It’s the Thanksgiving season and it’s time for all sorts of baked goods. Last weekend I put a note out on Twitter asking gluten-free folks what foods they most missed during the holidays. Many people came back with the same answer–dinner rolls.
Ah, yes. Homemade dinner rolls. I remember them fondly. The ones my mom made (and that I took over making fairly early on) weren’t your hard-crusted rolls (even though those are yummy, too). The ones we made were the Parker House roll from the Joy of Cooking. They were soft and squishy, with a light crust on the outside. They were brushed with butter before baking. They were good warm from the oven and equally as good cold with leftovers. These are a must at Thanksgiving.
I’ve been playing around with recipes for these for awhile. I have a fairly good crusty roll recipe down (for a later post). But the soft and squishy roll was what I was after. I was curious about the history of Parker House rolls. According to The Food Timeline (a fascinating web site) the Parker House was a hotel in Boston, MA (it’s now an Omni Hotel). They often have a “dent” in the top–so they are also called “pocketbook rolls” because of their purse-like appearance. The explanation for the dent in the top is usually explained by the baker throwing the dough into the oven for some reason. Explanations for why the dough was thrown into the oven ranges from the baker throwing the rolls in a fit of pique over his love for the chambermaid, to the baker throwing them in the oven over a guest’s belligerence. Fun stuff.
The following dinner roll recipe is inspired by the Parker House rolls from the Joy of Cooking. Since the batter is like most types of gluten-free batter and is more the consistency of cake batter, I bake these in greased muffin pans.* The dough isn’t really stiff enough to be able to fold the dough in order to get the characteristic “dent” in the middle, but a slash in the top works well.
Dinner Rolls, Gluten-Free
Yield: 18 rolls
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan
Ingredients
3 cups (435g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp aluminum-free double-acting baking powder
1 tsp salt
1/4 cups (50g) sugar
2 TBL active dry yeast (I use Red Star)
2 cups (475ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 cup (60ml) olive oil (or neutral vegetable oil)
melted butter (or butter substitute) for pans and for brushing tops of rolls
tapioca flour for pans
Butter and flour muffin tins
In a small bowl, whisk 1 TBL of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.
In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
Spoon dough into prepared muffin tins–filling about 3/4 of each cup. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
Don’t worry if there’s a little extra tapioca flour left on the rolls. Turn on oven to preheat to 375 degrees F.
Let rise until a bit less than doubled in bulk (not too high above the top of the tin)–about 40 mins. I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.
Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.
These rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter, unwrapped, overnight to see what they would be like the next day–and they were yummy!
*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls. Note that rolls cooked this way will be somewhat flat.
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.
This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!). Thank you!
Made them again for Easter and once again, love ’em. Thank you
Pete: Yay! I’m so glad!
I’ve tried many different gf bun recipes, but never one as good as this. And just in time for Easter. Thank you, thank you, thank you
Pete: Yay! I am so glad!!
It’s been said a million times over but I made these exactly as written and they were the talk of my dinner party. They didn’t rise for me before going into the oven but popped up really well in the oven. Thanks again.
Allison: Yay!
I tried your dinner roll recipe. i didn’t have premixed gluten free flour so I tried and made my own with rice, sorghum, millet flour and a little tapioca but the dough turned too wet after mixing all ingredients. is it supposed to be like that? I ended up adding an extra 1/4 cup of rice flour or so. it was still wet so i decided to just place the dough on a pan and flatten it like making focaccia bread. it tasted really good. my kids loved it. Is the dough supposed to be on the wet side/ Thanks
Maria: I don’t know how wet it was for you, but it’s not supposed to be dripping wet. It is like a cake batter. Also, try it with my Gluten-free Flour Mix (I give you the recipe and you make it yourself) and see how it turns out.
Thank you!! These turned out great!! Finally a roll I can eat that’s not a hockey puck. I made a test batch yesterday (before Thanksgiving) and now can’t wait. Had some with my lunch today and still very soft. Used Cashew milk in case anyone wanting to know that it works. (It was unsweetened (as it was what I had), but I think next time I will use the regular, to have the sweetness that regular milk would.
Gwen: Yay! I am so glad!
Thank you so much! I have been searching for a dinner roll recipe! Everyone gobbled them up! My 5 year old ate 3 of them in one sitting!! This recipe will be used again and again. Thanks again!!
Suzy: Yay! I’m so glad!
Just finished making hamburger buns using your Master Bun Dough. They were good but I’m looking for a lighter, softer bun. I was thinking of using your Dinner Roll recipe to make hamburger buns. Any thoughts?
Pam: basically, the recipe for the Hamburger Buns on this site are tweaked from the Dinner Roll recipe on this site!
I just made these using the Bob’s Red Mills gluten free all purpose, and used coconut oil for the oil. I didn’t do the tapioca slash thing and I forgot to flour my muffin pan. I also poured the entire quantity of sugar into the liquid with yeast, because I am bad at following instructions. I used warm water, not milk for the yeast liquid. We’re at a high altitude, and I made no adjustments. I didn’t even butter the tops of the rolls, because… lazy. Annnd…
…they turned out stellar! Like, really delicious. I’ll make them again for sure. I’m glad that they turned out well, considering how lax I was about following the recipe.
i’ll also add that I did not use a hand mixer, nor a stand mixer. I’ve not got any equiptment. I did use a stick blender for whipping the eggs, but that’s about it other than good ol’ elbow grease. I *barely* stirred the dough. They were very fluffy.
J: Good to know! Awesome!
J: Yay! Thanks for letting me know! And I’m so glad things went well even with a relaxed approach–that’s fantastic!
I just have to say thank you Jeanne! I have been gluten free since at least 2005 and loved to bake before then. I have mastered most things adapted to gluten free but any kind of yeast bread remained the “Holy Grail” of baking. After making this recipe of yours for dinner rolls, I can cross that off my list.
I was willing to try most anything/any recipe with any ingredients to get a good loaf of bread that had nice spring and good crumb. (Of course this is a roll recipe but I would imagine your bread recipe is just as good.) Some came close to perfection but none good enough.
My main complaint was the bread always gets crumbly after the first day. Here’s to hoping this one works out. I was so excited when these came out of the oven that I had to sit down and thank you right away.
I did use cashew milk since I am mostly dairy free and had no regular milk. However, I’ve read that something in milk helps with making good bread so I added a few tablespoons of butter and some powered milk to the wet mixture. Also,I had a little left over batter and let it rise then dropped spoonfuls into hot oil, then rolled them in powered or a cinnamon & sugar mix. So Good!!! Light and fluffy and yummy! And even better than I remember donut holes tasting like. So thanks for all your hard work perfecting this. I had about given up on yeast bread.
Bea: I’m so glad! Happy baking!
I have to say this is my go-to recipe. I tweet it with minor changes (add an additional 2 Tbsp oil and 2 Tbsp more sugar.) I have tried it in loaves and love both ways of baking. Thank you for making a recipe that reminds me of the Parker House roll recipe passed down from generation to generation in my family.
Stacy: Terrific! I love to hear that people are making tweaks to make the recipes their own!
Stacy, may I ask how many loaves this recipe can make? My husband had to go gluten-free and loves these rolls.
Amy: My Soft Sandwich Bread is an adaptation of the roll recipe. It makes one loaf.
I also use it to make cinnamon rolls and the dough totally holds up. {:0)
I usually can get two smaller loaves or one large.
Tried them with cloud 9 gluten-free all purpose flour ( didn’t had all the ingredients to make the recommended mix). They came out great and very tasty. Next time I will try with your recommended mix to get better color as the cloud 9 mix had buckwheat in it. Thanks for the great recipe, easy to follow and works.
Ritu: I’m so glad you liked it!
My dough turned out to be VERY wet, cake batter like. From your picture on pan, it looks more solid looking… I will add more flour and see how they turn out!
I have used many of your receipies; with variations and coming out GREAT! {can’t use white rice flour}
Rina: It is much more loose than a wheat bread dough–but it shouldn’t be like pancake batter. What do you use in the mix in the place of the while rice flour?
My husband made these today. Wow! They are absolutely delicious. This recipe is definitely a keeper. It will be used many times at our house. You can’t even tell the rolls are GF! Thank you so much.
Michele: Yay! I’m so glad!
Really wish this didn’t have such an overwhelming baking powder flavor. I’ll try it again without any, I already cut it in half and its all I can taste. Texture is good, but flavor is super bitter. They rose perfectly and are super fluffy and nice. Very yeast bread texture. I used instant yeast, proofed it in the warm milk and it was fine! Its just what I have on hand. I buy it in bulk.
Great recipe. I will try it again, just without the baking powder.
Angelia: It sounds like you might be using a baking powder that has SAS in it–which has an unpleasant taste. Check out my Baking Powder post for more info.
Best recipe ever! Everyone loved them and no one even knew they were gluten free!
Teri: Yay!
This is the best GF white bread recipe I have found. I’ve made bread loaves successfully. This is my first time trying rolls. They came out browned all the way through (nothing burned). They are still really good just a tad drier and have an off color. I tented them after I saw how quick they were browning. Should I just tent them from the start and maybe uncover to brown if necessary? I’m not a baker so it’s trial & error. I really appreciate a recipe that still tastes good even when it doesn’t go quite right. I’ve wasted enough money on store bought GF breads that crumble, mold quickly, don’t thaw well or have to be toasted. I’m the only GF as well as dairy free person in my house so it’s wonderful to be able to freeze & thaw as needed. Never wasted. Thank you so much!!
Amanda: you’re welcome!
After wasting $9.00 on a dozen really mediocre g.f. rolls from a local bakery, I decided to try a batch of these instead. Recipe was easy, worked perfectly, and they were a huge hit at dinner. We had a few left over that I re-heated the next day in a low oven – and even the second time around they were great! So, now I have the fixings for an expensive batch of g.f. breadcrumbs from the bakery – and a new favourite dinner roll recipe from you! Thanks Jeanne for another winning recipe. – Lisa
Lisa: Yay! I’m so glad!
We have been munching these rolls like little fat happy piggies!!! lol
We really do love them. So much better than the stuff they call bread in the stores.
Recently found a good recipe for dairy free cream cheese….and my kids are asking for bagels….could this be adapted for bagels or do you have a bagel recipe? I didn’t see one.
Aliyanna: This recipe is too soft for bagels, I think. I do have a bagel recipe, but it’s in my new book–which comes out Fall 2015!
Aw poo! lol She just may curl up and die!!! lol Fall is forever to a kid!!!
Do you have a list for the new one??? How do I get signed up for one.
Aliyanna: LOL! The book will be available at any place that carries books. I will announce its actual publication date on the blog when I know it. It is a long time for me to wait, too!!
Just made these with coconut flour as a sub for sweet flour. They came out amazingly and taste so amazing!
Kim: Yay! Thank you for letting me know!!
Can I use a substitute for White Rice Flour? Amazon has decided not to deliver my order in time for Christmas this year 🙁
Yuko: Did you read my Substitutions post for the flour mix? I would recommend extra brown rice flour or millet flour to substitute for the white rice flour.
Made these again for Thanksgiving, and I finally got the tweeks perfect for high altitude. Even better than the times before! We sat around eating these hot out of the oven an were so stuffed that we barely had room for the turkey and fixings. Now if I could only get the tweeks perfect on that coffee cake recipe!!!!
Linda: Hooray! I’m so glad! Also, what problems are you having with the coffee cake? Maybe I can help.
Just the same old, same old. After you converted it, I need to keep on working on it to get to the high altitude. Poor father-in-law never got his coffee cake for the 100th birthday, but he’s still hanging in there, waiting for me to figure it out.
Linda: What’s the exact problem? Maybe I can help. 🙂
I’ll send you an email offline.
Linda: Sounds good.
Hello, I live in Wyoming at 7800 feet. What kind of adjustments did you make for high altitude? I don’t usually make adjustments and live with the way things turn out. Thanks
Chris: I have some info on high altitude baking on my Troubleshooting Baking Problems post.
Thanks I will check that out!
Hi Chris. You and I are at a similar altitude so these ideas should also work for you.
In the ingredients, use 3 1/2 teaspoons baking powder (you might need to decrease by another 1/4 tsp) and be sure to measure the yeast, don’t use packets.
After adding the flour mixture, beat the batter on high for at least 5 minutes – you really can’t overbeat it at high altitude.
Use a small serrated knife to make the slash on the rolls, dipping the knife in the tapioca flour after each cut.
Set the pan on the stove top while the oven heats, and let rise for 25 minutes only.
Bake for 20 minutes.
I also like to top the hot rolls with minced fresh rosemary and coarse sea salt.
Hope this helps.
Linda: Thank you for the ideas for Chris!
Thanks, I can’t wait to try it.
Thank you!!!!! Your recipe made our Thanksgiving wonderful! My mom always makes homemade monkey bread (with wheat), and my children said they couldn’t tell the difference in the monkey bread (as they remember it, they did not taste it due to wheat) and your rolls!! This was huge. I’m pretty sure my kids would have been begging me to let them eat gluten for just one day if I hadn’t made this.
Janna: Yay! I’m so glad!
I just bought your book! So excited to make my kids favorite things GF. You have spent years doing all the hard work so I don’t have to! I have friends with children with Autism and am going to buy extra copies as gifts for them. They are just beginning the GF journey to help their children.
Janna: Yay! I’m so glad to be of help!!
I made these for Thanksgiving dinner and they were gummy inside. Could this be caused by rising too long? My turkey took an extra 30 minutes to roast, so my rolls rose for an extra 30 minutes. Or could it have been too wet to begin with? I couldn’t carve a slash in the rolls. When I cut into them, the slash disappeared. Did they need more flour? The taste was good, but the texture wasn’t great.
Melanie: I’m not sure what happened. Did you follow the recipe exactly? Did you make any substitutions?
The only “substitution” I made was using water in place of the milk, since my daughter is lactose intolerant and these were primarily for her. I used your flour mix. I wasn’t sure about the water temp. I heated the water, but I don’t think it was hot. Perhaps it was too warm? The yeast foamed up before I poured it in the batter. I didn’t weigh the flour mix. I spooned the flour into my cup measure. Maybe I didn’t use enough flour? Thanks for helping me fix these. As I said, the taste was good. I’d love for them to come out like everyone else’s!
Melanie: I think measuring by volume (cups) is fine. What it sounds like is that the rolls weren’t baked long enough. Do you have an oven thermometer in your oven? Even if you have a high end oven or it’s new, most ovens don’t heat to temperature. Also, you might want to check out my Troubleshooting Baking Problems post to see if there’s anything on there that helps.
I’ve checked my oven before, but not recently. I’ll have to try this again sometime before Christmas. Maybe something was just off. Thanks!
Just made these tonight and my husband and I both enjoyed them! I filled up on these instead of eating all my chicken! Oh well, they were delicious and I couldn’t believe they were gluten free. I did not use the flour mix you had in the recipe – I buy King Arthur’s gluten free all purpose flour and it is an excellent flour mix. There is no xantham gum in this mix so I wasn’t sure how much to add to the rolls. I think I ended up going with 3 tsp and when I make them again I will probably reduce this quantity. Also, my rolls did not rise as much as those pictured but definitely did rise enough after baking. I ended up baking them about 5 minutes longer. My husband had to go gluten free earlier this year and these are definitely the best gluten free rolls I have ever tasted and he said they were so good he just enjoyed eating them plain! I did read your entry on flour substitution and I believe you said 1/4 tsp for every cup of flour. I should have probably gone with that ratio. I am going to make these for thanksgiving dinner!
Amy: Yay! I’m so glad you like them. I think you did a good job on the xanthan gum. Since KA flour doesn’t have xanthan gum, I would add 1/4 tsp per cup of flour plus the 2 tsp of extra xanthan gum listed in the recipe. Happy baking!
ahh, help! I need and want to make these this weekend, but I could not find all your components separately in my store, so I bought bobs red mill GF AP and betty crocker AP GF rice flour blend, can you tell me if I can some how sub. one of these and if so which one would be the best?
Danette: Greetings! Check out my Flour Substitutions post.
These are fantastic! You have given family meals back to me with such amazing gluten free options that make everyone ask for more! 🙂
Heather: Oh, I’m so glad!!
I’m planning to have folks for dinner and I’m trying to work on timing baking these so I can get them right out of the oven as I serve the main course. Previously someone asked if they could make them ahead, and you said you could make them up til the rising time. In other words, were you saying you’d prepare them, refrigerate them, get them out and let them rise? How long do you think it would take them to rise if they had been refrigerated, and do you think they’d still fluff up, or would it change the consistency of them? Thanks so much!
Alexis: Yes, I would make this recipe up until the rising and then refrigerate it (no more than 24 hours of refrigeration, though). Then, bring them out to room temperature to rise–I would say a little more than the amount of time needed for rising if you didn’t refrigerate them. It’s best to look at them and see how they are doing–the rising time will depend on your kitchen temperature. And this shouldn’t change the consistency. Happy baking!
These were wonderful. Substituted all brown rice for white rice (superfine!) and they were wonderful.
GingerKitty: Yay! I’m so glad!
Ok, so I tried to make these. I mean, as of this moment I’m actually still in the process of making them. However, I tried to cut the recipe in half…I don’t know what I did wrong because I can’t figure it out, but there was no “dough” haha! It was still very liquidy so I added more of the flour until it seemed better…I guess I’ll update when they’re done!
Veriria: When you say liquidy, do you truly mean like a liquid? Or do you mean that the dough is like a batter? The dough is more batter-like; it’s not like a stiff bread dough. I’m guessing that you might have halved the dry ingredients but forgot to halve one of the wet ingredients.
Hi Jeanne,
I’m a non-gf baker from the Caribbean (where I live and work). I sell bread and baked goods and the odd request for gf bread. It wasn’t really something I was too interested in getting into because I didn’t know what it should taste like. Anyway, I did some samples and people seemed to like it although personally I was pretty horrified by the results. I just came back from the States where I was able to have some really good gf bread so I was inspired to try again. I did some trials with the pre-mixed gf bread mixes but I was really keen to try my own. The cost alone steered me away (things on the island I live on are pretty expensive, particularly gf products and their availability is pretty few and far between). I liked the look of your recipe because the number of types of flour wasn’t too great and I was able to find substitutes for the things I couldn’t get. SO… I just made a batch of these and I’m so pleased that I tried and I think my customers will be THRILLED. I didn’t use sweet rice flour because I couldn’t get hold of it (I used corn starch instead as my trawling through the internet said that could work well), and I had to grind the tapioca myself but they really are a hit. Anyway, I never leave comments for this sort of thing but I really just wanted to say thanks. I also added some herbs and banana peppers into some of the rolls and then put cheese on top. These were really very good too… So, enough babbling but thanks again.
Leah: Ooo, I’m so glad! Thanks for letting me know! That’s awesome!
I actually just got that book in the mail! They use stevia alot in their recipes, so I may try it with your recipe! I am just on a detox from dairy and sugar so I should be able to eat them in small amounts soon while still avoiding the gluten. Thanks!
Ashely: OK, sounds good. Happy baking!
I love the sound of these but I’m on a gluten free dairy free and sugar free diet(dr just put me on it a few days ago) and I was wondering if you had any suggestions on the sugar?
I don’t know much about gluten free stuff yet so I didn’t know if it would ruin the recipe to change it. Thanks!
Ashley: Greetings! And welcome to the world of gluten-free eating. I have to say, I don’t really have enough experience with sugar-free baking to help you on the sugar-free stuff. But, Peter Reinhardt, one of my favorite bakers, has a new book out called The Joy of Gluten-Free, Sugar-Free Baking. I would recommend checking it out–it’s available on Amazon. Good luck and hang in there!
I use honey or pure maple syrup for sweetening in baking as I am allergic to cane sugars. Sometimes I will use my dried-powdered stevia leaves, if the color isn’t an issue as in baked beans, teas, sweet potato casseroles.
Linda: Ah, good substitutes. Have you ever experimented with beet sugar?
I have been making rice (GF) bread in my bread machine and increasing honey by 1/3 with excellent results. I find all the alternate flours at two large ASIAN markets, and local chain Harris Teeter. Whole Foods also has the potato, tapioca, zantum gum, coconut flour, almond flour. these may be a source. White and Brown Rice flours are available in 7 lb bags at the asian market.
Linda: Awesome! Sounds good!
I have never posted on any recipe I have ever found and made online. Good or bad. I only made slight chances after your advice since I did not have any sweet rice flour. I added a 1/2 cup white rice flour and a 1/2 cup tapioca flour to the All Purpose Mix to replace the sweet rice flour. I followed your directions and ingredients exactly.
They turned out absolutely perfect. My husband eats nothing and I mean nothing gluten free. Well the rolls looked so good he had to try one. And he loved it. I will be visiting your blog much more often. Thanks a bunch.
Arie: Oh, I’m so glad!! Yay!
Is there something I could use instead of the sweet rice flour? I have all the other ingredients and our small town store doesn’t carry much. I have to order online what I do have. I have the potato starch, brown rice flour, white rice flour, tapioca flour and the xanthum gum. I really want to try these too.
Arie: I would use an additional 1/2 cup each of the tapioca flour and the white rice flour in place of the sweet rice flour. Happy baking!
Since Thanksgiving I have made this recipe over 20 times. I have even spread them a little larger on a cookie sheet and let them rise to make burger/sandwich buns. This weekend I am going to try old fashioned kolaches. What a GREAT recipe. It is my family’s favorite! And I am the only one that has to be gluten free!
Sarah: Oh, I’m so glad! Yay!!
These were delish! I took some to my friend who is also gluten free and she loved them as well. She’s sensitive to tapioca and uses arrowroot instead. Any thoughts on how arrowroot flour would change the finished product? Thanks so much for the great recipes. Your flour mixture is certainly a winner!
Sher: I think arrowroot or cornstarch would be fine to substitute. Also, potato starch. One thing to keep in mind–these starches seem to go bad quickly and many people think they don’t like tapioca–but it’s because it’s gone bad. I tell people that if their starch tastes “sharp” or bitter, it’s gone bad. Happy baking!
I just made this rolls and they are dee-licious! I used C4C gf flour, adding the extra xanthan gum that the recipe calls for. I haven’t had any gluten free rolls for a long time and these did not disappoint. Even my husband (who is not gf) loved them. Thank you so much for your dedication to finding the perfect product. By the way, do these freeze well?
Elisabeth: Yay, I’m so glad you liked the recipe! And yes, they should freeze just fine.
Just tried these and linked over to your recipe from my blog, thereislifeafterwheat.blogspot.com. My husband has been gluten free for about a year now and these are the best gf rolls by FAR we have tasted-thank you! We made some thin hamburger buns with this recipe, broiled each side for a few minutes and it was amazing. Thanks for sharing!
Celeste: I’m so glad! Yay!
Pure heaven! Thanks for another perfect recipe!
Tracy: I’m so glad! Yay!
I made these tonight. Love love love! They came out super soft just like a wheat dinner roll. So much better flavor than the yucky beany flour. Kudos!
Any chance u could come up with a cheesy garlicky breadstick?
Tiffany: Yay! And yes–am working on a bread stick recipe as we speak!
i know ppl on here were asking about freezing these and how well they freeze and reheat i have had these in the freezer for going just over a week and so far so good. i reheayed a few in the oven last night for 10 min on 350 degrees and they came out nice and crispy they actually tasted better the second time around!
Tiffanny: Yay! Thanks for the tip!
I just made these for a lunch that our parish priest hosts for local priests & they look wonderful! I had my 19 yo son try one and he was amazed they were GF!! Can’t wait to have my 23 yo daughter who has celiac to try them (I just need to keep the son away from them)!
Thanks for an awesome recipe!
Nanci: Yay! I’m so glad!!
I a week in to gluten free cooking. I must be doing something wrong as my soft white bread is soft but very heavy, I made two more loaf’s today. Tasty yes!! So I thought maybe its just me, I am a texture person. I made the dinner rolls, 6 in a large muffin tin (more like burger buns for sliders). And I made a loaf of “dinner rolls” I LOVE it as bread, its light, airy, soft and it took a very nice shape in the pan for easy slicing……… YAY! thank you!
Sue: The soft white bread is heavier than Wonder bread. And making a loaf of dinner rolls is a great idea!
Tried these (my first attempt at a gluten-free yeast bread). They were relatively easy and a big success. My family loved them. Replaced the oil with melted butter. Couldn’t find the rice flours, so I bought arborio rice and milled it as fine as I could in my Nutrimill. They rose so fast and looked great. Thanks for sharing your recipe!
Ellie: Awesome! I’m so glad! And I love that you made your own flour–very cool!
These were amazing! Everyone LOVED them! I did replace the egg with flax-eggs and they turned out wonderfully (vegan … also used Almond Milk). Because of the flax they had a more whole-grain look and feel but they were soft, and soooooo good!!! Being vegan presents challenges … being gluten-free presents challenges … being both means we often forgo some favorites of the past. Your recipe brought back a much missed item to our holiday dinner 🙂 Thank you!
Barbara: Yay!!! I’m so glad! And I love how you made them vegan–way to go! Hooray!
THANK YOU so much for posting about using FLAX for the eggs!!! 🙂 I’ve been reading & reading & reading comments, looking, HOPING it would work. I made these tonight with eggs, and they ARE good. But I need no eggs. Thank you. 🙂
Nancy: You’re welcome! Let me know how it goes! The rolls will be flatter than normal but otherwise good!
These taste sooooo close to the real thing. I have made these rolls (gluten kind) since my teens helping my Mom. I was diagnosed CD in March and cried because of the rolls for thanksgiving and Christmas.
Amazing! I made a trial run on Saturday so I could find a recipe for today. This is it. Thank you for helping make my holiday “normal”again.
Stacy: Yay! I’m so glad!!! Thank you for letting me know. Happy Thanksgiving!
These really are wonderful. My sister’s husband and children are gluten free. I was tasked with bringing rolls (non-gluten-free) to Thanksgiving dinner and I wanted to also bring something for the gluten-free people. I found this recipe and when they came out of the oven they looked great. I kept waiting for them to shrink up in to dense little chewy lumps like so many recipes I’ve baked before. Didn’t happen. I took them to dinner and everyone was excited that they were gluten-free AND they tasted wonderful. I love your site!
Franka: Oh, I’m so glad! Thank you for letting me know! Happy Thanksgiving!
These are really wonderful! I may have let the yeast proof a little too long (distracted by possible new neighbors) then was afraid that my kitchen was too cool, so I put the rolls outside to rise (covered with tea towel) in our freakishly warm weather. I let them rise 40 mins., popped them in the oven, took out gorgeous, super-tall muffins, which promptly collapsed. Even collapsed, there are the best tasting GF bread I have made, and I have experimented a lot. Next time, I won’t let the yeast rise so zeaously…
Michelle: Yay! I’m so glad you liked them! And yes, if they over-proof they will collapse because the structure isn’t strong enough to hold them.
I made these last year and everyone LOVED them! They were so amazing that a lot of the people at dinner that weren’t gluten free said they actually preferred them to the regular dinner rolls! What! I was requested to bring them again this year : ) Thank you so much for this and many other great recipes!
Liz: That is so awesome! Yay! Thanks for letting me know! I really appreciate it! Happy Thanksgiving!
I’m going to make these for thanksgiving 2 days ahead of time. How should I store them? Refrigerated? Covered? Room temp? Covered? These look awesome. I hope they turn out!
Kelly: I would make them up until the rising time. Then lightly cover them with plastic wrap and put in fridge. I’ve not done this more than 24 hours ahead, so I’m not clear on the details for 2 days ahead. Put them out on kitchen counter to rise a bit more before baking. Happy Thanksgiving!
So I baked half the batch n put half the batch in the fridge and made the next day…they both flopped BUT I think my flour was old… so I used new flour baking half the batch which turned out fabulous! I have the other half in fridge for tomorrow. Thank you so much for your recipes, all your work, and advice!
Kelly: Hm. I don’t think old flour would be the cause–old flour would just make things taste bad. I’m guessing it might have been a problem with old yeast. If the yeast isn’t working, then the bread won’t rise. Also, I’m so glad it worked the second time!!
I already love your pie crust recipe and now I LOVE this roll recipe!! Oh my! I baked a batch up for my Thanksgiving dinner leftovers (only I am GF) and just love them!! Thank you for sharing your recipe. I will be blogging about these (already have your crust) and on instagram. 🙂
Rachelle: Yay! I’m so glad!
After finding this recipe on pinterest and reading all of the amazing comments, I found my flours and mixed up a batch of these. Let me say, I cried when tasting these! (being pregnant could have had something to do with it, but still!) These are amazing! I am so thrilled I cannot even begin to tell you! Thank you so much!! I tried your pancakes sunday morning, and they were delicious as well (i used up some other flour mix i had). Thank you again and have a great holiday season, I know I wont be missing out delicious baked goodies this year!
Nikky: Yay! I’m so glad!! Thanks for letting me know. Happy holiday baking!!
Loved this recipe. I have been gluten free for nearly a year. It has been like a miracle cure for Microscopic Colitis. I have missed bread so much. For some reason completely rice based flours leave a bad aftertaste for me so I’m experimenting with other flours added to the rice base. I took your basic flour recipe and reduced the white rice and brown rice flour by 1/4 cup each and replaced with 1/2 cup buckwheat flour instead. The texture of thei rolls was wonderful. My husband loved them but I thought the buckwheat was a little strong but still the best GF bread I’ve made. I’m striving to get a similar taste to wheat flour with the yeast. Thanks so much for this recipe. It really is great!
Alice: Oo, I’m so glad! And I’m glad you made the recipe yours–fun! And yes, getting a “wheat” taste is something a lot of folks are striving towards. If you can handle amaranth, you might want to check that out as something to add to my mix–that, to me, has a “whole wheat” taste. Happy baking!!
My Dad made (and still makes) Parkerhouse rolls at our donut shop turned bakery. He would cut them round, butter them, then fold and stick them together with a push of the fingers. I always assumed it was for 1) the butter and 2) a great place to put your jam. Like hearing this history. Maybe they could be folded when they are near being done? I’ve also wondered if they have special pans for “english muffins” that might work for a gluten-free bun.
Shauna: The issue is that the “dough” is more like batter–so there is no way to fold them. And so far, the more stiff the dough is, the less soft the resulting rolls. And the English muffin pans do work for buns–but they are a hassle to use. I like to use the hamburger bun pan (sometimes call a large muffin top pan). 🙂
Thanks for the reply! My elevation is at about 600 m (2000 ft or so). The flour mix has whole grain rice, millet, & buckwheat.
This is my first go at GF baking although I was formerly a pro baker (of wheat-containing baked goods), and I’m a bit confused by how it turned out. Where I live there are no truly gluten-free flours available, only one brand of pre-made flour mix, so I substituted that in for your flour mix. Otherwise, I followed it exactly, and the batter was like muffin batter or thin pancake batter. They are in the oven now and are squooshing out flat. Obviously there is too much liquid (maybe flours absorb differently in my country? who knows. My local wheat flour can’t handle as much hydration as many American flours, maybe it is the same for GF flours? Or my high altitude?), but any other suggestions to make this work out better?
Annie: what flours are in the mix you used? And yes–hydration is different between different flours. The dough should not be as thin as pancake batter–it should be fairly thick. Also, what altitude are you at? To be honest, high altitude usually helps gluten-free baked goods because they have a bit of a harder time in rising.
Dear Queen of GF Rolls!
I bow to your greatness! I have been gluten free for a couple of years, and don’t eat much bread since even the best bread I’ve baked for my children, while it’s had a fairly good texture, never had a bread-like flavor. Well, your rolls are THE BOMB! I can’t get over it – and I can’t stop eating them! Help! We’ve made everything with them – almond butter and jelly sandwiches, little roll pizzas, cinnamon rolls, french toast rolls – oh, yummy.
Can’t thank you enough, Jeanne. I’m transitioning over to your all purpose mix, once I’ve used up all the other mixes I’ve made and portioned out for breads and pizza dough. Can’t wait to try the rest of your recipes!
Theresa
Hi,
I’m in the UK and my elderly mother was recently diagnosed with Coeliacs. The thing she misses most is bread and I have been experimenting with sooo many recipes/combinations to find a decent bread for her. I couldn’t get sweet rice flour so substituted Chestnut flour, lovely and she loved them.
Thank you so much. Oh, by the way the all purpose flour – is it Ok for pastry? What’s the best way to use it for that, wondered if you could help with that?..
Forever grateful,
Sheila from Whitstable (nr Canterbury), Kent, England
Sheila: Welcome! And yes, the flour mix can be used for pastry. What kind of pastry are you looking to make? I have several recipes on the site. But, let me know so I can best advise you!
Hi,
Just investigated your other recipes, thank you and sorry that I hadn’t looked before I asked!
We are lucky over here and have a company that mills GF bread flour, so I tried your recipe with that instead of your mix (+ chestnut flour), and the rolls came out really well then too. I must admit to only using enough sugar to start the yeast off, as as the bread was too sweet for our taste, but that’s us Brits for you! ;o)
Am going to try your flaky pastry pie crust and the puff pastry too, Mum is so thrilled with results so far, it has given her a real boost and she is coping far better with her diagnosis now we have found recipes that actually work 😀
By the way, I used C4C Flour (my first attempt with that product). It’s pricey, but worked out great. I may try some the flour mixes you’ve mentioned here if I can find them. I’ve blended my own flours, but I always appreciate a good shortcut if it doesn’t sacrifice quality.
Kaye: Good to know–thank you!
I sat on the floor in front of the oven watching these bake. I was very apprehensive, because I haven’t had good luck with GF bread, but they looked so gorgeous and smelled divine while cooking. I took one out, buttered it, and bit in. My husband was watching my facial expression. Imagine our surprise when tears welled up in my eyes–these rolls are SO good! Finally, rolls, sandwiches on light fluffy bread… oh bliss!! (He doesn’t eat GF, but declared them perfectly acceptable.) Thank you, thank you, thank you!
Kaye: Yay! I’m so glad!
Oh I see you answered before and I never looked. Did exactly as it called for so maybe raising to much before the oven. Thanks will try again and do that.
I made the dinner rolls twice and they flopped both times. New to gluten baking but done a lot of baking in my life time. My hubby liked the flavor but they don’t raise like my gluten ones.
Made these for our Christmas dinner! They went together like a dream (God bless my KitchenAid) and rose so high I had to poke them down during the rising time. I live at 7000 feet altitude so that may account for the extra rising height. Place in oven and cross fingers. I took them out after 20 minutes and they were still a little gummy looking so back in for an additional 10 and how beautiful they were. As I took them from the pan, I couldn’t resist testing them – WOW! Delicious. Took one out to my finicky gf daughter, and her eyes lit up just like the Christmas tree – she’s 25 so it takes a lot to make her act like that! Her verdict? These are uh-maaaz-ing! Thanks for a great recipe.
Linda: Oh, I’m so glad! Yay! And yes, I am hearing from my readers who live at high altitude that rising goes very quickly. Happy holidays!
I have made these rolls twice and they do not stay raised good. 1/2 size of when baking. I was very happy as my hubby needs a treat once in a wile But he can go with out. Thanks !
Theresa
my email address has a big 0 before @ but keeps being small.
Theresa: Do you use all the ingredients called for and follow the recipe exactly? If yes, the rolls might be rising too high before baking. That would make the rolls rise and then fall. If you are substituting ingredients, then I would need to know which ones before diagnosing problems. Thanks!
Thanks! Do you think I could substitute (soy) butter for the milk…would that work and still be ‘rich’? If so, how much butter would be needed? I am gluten free and my sister in law is dairy free so I’m going to try these so that everyone can have some for Christmas!!
Jose: You know, if you can have soy, I would recommend substituting soy milk for the milk instead of soy butter. 🙂
How does this recipe turn out using water instead of milk?
Thanks! 🙂
Jose: It turns out fine. Maybe a bit less rich, but still really good!
We made both versions for Thanksgiving, they were AMAZING, the GF people were happier with the rolls then my turkey! Thanks for your time and effort in the GF world.
Tehara: Yay!! I’m so glad–thanks for letting me know!
Thank you SO much for sharing this recipe! Many in my family are GF including myself so I enjoyed the chance to make rolls for Thanksgiving we could have. I prefer a sweeter rolls so ended up adding more sugar to the recipe the 3rd time I made them and they were perfect! My granddaughter, who does not have to eat GF, liked the better than the regular rolls! I can’t wait to try the sandwich bread recipe.
Jonnie: Terrific! And I’m so glad you are making the recipe your own!
I made my first totally GF Thanksgiving dinner yesterday, for our college age daughter who is G.I. I made these rolls and they turned out amazing!! So delicious, I think she ate 3 (my husband ate 5!!!)and took the leftovers back to school with her!! Since this resipe makes 24 rolls, there’s still plenty for my husband and I to enjoy, too!!
Thank you for your blog and all of your wonderful recipes and helpful tips!! I’m going to try your pie crust recipe for Christmas. The one I tried from a GF cookbook was so tough I couldn’t even cut through the edge of the pie. Other than that, everything else turned out very tasty and my daughter appreciated the extra effort. She’s a full time college student with an almost full time job, so we don’t get to see her very much, even though she only lives 1 1/2 hours from home.
I look forward to trying more of your recipes, so keep them coming!!
Laura: Yay! I’m so glad!!
I made these yesterday for Thanksgiving and they were delicious! A hit with all the non GF’ers too; actually, I think these are all gone and the regular (store-bought, GASP!) rolls are still around. Anyway, I just wanted to say thank you for the wonderful recipe. One note, I had to make them with egg replacer as well, and they looked just like these. Not sure if that changed the texture, but they were springy and soft and really yummy, so who cares, right? It worked and we loved them. Thanks again for the great recipe.
Gretta: Yay! And I’m glad to hear that they worked well with the egg replacer? Which one did you use?
I can have egg yolk, so I used yolk and Ener G egg replacer..
Made these guys for Thanksgiving dinner last night. My MIL husband is a bread lover – has to have it with every meal. He is not gluten free lol. He would not stop talking about how amazing these rolls were. He ate at least 4 at dinner. BTW, my turkey was amazing too, but did he mention that?? On the way out the door, he brought up the rolls again so I ran back into the kitchen and gave him the bag with the rest of them in it. In my 10+ years of being gf, no one has ever asked to take gf bread leftovers. Thank you for making my Thanksgiving 🙂
Michele
Michele: Yay! And LOL on the turkey. Isn’t that always the way? I think the baked goods always get first attention (at least that’s the way in our house). So glad to have helped with a fab Thanksgiving!
I made these as well as your GF pie crust for our Thanksgiving dinner. Both were delicious – a real hit with my kids (my 10 year old daughter ate 3 rolls with dinner!)! I even made a few subsitutions: I didn’t have sweet rice flour so I subsituted sourghum. I was afraid I wouldn’t have great results, but like I said, deee-licious! We are also sugar-free, so I used about 1/2 the amount of pure maple syrup in the pie crust (added it along with the vinegar) instead of sugar, and increase the flour mix by just a bit.
Thank you so much – searching your recipes for some more wonderful things to bake in the future!
Kathy: Yay! And I’m so glad you made the recipes your own. Happy to know that the pie crust works well with the maple syrup. That sounds delicious!
I was so delighted to find this recipe a couple of weeks ago. I tried them out today on my family (I’m the only one who is gluten sensitive), and they wouldn’t have known they were eating gluten free if I hadn’t told them! My parents loved them! Thank you so much for sharing this recipe!
Meredith: Oh, I’m so glad! Happy Thanksgiving!
Meredith: Yay! So glad! Thanks for letting me know!
Oh my Goodness! They turned out! Our Thanksgiving will be wonderous now. My son is gluten intolerant and I forgot to get more bread at our bakery here that makes gluten free products for Thanksgiving but I don’t think I will need that bakery now. Thank you Jeanne. From the bottom of my heart!
Carla: Yay! I’m so glad! Happy Thanksgiving!
I made these rolls tonight, and oh my heavens, they were so good! Thank you, Thank you, Thank you for all of the time and effort you have put into figuring out how to make gluten-free taste real.
My sister found out a couple of months ago that she has to eat gluten-free. It has been so hard for her to go without good tasting bread products. My whole family will all be together for Thanksgiving, and I wanted to be able to find a roll recipe for my sister that tasted like the rolls she was used to. I didn’t want her to feel left out as she is the only one in our whole family of 30 people that has to eat gluten-free. Thanks to you, I have found the recipe I have been searching for. Well done!
Stephanie: Yay! I’m so glad! Thanks for letting me know! Happy Thanksgiving!
HI there! Hm raising too high before baking? Nope just barely mounded above the top of the muffin cups.(you know when you get down level with the edge of the pan and the dough can just be see cresting the top?–just like that) But then they skyrocketed in the oven. I must say that the deflated rolls made an awesome sage and onion dressing–so it wasn’t a loss.
As for altitude? I’m at about 200 feet above sea level and that doesn’t seem to be the problem.
I have made one more batch where I cut down the liquid to just 1.5 cups, 1 egg and 2 T oil. I also cut the baking powder to 2 t and forgot the vinegar! But… the rolls turned out just like your photo! Yeah!! I’m not one to run away from a challenge and this recipe was challenging me for certain! Thanks for sharing it. 🙂 And yeah, the doughnuts were awesome. 🙂 Too bad I’m out of flour at the moment! Well that and it’s 9:45 in the evening and I have to be up at 6 to get to work in the morning. Hurray for holiday week–I only have one day left to work this week. Have a super holiday!!
Stephanie: Yay! I’m so glad! Thanks for letting me know. And I love that you incorporate the other ones into dressing–awesome! Happy Thanksgiving!
good heavens! That should have said like they were put in a Seal-a-Meal bag. Sorry!
LOL!
Hi there! I have tried this recipe out 2 times. Both times my rolls sucked in like there were put in a seal a meal page then all the air sucked out of them. ( I made them with Better Batter All Purpose Flour (has xanthan gum included) it is what I have on hand. ) I have been measuring my flour by weighing (4 dry oz equals a Cup) The first time I made them I followed the recipe exactly. The second time I reduced the milk by 1/2 cup and baked for 30 minutes. I have a thermometer in my oven and it is heating correctly. I’m at a loss! I want rolls like the ones in your photos. Whaaaa… My Baking powder is fresh, the yeast proofed really nice, the rolls proofed just above the top of the muffin cups. Then they sprung in the oven up high and they looked perfect! it was after they came out of the oven that they collapsed. Could it be that the baking powder gave it too much lift? What do you think? (I’m currently toasting up all the collapsed rolls to make some stuffing to go with chicken for dinner tonight.
However, I do want to say that this dough made some awesome raised fried doughnuts.
Stephanie: It sounds like they are rising too high, then they can’t sustain the height, so they deflate. I would reduce the rising time. If they rise too high in the rising phase, then they will rise too high in the oven and then deflate. This happens to me when I let my bread dough rise too high before baking. Also, it sounds like maybe you need to reduce the baking time. One question: are you baking at high altitude? This is also a common problem for altitude baking. If so, there is less atmospheric pressure weighing on the batter and on the rolls and they will rise and bake more quickly. Also, awesome on the doughnuts!!
I just found out that my daughter is allergic to dairy, gluten, corn, rice, soy, almonds and eggs. I was so thankful to find this recipe with Thanksgiving dinner tomorrow night. I had to modify it by substituting the GF flour with one without rice (2 cups millet flour, 2/3 cup potato starch, 1/2 cup tapioca flour and 2 tsp xanthan gum), the eggs with EnerG and the milk with coconut milk. I must say they turned out great and my daughter loves them!!
Morgan: Wow–I am so impressed with your adaptation of the recipe–awesome! Yay!!
I made these rolls last night as a taste run for Thanksgiving. I have to say YUM! My boyfriend is GF, so I love to try new recipes for him, and even though he is not here with me, it makes me feel closer to him. I know he would love these, so I have packed them up and they are taking a road trip to California. I hope they arrive as yummy to CA as they were when they left Colorado. Thank you for your recipes. I am a fan!
Ginger: Yay! I’m so glad! I hope he likes them!
We love this recipe! We’ve been looking for something to replace the old family favorite. Thanks for doing the work and sharing it!
Carol: Oh, I’m so glad! Enjoy!
another question for you! If I was to inject a marinara sauce into the center of the bun after it has risen and before I put it in the oven…would it deflate? Or….could I inject the marinara into the dough at the beginning (before the rise) as the oven is preheating? I’m trying to figure out a “pizza cupcake”.
Any idea if these might work with an egg substitute? I know egg substitutes sometimes do not work with the gluten free flours. I use the ener-G egg replacer….
Melissa: I think it couldn’t hurt to try. No egg-replacers are going to do the main job that eggs do, which is add to the lift. So, the rolls will probably be more flat w/an egg replacer.
About the injecting sauce into the rolls–it doesn’t sound like that’s the best idea, especially with no egg. What I would do is put it on top afterwards. Or split the rolls in half and put the sauce in there. Or, you can try and see what happens. 🙂
these rolls turned out great, thank you for all your wonderfull recipies, my son was happy eating them, and his brother who is not GF enjoyed them too. this recipies stays soft for a long time which really helped me in his school snack…. thank you
Salma: Oh, I’m so glad!! Yay!
Hi Jeanne! I made these unbelievably SUPERB rolls tonight! After my daughter stopped eating wheat a year ago, she lost 25 pounds and her psoriasis almost completely cleared up. My own multiple health problems prompted me to join her recently but I couldn’t give up baking! The results?–too dense or dry and crumbly. Now to try more of your recipes!! I’ll be looking forward to your upcoming book. Thanks so much, Lynne
Lynne: Oh, I’m so glad! Thanks Yay!
These rolls look absolutely divine. Wow. I feel hungry and inspired to bake! Thank you for sharing this fabulous recipe. xox Karina
Karina: I’m so glad!! Thanks! Let me know what you think!
How would the new King Arthur’s GF All Purpose Flour do? I have never had the patience to mix my own flours, but your recipe makes me want to run out and do just that. Also wondered if it could be adapted to a bread maker?
Teddi: I’ve heard good things about it, so I would go ahead and do it! The only thing: make sure it has xanthan gum or guar gum in it. Let me know how it works. Also, I have done a little work on a breadmaker version. If you do it, let me know how that turns out as well!
My daughter-in-law went GF about a year ago, and I’ve been searching for good recipes to make for her. I have to say I’ve been underwhelmed by most of the GF products and recipes out there, but this one was amazing! I can eat gluten myself, but I actually prefer these rolls to my usual ones. I made a batch to freeze and take to the daughter-in-law next time we visit, but I have been poaching them as they sit cooling on the counter. I hope there are some left for her… I sent her a photo and she says she is drooling–she hasn’t had a roll in a year.
Susan: Oh, I’m so glad!! Yay! Thanks for letting me know!
ok, i just made something i consider AMAZING! i used this recipe and made it into a loaf of soft, delicious white bread. it rose beautifully, browned perfectly, and tastes amazing. I am going to be having a real sandwich today. yippee!!!
Rebekah: Awesome!!! I love it! I kind of did the same thing with my Soft Sandwich Bread. Delish!!
Have you tried using Jule’s Gluten Free flour mix? Do you have a recipe for a good wrap or do you know of a good store bought one? Corn tortillas do not work for cold sandwiches. The recipe sounds great!
Thanks
Donna
Donna: I haven’t tried Jules’ mix. Since I have my own, I just kind of stick with it. 🙂 I don’t know of a good gf flour tortilla. I keep getting requests. I really should make one. My pal Kate made one that looks pretty good over here: http://hipgirlshome.com/blog/2010/3/20/putting-the-tex-back-in-your-mex.html. See what you think!
I made them before i saw your post about cinnamon rolls and they turned out amazing. they are fluffy and gooey and mmmmm. I just added some sugar to the dinner roll dough. It was kinda hard to work with but worth the effort. i have got to add these to my blog soon. so fun.
Rebekah: Oh, I’m so glad!! Yay!
so has anyone considered using this for cinnamon rolls? I think I am going to try it. 🙂
Rebekah: I actually adapted this recipe for Cinnamon Rolls. Check them out! https://artofglutenfreebaking.com/2010/02/cinnamon-rolls-gluten-free/
Before I try these, I was wondering if I could reduce the amount of sugar? Practically all American recipes come out tasting way too sweet for my German taste buds. In most gf baking recipes I have found that I can reduce the sugar lots, and they still come out fine, but I’d like to be sure.
Also, I hope you will soon post your crusty roll recipe. I love anything crusty!
Gudrun: Greetings! Thanks for visiting. Yes, I think it would be fine if you reduced the sugar to 1 TBL. I mean, you can eliminate it altogether if you want and see what happens. Add 2 TBL of additional flour if you eliminate the sugar altogether. Let me know how it goes!! And yes, I need to post that recipe soon!
my goodness! i just ate two of them and i will restrain myself from eating the rest of them. these are fantastic. in my 7 years of being GF this is one of the top things i have ever made. thank you for the recipe. I’ll be blogging about it soon. 🙂
Rebekah: Oh, I’m so glad!! Yay!
Just mixed up your flour blend and am making these tomorrow. can’t wait. 🙂
Is there any difference in flavor or texture if you use water instead of milk?
Kathy: They are a bit more “rich” with the milk, but they are yummy either way!
These rolls look lovely! I have a question though…should I use superfine brown rice flour for the mix? Since you developed the blend, which brown rice flour do you use? Just wondering. Thanks
Donna: I usually use Bob’s Red Mill flours or those from Authentic Foods. Both are superfine!
These rolls were a big hit and eaten by my brother and son (who do not need to eat gf). They had 4 each. Now they want more today to go with leftovers!! Thanks for the recipe!! Can you double it easily, since I ran out so fast?
Phyllis: I’m so glad everyone liked them!! Yay! I would make two batches rather than double the recipe because it contains yeast. Doubling recipes with yeast is always tricky.
I’ve been on a GF diet for over a decade now and I will have to say these are the BEST dinner rolls I’ve come across. No kidding it was hard to not eat all of them in one go!
Jen: Oh, I’m so glad!!
BTW I was in a hurry when making these and didn’t have time to mix up a batch of your flour blend. I used what I had on hand, Authentic’s Multi-Blend flour which worked quite well. The content and ratio is very similar to your mix… so seems like it can be interchanged pretty easily. I’m looking forward to making another batch and seeing if there’s a discernible difference. Thanks for all the wonderful recipes!
Jenn: Yes, the Authentic Foods Multi-Blend is the one I recommend to folks if they can’t make my mix! Yay!
These were deliciuos,though they browned to quick at 375 should I try reducing the oven temp? and what should I reduce it to?
Sahirah: I wouldn’t reduce the temperature. Just tent the rolls loosely with a piece of aluminum foil towards the end of the baking period. I’m so glad you like them!
these look great. Is sweet rice flour the same as “Glutinous rice flour”?
Thanks!
Rebekah: Yes! They are the same thing!
Thank you so much for replying! Today I bought all of the necessary ingredients for your dinner roll recipe, on top of a box of gluten-free french bread mix. I’m a sucker for bread (I never did correlate this with symptoms and sicknesses in the past), so I want to try as many GF breads as possible, whether I buy them or bake my own. This will be only the second time I will have baked, so I will definitely let you know how the dinner rolls end up. Again, thank you!!
Yay! So glad!
They turned out great! And they’re more moist than gluten-free breads and baked goods purchased from a supermarket shelf!
A: Oh, I’m so glad!
Jeanne- I meant to mention in my above comment that I made these on Sunday. They were so delicious. But, the thing that really blew me away is that on Monday I buttered one that I had kept in a bag on the counter, and it was fabulous without even heating it! How many times can you say that about a GF bread?! I think I actually preferred it at room temp. Thanks again!
Stephanie: Terrific! Yeah, these rolls are keepers. We love them. And I’m so glad you do, too! My Soft Sandwich bread is the same recipe with tweaks–you might want to try it, too!
I have very recently been on a GF diet, and I’m glad this is one of the MANY GF recipes/resources that I can find on the Internet. I’d like to know if these rolls can be frozen. And if so, for how long? Thanks again for the great recipe!
A: I’m so glad you are here! Yes, you can freeze the rolls. I’m not sure how long. Maybe 6 months? Haven’t frozen them for more than about a month at a time. –Jeanne
Thanks for such a wonderful recipe. I have been looking for a roll recipe that would be close to the ones I used to make pre-GF. This is it! I will be making these for Thanksgiving. I think I’ll also make a batch in my muffin top pans for sandwich rolls for leftover turkey.
I still miss the feeling of bread dough under my hands even after three years of being GF. But, I don’t miss being ill, so all in all, a fair trade-off.
This is the best recipe for GF rolls. I have tried many recipes over the years but there is no comparison. They were so nice and fluffy. I had purchased some from a GF Bakery recently and they were so dense and so expensive. This recipe is very easy also.
Judy: Oh, I’m so glad!! Thanks for letting me know!