Gluten Free Dinner or Cinnamon Rolls
Over this last Thanksgiving holiday, a dear friend reached out to me in search of a dinner roll for her son. He had recently been diagnosed with Celiac Disease, so she was eager to make Thanksgiving rolls a reality for him. Since he really only needed a "gluten free" roll, I grabbed the bag of Caputo Gluten Free Multi Purpose flour tin my pantry and got to work! I basically adapted our PALEO DINNER TIN ROLL version of this same recipe, subbing ingredients as needed for this request. After just one bake, I knew there was plenty of potential here. This recipe has been tested with thee different gluten free flour blends (see ingredients for what those are.) You can use this recipe to make dinner rolls or cinnamon rolls!
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
10
Serves: 24
Ingredients
- .25 cup.25 cup.25 cup Whole Milk, warmed to 110° (can sub almond milk or milk of choice)
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar, organic if desired
- 2 tsp2 tsp2 tsp Active Dry Yeast, rapid rise preferably
- .33 cup.33 cup.33 cup Salted Butter, softened (can sub organic shortening, such as Spectrum)
- 3 whole3 whole3 whole Pastured Eggs, room temperature
- .5 cup.5 cup.5 cup Red Skin Potatoes, mashed completely with milk, butter, and salt (day old* & room temperature, see notes; can sub mashed sweet potato for nightshade free option)
- 2 tsp2 tsp2 tsp Sea Salt
- .5 cup.5 cup.5 cup Whole Milk, warmed to 110° (can sub almond milk or milk of choice)
- 3 cups3 cups3 cups Caputo Fioreglut Pizza Flour (gluten-free), + additional, depending on egg size and for dusting (can sub King Arthur 1:1, Bob's Red Mill 1:1 gluten free flour blends)
- 1 whole1 whole1 whole Egg, + 1 tsp water for optional egg wash
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add ¼ c milk, sugar and yeast to a measuring cup, stir well and allow to bloom.
- While the yeast blooms, add the butter, eggs, mashed potatoes and salt to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl & use a hand mixer**.
- Once yeast has bloomed, add that along with the remaining ½ cup of milk to the egg mixture along with 2 cups of the flour and mix to combine well. Then fit the stand mixer with the dough hook and add the remaining 1 cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 1-2 tablespoons of flour to bring the dough together.
- You should have a nice soft & pliable dough.
- Separate into 18 (for larger rolls ) or 24 (for smaller rolls) dough balls & bake as dinner rolls
- Prepare a large baking dish by spraying with avocado oil.
- Place dough balls about ¾“ apart, cover with plastic & allow to rise in a warm spot in your kitchen for approximately 20 mins.
- Brush with egg wash, if desired, then bake in a preheated 375° oven for 20-25 minutes or until browned.
- While warm, spread tops with butter if desired.
- Roll out to make approx 18 cinnamon rolls
- Prepare a large baking dish by spraying with avocado oil.
- Roll half the dough out at a time, into an approximate 12” x 10” rectangle.
- Spread with softened butter (about 2 tbsp), brown sugar (about ¼ cup) & a sprinkle of cinnamon.
- Roll up & cut into about 1¼“ rounds (or thicker if desired) then place in the prepared baking dish.
- Repeat with the other half of the dough.
- Cover with plastic and allow to rise in a warm spot in your kitchen for approximately 20 mins.
- Bake in a preheated 375° oven for 20-25 minutes or until browned.
- Once slightly cooled, drizzle/spread with glaze made with 1 cup powdered sugar + 1-2 tsp water or milk.
DINNER ROLLS
CINNAMON ROLLS
Notes
*Red potatoes provide more “bounce/elasticity” to use as the mashed potatoes in this recipe. Day old is key, as it gives the starch some time to settle. I make a standard mashed potato: peeling the potatoes and boiling til done. Then use milk + butter and some salt to mash the potatoes. I like to use a potato ricer for optimal creaminess. // **Alternatively, use a hand mixer beginning by adding 1-2 cups of flour then kneading the remaining 1 cup of flour into flour by hand on your countertop so you don’t burn out the motor on your hand mixer if it’s not a heavy duty model. // If you're using the "nightshade free" option and using mashed sweet potatoes to make these rolls, you may need to adjust the amount of flour used by up to 3-4 tablespoons for optimal dough texture.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Other Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 76 |
| Fat: | 5 g |
| Carbohydrates: | 11 g |
| Protein: | 0 g |
| Cholesterol: | 7 g |
| Sodium: | 229 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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4 responses to “Gluten Free Dinner or Cinnamon Rolls”
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Can these be made ahead of time or frozen at some point in the recipe ?
I’ve definitely made the cinnamon rolls a day ahead and put them in the refrigerator, then let them come to room temperature and rise before baking the day I need them. I’m certain the dinner rolls would do the same. I’ve not ever tried freezing the dough in balls though, so that’s something I need to give a try. Hope that helps, enjoy! ~Michelle
Have you ever made these with instant red potatoes?
Hi there, I’ve not tried making the recipe with instant potatoes before so I can’t speak to how they will perform. If you want to test it out, try a half batch to see how you like the results. That way you’re not risking as many ingredients if the instant potatoes don’t perform to your liking. Best of luck, do let me know if you give it a go and how it works out! ~Michelle