Soft Gluten-Free Dinner Rolls (Edit recipe)

These gluten-free dinner rolls are so soft and tender, you will never know they are gluten-free. This recipe is perfect for any holiday meal, or when you just want to enjoy some delicious dinner rolls.

4 hours

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	5 g
Carbohydrates:	19 g
Protein:	4 g
Cholesterol:	13 g
Sodium:	175 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.

by Primal Palate

Serves: 12

Ingredients

360 grams Primal Palate Gluten-free All-Purpose Flour, 3 cups spooned and leveled
2 Tbsp Non-Fat Milk Powder
50 grams Granulated White Sugar, 1/4 cup
1 tsp Himalayan Pink Salt, fine salt
2 whole Eggs, large eggs, at room temperature
1/4 cup Unsalted Butter, melted and cooled
1 cup Milk, whole milk
2 1/4 tsp Active Dry Yeast
1 Tbsp Granulated White Sugar
2 tsp ground Psyllium husk

Egg Wash

1 whole Egg
1 Tbsp Water

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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

In the bowl of your stand mixer, combine the Primal Palate Gluten-Free All-Purpose Flour, dry milk powder, sugar, and salt. Using the paddle attachment, mix on medium speed to combine.
Warm the milk until it reaches 110 degrees, and then whisk in the yeast and 1 tablespoon of sugar until well combined. Allow the yeast to proof for 5 minutes.
Whisk the eggs and pour them into the stand mixer, and beat on medium speed for 1 minute.
Pour in the melted and cooled butter, and beat again on medium speed for 1 minute. Scrape down the sides of the bowl.
Whisk in the ground psyllium into the milk mixture until it is dissolved, and then pour the milk mixture into the bowl of the stand mixer, being sure to scrape every last bit of liquid into the bowl, and beat on medium speed until the dough looks whipped and fluffy, about 5-7 minutes.
Transfer the dough into a proofing bucket, and cover with the lid. Allow to proof at room temperature for 1 hour, then place in the fridge for 2 hours, or up to 3 days.
When you are ready to bake the rolls, remove the proofing bucket from the fridge, and flour your work surface.
Turn the dough out onto your floured work surface, dust the top with a little flour, and then press the dough down with your hands to de-gas it.
Using a rolling pin, roll the dough out to approximately 12x14, and then cut the dough using a bench scraper into 12 portions. You can also roll the dough into a log, and then divide the dough by just slicing 12 portions of dough from the log.
Lightly grease a 9 inch round baking pan, or a square baking pan.
Working with one portion of dough at a time, fold the edges of the dough in, and pinch in the center. Turn the ball of dough over so the pinched side is down, and swirl the dough in your hand in a circle until you have a smooth ball of dough.
Repeat with each portion of dough, placing each ball of dough into your baking pan after shaping.
Whisk the egg and tablespoon of water together, and lightly brush the rolls with the egg wash.
Grease a sheet of plastic wrap, and cover the rolls and allow to rise again for 30 minutes.
Preheat your oven to bake at 350 degrees F.
Remove the plastic wrap, and place the rolls in the center of the oven to bake at 350 for 35 minutes, until golden brown on the top.
Remove the rolls from the oven, and brush with melted butter. Allow to cool enough to remove from the pan, pull apart, and enjoy.

Notes

These rolls are best enjoyed within 2 hours of baking, fresh out of the oven. If you want to make them ahead of time, I recommend making the dough up to 3 days in advance, and you can portion the dough, roll the balls of dough, and place the dough balls into your baking pan and refrigerate the day before so they are ready to pop in the oven before your meal is served.