Is there anything better in the world?
If you are looking for THE roll to serve at Thanksgiving dinner, put these in the running (or at the top of the list!). These pull-apart dinner rolls are a gluten-free dream come true. They are soft, buttery, and perfect warm and slathered with more butter.
These rolls are made from a blend of buckwheat flour, almond flour, and potato starch. If you haven’t used my flour blend before, I highly recommend it.
It is 30% buckwheat flour (ground from buckwheat groats in your blender), 30% blanched almond flour, 30% potato starch and 10% arrowroot powder. Just shake it all up in a large container (more information here). I love this blend for so many reasons. The texture and flavor it gives these rolls is out-of-this-world delicious. On top of the delicious factor, these rolls are super easy to make. They take about 1 hour start to finish. Unlike traditional bread, gluten-free yeasted breads only need 1 rise, so you can use highly active or instant yeast with great results.
Don’t be alarmed by the consistency of the dough. It will be more like thick pancake batter when you initially mix it up. After the dough rises it will be a little easier to work with, but still wet. Wet gluten-free dough just means you’ll have moist, tender rolls.
Like most gluten-free breads, these rolls are best hot out of the oven. Brush them with butter before serving and watch everyone ooh and awe over their buttery, yeasty, pull-apart goodness!
For many of my recipes you can substitute a store-bought all-purpose gluten-free blend in place of my flour. However, this recipe will only work with my grain-free blend. The balance of flavor and texture is perfect! These rolls are best hot out of the oven. Enjoy!
- 1 cup warm water, about 110F
- 2 1/4 teaspoons (1 packet) instant or highly-active yeast
- 2 tablespoons cane sugar
- 1 egg
- 1 1/2 teaspoons apple cider vinegar
- 3 1/4 cups (450 grams) Erin's Grain-Free Flour Blend
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, melted
- Preheat the oven to 200F. When the oven reaches 200F, turn it off. Do not start the next step until the oven is off. You want it to be warm to quickly proof the dough, but not too hot.
- In a measuring cup, mix together the water, yeast, and sugar. Let sit until bubbly, about 5 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix together the dry ingredients. Whisk in the egg and apple cider vinegar into the yeast mixture. With the mixer running on low, slowly drizzle in the wet ingredients. Slowly drizzle in the melted butter. Increase the mixer speed to medium-high, beat for 6 minutes.
- With an oiled spatula, scrape down the sides of the bowl to form the dough into a mound. The dough will be very wet, like thick pancake batter. It will thicken up and be more roll-like. Cover the bowl with plastic wrap and place in the warm oven for 10 minutes.
- Remove the dough from the oven and let rise for another 20-25 minutes on the counter. Preheat the oven to 375F.
- Using wet hands, roll 1/4-1/3 cup mounds of dough into 11 balls. The dough will be wet, you may have to re-wet your hands every couple rolls. Arrange in a greased pie pan. Bake for 25-30 minutes. Brush with butter before serving. These rolls are best hot out of the oven. Enjoy!
*Make these egg-free: Omit the egg, add 2 tablespoons ground golden flaxseed to the dry ingredients. Increase the water by 1 tablespoon.
*Make these dairy-free: Use vegan butter instead of regular butter.