Gluten-Free, Baking, Dinner Rolls (Print Version)
# Ingredients:
01 -
1 1/2 cups warm water (about 100°F to 110°F).
02 -
2 teaspoons active dry yeast.
03 -
3 tablespoons sugar.
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3 1/2 cups gluten-free all-purpose flour.
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1 teaspoon salt.
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1/4 cup unsalted butter, melted.
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1 large egg.
08 -
1 teaspoon xanthan gum (optional, but helps with texture).
09 -
1 tablespoon olive oil.
# Instructions:
01 -
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently to dissolve the yeast, and let it sit for 5 to 10 minutes until it becomes frothy.
02 -
In a separate bowl, whisk together the gluten-free flour, salt, and xanthan gum (if using).
03 -
Add the melted butter, egg, and olive oil to the yeast mixture. Mix well.
04 -
Gradually add the dry ingredients to the wet ingredients and mix until a sticky dough forms.
05 -
Using a stand mixer with a dough hook attachment, knead the dough for about 5 minutes until it becomes smooth and elastic. Alternatively, knead by hand for about 10 minutes.
06 -
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
07 -
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.
08 -
Place the rolls in a greased 9x13-inch baking dish, leaving about 1 inch of space between each roll.
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Cover the rolls with a clean towel and let them rise for another 30 to 45 minutes, or until they have puffed up slightly.
10 -
Preheat the oven to 375°F (190°C). Bake the rolls for 18 to 20 minutes, or until they are golden brown.
11 -
Remove the rolls from the oven and let them cool in the baking dish for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Using gluten-free all-purpose flour is essential for those with gluten intolerance or sensitivity.
02 -
Proper yeast activation and kneading are crucial steps for a good texture.
03 -
Xanthan gum is optional but can enhance the texture and structure of the rolls.