Gluten-Free Pull-Apart Dinner Rolls
Soft yeasted dinner rolls baked together in one pan, made with a gluten-free flour blend and instant yeast. The notes cover dairy-free and egg-free versions.
Yield9 rolls
Prep1 h 20 min
Cook25 min
Total1 h 45 min
Ingredients
- 326 g (2 3/4 cups) gluten-free flour blend
- 7.5 ml (1 1/2 tsp) xanthan gum
- 10 ml (2 tsp) instant yeast
- 50 g (1/4 cup) granulated sugar
- 5 ml (1 tsp) salt
- 240 ml (1 cup) warm water (40–45°C / 105–110°F)
- 28 g (2 Tbsp) unsalted butter, dairy-free margarine, or shortening, melted
- 1 large egg, room temperature
- 5 ml (1 tsp) apple cider vinegar
Method
- In the bowl of an electric mixer, combine the flour blend, xanthan gum, instant yeast, sugar, and salt.
- With the mixer running on low, add the warm water, melted butter (or substitute), egg, and cider vinegar.
- Increase to medium speed and mix for 3 min.
- Coat a 20–23-cm (8- or 9-inch) round cake pan or pie plate with cooking spray. Using a 80-ml (1/3-cup) measure or a 5-cm scoop, portion 9 mounds of dough into the pan (1 in the center, 8 around the edge).
- Dip fingertips in warm water and smooth the tops, wetting fingers as needed.
- Cover with a dry towel and let rise in a warm place for 45–60 min.
- Near the end of the rise, preheat the oven to 205°C/400°F.
- Bake for 25–28 min, until golden brown; the centers should read 93°C/200°F on an instant-read thermometer.
- Brush the hot rolls with 7–14 g (1/2–1 Tbsp) melted butter, if desired.
Notes
- If using active dry yeast, proof it in the warm water with a pinch of sugar and extend the rise time.
- Dairy-free: use dairy-free margarine or shortening in the dough; brush tops with dairy-free margarine or omit.
- Egg-free: replace the egg with 60 ml (1/4 cup) water mixed with 15 ml (1 Tbsp) ground flaxseed; simmer 5 min until thickened, cool, then use (equals 1 egg).
- Gums: if the flour blend contains xanthan or guar, add only 2.5 ml (1/2 tsp) additional xanthan; if it does not, use the full 7.5 ml (1 1/2 tsp).
- Measure flour by weight (326 g); if using cups, spoon and level.
- Use certified gluten-free vinegar; avoid malt vinegar.
Read labels and use packaged or processed ingredients that are certified gluten-free.
