I first created my best gluten free yeast rolls for Thanksgiving. You see, every Thanksgiving since I have been married, I make mama’s homemade–delicious-warm-out-of-the-oven dinner rolls. Everyone loves them and expects them to be on the table–warm out of the oven. They are buttery and truly melt in your mouth.
The problem with these rolls is that they’re made with wheat flour, and since my husband is gluten intolerant, he can no longer eat them. This means that for the past few years, he’s watched us enjoy our dinner rolls while he was forced to abstain.
This year, I really wanted him to enjoy some gluten free rolls with us, and that meant being able to create a recipe he would love.
I’m happy to report that I was very successful in my endeavor. My best gluten free yeast rolls were devoured! The best part about the recipe though, is that they’re easy to make despite the fact that the ingredient list might seem long. They were also very light just like my regular ones. Even the kids liked them!
Notes and Tips
I used very fine rice flour because this is the gluten free flour which most resembles white flour. If your rice flour appears too grainy, put it in a high powered blender (I use a Vitamix) and blend it until it’s powder thin.
As I mentioned in a note below, citric acid is not essential to this recipe. You can still make the rolls without it. Despite the fact it is not a must-have ingredient, it’s not totally useless either. Citric acid helps to recreate the airiness that so often lacks in gluten free yeast products.
Best Gluten Free Yeast Rolls
In a large bowl, place the warm milk (about 105 to 110 degrees), active dry yeast, and the sugar. Let this mixture sit until it starts to bubble (this will take a few minutes). This step is called “proofing the yeast”. It’s a way to make sure that your yeast is still active.
Note: while citric acid is not essential, it will help to give some rolls some “lift”–meaning it helps to replicate what gluten does in white flour.
Turn your mixer on high and beat for a few minutes until the dough is elastic, and lighter in color and texture (I beat mine for 3 to 5 minutes with a stand mixer).
Fill your prepared muffin trays to half full.
Let the dough rise for at least one hour in a warm place. Your rolls should double in size.
Pre-heat your oven to 350 degrees Fahrenheit.
Bake your bread for 15 to 25 minutes or until your best gluten free yeast rolls are a light golden brown color (the time will vary by oven).
Let your rolls sit for about 5 to 10 minutes before unmolding them.
Makes about 12 gluten free dinner rolls.