Gluten Free Dairy Free Soft Dinner Rolls Recipe
Servings: 24 rolls
Calories: 124kcal
Ingredients
- 2 tablespoons dry active yeast
- 2 teaspoons sugar
- 2 cups rice milk or milk (warm but not hot)
- 1½ cups superfine or Asian White Rice Flour*
- ½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)*
- ¾ cup potato starch (not potato flour)*
- ½ cup tapioca starch*
- 3 teaspoons xanthan gum
- 1 ½ teaspoons kosher or fine sea salt
- 1 tablespoon baking powder
- 3 large eggs divided
- ¼ cup butter or non-dairy butter substitute (Earth Balance recommended) (plus more for brushing the pans)
- ¼ cup honey
- 1 teaspoon apple cider vinegar
Instructions
- Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6-8 minutes or until the mixture is foamy and has increased in volume.
- Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
- Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrape down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
- Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
- Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately, you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
- Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
- Bake for 17-18 minutes or until golden brown. Let cool in the pans for 15 minutes.
- The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.
Notes
*In place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.
Nutrition
Calories: 124kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 191mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.3mg