# Gluten-Free Soft Dinner Rolls

Gluten-Free Soft Dinner Rolls takes 50 min (15 min prep, 35 min cooking) and serves 9.

Recipe by glutenfreebaking.com · original: https://glutenfreebaking.com/gluten-free-soft-dinner-rolls-recipe/  
Cuisine: American · Dish: Bakes & casseroles  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-soft-dinner-rolls (with step-by-step Cook Mode)

These gluten-free dinner rolls are soft and tender. They’re the perfect addition to the holiday bread basket－ or whenever the bread craving hits.

## Ingredients (serves 9)

- ⅓ cup warm water, about 110℉ ( (2 ¾ ounces; 75 grams))
- 2¼ teaspoons instant dry yeast ((1 packet; 7 grams))
- 3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, plus extra for dusting counter ((15 ounces; 425 grams))
- 2 tablespoons granulated sugar ((1 ounce; 28 grams))
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup warm whole milk, about 110℉ ((8 ounces; 226 grams))
- 1 large egg
- 2 tablespoons butter, melted ((1 ounce; 28 grams))
- 1 teaspoon water

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- baking powder

## Steps

1. Combine warm water and yeast in the bowl of a stand mixer and stir to combine
2. Allow the yeast mixture to sit for five minutes
3. Whisk together the gluten-free flour, granulated sugar, baking powder, xanthan gum, and salt in a small bowl
4. Add the gluten-free flour mixture, milk, egg, and melted butter to the yeast mixture
5. Mix on medium speed until thick and smooth; the dough will be very thick
6. Dust counter with a generous amount of gluten-free flour
7. Transfer the dough from the mixing bowl to the counter and dust the top with gluten-free flour
8. Gently pat the dough into a rectangle, about 8x8 inches
9. Cut the dough into 9 equal pieces (three rows of three)
10. Roll the dough into rounds, coating lightly with gluten-free flour if it sticks to your hands
11. Line an 8-inch square pan with parchment paper and lightly grease with gluten-free cooking spray
12. Place the rolls into the pan in three rows
13. Cover with plastic wrap to keep the dough from drying out
14. When rolls have almost doubled in size, preheat the oven to 375℉ (190℃)
15. Whisk together the egg and teaspoon of water in a small bowl
16. Brush the egg wash gently on top of each roll
17. Bake rolls until golden brown and the middle reaches 205℉ (96℃)
18. Remove the pan from the oven and let the rolls cool for about 5 minutes
19. Brush the warm rolls with melted butter
20. Cool for about 15 minutes before serving
21. Rolls are best enjoyed the day they are made; store leftover rolls wrapped on the counter or freeze cooled rolls in a freezer bag for up to two months
22. Thaw frozen rolls at room temperature overnight

## Good to know

### Swaps

- No whole milk? Use any dairy milk you have warmed to about 110°F, as it mainly provides warmth and moisture for the yeast.
- No instant yeast? Use the same amount of active dry yeast, dissolving it in the warm water for about 10 minutes until foamy before continuing.

### Making it ahead

You can mix and shape the dough ahead and let it rise in the pan, covered, until nearly doubled, then bake just before serving.