Quick Gluten Free Dinner Rolls

Quick Gluten Free Dinner Rolls

One of my best loved breads from childhood was a recipe from a dear family friend, Mrs. Sanford.  I loved when my mom made her rolls for special dinners. After being diagnosed with celiac disease, I hated not having a delicious, soft, slightly sweet dinner roll at Christmas or Easter dinner.

I began my quest for a great gluten free dinner roll with Mrs. Sanford’s recipe..and my memories.  I have been working for a long time trying to get this recipe just right…and at last I have success.  So many versions of this recipe, but this last one…so good!  And best of all…fast!  These were made, shaped, and on the table in 45 minutes.  Seriously.  

Since discovering Carol Fenster’s quick French Bread and her trick of starting the bread in a cold oven, I have used that same technique over and over to make several great gluten free breads.  I have found that it’s necessary to add yeast (for flavor) and baking powder for rise.  It has allowed me to develop breads with great texture and taste without the long rise times of gluten breads.

My family loved these!  So quick and easy to make!  Soft, slightly sweet…delicious!  Give these a try!

Quick Gluten Free Dinner Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 Tbsp yeast
  • 1 tsp sugar
  • 1 c. lukewarm water
  • 1 tsp salt
  • 2¼ c De's mix or other gluten free flour blend
  • 3 Tbsp dry milk powder
  • 1 tsp baking powder
  • 2 tsp xanthan gum
  • ¼ cup honey
  • 2 Tbsp unsalted butter, melted
  • 2 eggs
  • Additional melted butter for shaping, about 1 Tbsp
Instructions
  1. Spray a 12 cup muffin tin with cooking spray.
  2. Mix yeast with lukewarm water and sugar in a bowl or large measuring cup and set aside to "proof."
  3. Blend all dry ingredients together in large mixing bowl.
  4. Blend honey (I warm it slightly in the microwave to make it easier to blend in), eggs, and melted butter together.
  5. Add honey mixture and yeast mixture to dry ingredients and mix well.
  6. Use a large spring loaded scoop to divide the dough equally into the muffin tin.
  7. I shape with a the back of a spoon that I dip into melted butter.
  8. Place on the middle oven rack and set oven to 375.
  9. Bake for 30-35 minutes until golden brown. Let cool 5 minutes before removing from pan.

 

 

 

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