Gluten & Dairy Free Dinner Rolls (Plain, Garlic & Rosemary, or Onion)

The smell of freshly baking rolls is wafting through the house. Who can resist that delectable smell? Warm rolls… fluffy rolls… the kind of rolls that are a little bit of soft heaven when you take a bite. I’ve been searching for these rolls ever since I went gluten free. Searching, recipe testing, and finally… my searching and recipe testing is complete.

Perfection.

The kind of perfection that sops up turkey gravy and those leftover bits of turkey and sweet potato and stuffing from your Thanksgiving Day plate.

Ahem. *Wipes the drool off my keyboard*

I’ve never looked forward to turkey leftovers as much as I am now, because these rolls mean amazing post-Thanksgiving turkey sandwiches.

The worst part about making these rolls is choosing the flavor: plain, garlic & rosemary, or onion. I love all 3, but I have to say I love the onion flavor best. They reminds me of onion bagels (just in flavor, not texture).

Before I get to the recipe, I just want to give you a few tips. This is the consistency you want your dough:

Note that the dough is a little wetter than what you would expect (more like a cookie dough batter), but thick enough to cling to the sides of the bowl and hold its shape when scooped onto a baking tray:

I used a whole cup of water in my dough, but temperature, altitude, and humidity all affect yeast dough. Start with 3/4 cup of water, and then work your way up tablespoon by tablespoon of additional hot water until the dough is the correct consistency.

Once you have the dough divided into 12 dinner rolls on your baking tray, wet your fingers and gently flatten them until they are about 3/4 – 1 inch thick:

They don’t have to be perfect. Inconsistencies in shape add character to your rolls!

Allow the rolls rise for about 30 minutes, and then pop them in the oven (middle rack) to bake. I wonder if you’ll even be able to wait until dinner to taste one?!

Enjoy!
xoxo,
Megan

Gluten & Dairy Free Dinner Rolls (Plain, Garlic & Rosemary, or Onion)

Yield: 12 rolls

Gluten & Dairy Free Dinner Rolls (Plain, Garlic & Rosemary, or Onion)

Ingredients

    Yeast Ingredients:
  • 3/4 - 1 cup hot water, divided (between 105 - 115 degrees F)
  • 1 tablespoon honey
  • 2 teaspoons dry active yeast
  • Dry Ingredients:
  • 1 cup sorghum flour
  • 3/4 cup brown rice flour or millet flour
  • 1/2 cup tapioca starch
  • 1 3/4 teaspoons xanthan gum
  • 1 - 1 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 2 eggs
  • 2 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • For Garlic & Rosemary Rolls add:
  • 1 teaspoon dried crushed rosemary
  • 2 garlic cloves, minced
  • For Onion Rolls add:
  • 2 tablespoons dehydrated onion flakes
  • 1 teaspoon onion powder

Instructions

  1. In a small mixing bowl, combine the honey and 3/4 cup hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients. If you are making either the garlic & rosemary or onion flavors, make sure to include the dried rosemary and garlic, or the onion powder and dehydrated onion.
  3. In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times). Add up to 1/4 cup of additional water to get the dough to the necessary consistency (as pictured and explained above), but start by adding 1 tablespoon at a time.
  5. Drop the dough using an ice cream scoop onto a parchment or silicone lined cookie sheet. There is just enough dough for 12 rolls, so divide the dough up equally between the 12.
  6. Wet your fingers and use them to shape the dough into circles or fix the imperfections (they don’t have to be perfect). Flatten each ball of dough so that it’s approximately 3/4 -1 inch thick (keep wetting your fingers as you go along so that the dough does not stick to them).
  7. Allow the rolls to rise in a warm spot for approximately 20 minutes.
  8. Preheat the oven to 375 degrees (F). When the oven is fully preheated, bake the rolls for approximately 17 – 19 minutes (so they have a rising time of about 30 minutes total before placed in the oven to bake). They will be nice and golden brown when finished baking.
  9. Remove the rolls from pan and allow them to cool on a wire rack. Cool for at least 15 - 20 minutes before serving.
http://www.allergyfreealaska.com/2012/11/09/dinner-rolls-2-ways-garlic-rosemary-rolls-and-onion-rolls-gluten-free-dairy-free-soy-free/

This recipe is linked to Slightly Indulgent TuesdayFat Tuesday, The Gluten-Free HomemakerAllergy Free Wednesday, Waste Not Want Not Wednesday, Kids in the Kitchen, Pennywise Platter, Simple Lives Thursday, Keep It Real Thursday, Freaky Friday, Allergy Friendly Friday, and Fight Back Friday.

 

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Comments

  1. says

    These look like the dinner rolls I used to gobble up every Thanksgiving growing up. I can’t wait to make these when I am all settled in my new kitchen in a few weeks. Seriously Megan, these look scrumptious! Perfect with ghee or butter right on top!

    • Megan says

      Thank you, Laura! That is exactly what I was trying to re-create – the rolls of our childhood! :) I hope your packing and moving is going smoothly. I’ve been thinking of you!
      Hugs,
      Megan

  2. Susan says

    I just made these for my son who has to be casein free and I have to say they tasted great. Thank you for the recipe. Do you know if these can be frozen?

    • Megan says

      Hi Susan,
      You are so welcome! :) I’m glad you enjoyed them! I have not yet tried to freeze these rolls; however, I think they would freeze okay. I’m actually going to make a triple batch of these before Thanksgiving and freeze them, so I’ll be able to test it and report back. :) Megan

      • Amanda says

        We loved them. How did the freezing experiment go? We will be traveling for Thanksgiving, but I still need to bring the bread. Has anyone tried to make these pull-apart?

        • Megan says

          Hi Amanda, ;) So glad you enjoyed them! And I normally double or triple the batch and then freeze them (for holidays). They freeze and thaw beautifully – I let them thaw at room temp out on the counter. I have not tried making these as pull apart rolls, although I think they would do great made that way. ;) Megan

  3. says

    These look wonderful! I love that they look so simple, too, without a ton of ingredients.

    Thanks so much for sharing this on Waste Not Want Not Wednesday, it’s been pinned on my pinterest board and don’t forget to check back to see if you’ve been featured this week :)

  4. says

    Megan,

    You’re amazing when it comes to baked goods, really. These look so perfect.

    These really made an impression on AFW last week – this was the most viewed recipe! Well done.

    Hugs to you and hope you have a fabulous Thanksgiving.

    Hugs,
    –Amber

  5. Lauren says

    These were very, very good! Awesome taste and texture. Thank you for sharing a wonderful recipe. Also, as I was browsing your blog, I noticed that you referenced Psalm 73:26 in one of your blog entries. It was such a blessing and excellent reminder to me today–I too suffer from autoimmune disease. Thanks for your boldness and resolve to trust in the Lord.

    • Megan says

      Hi Lauren,
      Thank you for your sweet comment! Psalm 73:26 is what I cling to, especially on really bad days. It’s my favorite verse! :)
      Hugs,
      Megan
      PS – I’m very glad you enjoyed the rolls!

  6. Sherri says

    These are fantastic!! I have made them egg-free using chia seeds and water and they still turned out great. For hamburger buns I put the dough into a muffin top pan,smoothed out the dough to fill the well, and it worked well. Thank you for the recipe.

  7. mary says

    i see you use your own mixture of flours… have you ever tried a pre-mixed gluten free flour? i have cup4cup at home and also flour from Jules…

    i wonder if i could use one of those?

  8. Deb says

    Hello Megan – I just wanted to say THANK YOU AGAIN SO MUCH for posting such successful recipes! I made these buns for the first time on the weekend and they turned out so wonderful I could not believe – they had a texture like bread I remember…..that gooey gluten texture. So today I made the recipe again, but shaped into one focaccia loaf, brushed with olive oil and sprinkled with herbs and garlic and OH MY GOODNESS what a treat. if anyone is missing bread to dip into fancy oils and vinegars, this is the way to go, its amazing!

    Thank you again Megan, I love your recipes and love that I no longer have to settle for ‘OK’ GF options, your recipes are so easy I can make them any time with always successful results!

    Deb
    Kelowna, BC

  9. Naomi says

    Hi! I made these and my family loved them. I decided to try the dough as the crust for pizza and it worked fabulously! Thank you so much. Love this recipe!

    • Megan says

      Hi Naomi,
      I’m so glad you enjoyed it – and thank you for sharing the info on the pizza crust! That’s wonderful!
      Megan

  10. Debby S. says

    I live in Colorado where altitude can be a problem when baking. Is there any adjustments to be made with your reciepes.
    Thank You

  11. Valerie says

    Any suggestions for a good egg replacement for this recipe. I’ve use flax seeds in the past. Would that work for this?

    • Megan says

      Hi Valerie,
      I think a flax slurry or egg re-placer would work, but please keep in mind I haven’t tried it myself. Others have used these substitutions in other bread recipes of mine (that are similar to this recipe) with success. :) Megan

    • Megan says

      Hi Liz! These are best the day of baking, but are still soft the next day. For Thanksgiving and Christmas I make a big batch of these ahead of time and freeze them. They freeze/thaw out really well!

  12. Julie says

    I am very interested in making these and freezing them. Do you freeze them before they rise, after they rise, before baking or after they are completely baked? Thanks!

      • Megan says

        Hi Connie,
        I responded earlier to your email… maybe you didn’t get it in time, but here was my response:
        I wouldn’t recommend using the quick rise yeast. Every time I’ve used quick rise yeast I haven’t had good results with my GF breads. I think it dries it out too much. ;(

        • Connie says

          thank you for the quick response! I decided not to chance it. I just took these out of the oven. They smell heavenly….haven’t had a bread smell here in a long time. :)
          Can’t wait to try them! thank you, thank you!

          • Connie says

            these are so yummy! I can’t tell you how happy I am to have a roll I can eat….I had a french dip last night I haven’t had that tasted good in 3 years! I made them plain and can’t wait to add the garlic! Thank You!!! Glad I found your site!

          • Megan says

            Oh Connie… ;) That makes me very happy! You’re so welcome – very glad you enjoyed them (and your French Dip)!
            Hugs,
            Megan

  13. Christine says

    Hi Megan,
    These look deeelish! Do you think they would work with egg replacer? Or even with a flax or chia “egg”?

    • Megan says

      Hi Christine,
      I’m really not sure since I’ve never tried it before, but if you do try it, I’d be more inclined to recommend the egg replacer. Good luck!
      Megan

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