Fluffy Dinner Rolls (Print Version)
# Ingredients:
01 -
1 teaspoon xanthan gum (optional, adds better texture).
02 -
1 large egg.
03 -
1 1/2 cups lukewarm water (about 100°F to 110°F).
04 -
3 tablespoons granulated sugar.
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3 1/2 cups gluten-free all-purpose flour.
06 -
1/4 cup melted butter without added salt.
07 -
1 teaspoon table salt.
08 -
2 teaspoons dry yeast (active type).
09 -
1 tablespoon olive oil.
# Instructions:
01 -
Mix the sugar, yeast, and warm water together in a large bowl. Stir lightly and let it rest for 5 to 10 minutes, until it starts bubbling and foaming.
02 -
Whisk the gluten-free all-purpose flour, xanthan gum (if you're using it), and salt in another bowl.
03 -
To the yeast mix, add the egg, melted butter, and olive oil. Stir everything until it's blended well.
04 -
Slowly pour the dry ingredients into the wet mixture, stirring until it forms a sticky dough consistency.
05 -
With a stand mixer and dough hook, knead for 5 minutes until smooth and stretchy. If you’re doing it by hand, knead for about 10 minutes instead.
06 -
Put the dough in a greased bowl. Cover with a damp cloth and set it somewhere warm for about an hour, or until it's doubled in size.
07 -
Deflate the dough, then split it into 12 parts. Roll each one into a ball, then flatten slightly into discs.
08 -
Lay the rolls in a greased 9x13-inch dish, making sure there’s an inch of space between each roll.
09 -
Drape a clean towel over the rolls and allow them to rise again for 30 to 45 minutes, or until they puff up a bit.
10 -
Set your oven to 375°F (190°C). Bake the rolls for around 18 to 20 minutes, or until the tops are a nice golden shade.
11 -
Once done, take the dish out of the oven and let the rolls sit and cool there for 5 minutes. Then move them to a wire rack so they can cool fully.
# Notes:
01 -
Choosing gluten-free all-purpose flour is a must for those avoiding gluten.
02 -
Activating the yeast and kneading are key for a good dough texture.
03 -
Adding xanthan gum, while optional, will make the rolls hold together better.