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A pan of freshly baked gluten free dinner rolls cooling on a wooden cutting board.
5 from 7 votes

Gluten Free Dinner Rolls

This easy gluten free dinner roll recipe is made with a store bought flour blend. They are soft, squishy yeast rolls that are both gluten free and dairy free.
Prep Time: 30 minutes
Cook Time: 23 minutes
Proofing Time: 1 hour 15 minutes
Total Time: 2 hours 8 minutes
Servings: 9
Calories: 208 kcal

Ingredients

For Topping, optional

  • 1 (56 g) Large Egg
  • 1 Tablespoon (13 g) Water
  • ⅛ teaspoon Salt
  • 1 Tablespoon (14 g) Vegan Butter melted

Instructions

  • Spray an 8x8 baking pan with nonstick cooking spray.
  • Combine the milk and water in a microwave safe dish. Heat to 115 °F (46 °C).
    ⅔ Cup (151 g) Non Dairy Milk, ½ Cup (109 g) Water
  • Add the psyllium husk to the milk mixture and stir well. Set aside for 5 minutes to allow it to gel.
    2 Tablespoons (12 g) Whole Psyllium Husk
  • Combine the gluten free flour, instant yeast, xanthan gum, baking powder and salt in the bowl of a stand mixer. Stir well.
    2 Cups (320 g) Gluten Free All Purpose Flour, 2 ½ teaspoons (9 g) instant yeast, 1 ½ teaspoons (5 g) Xanthan Gum, 1 teaspoon (5 g) Baking Powder, 1 teaspoon (6 g) Kosher Salt
  • Add the lightly beaten egg, honey, melted butter and the milk mixture to the bowl with the dry ingredients. Stir on low speed with the dough hook attachment until the dry ingredients are incorporated. You will need to stop a few times to scrape down the sides of the bowl.
    1 (56 g) Large Egg, ¼ Cup (56 g) Vegan Butter, 3 Tablespoons (63 g) Honey
  • Once the dry ingredients are mixed in, increase the mixer speed to medium low and allow it to mix for 5 full minutes.
  • Dust the countertop with 1 Tablespoon of cornstarch. Scrape down the sides of your mixing bowl and turn the dough out onto the dusted counter.
    2 Tablespoons (16 g) Cornstarch
  • Divide the dough into 9 even portions. Use a little cornstarch to dust your hands. Hold a dough ball in your hand and gather the edges into the center, pinching the corners together. Do this until it forms the shape of a ball on the underside.
  • Flip the dough ball over onto the counter, with the pinched part on the bottom. Form your hand into a loose claw shape and place your hand over the ball. Without pressing down, roll the ball around until it forms a nice ball shape. Place the dough ball into your prepared pan and repeat with the remaining dough.
  • Cover the pan of dough balls with a piece of plastic wrap or aluminum foil that has been sprayed with nonstick spray. Place it in a warm place to proof for 60-90 minutes or until doubled in size (Mine took about 1 hour 15 minutes at 90 degrees).
  • When there is 20 minutes remaining in the proof time, preheat your oven to 375 °F (191 °C).
  • Remove the covering from the dough. Prepare and egg wash by beating the egg, water and salt in a small dish. Brush the tops of the rolls with egg wash. You won't need to use all of the egg wash. Bake in the preheated oven for 22-24 minutes or until the internal temperature of the center roll reaches 200 °F (93 °C).
    1 (56 g) Large Egg, 1 Tablespoon (13 g) Water, ⅛ teaspoon Salt
  • Remove the rolls from the oven and brush the tops with melted butter. Serve warm.
    1 Tablespoon (14 g) Vegan Butter

Notes

Weighing ingredients - I have shared the volume and weights for all ingredients, but I highly recommend you use a kitchen scale to weigh everything for the best results. To see the weights, click the button that says "metric" below the ingredient list.
Water Temperature - It is crucial that the water not be too hot or cold to activate the instant yeast.  Check your water temperature with an instant thermometer.  It should read 115 degrees before the psyllium husk is added and it will cool to around 110 degrees while the psyllium gels.
Storage - You should store these rolls in an airtight container or bread bag. This gluten free bread will last for about 2 days at room temperature.  You can also store it in the refrigerator for longer life, approx 4 days.