Soft and fluffy gluten-free yeast dinner rolls that taste so good they could pass as regular rolls! These easy pull-apart rolls are light, soft, and airy thanks to a Caputo Fioreglut gluten-free flour.
Grease a standard-size loaf pan or 8-inch square non-stick baking pan, line with parchment paper, if desired.
In stand mixer bowl, whisk together the flour, sugar, potato flour, psyllium husks, salt, and yeast.
Measure the milk and add the butter to the measuring cup. Warm in the microwave to 120-130°F, about 1 minute.
With the mixer on low speed, slowly stream in the milk and butter. Then blend in the egg.
Turn the mixer to medium speed and blend for 2 minutes, scraping down the bowl occasionally. The dough will be thick and soft, like a very thick cake batter, do not add more flour.
Let batter rest 5-10 minutes before shaping.
Use a large cookie scoop to portion 8 heaping ¼ cup portions of dough for a loaf pan, or 9 portions for 8-inch pan. Grease your hands with cooking spray and gently roll each portion of dough into a smooth ball. Place in prepared pan. *If you feel the dough is too sticky, simply scoop and plop the dough right into the pan. Use a greased hand to gently smooth down the tops if needed.
Cover the pan with plastic wrap and place it in a warm spot. Allow the rolls to rise for 1 hour or until about doubled in size.
Heat the oven to 350°F. Remove the plastic wrap. Whisk together 1 egg and 1 tablespoon of milk. Lightly brush the tops of the rolls with the egg wash.
Bake 30-35 minutes or until the rolls are golden brown and 190°F in the center. Brush tops with melted butter and sprinkle with sea salt if desired. Serve warm.
Notes
Weigh your ingredients if possible. This will give the most accurate measurements. Click the metric button at the top of the ingredients list.
The batter will be thick and sticky. This is normal. Do not add extra flour.
Make sure your ingredients are the proper temperature. The milk/butter needs to be between 120-130°F. The egg needs to be at room temperature.
Use fresh Instant or Rapid Rise yeast.
Use the proper sized pan. This will aid in getting the proper rise out of the rolls.
Store leftover rolls in an airtight container for up to three days. You'll need to rewarm them in the oven or microwave to soften them.