Buttery Garlic Dinner Rolls
Published Oct 22, 2020
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This Buttery Garlic Dinner Rolls recipe is an impressive side to your gluten-free holiday meal. Classic, simple, and delicious!
Buttery Garlic Dinner Rolls
Ingredients
- 3½ cups gluten-free all-purpose flour*
- 2¼ teaspoons active dry yeast , (not instant)
- 2¼ teaspoons kosher or fine sea salt
- 2 cloves garlic, , grated
- 1 teaspoon garlic powder
- ½ cup granulated sugar
- 2 cups milk
- 2 large eggs, , beaten
- 8-9 tablespoons unsalted butter, , divided, plus more for buttering the pan
Instructions
- Warm the milk to 110°F and melt 5 tablespoons of butter; set aside. Place flour in the bowl of a stand mixer. Add yeast, salt, grated garlic, garlic powder, sugar, milk, eggs, and 5 tablespoons melted butter. Start mixing on low speed. Slowly increase to medium and beat until smooth, about 1 minute.
- Grease a 9x13-inch baking dish with butter. Form rolls into pan using a large oiled ice cream scoop. Place side by side. Use oiled fingers to smooth each roll into a nice round shape. Melt 3 tablespoons of butter and brush over the surface of all dough balls. Cover with greased plastic wrap and allow to double in size in a warm, draft-free spot, for 1-1½ hours.
- Preheat the oven to 375°F with a rack in the upper third of the oven. Brush the rolls again with additional melted butter. Bake for about 35-40 minutes, until golden brown and the interior temperature reaches 190°F on an instant-read thermometer.
- Allow to cool before removing from the pan, but then remove as soon as they are cool enough, to prevent condensation from building up in the pan. Serve warm.
Nutrition
Calories: 207kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 39mgSodium: 350mgPotassium: 95mgFiber: 1gSugar: 8gVitamin A: 254IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The recipe calls for two cups milk. seems to me that should be 1/2 cup milk. It was thinner than pancake batter. I beefed it up with more GF one to one.
Hi Sumner,
We didn’t have any issue when making this and the recipe developer herself double checked it after we received your comment and she said she hasn’t had any issue with the 2 cups milk measurement. Can we ask, what flour did you use? And did you measure 3.5 cups or could the flour measurement have been more loosely packed than that? Let us know so we can troubleshoot.
Thanks!