Soft Baking Dinner Rolls (Print Version)
# Ingredients:
01 -
1 1/2 cups of warm water (between 100°F and 110°F).
02 -
2 teaspoons of active dry yeast.
03 -
3 tablespoons of granulated sugar.
04 -
3 1/2 cups of gluten-free all-purpose flour.
05 -
1 teaspoon of salt.
06 -
1/4 cup of melted unsalted butter.
07 -
1 egg, large.
08 -
1 teaspoon of xanthan gum (optional but improves texture).
09 -
1 tablespoon of olive oil.
# Instructions:
01 -
Pour warm water into a big bowl, then stir in the yeast and sugar. Let it rest for 5-10 minutes until it’s bubbly and frothy.
02 -
In another bowl, mix together the gluten-free flour, salt, and optional xanthan gum.
03 -
Combine the yeast mixture with the melted butter, egg, and olive oil. Stir until blended.
04 -
Slowly add the dry mix to the wet mix and stir until it turns into a sticky dough.
05 -
Work the dough with a dough hook on a stand mixer for about 5 minutes, or knead by hand for roughly 10 minutes, until it feels smooth and stretchy.
06 -
Put the dough in a greased bowl, cover it with a damp cloth, and leave it in a warm spot for an hour until it’s doubled in size.
07 -
Deflate the dough and split it into 12 portions. Roll each into a ball and press down gently into a disk shape.
08 -
Set the rolls into a greased 9x13-inch dish, spacing them about an inch apart.
09 -
Lay a clean towel over the rolls and let them rise for 30-45 minutes, just until they puff up a bit.
10 -
Heat your oven to 375°F (190°C). Bake the rolls for 18-20 minutes until golden brown.
11 -
Take the rolls out of the oven and let them rest in the baking dish for 5 minutes. Then, transfer to a wire rack to finish cooling.
# Notes:
01 -
Using gluten-free flour is necessary for anyone avoiding gluten.
02 -
Taking the time to activate the yeast and knead properly makes a big difference.
03 -
Adding xanthan gum is optional but helps make the rolls hold together better.