Make some easy dinner rolls that everyone can enjoy! They are free of gluten, dairy, nuts, and soy. They do not rise up as much as standard dinner rolls due to the lack of gluten, but they are still delicious soft and chewy! Regular milk and butter can be substituted if you don't mind dairy.
Yields: about 12 rolls
Prep Time: 20 minutes
Proof Time: 1 hour
Cook Time: 15 Minutes
Ingredients:
- 3 cups 1 to 1 gluten free flour (there are so many great options these days, almost any 1 to 1 baking flour will work)
- 1 tsp salt
- 2 tsp instant yeast
- 1 1/4 cup warm oat milk (warm to the touch but not hot)
- 1/4 cup plant butter
- 2 eggs
- 1/2 sugar (this is necessary for the yeast to be able to rise)
- 1 tsp apple cider vinegar
Steps:
- Add 1 to 1 flour and salt to a large mixing bowl and make a small indention in the middle.
- Add the yeast into the small indention.
- Pour the warm oat milk over the yeast.
- Add butter, eggs, apple cider vinegar, and sugar and mix until
combined. Gluten free dough has to be wet and sticky because it dries out quicker than normal dough. This makes it slightly more difficult to work with.
- Lay a sheet of parchment or wax paper into a glass or metal baking dish.
- Use an ice cream scoop to evenly distribute the dough into balls.
- You must proof the dough to ensure the softest fluffiest rolls possible. There are many ways to do this. My way is to turn on my oven to the lowest setting, 170°F, and then turn it off when it reaches the temperature. Put the rolls in the warmed oven and do not open it for an hour. This will help them rise and get pillowy.
- Take the rolls out and preheat the oven to 390°F and then bake the rolls for about 15 minutes. If they are still pale then leave them in, if they are getting to dark then take them out.
- For an added kick of flavor at the end, melt a couple tablespoons of butter with some garlic powder and brush over the freshly baked rolls.
- Eat them warm or seal up within the hour to keep from getting dry.
