Fluffy Gluten-Free Rolls (Print Version)
# Ingredients:
01 -
1 teaspoon salt.
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3 tablespoons sugar.
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1 1/2 cups warm water (between 100°F and 110°F).
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1 large egg.
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1 teaspoon xanthan gum (optional, but improves texture).
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1/4 cup unsalted butter that’s melted.
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3 1/2 cups gluten-free all-purpose flour.
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2 teaspoons active dry yeast.
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1 tablespoon olive oil.
# Instructions:
01 -
Pour the warm water into a big bowl, then add the yeast and sugar. Stir it gently and let it sit for 5-10 minutes until it looks foamy.
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Take another bowl and whisk the gluten-free flour, salt, and xanthan gum together if you're using it.
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To the yeast mixture, add in the melted butter, egg, and olive oil. Stir everything until it's blended well.
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Slowly incorporate the dry mix into the liquid ingredients, stirring until the dough turns sticky.
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Use a stand mixer with a dough hook to knead the dough for about 5 minutes. If you're using your hands, knead for around 10 minutes until it's smooth.
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Put the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about 1 hour or until it's doubled in size.
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After punching the dough down, divide it into 12 pieces. Roll each one into a ball and press gently to flatten into a disk.
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Grease a 9x13-inch baking dish and line the rolls inside, keeping about 1 inch of space between them.
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Cover the rolls with a cloth and set them aside for 30-45 minutes until they puff up slightly.
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Set your oven to 375°F (190°C). Bake the rolls for about 18-20 minutes or until they develop a golden color on top.
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Take the rolls out of the oven and let them sit in the dish for 5 minutes. Then, transfer to a wire rack until completely cooled.
# Notes:
01 -
Use gluten-free flour if someone in your household can’t eat gluten.
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The proper steps for yeast and kneading really affect the texture of the dough.
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Including xanthan gum is optional but can make the structure of the rolls better.