These gluten free dinner rolls are soft and fluffy. They are similar in taste to Hawaiian sweet rolls. They are easy to make and fast for a yeast bread.
Ingredients
Equipment
Instructions
- In a large bowl combine the flour and salt.
- Add the yeast to the gluten free flour mix by making an indent in the center of the flour and pour the yeast into it.
- Warm the milk to 110°F-115°F. I microwave the milk in a large glass measuring cup for 90 seconds. I also use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
- Add the softened butter, 2 eggs, apple cider vinegar, and honey to the bowl.
- Mix until fully combined, about 3 minutes. You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients. I like to use the paddle attachment. The dough will be sticky.
- Spray two 9-inch round cake pans with nonstick cooking spray. I like to line the pan with parchment paper and spray the parchment paper with a nonstick cooking spray.
- Using a greased large scoop or 1/4 measuring cup, place the dough balls into the pans.
- You should have 7 dough balls around each pan and 2 dough balls in the center. This recipe makes 18 rolls.
- Smooth out the tops of the dough with wet fingers or spatula.
- Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
- Beat one egg with 1 tablespoon water in a small dish. Using a pastry brush, brush the egg wash over each roll.
- Preheat your oven to 400°F.
- Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. The temperature of the rolls should measure 200°F internally.
- Brush the tops of the rolls with melted butter before serving. Enjoy!
Notes
This recipe can be made with 3 to 3 1/2 cups regular all purpose flour if you prefer.
