Gluten-Free Dinner Rolls
These golden, buttery rolls have a pillow-soft texture thanks to Red Star® All-Natural Active Dry Yeast; don’t skip the garlic and herb butter brushed onto the warm rolls before serving.
Gluten-Free Dinner Rolls
Makes 9 rolls
Ingredients
1¼ cups (300 grams) warm whole milk (100°F/38°C to 110°F/43°C)4 tablespoons (48 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) Red Star® All-Natural Active Dry Yeast3½ cups (490 grams) gluten-free all-purpose flour (see Note)2 tablespoons (11 grams) dry milk1 tablespoon (9 grams) kosher salt1½ teaspoons (4.5 grams) xanthan gum1/3 cup (76 grams) unsalted butter, melted3 large eggs (150 grams), divided1 tablespoon (15 grams) water2 tablespoons (28 grams) unsalted butter, cubed1 teaspoon (1 gram) minced fresh thyme1 teaspoon (1 gram) minced fresh parsley1/2 teaspoon (2 grams) minced garlic
Instructions
In a small bowl, combine warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
In the bowl of a stand mixer, whisk together flour, dry milk, salt, and xanthan gum, and remaining 3 tablespoons (36 grams) sugar by hand until combined. Using the paddle attachment, with mixer on low speed, add melted butter, 2 eggs (100 grams), and yeast mixture, beating just until combined, stopping to scrape bottom and sides of bowl. Increase mixer speed to medium-high, and beat for 10 minutes, stopping to scrape sides and bottom of bowl and paddle. (Dough will look like a thick muffin batter.) Scrape sides and bottom of bowl and paddle. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
Using a spatula, lightly knead and deflate dough. Cover and refrigerate dough for 2 hours.
Spray an 8-inch square baking pan with cooking spray.
Lightly spray a work surface with cooking spray or coat with vegetable oil. Turn out dough onto work surface, and divide into 9 portions (about 110 grams each). (Dough will be very soft and pliable.) Using your hand, roll each portion on greased surface into a smooth ball. Place in prepared pan. (If dough becomes too soft or sticky to work with, refrigerate for 5 to 10 minutes to firm up, greasing work surface again if needed.) Cover and let rise in a warm, draft- free place (75°F/24°C) until puffed and sides of rolls are touching, about 45 minutes.
Preheat oven to 350°F (180°C).
In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams); brush egg wash onto rolls.
Bake until golden brown and an instant- read thermometer inserted in center registers 190°F (88°C), about 35 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes.
In a small microwave-safe bowl, combine cubed butter, thyme, parsley, and garlic. Heat on high in 15-second intervals until butter is melted. Brush butter mixture onto warm rolls. Serve warm.
Notes
Note: There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for- cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour.
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