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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 174kcal 8%
Fat 6g 9%
Saturated Fat 3g 15%
Carbohydrates 27g 9%
Fiber 2g 8%
Sugar 3g 6%
Protein 3g 6%
Cholesterol 20mg 6%
Sodium 198mg 8%

Percent Daily Values are based on a 2,000 calorie diet.

theloopywhisk.com

The Softest Gluten Free Dinner Rolls

Name: The Softest Gluten Free Dinner Rolls
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Ingredients: Gluten Free Enriched Dough:; 10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.); 25 g (2 tbsp) caster/superfine or granulated sugar, divided; 90 g (⅔ cup + 2 tsp) whole milk, warm; 10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.); 150 g (½ cup + 2 tbsp) warm water; 160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.); 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your dinner rolls might be slightly less fluffy.); 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.); 5 g (2 tsp) xanthan gum; 5 g (1 tsp) salt; 8 g (2 tsp) baking powder; 1 US large/UK medium egg, room temperature; 20 g (1½ tbsp) unsalted butter, melted; Egg Wash:; 1 US large/UK medium egg, for egg wash; ¼ tsp salt; Finishing:; 30 g (¼ stick) salted butter, melted

Prep 30m

Cook 22m

Total 52m

These are the softest, fluffiest and just the overall best gluten free dinner rolls you’ll ever taste. They’re seriously incredible, and they’re also very quick and easy to make. They’re ready in less than two hours (and that includes the proofing time) and the dough is a breeze to make. You can also prep them ahead of time, and they keep well for up to 2-3 days!

Gluten Free

Dinner Roll

Ingredients

Gluten Free Enriched Dough

10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.)

25 g (2 tbsp) caster/superfine or granulated sugar, divided

90 g (⅔ cup + 2 tsp) whole milk, warm

10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)

150 g (½ cup + 2 tbsp) warm water

160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.)

130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your dinner rolls might be slightly less fluffy.)

25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

8 g (2 tsp) baking powder

1 US large/UK medium egg, room temperature

20 g (1½ tbsp) unsalted butter, melted

Egg Wash

1 US large/UK medium egg, for egg wash

¼ tsp salt

Finishing

30 g (¼ stick) salted butter, melted

Steps

View steps on theloopywhisk.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 174kcal 8%
Fat 6g 9%
Saturated Fat 3g 15%
Carbohydrates 27g 9%
Fiber 2g 8%
Sugar 3g 6%
Protein 3g 6%
Cholesterol 20mg 6%
Sodium 198mg 8%

Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

The Softest Gluten Free Dinner Rolls

Ingredients

Gluten Free Enriched Dough

Egg Wash

Finishing

Steps

Nutrition Facts

Comments