Gluten-Free 40-Minute Yeast Rolls

Whether you have surprise company dropping in, or it’s just one of those crazy days when lunchtime is around the corner and you realize you’re out of bread, sometimes it’s nice to have a quick recipe at hand. This isn’t “health food” bread (no sourdough or soaking, and they’re a bit sweet & starchy); they’re more in the category of “comfort food” bread rolls, for a quick sandwich or alongside a soup.

After some experimenting, I adapted the 30-Minute Rolls recipe from Your Homebased Mom. (Hers actually takes 35 minutes, if you’re counting, and I’ve found the gluten-free recipe needs a bit longer baking time.) I finally came up with rolls that are nice and soft, a bit chewy, and not dense and crumbly.

Since this recipe doesn’t have any gluten, the rolls do not rise much, so form your dough into the size you would like the finished rolls to be.

Look out; they disappear quickly.

Gluten-Free 40-Minute Yeast Rolls

1 Cup Warm Water

1/3 Cup Oil (I used Grapeseed), plus extra for greasing pan

2 Tbsp Yeast

1/4 Cup Raw Sugar

1 tsp Sea Salt

1 Egg

1 Cup Brown Rice Flour

2 Cups Tapioca Flour

1/2 Cup Sorghum Flour

2 tsp. Xanthan Gum

Preheat oven to 400 degrees. In a mixing bowl, add warm water, oil, yeast, and sugar. Let rest for 15 minutes. Using a dough hook, add in the salt and egg, then add in the flours and xanthan gum. Mix for a few minutes until fully combined. (Dough will be sticky.)

In a greased baking dish (use a 9 x 13″ or two 9 x 9″ pans), add dinner roll-sized “blobs” of dough. You can try to shape them into “rounds,” but the dough is so sticky that you won’t be able to roll it out.

Cover pan with a light towel, and let rest for 10 minutes in a warm place. Then, bake for 15 minutes until golden brown. Best served warm.

Makes about 10 Dinner-Size Rolls or about 24 small “snack-size” rolls.

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