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!
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.
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.
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 (184 g) warm milk (110°F), 1 large egg, 2 tablespoons (28 g) 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 (28 g) 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.
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Notes
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.
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.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!