Look no further for the best gluten-free rolls recipe. These fluffy, airy, soft dinner rolls not only have a superior texture, but are easy to make, and ready to serve in one hour! Learn the secret trick to making the best gluten-free yeast rolls ever.
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Best Recipe for Gluten-Free Dinner Rolls
Making soft gluten-free rolls has earned a special place in my GF bread Hall of Fame (right up there rivaling copycat Olive Garden gluten-free breadsticks). Not only were there delectable oohs and ahhs from me, enjoying these buttery, golden pillows, but my non-gluten-free family couldn’t stop singing the praises as well!
These easy gluten-free yeast rolls meet an unprecedented taste and texture standard, similar to this 5-Star viral gluten-free bread recipe. To meet that level, it had to incorporate all these criteria:
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making yeast rolls. These are ready to enjoy in one hour.
- Most important – Tastes BETTER than any gluten-free roll recipe out there. Seriously.
These homemade rolls have not only won me over, but have earned hundreds of raving reviews and testimonials across the website and Pinterest. They are going up there with one my proudest moments of creating gluten-free bread recipes that fool the toughest critic. 😎
My daughter was diagnosed with Celiac a year ago, and I have been attempting to make edible gluten-free bread for this entire year. As an experienced baker, it has been humbling to see (and taste…blech) the abject failures I have created during this time. Then I discovered this recipe, and EUREKA!!! Everyone at the table raved–even the gluten eaters! We couldn’t believe how spongy and delicious these rolls were! The texture was just like regular bread, and for the first time, there was no gritty aftermath. Just wonderful, comforting bread.
—Kate
These were absolutely amazing. My little family loved them and they were super easy to make. I have tried tons of different recipes from lots of the other popular gluten free websites and these were by far the softest and fluffiest rolls I’ve made.
—Lisa
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Gluten-free flour – Using a good gluten free flour makes or breaks the quality of dinner rolls. Cup4Cup gluten-free flour is what I recommend in my GF cookbook and for for all my baking.
- Potato Starch (not flour) – Secret ingredient to making rolls soft and fluffy. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – Helps maintain moisture and prevents the rolls from becoming crumbly. It also mimics gluten, allowing pull-apart rolls to be shaped. I recommended the linked brand because it will keep the rolls light colored instead of dark or even purple. Weird, I know…
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator. It doesn’t require mixing with warm liquids to proof and can be mixed right into dry ingredients.
- Butter – Melted butter flavors the dough and is brushed on before and after baking. I typically buy unsalted butter, so I add salt to the butter before brushing.
- Milk – Used to elevate taste, especially when mixed with butter and salt. For dairy-free dinner rolls, substitute non-dairy milk, such as almond or soy milk.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
How a roux (AKA tangzhong) changes everything!
Since GF flours do not absorb liquids as well, the roux helps pre-saturate some of the flour, helping absorb more liquid. This makes the texture soft and fluffy, rather than dense and gummy.
Even though the word sounds fancy, it’s easy to make. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. That’s it. It takes a minute of your life.
Mixing the dough
Now we just dump everything in and mix. First, add the dry ingredients to the bowl. Use a paddle attachment to combine. Follow up with the wet ingredients – the slightly cooled roux, warm milk, egg, and melted butter. Mix on low speed to combine, then increase speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.
Time to shape the rolls
This is where rolls made with gluten-free flour have a massive advantage! They are really easy to shape. If you want to get technical about it, you could portion out the dough into 2 ounce portions using a food scale with a greased piece of plastic wrap on top. However, I just spray a 1/4 measuring cup with non-stick spray and scoop out slightly less than the cup size.
Quick shape and rise
Take the scooped dough and dump it out onto slightly greased hands. Smooth into a ball and then place in a greased 8X8-inch baking pan.
The rolls only need 30 minutes to rise because first they are placed in a slightly warmed oven for 10 minutes, then taken out to rise at room temp for 20 minutes while the oven preheats. Also, the baking powder in the recipe helps give them a nice loftiness while baking.
The pictures below show what they will look like before rising and after. Brush them with salted butter (Parker house rolls vibes!) and then more when they come out. Enjoy the most seriously heavenly GF recipe ever!
Trick To Shaping GF Yeast Rolls
When making gluten-free rolls, there is a balance between adding enough GF flour blend to make the dough elastic and easy to shape, yet still a yield fluffy, airy texture.
As to not toughen crumb, I add less flour than other gluten free dinner rolls recipe and rely on nonstick cooking spray and a measuring cup to shape the buns. This is similar to the technique used in some of my most popular recipes, like gluten-free hamburger buns and these soft gluten-free slider buns.
Spray a measuring cup liberally with cooking spray, along with your hands. Scoop out a little less than 1/4 cup, which yields about a 2 ounce dough portion. Dump the dough into greased hands and roll into a smooth ball.
Alternatively, use a greased silicone baking mat or parchment paper to dump the dough onto, flatten, then pinch up into a ball. Smooth the top and place pinched ends down in a greased baking pan.
Which GF All Purpose Flour Works Best?
I had already rigorously tested the best-performing gluten-free flour blend through many baking and bread recipes. Therefore, when making dinner rolls I reached for my preferred brand, Cup4Cup.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet. (By the way, it works with their new formula too.)
Although a lot of gluten-free bakers work with Bob’s Red Mill 1-to-1 GF Flour, I find it to have an unpleasing aftertaste and a denser crumb. If you are wondering about another brand, read through the comments below and see what others have used. This recipe has had success across a variety of brands!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Squishy Soft Gluten-Free Rolls Recipe (1 Hour)
Ingredients
Roux
- 2 tablespoons (18 g) gluten free all purpose flour, I recommend Cup4Cup brand
- 3 tablespoons (45 g) water
- 3 tablespoons (45 g) milk
Rolls
- 1 ½ cups (214 g) gluten free all purpose flour, Cup4Cup gluten free flour highly recommended – see recipe notes for optional milk powder addition
- 3 tablespoons (31 g) potato starch
- 3 tablespoons (38 g) granulated sugar
- 1 tablespoon (11 g) psyllium husk powder, (what is psyllium husk?)
- 1 packet (7 g) (2 ¼ tsp) instant rapid rise yeast, see recipe notes for active dry yeast
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (184 g) warm milk (110°F), microwaved for 30-45 seconds
- 1 large egg, room temperature
- 2 tablespoons (28 g) melted butter, slightly cooled
Instructions
- Before you begin making the roux, turn oven to 200ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan. Set aside.2 tablespoons gluten free all purpose flour, 3 tablespoons water, 3 tablespoons milk
- As the oven is preheats, make the roux. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
- In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.1 ½ cups gluten free all purpose flour, 3 tablespoons potato starch, 3 tablespoons granulated sugar, 1 tablespoon psyllium husk powder, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 teaspoon baking powder, ½ teaspoon salt
- Add the warm milk, egg, melted butter, and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.¾ cup warm milk (110°F), 1 large egg, 2 tablespoons melted butter
- Grease a silicone baking mat or parchment paper with cooking spray. Liberally spray ¼ measuring cup with cooking spray, along with your hands. Scoop out a little less than ¼ cup, which yields about a 2 ounce dough portion. Dump the dough onto greased hands and roll into a smooth ball. Alternatively, dump the dough onto the baking mat, flatten with fingers, then pinch up into a ball. Smooth the top and place pinched ends down in prepared baking pan.
- Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F.
- Melt the additional 2 tablespoons butter with salt. Remove the plastic and gently brush the tops with the salted butter mixture. Reserve the remaining butter for after baking.2 tablespoons butter, ¼ teaspoon salt
- Bake for 20-22 minutes, or until tops are lightly browned and internal temp measured with an instant read thermometer reaches 195-200ºF. Immediately brush tops with remaining butter and serve warm.
Notes
Adding Milk Powder
This is a new addition to the recipe, so it’s completely optional, but adds moisture to the bread. Recently Cup4Cup removed milk powder from their formulation, so now I remove 1 ½ tablespoons GF flour and replace it with 1 ½ tablespoons gluten-free certified milk powder. You can do this with any GF flour blend, it doesn’t have to be C4C.Important Note About Serving
If pulling from the freezer and serving at room temp, thoroughly defrost the rolls first. If they are chilled slightly they will become crumbly when eating. For best taste and texture, warm slightly in the microwave before enjoying again!Using Active Dry Yeast
If you only have active dry yeast on hand, activate it by mixing in the warm milk (110ºF) and letting it sit for 5 minutes before adding to the dry ingredients.Dairy-free modification
You will need to make substitutions for the milk and butter. Substitute non-dairy milk, such as almond or soy milk. For the butter, use plant-based vegan butter. Since dairy-free butter contains more salt, cut the amount of salt in the dough and used for brushing in half.Expert tips to remember
- If you forget to warm the eggs to room temperature, place the whole egg in a bowl of hot water for 5 minutes.
- To make a double recipe, double all the ingredients and place the dough balls in a 9X13-inch pan to rise.
- An instant read thermometer is helpful for measuring the correct temp of the milk to activate yeast and take out the guesswork of when the rolls are done. The interior should ready 195-200ºF when ready to be pulled from the oven.
Serving, storing, and freezing tips
They may be wrapped tightly and left at room temperature up to 24 hours, but will lose optimal taste and texture quickly. For best results, freeze rolls after they completely cooled (at least 2 hours). Pull from the freezer to defrost at room temperature.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hello! I made these for Thanksgiving using King Arthur flour. The individual rolls just spread into one giant roll by the end of the baking time. The texture was way off but they still tasted delicious. I’m going to attempt again this weekend for a Christmas party. Any thoughts on what I did wrong? The only other change I made to the recipe was using vegan butter. Any thoughts would be appreciated! Thank you for the recipe!
Hi Anna,
Hmm, that is a first! When you rolled the balls, did the dough look like the picture. Was it a little sticky, but stiff enough to roll with greased hands? Also, was it vegan butter sticks or spread butter. If you do use vegan butter, I recommend Earth Balance butter sticks. Also, if you used DF butter, did you use DF milk as well, or just the butter? Sorry, none of this is wrong, just trying to troubleshoot! If the dough was a lot stickier, then next time you make them I would cut back on the milk a little, maybe start with 1/2 cup and add a little more if the dough is too dry.
Best,
Melissa
One thing I forgot to mention in my comment. I used a 1/4 cup icecream scoop – the kind with the squeeze handle trigger – to scoop out the dough into my baking pan. It worked beautifully. I typically use it for cookie dough and thought it would work for this dough since it’s a similar consistency.
Thanks for adding that, Steve! Great tip 🙂
Best,
Melissa
Made these a couple times & amazing buns!!
Best I’ve made over 10 years gluten free.
Thanks so much for sharing this !!
Joanne
Thank you so much, Joanne! This makes me so happy and I’m grateful you took the time to let me know!
Best,
Melissa
I made these for Thanksgiving dinner. I used America’s Test Kitchen GF flour blend and these were delicious! Unfortunately my wife liked them so she at them as well so now I have to make more! I also used them to make an egg and bacon sandwhich which was also delicious. Now I’m going to have to try your GF cinnamon rolls – I think you’ve some magic with that roux!
Thank you so much, Steve! I hear you about the other (non-GF) family members devouring them as well. I have to hide them from my kids because I like to freeze the leftovers to have them on hand when they are enjoying things I can’t have!
Best,
Melissa
These are amazing! I tried a different recipe for Thanksgiving but wanted to do this one, so I made them today and just about died. The texture is fantastic especially when warm. The salted butter for the top enhances the bread flavor nicely. All around a delicious roll.
I used a hand mixer because I don’t have my big one right now and it worked just fine. I’m at 7300 feet, so I reduced the yeast to 2 tsp and upped my oven temp to 365. Baking took about 5-8 minutes longer to reach 195 internal temp.
Thank you for this recipe. So much. I finally get to feel the immense pride I felt when I used to make kickass gluten bread. Wonderful recipe and tips.
Hi Jo,
So glad to hear! Your comment means a lot and I appreciate you taking the time to let me know! Thank you so much for sharing the high altitude adjustments.
Best,
Melissa
Thank you so much for this recipe! I made them today for Thanksgiving and they turned out perfect and so delicious. I didn’t realize I forgot to add the egg until I was cleaning up and saw it sitting there lol. However even without the egg they turned out perfect just like your pictures so maybe people who can’t have eggs might want to try it without? I will definitely make them again and next time with the egg 🙂
So glad to hear, Nicole! And your mistake of not adding the egg will help others if they are looking for an egg-free recipe! But yes, next time try it with the egg and see if there is a difference in texture. It will give it more binding, moisture and loft.
Best,
Melissa
Will do! I forgot to add that I used Arrowhead Mills Organic GF All Purpose which is usually my go to. Will have to check out Cup 4 Cup sometime. I like that Arrowhead Mills is Organic so I usually buy that. Thanks again, we already have your Cinnamon Rolls and Bread Sticks next up on our list to try.
I made these tonight! They turned out very good, but sort of lacking in flavor, like they maybe needed more salt. But very good texture!
Hi Aubrey,
Glad you liked them! I wondering if you brushed the salted butter on top? You can definitely up the amount of salt without affecting the recipe.
Best,
Melissa
Hi Melissa,
Does the Gf flour requires xanthan gum? Can I use homemade Gf blend without xanthan gum?
Hi,
The blend I use and recommend (Cup4Cup) already has the xanthan gum in it. If you are using your own blend you will have to add 1 tsp xanthan to the dry ingredients.
Best,
Melissa
I was so nervous to make these as I have not had success with other recipes. These rolls where fantastic!!! And I don’t say that lightly. The flavor and texture rivaled gluten rolls. The whole family loved them!
Thanks for sharing this recipe!
Thank you so much! I love hearing this and it made my day!
Best,
Melissa
Oh my goodness, these were SO GOOD! I already had all the ingredients except the potato starch, so I swapped it for the same amount of extra GF flour. I used King Arthur Gluten-Free Measure for Measure 1:1 flour. (I’m at high elevation so maybe that helped keep everything with the right consistency even though I didn’t have potato starch?) The consistency of the dough was exactly as described (not runny) and I was able to use the greased measuring cup and my greased hands to form the balls. They took a couple extra minutes to get a lightly brown top (again, maybe due to high elevation?). They really were pillowy soft, with a delicious flavor and great texture. Thank you so much for posting! My non-Celiac family also commented on how much they liked them. I’m definitely making these again!
Thank you so much, Sarah! I wish I had more high-altitude baking knowledge, but it’s hard to experiment with it in Indiana! I’m glad it still worked out well for you and thanks for adding the tips for anyone else!
Best,
Melissa
Hi, I don’t have psyllium husk powder but I have psyllium husk? How might I substitute this in the recipe? My autistic son is gluten and dairy free. So any tips would be so appreciated. Thanks so much
Hello Shameen,
I’d be happy to help! You can use whole psyllium husk instead as well. You will need a little more than powder listed in the recipe. So for this recipe, use 1 Tbsp + 1 tsp whole psyllium. I hope you and your son enjoy the recipe!
Best,
Melissa
I don’t have a stand mixer. I do have a KitchenAid hand mixer, but all the recipes out there say you must use a stand mixer. Please help/comment before I buy the ingredients.
Hi Heidi,
Since this recipe only uses 1 1/2 cup flour, I think you can get away with using a hand mixer. If it gets too difficult you may have to stop and stir with a wooden spoon. Next time I make these, I will prepared them with a hand mixer, but if you decide to give it a go, I’d love to hear your take too.
Best,
Melissa
Just made these rolls! I have made a lot of gluten free rolls but found most recipes were not worth the effort, but this one is! I followed the recipe exactly but couldn’t find psyllium husk powder in the store. I replaced it with equal amounts of expandex (previously bought from Amazon) instead since it also gives gluten free dough elasticity. My batter also came out like thick pancake batter despite measuring accurately, so I had to add 3/4 cup flour to reach desired consistency. I sprayed a ice cream scoop with Pam and simply scooped and dropped the dough in the baking dish. It will yield the desired 1/4 cup scoop size and makes for faster cleanup! The oven method for dough rising never works well in my house so I simply heated a bowl of water in the microwave for 3 minutes and then quickly put the covered dough pan in the microwave for 30 minutes. My rolls are light, fluffy, and delicious!!! This is the closest taste and texture to normal dinner rolls i have encountered!!!! Definitely printing the recipe and adding it to the recipe book!!!
Hi Carrie,
So glad the rolls exceeded your expectations! And thank you for putting expandex on my radar. I’ll have to give it a try! The psyllium absorbs moisture, meaning you have to add less flour, so that could be why you had to add the additional flour. I’m glad you were still able to make it work. If you are able to get some psyllium before you try them again, I’d be curious to hear how you felt the difference was in terms of ease of making, texture, and taste.
Best,
Melissa
I’m on my third go making these rolls and each time they have been delicious! The first time I subbed the potato starch and husk for premium gold gf flour. They were a pancake batter consistency. I poured into a pan and used a wet butter knife to cut lines into the rolls. It worked great! The second time was similar. This go around I had all the right ingredients and was about to truly make rolls with my hands! They are rising now. We can’t wait to have them with your stuffed pepper soup this evening.
Now my question is this.. do you buy your cup 4 cup in bulk? We are a family of 8 and one bag of cup 4 cup barely last a week if I’m making rolls/cookies/bread etc.
Hi Chelsea,
This makes me so happy! Thank you so much for taking the time to let me know! The cheapest way I’ve found to buy Cup4Cup is on Vitacost when they have coupon codes. You can get it down to a few dollars less per bag and I get it in bulk. However, for the past year I just do subscribe and save on Amazon and have it shipped to my house every other week. I know it’s expensive, but when you are used to living with so many restrictions, I feel like it’s a price I’m willing to pay for food that doesn’t make me feel like I’m missing out!
Best,
Melissa
This is the BEST gluten-free roll recipe I have tried. It doesn’t feel like you are settling at all. I especially like the information you provided above the recipe as I am new to gluten-free baking and have been trying to figure out the science behind it and convert my own family favorites. Thank you so much for sharing!
Oh, thank you! I agree they taste like “real” rolls! Let me know if you have any questions about GF baking. I’m happy to help!
Best,
Melissa
These worked wonderfully with our gluten free spaghetti. Thank you for sharing the recipe!
You’re welcome, Dawn! So glad you enjoyed them!
Best,
Melissa
Made today and they were fabulous, thank you!! My grandkids each ate at least two.
So glad to hear, Missy! Thank you so much for sharing!
Best,
Melissa
This recipe was amazing! So excited to finally have good GF rolls! How long can you leave the dough “rising” before baking? I want them fresh for an upcoming family dinner and wondered if I make them in the morning but bake in the afternoon if it would work??
OK – I have to say I was skeptical since GF baking is so hard but this recipe is the best I’ve made. I couldn’t handle the dough with my hands AT ALL (used two oiled tablespoons to put it in the baking dish) and I subbed the King Arthur Measure for Measure since the Cup to Cup contains dairy, but they really are just like traditional dinner rolls. THANK YOU!
Thank you! I truly appreciate it this! I will experiment with KA flour to see if the recipe can be done so it’s easier to handle, but doesn’t affect results. A lot of GF recipes just add more flour to make the dough “mangeable,” but that is why they are a lot more dense. Using things like potato starch and psyllium helps avoid this, but perhaps KA doesn’t absorb the liquid as much. I’m glad the end result was still good though!
Best,
Melissa
I made these for Thanksgiving and they were awesome! Thanks for the great recipe!
Thank you, Joanna! I appreciate it!
Best,
Melissa
Hi, I’ve made these, and totally impressed! Could not believe how much it was like real bread!! Thank you so much for your hard work getting a recipe down for real dinner rolls! I’m wondering can you freeze these before baking?
Oh, thank you so much! You have no idea how happy this makes me feel! Yes, you can freeze them. I do it all the time! Just make sure they are slightly warm when you enjoy them again! There are reheating directions in the post.
Best,
Melissa
Sorry! Just read your comment more carefully! I haven’t tried freezing before baking, but I don’t see why that wouldn’t work! You would just have let them sit out at least double, if not triple, the time to rise.
Best,
Melissa
Hello, 1st of all I want to apologize for sounding so crazy? I was not in a good headspace and everything was going wrong at that moment. =\ I will say the rolls turned out amazing. Thank you. My batter/dough was just in need of more flour. It would be helpful if you could list the ingredients by weight. It might help another person that might have the same troubles I had. I even did the scoop and fill my measuring cups, I know not to directly sink my measuring cup into the flour..anyway, thanks for some yummy rolls, and i hope you have a great evening. Jeanne
Oh Jeannie,
I really appreciate it and I totally get it (perhaps a little too much!) We’ve all been there! Have a wonderful Thanksgiving.
Best,
Melissa
WOW! Recently diagnosed Celiac, and I was worried about not having delicious yeast rolls for thanksgiving. Decided to give these a shot. They are the BEST GF bread I’ve tried! No more dry, crumbly store-bought bread! I am so excited to be able to have soft, delicious bread along with everyone else. Wondering if these would work as a solid loaf to use as sliced bread?
PS-used oat milk instead of regular milk (I was out) and they turned out perfectly!
So glad to hear!
THESE ROLLS WERE AMAZINGLY DELICIOUS! Thank you for such a great recipe!
Thank you so much, Christina! Glad you enjoyed!
Best,
Melissa
Oh this means so much, Lori! It really made my day. I wouldn’t use this for sandwich bread, but I do have a recipe specifically for it and I don’t think you will be disappointed! You can find it right here!
Best,
Melissa
I made these Gluten Free Rolls for our upcoming Thanksgiving and they are PERFECT! My Mom is gluten free so I wanted to have a roll that she could eat too. They truly are pillowy soft. Thank you for this amazing recipe that was super easy to follow, great instructions!
Thank you so much, Susie! I’m so glad they worked out well for you and you just won best daughter of the year!
Best,
Melissa
Think I could make each one a little bigger and make them hamburger rolls?
Hi Teresa,
Better yet, use this recipe which has same soft texture, but designed for hamburger rolls! https://www.mamagourmand.com/gluten-free-hamburger-buns/
Best,
Melissa
The hamburger bun recipe doesn’t use the roux technique?
No, I didn’t find they needed it. However, if you want to add that technique, it wouldn’t hurt!
Best,
Melissa
My dough was more like pancake batter, not sure what went wrong.. ending up adding another 1/2-3/4 c. cup 4 cup, still very sticky, was very frustrated with this recipe. would it be possible to give the ingredients by weight? theyre rising so we’ll see thanks
Hi Jeannie, I’m so sorry for your frustration! Yes, next time I make these I will weigh the flour to hopefully avoid any missteps in the future. If the dough was that sticky and you used Cup4Cup, it sounds like perhaps, accidentally, too much liquid got added. It’s a thinner dough, but definitely not like pancake batter, as you can see from the step-by-step images in the post.
Best,
Melissa
I made these amazing rolls and almost cried because they were so good. I’ve been on this journey for about a year and have not had good bread until now! I even made your loaf recipe too and it’s just as amazing! Thank you for sharing your recipe. One question, if I’m preparing for thanksgiving, could these be made day prior and stored in the fridge but not baked until thanksgiving day?
Yay, Stefanie! So glad and I know exactly how you feel! Although I want to say refrigerating the dough the day before would work, I don’t want to say yes until I test it. The thing I worry about is it’s not a straight yeast rise, but has baking powder too. So, I don’t know if it would see rise as much sitting that long. I would just make them the day before, cool completely, and wrap really well. They should be warmed slightly before eating. You can do this by microwaving individual rolls or cover the pan in foil and heat in a 350 oven for 5-10 minutes.
Best,
Melissa
Just made these!! They are fluffy and delicious. My only question is the color… they are fairly grey. Even with extra butter on top and browsing time . Any suggestions?
Hi Shirley,
I’m glad you enjoyed the rolls! The grey color is from dark psyllium husk. I’ve bought the wrong one before and have noticed the come in varying shades. This one I have found to be the lightest, but unfortunately it’s out of stock right now on Amazon. A dark psyllium won’t affect the taste or texture, though.
Best,
Melissa
We have just made these and even after 15 minutes extra in the oven, they still weren’t quite at the right temperature for doneness. (Oven temp correct) However, the rolls were a nice soft texture.
The one thing my family was put off by was the unusual odor! Is this the psyllium? Where did we go wrong?
Hello!
I appreciate you writing and I am happy to troubleshoot. First of all, what GF flour did you use? Unfortunately all-purpose GF flours are not universal, they absorb liquids differently, and will have varying results. I have never noticed an unusual odor with any of my GF baked goods, although some flours use strong tasting grains in their mixes, such as teff or sorghum. This is why I particularly don’t like Bob’s Red Mill GF flour. If you use a lot of psyllium it could perhaps affect the taste, but given the amount in the recipe I don’t think this would be the case. I don’t think you did anything wrong, but the ingredients might be the culprit! Hope this helps!
Best,
Melissa
Just made this for the first time. My GF adult daughter with Celiac Disease responded, “Wow! This is great! Oh my goodness!” So, that said, I think your recipe is a winner! And, my three adults with Celiac Disease will have dinner rolls for Thanksgiving this year for the first time in many, many years! Thanks for all the expense and time and hard work that went into creating a great product – first time I’ve had success with a GF bread recipe!
PS – I used dairy-free butter so it was also dairy-free which meant my 8-month-old granddaughter could enjoy it and, boy, did she!
This makes me immensely happy, Cindy. I love hearing how family members can enjoy again what they have been missing out on. Thanks for taking the time to share!
Best,
Melissa
Can an egg replacer be used in place of the egg for those of us who can’t have eggs?
Hi Monica,
I have not tried it with an egg replacer, but if you’ve had success with other GF bread recipes, I don’t see why it wouldn’t work!
Best,
Melissa
These were AMAZING!!! Easy, I used Bobs Red Mill cup for cup & weighed the ingredients. My dough was a bit softer, perhaps because my egg was jumbo. They were so good I shared one with the hubby before dinner, had 2 with dinner & one more for dessert. I couldn’t help myself. Thank you!
You just made my day, Carol! Thanks so much!
Best,
Melissa