Unbelievably Good Dinner Rolls


Thanksgiving is coming around soon and in the United States, that means a big meal full of starchy goodness is in the works. I've been working on enriched breads quite a bit this year so I thought I'd finally hone in on a good dinner roll to impress the 10+ gluten eaters I've invited over for Thanksgiving dinner this year.  If I'm going to make an entirely GF dinner, I strive to make it so no one is missing their traditional food cravings.

These dinner rolls are very soft, fluffy and light but also buttery and rich.  They can be served while still warm from the oven.

Gluten-free Dinner Rolls

Mix time: 20 min

Rest time: 20 minutes

Second mix: 5 minutes

Second rest: 10 minutes

Rise time: 30-50 minutes

Bake time: 20-30 minutes

Total time: 1 hour 45 minutes - 2 hours 15 minutes

Mix in the bowl of a stand mixer using the paddle attachment: 

225g flour comprised of:

    100g tapioca starch

    50g glutinous rice flour (I use Erawan brand)

    50g millet flour

    25 g cassava flour (OR potato flour)

10g fine psyllium powder/ground psyllium (I use Terrasoul for neutral color and flavor)

30g sugar 

4.25g salt

1.5g yeast

Mix the dry ingredients thoroughly so the psyllium is well incorporated.  This prevents clumping.  Then mix in the wet ingredients:

2 eggs, room temperature (20°c/70°f) (this should be about 100g eggs, adjust the other liquids if needed)

140g milk, warm 

Mix all the ingredients together thoroughly and let rest, covered, for 20 minutes.

After resting, mix in a bit at a time:

50-55g butter at room temperature (this is 1/2 stick in the USA or 2 oz)

Once the butter is incorporated, turn the dough out on a lightly floured surface and rest, covered, for 10 minutes.  

After resting, the dough should firm up a bit so it's easier to handle. Pat the dough into a disk and cut into 8 equal triangles. Cut the triangles in half and gently roll the pieces into a ball or tuck the corners together to shape.  Place them in a buttered pan, seam side down. Butter the tops of the rolls so they don't dry out. Preheat the oven to 215°c/425°f.  Let the dough rises for 30-50 minutes, covered, or until they look slightly bigger and a little puffy.  

Once the dough has risen, brush the tops with an egg wash.  You can do egg white and a splash of water if you don't want them too browned, or egg white and milk or cream if you want the wash a little thicker and darker.

Bake the rolls uncovered for 20-25 minutes, uncovered.  If they are not browned on top yet turn the oven down to 190°c/375°f and bake until the tops are lightly browned and the crust is set.

Let them cool for 5-10 minutes.  Brush the tops with butter again if you want them extra soft.

Serve and enjoy!


Nice Thanks for sharing this valuable information

Red more
FrèreAndré said…
Hello, and thank you for inspiring me, i am new to your site ( but not new to gluten-free cooking ). I am away from home for some time and my pantry is not as complete than at home. What do you think of oat flour as sustitute to the cassava / potato flour ? I am not a fan of sorghom as the taste is far from neutral.
My spouse is celiac, not me, nor our children.... even though all meals are gluten-free, i do breads, pizzas, naan, pita..... both types.
Thank you,
FrèreAndré said…
Hello, they look delicious, i think i will try them tonight as buns for pull pork sandwiches. I do not have the cassava flour, nor the potato flour..... but i do have a box of instant mash potatoes, i think that using the same weight should be an ok substitute, my other option is oat flour or chickpea flour.
Gina said…
Hello Andre, thanks for the comments! Yes, I’ve heard that potato flakes for making instant mashed potatoes is a great substitute for potato flour. I believe you can just crush them and sub in by weight. Oat flour would be my next choice but they don’t usually give as much lift as potato or cassava. However, they are versatile and sometimes they surprise me!

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