brush with butter and finish the bake the next day.

Nutrition

Serving: 55g | Calories: 179kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 271mg | Potassium: 58mg | Fiber: 1.3g | Sugar: 5.7g | Vitamin A: 30IU | Vitamin C: 0mg | Calcium: 9.4mg | Iron: 1.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 9 rolls; SAF instant yeast counted as active dry yeast (packet 7 g), butter (the first choice counted), cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.