Is there anything more frustrating than trying to get a gluten-free yeast dough to work? Sometime they don’t rise at all, sometimes they fool you with a half rise, only to come out of the oven like dense pucks that refuse to brown. I’ve tried more than once to convince myself and my partner that I was going for biscuits all along. Ultimately, I’ve made and thrown away dozens of batches so you don’t have to and have finally made the fluffy, buttery dinner rolls you’ve been waiting for – or at least that I was.
To make these rolls, the effort is all in the upfront. Every little imperfection remains and intensifies as they rise, so take your time to smooth out each roll before you leave them to rise. And remember, gluten-free yeast dough does not take well to a second rise, and will not rise more in the oven than they have on the counter. Keep that in mind and you will have the fluffiest gluten and dairy free dinner rolls to lather with vegan butter and enjoy with a hearty meal.
Fluffy Gluten-free Dinner Rolls
Course: DinnerCuisine: AmericanDifficulty: Medium9
servings1
hour35
minutesIngredients
2 3/4 cup gluten free 1:1 all purpose flour (must contain xanthan gum or you’ll need to add some)
1 Tbsp psyllium husk
1/4 cup warm water (100-110 degrees)
1 packet instant/ quick rise yeast
1 cup full fat coconut milk (from the can) warmed to 100-110 degrees
2 Tbsp vegan butter melted and cooled to room temperature (I used earth balance)
2 Tbsp sugar
1 egg (room temperature)
1 Tsp salt
1 egg white whisked to foamy (not stiff but should be white and bubbly)
Directions
- In the bowl of your stand mixer or in a large bowl, combine your yeast and water and let sit for five minutes while you combine your other ingredients. Don’t worry if it doesn’t change much in appearance. In a different bowl, whisk together your dry ingredients.
- Add the dry ingredients to your yeast mixture, then add all your wet ingredients (milk, butter, egg, egg white)
- Mix for two minutes on medium speed in your stand mixer using the paddle attachment. You will have to stop it a few times to remove dough from the paddle and scrape the sides. That’s ok. The dough should be sticky, but still solidly a dough.
- Grease a square or round 9 inch cake pan and line with parchment paper and set aside. At this time you also want to create the best environment for your dough to rise, I recommend heating your oven to 100 degrees and then turning it off. You just want to prep a warm area (especially in the winter) for you buns to get nice and rised.
- Now it’s time to shape your buns. UNLIKE regular wheat flour dough, there is no point in kneading you dough because you can’t form gluten out of gluten-free ingredients. Why am I telling you this? Because it’s essential you take your time here to make all the buns even and smooth. Separate the dough into nine, even balls and then wet your hands and smooth each ball out and you place it in the prepared baking dish. Any imperfections are going to remain on the dough as they rise.
- Cover your buns with plastic wrap (loosely) and a kitchen towel and place inside your 100 degree oven for 50 mins. Then remove your buns from the oven, preheat your oven to 350 degrees and uncover your baking dish,
- When your oven reaches 350 degrees, quickly (but gently) brush a little olive oil over your buns and place them on the middle rack to bake for 30-35 mins.
- Don’t freak out. Your buns are not going to change shape or rise any more than they already have in the oven. You want to watch for them to turn a nice golden brown. If they’re still pale, they are a not ready. Once they’ve turn golden brown, remove from the oven and let cool. DO NOT EAT THEM HOT OUT OF THE OVEN, they will be gross. Warm buns are delicious, but hot gluten-free buns are dense and mealy. Trust me, you want to wait.
- Feel free to brush the buns again with a little vegan butter and sprinkle with flakey salt before serving.
