Description
Soft, pillowy, and golden brown gluten-free and dairy-free dinner rolls that are ready in just 45 minutes. These rolls use pantry staples and avoid the dry, crumbly texture common in gluten-free baking.
Ingredients
Scale
- 4 cups (500g) All-Purpose Gluten-Free Flour Blend (with xanthan gum)
- 2 1/4 tsp (1 packet) Active Dry Yeast
- 1 cup (240ml) Warm Almond Milk or Oat Milk (110°F/43°C)
- 1/4 cup (60ml) Coconut Oil or Avocado Oil
- 2 large Eggs (room temperature)
- 3 tbsp Sugar (divided: 1 tsp for yeast, 2 tbsp for eggs)
- 1 tsp Xanthan Gum (only if flour blend does not contain it)
- Salt (to taste, implied by standard baking ratios)
Instructions
- Activate the Yeast: In a small saucepan, combine almond milk and coconut oil. Heat over medium-low until milk reaches 110°F (43°C) and oil is melted. Remove from heat, sprinkle yeast and 1 tsp sugar on top, and let sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: In a stand mixer with a paddle attachment (or large bowl), beat eggs and remaining 2 tbsp sugar until frothy. Pour in the warm yeast mixture and stir to combine.
- Add Dry Ingredients: Add gluten-free flour blend and xanthan gum (if needed) to the wet mixture. Mix on low speed for 2 minutes. The dough should be very sticky, like a thick batter. Do not add more flour.
- First Rise: Cover the bowl with a damp towel or plastic wrap. Let sit in a warm, draft-free spot for 20 minutes until visibly puffier.
- Shape Rolls: Grease a 9×13 inch baking pan or round 9-inch cake pan. Scoop dough onto the pan in mounds, spacing them about 2 inches apart so they touch after rising.
- Second Rise: Cover the pan and let rolls rise for another 15 minutes. Preheat oven to 375°F (190°C) during the last 10 minutes of this rise.
- Bake: Bake for 25 minutes until golden brown. Internal temperature should reach 200-205°F (93-96°C). Tent with foil if browning too quickly.
- Cool and Serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Brush with melted coconut oil or dairy-free butter for extra softness.
Notes
Gluten-free dough is naturally sticky; do not add extra flour. Ensure yeast is fresh and milk is not too hot (110°F) to avoid killing the yeast. Rolls continue to cook as they cool, so remove from oven when tops are golden even if center feels slightly soft. These freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: gluten-free dinner rolls, dairy-free bread, fluffy dinner rolls, quick bread recipe, gluten-free baking, yeast rolls, homemade rolls