Dinner Rolls–Pull Apart and Gluten-Free
This recipe only takes a bit of planning and you can present gluten-free dinner rolls at almost any meal. The batter mixes up in no time thanks to a stand mixer. They do need to rise for about an hour (there is where the planning comes in) and bake for almost a half an hour, so give yourself enough time. Believe me, it will be worth it!
In just a 9-inch cake pan you can make nine light, fluffy dinner rolls. Your family will think you have been taking baking classes. Serve them with a fancy Sunday dinner or with a simple soup for a busy day’s dinner. The more you make them, the better you will become at being a gluten-free baker. Practice does make perfect. Just think, if you start practicing now, you will be fabulous by the holidays!
Happy gluten-free baking!
- 2¾ cups Baking Free™ gluten-free All Purpose Flour (341 g)
- ½ teaspoon xanthan gum
- 2 teaspoons instant yeast
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup warm water (105-110 degrees)
- 2 teaspoons butter, melted
- 1 egg (room temperature)
- 1 teaspoon cider vinegar
- In the mixing bowl of your stand mixer, mix together flour, xanthan gum, instant yeast, sugar and salt.
- With the mixer running on low, add the water, melted butter, egg and cider vinegar.
- Mix batter for 3 minutes on medium.
- Prepare an 8-inch or 9-inch round cake pan by spraying with cooking spray, Using a ¼ cup measure or a large ice cream scoop (also sprayed) scoop dough into pan. I put one in the middle and eight more around the pan. Smooth the tops with your fingers dipped in warm water.
- Cover with a clean towel and place pan in a warm spot to rise for about 45 minutes to 1 hour.
- Preheat oven to 400 degrees F. Once the rolls have risen, bake them for 26-30 minutes. Tops should be golden. Brush the rolls with an additional bit of melted butter before serving. Makes 1 pan--9 dinner rolls.
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