Simple Gluten-free Dinner Rolls Recipe

Imagine yourself around warm soft gluten-free dinner rolls that are perfectly golden on the outside and irresistibly tender on the inside. Crafted with a unique blend of flours and a special psyllium husk gel, these rolls have a texture and flavor that is far apart from the traditional dishes.

Whether you’re serving them alongside a hot soup, at a holiday feast, or as a simple snack, these rolls will make a unique dining experience.

Ingredients

• 20 g active dried yeast (for instant yeast, use 16g.)
• 50 g granulated sugar
• 180ml warm whole milk
• 20 g whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)
• 300 ml of warm water
• 320g tapioca starch 
• 260g millet flour
• 50 g sorghum flour
• 10g xanthan gum
• 10 g salt
• 16 g baking powder
• 1 US large/UK medium egg, room temperature
• 40 g unsalted butter, melted
• 1 US large/UK medium egg, for egg wash
• 1/2 tsp salt
• 60 g (¼ stick) salted butter, melted

How to Make Gluten-free Dinner Rolls?

1. Activate the Yeast

• In a small bowl, combine the yeast, 10g (about 1 tablespoon) of sugar, and warm milk.
• Let the mixture sit for 10-15 minutes until it starts frothing.
• If you’re using instant yeast, skip this activation step. Just add it directly to the dry ingredients with the sugar.

2. Make the Psyllium Gel

• In a separate bowl, mix the psyllium husk and warm water.
• Wait 30-45 seconds for the gel to form.

3. Prepare the Dry Ingredients

• In the bowl of a stand mixer, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and the remaining sugar.
• Create a pit in the middle of the dry ingredients.

4. Combine Wet and Dry Ingredients

• Into the pit, add the egg, melted butter, yeast mixture, and psyllium gel.
• Knead until the dough is smooth and all ingredients are evenly incorporated.
• Tip: Use a stand mixer with a dough hook for a smoother dough. If kneading by hand, knead for at least 8-10 minutes to get smooth dough.
• Occasionally scrape along the sides and bottom of the bowl to avoid any dry patches.

5. Manage the Dough’s Stickiness

• The dough will be slightly sticky to the touch.
• Don’t add more flour, as it can make the rolls dense and dry.
• Tip: If the dough is too sticky, chill it in the fridge for about 1 hour. This helps the flour hydrate and join well with the butter, making the dough easier to handle.

6. Shape the Dinner Rolls

• Get an 8-inch (20 cm) square baking tin ready. Grease it lightly or line it with parchment paper.
• Turn the dough onto a lightly floured surface and divide it into 9 equal pieces.
• Tip: Use a digital food scale to ensure baking is even.
• Flatten each piece, bring the corners to the middle to form a pouch, pinch the ends together, and then shape them into balls.

7. Proof the Dinner Rolls

• Place the rolls in the prepared baking tin.
• Lightly cover with plastic wrap and proof in a warm place for about 1 hour, or until doubled in size.
• Tip: If your kitchen is cold, proof the rolls in a lukewarm oven (around 79ºF/26ºC).

8. Bake the Dinner Rolls

• While the rolls are proofing, preheat your oven to 375ºF (190ºC).
• Whisk the egg with salt to make the egg wash.
• Tip: The salt makes the egg wash juicy, making it easier to brush onto the rolls.
• Once the rolls have doubled in size, brush them gently with the egg wash. Bake for 20-22 minutes until golden brown.
• Insert a toothpick into the center of a roll; it should come out clean.

9. Finish and Serve

• Immediately after baking, brush the hot rolls with melted salted butter.
• This keeps the rolls soft and adds extra richness.

Serving and Storage

• These rolls are best enjoyed hot or warm.
• Store them in a closed container for 2-3 days at room temperature and reheat them before serving.
• Reheating Options:
  • Microwave: Heat them in the microwave for 15-20 seconds for a quick warm-up.
  • Oven: If you’re reheating several rolls at once, a hot oven is good.
  • Toast or Fry: For a crispy twist, you can also toast them or fry them in light butter!

Also Try,

• Rhodes dinner roll recipe
• Vegan dinner roll recipe
• Sourdough dinner roll recipe
• Whole wheat dinner roll recipe

Substitutions

• Active Dried Yeast: To activate the dry yeast, add milk to the dry ingredients along with the psyllium gel, egg, and melted butter.
• Psyllium Husk: Psyllium husk can be paired only with these ingredients. However, if you’re using psyllium husk powder instead of whole psyllium husk, use only 85% of the weight listed in the recipe.
• Tapioca Starch: You can swap tapioca starch with cornstarch, potato starch, or arrowroot starch.
• Millet Flour: Finely ground or milled brown rice flour works as a substitute, but your dinner rolls might be less fluffy.
• Sorghum Flour: You can replace sorghum flour with white teff flour, light buckwheat flour, or oat flour (if you aren’t allergic to oats).

Nutrition

Frequently Asked Questions (FAQs)

1. Can I make these gluten-free dinner rolls ahead of time?

Absolutely! You can prepare the dough a day in advance. After shaping the rolls, cover them tightly and refrigerate overnight. The next day, let them come to room temperature and rise for about an hour before baking.

2. Can I freeze the dough and baked rolls?

Yes, both the dough and baked rolls can be frozen. To freeze the dough, shape it into rolls and place them on a baking sheet. Once frozen, transfer them to an airtight container. When you’re ready to bake, thaw the rolls overnight in the refrigerator, then let them rise again before baking. Baked rolls can be frozen and reheated in the oven or microwave quickly.

3. What are some recipe variations for gluten-free dinner rolls?

You can easily customize these gluten-free dinner rolls by adding herbs, cheese, or even a touch of sweetness. Try mixing in fresh rosemary, grated cheddar, or a tablespoon of honey to the dough for a fresh change. You can also top the rolls with garlic butter for added flavor and texture.

4. How can I make the dinner rolls dairy-free as well?

To make these rolls dairy-free, substitute the milk with non-dairy milk of your choice, such as almond, oat, or soy milk. Replace the butter with dairy-free margarine or coconut oil. The rolls will still be soft and delicious!

5. Why are my gluten-free dinner rolls turning out dense?

If your rolls are dense, it could be due to several factors. Ensure you’re not adding extra flour to the dough, even if it feels sticky—this can make the rolls heavy. Also, make sure to knead the dough well to develop a smooth texture. Last, check that your yeast is fresh and properly activated, as this can affect the rising and softness of the rolls.

This gluten-free dinner rolls recipe comes with handy tips for making them ahead, freezing, and even customizing with your favorite add-ins. Whether you’re new to gluten-free baking or a seasoned pro, this method is a must-try.

Grab the ingredients fast and do it now! Don’t forget to share your amazing experience with us in the comments!