Gluten-Free Dinner Rolls

Total Time Prep: 20 min. + rising Bake: 20 min. + cooling
Yield 9 rolls
Test Kitchen Approved
The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for two to three minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. —Doris Kinney, Merrimack, New Hampshire

Ingredients

  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm fat-free milk (110° to 115°)
  • 2 large eggs, room temperature
  • 3 tablespoons canola oil
  • 1 teaspoon cider vinegar
  • 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 2-1/2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon salt

Directions

  1. Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside.
  2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.)
  3. Drop batter by 1/3 cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°.
  4. Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.

Nutrition Facts

1 roll: 196 calories, 7g fat (1g saturated fat), 42mg cholesterol, 168mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 6g protein.

The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for two to three minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. —Doris Kinney, Merrimack, New Hampshire
Recipe Creator

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