Meaningful Eats
Easy, Soft Gluten-Free Dinner Rolls
12
These are the EASIEST gluten-free dinner rolls you'll ever make! Plus they are everything a roll should be — soft, fluffy, and buttery. A total must-have for holidays, dinner parties, and family meals!NOTE: The gluten-free dinner rolls turn out best with King Arthur Gluten-Free Bread Flour!
Ingredients
Dry Ingredients
- 3 cups (450g) King Arthur Gluten-Free Bread Flour
- ¼ cup (32g) dried whole milk powder
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 ½ cups (360ml) water warm
- 2 large eggs
- ¼ cup (56g) butter melted
Topping
- 2 tablespoons melted butter
- Flaky salt for sprinkling
Instructions
- Spray a standard 12-count muffin pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, milk powder, granulated sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Mix for another 30 seconds.
- Using an oiled kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan. Use wet fingers to smooth the tops of the rolls if desired.
- Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Preheat the oven to 350°F. Remove the plastic wrap. Bake for 22-26 minutes, until the rolls begin to turn golden brown.
- Remove from the oven and immediately brush the rolls with melted butter. These rolls are best served warm right after baking.
Notes
Gluten-free: King Arthur Gluten-Free Bread Flour produces the best results! You can also use King Arthur Gluten-Free Measure-for-Measure Flour, if you prefer.
Dairy-free: Use coconut or soy milk powder and vegan butter in place of the whole milk powder and butter.
To Make-Ahead: Dough can be made up to 16 hours in advance (don't let it rise). Portion dough into the prepared muffin pan, wrap with oiled plastic wrap, and refrigerate. Let rise at room temperature for 30 minutes before baking.
To Store: The baked dinner rolls are best served warm right after baking. Store leftovers in an airtight container at room temperature for up to 3 days.
To Freeze: Let cool completely, then store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight. Warm in the oven at 350°F for 10-15 minutes, or until heated through.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.2mg