My dad has been insistent on me figuring out a perfect gluten free roll recipe. I found one recipe and it was horrible so I didn’t have high hopes for my second try but I nailed it! These were amazing. We had them on Super Bowl Sunday with Jambalaya. We haven’t had a homemade roll in a long time and these were just perfect. They were still good a few days later too. Warm them up, add butter and enjoy!
Things You’ll Need:
1/4 cup sugar
2 cups warm milk
2 TBSP active dry yeast
3 cups Gluten Free Flour Mix: The one I used combined the following (Brown Rice Flour, sweet rice flour, tapioca flour, cornstarch, potato starch, and xanthan gum)
4 tsp baking powder
1 tsp salt
2 large eggs
2 tsp apple cider vinegar
1/4 cup olive oil
Prepare the muffin tins by using butter or oil to grease each tin and then add flour to each as well.
What to Do:
In one bowl, whisk sugar into warm milk. Add yeast and whisk until it’s dissolved. Set aside to let yeast begin to work. It will begin to foam up.
In another bowl, mix flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with paddle attachment beat together eggs, vinegar and oil. Add the yeast mixture and mix. Then add flour mixture and beat on low until combined. Beat on high for 2 more minutes.
Add dough into muffin tins. Fill them 3/4 full. Dip a knife in extra flour and slit the tops of each roll.
Preheat oven to 375 degrees.
Let rolls rise for about 40 minutes. (I set them on top of the oven while it was preheating.)
After 40 minutes brush the tops of the rolls with butter and put in the oven for 20 minutes. Check them to make sure they don’t brown too quickly. If they do loosely cover with tin foil.
Once they’re done remove them from the tin.
I hope you enjoy these as much as my family and I did! Just because you’re G-Free doesn’t mean you can’t have fabulous homemade rolls!