Usually swapping honey for sugar takes a bit of tweaking because honey contains water. So go ahead and use honey! Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer.
Easy to Make. Dairy-Free Option included. Prep Time 10 minutes. Cook Time 25 minutes. Rising Time 1 hour. Total Time 1 hour 35 minutes. Servings 12 Rolls. For Finishing 2 tablespoons melted butter Kosher salt. Instructions Combine water and yeast in the bowl of stand mixer.
Optional Brushing with Butter Lightly brushing the baked rolls with butter keeps them soft and adds a nice buttery flavor. You can replace brown rice flour with sorghum flour, millet flour, or even white rice flour. Can you make these ahead to refrigerate or freeze the dough to then rise and bake later?
Right in the recipe. My dough was really dry and so were my rolls. What flour blend did you use? OR You can shape the dough into rolls, cover, and chill overnight. Hope this helps! They are the perfect combination: fudgy on the inside, with crispy cookie edges all around. Pizza night is easier and more delicious than ever with this simple gluten free pizza recipe, made with Gluten Free All-Purpose Baking Flour. We topped ours with pepperoni, but fresh vegetables and hummus for a vegan pizza is equally delicious!
Tell us, what's on your favorite pizza pie? Thanks for the comment and rating! Happy baking to you! I also used carbinated water instead of tap water — heating ii up in them microwave for about 10 seconds until it reached the necessary temperature.
The next day, they were still somewhat moist, but I heated them up in the oven for about 6 seconds, and spread with butter. Still delish! Very concerned about this. The recipe came out good but the smell is not good. After second attempt I threw them out,,,,total waste of time and ingredients.
Almond flour will not work in this recipe. You have to use an all-purpose gluten-free flour blend. Almond flour is never a straight substitute in recipes that call for gluten-free flour.
Hope you can try it again with one of the recommended flours that I list in my blog post. I love in a tropical area and at a high elevation so could that be part of the problem?
I would suspect a problem with your yeast. I made these yesterday with my own GF flour mixture. They were more of a biscuit consistency to me than a roll. Not sure what I did wrong? Hopefully you can find one that is a better fit or develop your own that works with your mixture!
Hi I made these today using 1. I had to use 1. Everything else I did was as the recipe stated. The buns turned out great! Very light and fluffy with a satisfying chewiness. I am very happy with the results. Way more delicious and homemade tasting than commercially available gluten free buns.
I will make this recipe again for sure. I will be ordering the gluten-free Mama flour blend recommended for this recipe and try it again. I do plan to try the original recipe and see how that works. I never leave reviews even though I normally read reviews before making a recipe. They are the most delicious gf bread I have ever tasted. I tried these and they look delicious but something went terribly wrong with mine.
I would submit a photo if it let me. They rose beautifully and were delicious. I have been celiac for 15 years and have never had gf rolls this good! I have already made these time in the last few weeks, and everyone who tries them is shocked they are gf. They were very delicious and had a soft texture. Any GF bread is going to be more dense, so they re heavier than a normal roll.
The flavor is really good. I used Namaste GF flour and this is what worked quite well. I used active yeast and let it proof in warm coconut milk and 1 t sugar first. Followed the recipe for the rest accept I found that using muffin tins gave a much better shape to the roll so I used those. I only baked minutes! If you check the temp, you will find comes much sooner than 25 min. I baked mine to about I am not a great cook, so the fact that these came out so well is a testament to a great recipe, thanks!
My family and I ate 7 of the 9 right out of the oven. I used King Arthur flour and Red Star quick rise yeast. I also substituted butter with a dairy free type of butter. Question: What is the best way to reheat these? Thanks again for a great recipe that a not-so-great cook could follow and execute correctly! Hi Carolyn! For making the day ahead, I would recommend baking, letting them cool completely. Cover with Sarah Wrap and keep out at room temperature.
Then the next day remove the Saran wrap and put in a warm oven about for just a few minutes to warm when without baking them.
But maybe when they are cold they would be less sweet. Let them cool completely, cover tightly with plastic wrap and keep on counter overnight. To use, uncover, and place in warm oven, no hotter than , for a few minutes.
Should just take a few minutes. Then brush with melted butter. Hi Michelle, thank you for posting and sharing this recipe. I mixed following the instructions and the one thing I noticed was the texture of my dough came out no where near yours. Mine was very dense and stiff, not like yours at all. Checked everything twice. Should I have weighed the flour instead of measuring by cups? That flour can result in a tougher dough.
Next time, yes, weigh the flour, or if by hand just go a little less. It is hard because every blend is a little different. Thanks for responding. Will definitely weigh and go a little lighter.
Thank you again and especially for responding on Christmas Eve! Will keep you updated! The dough should be quite sticky and I let them rise along time. Also I used little glass ramekins and they work really well to support the structure. I have made this two times and they were great both times! I used It was the equivalent of 2 cups not 2. I did use the extra xanthan gum as per the recipe. I swapped out the butter with olive oil to make it dairy free.
I beat the batter with a hand mixer for 3 minutes on high. I let the buns rise in a warmed oven for 45 minutes and then baked for 25 minutes. All great tips! I used roughly. I also used regular yeast. Excellent recipe!
Made this according to recipe with Authentic multi Blend and about 11 minutes before it was to go in oven…the power went out for two hours. I put in the oven after that to bake. I did not remove from cake pan. Just put a plate on top and went to bed. Rolls are moist and tender and taste homemade! Love them and am going to make them again without the power interruption!!
Best recipe ever! I forgot to add the melted butter and it still turned out better than any other gluten-free bread I have made since starting the GF journey in ! The dough is very sticky so to manage it I had a bowl of warm water to the side.
I wet my hands and then quickly yet gently scooped some dough into my palm and again quickly yet gently rolled it into a ball. I found this method effective and quick. No sticky spoons to wash. I warmed the oven a tad, turned it off and placed the rolls in the oven to rise without a covering my house is cool today. I left them for 45 minutes and then started the oven with the rolls inside and baked for 30 minutes. I took the pan out promptly and brushed the rolls with butter.
The rolls did rise, they came out golden brown, they were perfectly rounded due to the previous method shared, and they just touched each other. I took a smaller roll out and broke it open. They smelled like a muli-grain roll and appeared like one as the raw almond meal has flex in it. They came out lighter than I expected used to boulder weight buns , they bounce back when pressed, and in my opinion needed more salt.
They remind me more of those breads that restaurant serve with butter before a meal. Not super light but not super dense. It is a very hearty flour and they might have come out lighter otherwise.
If you like that then go for it or if you like a muti-grain bun use a blend like I did. I plan to make the next batch without it. Omitting it might throw the whole recipe off sorry anti-nut people. Also, there is something about using apple cider vinegar with almond that makes a recipe better. I would not omit that either. I followed the recipe above and the rolls looked like the ones pictured.
They were in between a biscuit and roll consistency and were not quite as light as I like my rolls. However, they are a great alternative for a little guy who would otherwise have no rolls to enjoy on thanksgiving.
The rolls were delicious but very dense. Is there something I did in the process that caused them to be dense? I followed the directions with one exception. My husband put the egg I left out to warm to room temperature back in the fridge and I did not notice until I needed to add it. Would the cold egg have made it more dense? I also used butter as my oil. From personal experience using butter has always made my dough dense. I switched to oil and it was instantly lighter.
But I must note that I have not made this particular recipe. But I would assume it to be the same results. I made these the day before thanksgiving just to see how they would turn out. I followed recipe to the T. They are great! I made them smaller for thanksgiving so one recipe would go around. Note: if made too big they are heavy. I got 18 out of one recipe and that size should be perfect.
I used the Glutinous bread mix for the flour in this recipe and omitted the xanthan gum and it turned out great with a bit of a sweet taste to it. This is a great recipe. Made exactly according to the recipe except my scoop was a little big and I got one fewer roll from each batch , and they were absolutely fantastic.
They rose perfectly, and were yeasty, buttery and delicious. Loved by those who can eat gluten too! Just wanted to pop in and let you know what kind of flour we used and that it worked! I used a homemade GF flour which is made of 3 parts rice flour brown or white is fine , 2 parts potato starch, and 1 part tapioca starch.
I used 11 oz of it — which was about 2 cups. I proofed the yeast in hot water and a touch of sugar and then added the yeast in step 2 with all the rest of the wet ingredients. Everything else was the same used butter — not an alternative except I cut the ACV in half. I wanted so badly to try these again and this year they turned out perfect!! Thanks so much for the recipe!! Just forgot to — but I doubt that would affect the overall outcome.
They were delicious!! Thanks for posting Krista. Your GF flour mix is very close to mine. Thank you so much for a wonderful recipe! I came across your site while killing time Thanksgiving morning waiting for my desert to finish baking, and am very glad I did. This recipe came together super quickly, and I even sped up the rising time by placing the pan of rolls in an oven warmed with a bowl of water in it warm oven, NOT hot!
So the rising time was only about minutes. I was a bit hesitant to try this recipe, since usually the first time I try a new recipe I make it exactly like the recipe says to, just to see how it turns out, and if anything could be adjusted for the next time. I always make my own. Which is all I had on hand when I wanted to make these. Thankfully, they turned out great!
I accidently over cooked them a touch too busy getting ready to leave for Thanksgiving dinner, and not paying enough attention , but they were still great!
I look forward to making these again, this will definitely be my go-to recipe! Even the gluten eaters at Thanksgiving ate these rolls, and genuinely enjoyed them! I also only baked these for 25 min. This recipe made great Monkey Bread! Let raise and bake. They are wonderful! Great idea…these rolls are the best! I wish I would have seen this idea for Monkey Bread before Christmas. I am in roll heaven! Thank you:. So…I found this recipe on turkey day and decided to try something. So the other part of my hack to this recipe was to use: 8g Baking Soda 16g Baking Powder 5tsp Apple Cider Vinegar with the Mother I find this works better when not using yeast I may increase this a little next time but they rose rather well.
Since this is now a soda type of bread you will save lots of time not waiting for the yeast. Once you mix this up, you get the normal type of bread batter…. I turned the water on for my sink and would just run both hands under it then grab a ball of batter and make it smooth.
Once you have your 9 balls in the pan just put it in the oven and let the magic happen. Cooking without yeast will always give you a slightly more dense bread but the family loved it. For those of you who cannot spend the extra on a pre-mix package of flour this worked great and the flavor was amazing. Could we please have the percentages for the flour mix in grams? Would really appreciate it. Anxious to try the dinner rolls.
These are the softest GF dinner rolls ever. Made them the first time tonight and they were wonderful. I was out of cider vinegar and substituted with white wine vinegar and they were perfect.
I just made these tonight. My grandson has been put on a glutton free, dairy free diet and all of us love bread! The favor is wonderful and the rolls were not grainy; however, they did come out dense. I used a brown rice, white rice, tapioca flour blend. Measured My question: I used the dough hook, which I normally use; but should I have used the regular beater hook with my Kitchen Aid mixer?
Also, I will attempt these again, using the regular yeast and proofing it first. Any other suggestions? Once I get them to rise well, this will definitely be a 5 star. Is all of that because of the changes or because of the night in the fridge? How can I prepare it the night before to cook in the morning? Should I let it outside during the whole night? I hope we can figure this out. What egg replacement are you using? That would be my first suspicion. Aside from that, just make sure you weigh your flour, use the amount of xanthan gum called for, and be sure your yeast is good and water at correct temperature.
I just made these. They did not rise!! They tasted great tho!! I noticed that the dough was on the dry side, where others commented that their dough was wet.
Any suggestions?? Since I pinned this recipe at Pinterest it has gotten more re-pins than anything else! These were good. I generally do not have a great deal of luck with anything that requires yeast!!! However, these rolls were very easy to make and turned out looking just like the photographs.
Oh and they were delicious too!!! I am so excited to have a fail proof recipe my family can enjoy! I did use the flour and yeast that Michelle suggested. I have had to eat gluten free for 5yrs… I crave a good roll or sandwich bread. I made these and we could not get enough! This is hands down THE best I have made.
Thank you SO much for this recipe! I am almost in tears to have something this delicious! I do no feel deprived any more!
Could we please have Alans flour mix percentages in gram measurments? Thank you for sharing this recipe. I made them in a 9 inch cake pan but next time I will use an 8 inch. Also, I could not put them right in the oven after the hour rise—they had to sit out almost an extra hour—but I think since there is only one rise the yeast still have enough oomph left to rise properly in the oven even with an extended rise time.
Such an easy recipe—I am so glad I tried it. I want to make them tomorrow and have a lot of King Arthur Baking Mix on hand. Could I use this? I also have ka plain gf flour. Which should I use? Theses are fast becoming a family favorite. We have been gluten free for about two years owing to a health problem my younger son was having.
I have tried so many gluten free bread, pancake and roll recipes with very little success. I had resigned myself to the idea that gluten free baked goods were all dry crumbly and brick like. These are amazing. I would actually say they are better than our old favorite wheat dinner roll recipe. Thank you so much for publishing this. My kids cheery faces as they drip grass fed butter down their chins while eating these warm are definitely worth a five star review.
Corey, your comment made my weekend! So glad you found this recipe and had success with it! It makes me smile to think of your kids enjoying these! Using other flours: Thank you so much for this recipe! I have had success making these several times, and am using a combination of 1 c. So I made it into a loaf and it was really amazing.
This was amazing! I was surprised how well it turned out. I was a little skeptical about it with the batter consistency. It was difficult to get it into blobs for the rolls. My family loved them.
It was like Christmas! Wish me luck! ShannonT Hi there! This flour has been my favorite this holiday season. It makes amazing cut out cookies as well.
I just finished making them for tomorrows Christmas breakfast and they look and smell amazing!! My family is so excited. Thank you so much and Merry Christmas! Caroline Colby I made these today for Christmas morning! They were excellent! Thank you. I will say I mixed things up a bit by making the filling an orange honey sausage blend, a Southern living idea that made these disappear quickly. Kaite I made these for Christmas morning and even the gluten-loving members of the family enjoyed them!
Easy to make and so delicious. I made the rolls the day before and refrigerated them for 24 h, then let them rise for 2 h before baking.
KM Will definitely be making them again. Christy Parr I made this recipe for Christmas morning and loved it. Sandie I made these for my celiac daughter on Christmas Day, and they turned out great!
I will definitely make them again. Norma Liner How many carbs per roll. My granddaughter has type 1 diabetes and celiac but being from New Orleans I am trying to make a gluten free kingcake. Caroline I recently became gluten-free and have been missing cinnamon rolls like crazy! I was so excited to try this recipe and followed it perfectly, except that I made them overnight. Hi Caroline! Jane It has a terrible after taste.
Instead of the millet and tapioca flour, I used gf flaxseed meal and extra gf potato starch, and I added an egg yolk to the wet mixture.
Thank you! Would love to try the recipe and also for bread , but I cant get millet. I can get sorghum. Do you think that would work out the same way? One reader used ground flaxseed and loved the results. I am trying to find a substitute for white rice flour, I really want to make these rolls for Easter.
I also need a substitute for millet flour. I do have Almond flour, Hazelnut flour. I really appreciate any suggestions you can give me. The rolls will be slightly heavier, but still good. Thanks, Susan. But most my cakes can be halved. What about the potato starch and tapioca starch? The texture will be a little heavier, but it still works. I would like to make these rolls plus some of your other recipes that call for GF Flour.