Gluten-Free Dinner Rolls (One Rise)
Soft and fluffy gluten-free pull-apart dinner rolls! Made with yeast and psyllium husk for rise and structure, these homemade rolls are perfect for holidays or everyday comfort food. Simple ingredients, easy to make, and pillowy soft right out of the oven!
Servings: 9 rolls
Equipment
- 9-inch cake pan
Ingredients
- 384 g Caputo Fioreglut gluten-free flour blend other flours not recommended
- 7 g Instant or Rapid Rise yeast
- 8 g granulated sugar
- 6 g kosher salt
- 3 g psyllium husk powder ½ tablespoon if using whole husks
- 185 g milk warmed to 120-130°F
- 57 g butter melted (plus more for brushing tops)
- 2 large eggs (100 grams) room temperature (plus 1 for egg wash)
- Optional: flaky sea salt for finishing
Instructions
- Line a 9-inch round cake pan with parchment paper; grease the bottom and sides with oil or cooking spray.
- In the bowl of a stand mixer, whisk together the gluten-free flour, instant yeast, sugar, salt, and psyllium husk powder.
- Warm the milk and butter together to 120–130°F.
- With the mixer on low, slowly pour in the warm milk and butter. Then add the room temperature eggs. Increase speed to medium and mix for 2–3 minutes, scraping down the bowl as needed. The dough will be thick and sticky — like a stiff cake batter.
- Use a large cookie scoop to portion 9 (¼-cup) scoops of dough weighing 80g grams each. Place them in the prepared pan, with 8 around the edge and 1 in the center.
- Grease your hands and gently smooth out the tops. For even smoother tops, spray hands with cooking spray and gently toss each roll in your hands to smooth out bumps and toss it into a ball. (This can be difficult for some to do, you don’t have to do it if you don't want to.)
- Cover with plastic wrap and place in a warm spot. Let rise about 1 hour, until the rolls have puffed and are nearly doubled.
- Preheat the oven to 350°F. Remove the plastic wrap. Brush the tops with an egg wash of 1 beaten egg whisked with 1 tablespoon of water. Sprinkle with flaky sea salt, if desired. Bake for 35–40 minutes, until golden brown and the center registers at least 190°F.
- Brush rolls with melted butter as soon as they come out of the oven. Serve warm.
Notes
- Be sure your ingredients are at the proper temperature as noted in the recipe.
- The rolls may not fully double in size. They should look puffy and tightly nestled, refer to pictures in the blog post for guidance.
- The dough will be sticky, don't add more flour!
- Ensure you're using fresh yeast. This is yeast that hasn't expired, has been refrigerated if open, and is not older than 6 months.
- Be sure to use instant yeast, if you only have active dry yeast, do not mix it with the dry ingredients. Instead, dissolve it in the warm milk (110-120°F) for 5-10 minutes before proceeding with the recipe.
- If you only have whole psyllium husks, as opposed to psyllium husk powder, take note of the proper amount to use in the ingredients section above.
- I highly recommend using weighted measurements for accuracy. If you want to use cups, toggle between 'us/cups' and 'metric/grams' buttons at the top of the list of ingredients.
