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Fearless 10 Gluten-Free Dinner Rolls That Actually Rise

Gluten-Free Dinner Rolls That Actually Rise
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These are gluten-free dinner rolls that actually rise, giving you a soft, traditional texture for your next meal. We fixed the broken recipe so you can bake with confidence.

Ingredients

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  • 1 cup warm water (105-115F)
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 cup unsweetened milk (dairy or non-dairy)
  • 1/4 cup melted butter or oil
  • 2 large eggs, room temperature
  • 1 teaspoon apple cider vinegar

Instructions

  1. Combine the warm water and sugar in a bowl. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy. This shows your yeast is active.
  2. In a large mixing bowl, whisk together the gluten-free flour blend and salt.
  3. Add the milk, melted butter or oil, eggs, and apple cider vinegar to the yeast mixture. Whisk briefly.
  4. Pour the wet ingredients into the dry ingredients. Mix with a stand mixer fitted with a paddle attachment (or a hand mixer) on medium speed for 3 to 4 minutes until the dough is smooth and sticky.
  5. Scrape the dough into a lightly oiled bowl. Cover the bowl loosely with plastic wrap or a clean towel.
  6. Place the bowl in a warm spot to rise for 45 to 60 minutes. The dough should increase in volume, though it won’t double like wheat dough.
  7. Gently punch down the risen dough. Divide the dough into 10 equal portions. Lightly wet your hands and shape each portion into a smooth ball.
  8. Place the rolls onto a baking sheet lined with parchment paper, leaving about 2 inches between them.
  9. Cover the shaped rolls loosely and let them have a second rise in a warm place for 30 minutes. They will puff up slightly more.
  10. Preheat your oven to 375F (190C) during the second rise.
  11. Bake for 18 to 22 minutes, or until the tops are golden brown.
  12. Remove from the oven and brush the tops immediately with melted butter for shine and softness. Cool on a wire rack before serving.

Notes

  • Using a gluten-free flour blend that already includes xanthan gum is key for structure.
  • Room temperature eggs help the dough come together better.
  • Do not over-handle the dough during shaping; be gentle.
  • The ambient humidity affects the rise time; watch the dough, not the clock.

Nutrition

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