Soft and Fluffy Gluten Free Dinner Rolls

Yes, friends, you heard that right. I am sharing my recipe for the ultimate soft and fluffy gluten free dinner rolls. I honestly don't know where to begin with how I came up with this one. I have been baking gluten free rolls and bread for years, and while I have some great variations, this one is simply perfect in so many ways. I recently had a soft dinner roll made by a local bakery and when I looked at the ingredients, I realized they use millet flour as the main ingredient, which I had never used before. So, I figured I would give it a go. I tested this a few times before I came up with my family's favorite. When I got it, I was told..."THIS IS IT!".  So, here's something I want you to remember as you read this. You can do this! The ingredients and process are very simple. Even the imperfect rolls come out perfectly so don't worry. I know gluten free baking can be a bit overwhelming and I know we all want to not have to mix different flours, but I promise, this one is worth it and really...it's only 2 flours, so that's not too bad. Right? The dough will be softer than a regular gluten filled roll, but I use my large cookie scoop (it's about 1/4 cup scoop) to make uniform sizes; using two scoops for a bun size. I simply drop the scoop on a rice flour dusted surface and then sprinkle a little rice flour on top of the scooped dough so I can pick it up to roll it into a ball. I don't mind the irregular shapes since I like the way that helps the dough rise in a way that looks and feels more like a gluten filled roll would.

This is what your dough should look like after it's kneaded for 5 minutes.

I have a few notes at the end of the recipe, so make sure you take a look at that part before you start. As you can see from the image below, these gluten free dinner rolls are fluffy and soft on the inside, but sturdy enough on the outside so there is no crumbling. They hold up perfectly for sandwiches (the small ones are the perfect size for sliders) and a double scoop makes a delicious bun! Last, but not least, I have discovered my oven with the light on is the best place for me to proof dough. We typically keep our home on the cooler side and the oven light seems to be the perfect place to get efficient results when I'm proofing dough. When I leave the dough on the counter to proof, it takes about 2 hours to rise. When I place it in my cold oven with the light on, it only takes about an hour. I hope you love these as much as my family does. I have not tried doubling this recipe yet, but I do have some variations I will publish soon. Enjoy! **Edited to add freezing directions 3/13/2019

Soft and Fluffy Gluten Free Dinner Rolls

Makes 10 small or 5 large bun sized rolls

• 1/4 cup Warm Water; 105°-110°
• 2 tsp Active Dry Yeast
• 2 TBSP Honey

Combine to sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.

• 1 1/4 cups Millet Flour
• 1/4 cup Brown Rice Flour or White Rice Flour
• 1 1/2 tsp Xanthan Gum
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 TBSP Egg Replacer** (prepared according to package directions) or 2 Whole Eggs
• 2 TBSP Olive Oil
• up to 1/4 cup Warm Water; as needed**

In a large bowl of a stand up mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes. Lightly flour a small piece of parchment paper or board. Using a large cookie scoop, scoop out some dough onto the floured surface. Sprinkle the top of the dough with a little flour, then pick up the ball and roll into the shape you want. Place on a parchment lined sheet pan. Continue with the remaining dough. Lightly cover the dough with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1 to 2 hours depending on how warm your area is. The oven only takes about an hour. Remove dough from the oven if using it to proof. Preheat your oven to 350° and bake the rolls for 15 minutes or until golden brown. To Freeze Rolls : prepare dough according to directions up to forming into a ball. Freeze balls in a freezer bag or sealed container. The night before you plan to bake them, place the frozen rolls in the refrigerator. Before baking, place on a parchment lined baking sheet, cover with a towel and allow rise until doubled in size (this takes about 3 hours). Preheat the oven to 350° and bake for 15 minutes or until golden brown. Notes: **I made this with whole eggs and egg replacer. The egg replacer honestly made a softer roll that stayed soft for a few days without needed to be heated to soften. They both work, which is why I gave both version, but I highly recommend you use the egg replacer if you can. **Water is tricky in breads like this. Really, it depends on the day. 1/4 cup may seem like a lot of difference, but one day I needed 1 TBSP and the next I needed 1/4 cup. Also, if you use whole eggs you will likely not need to add too much extra water. The image above should help you know where you should be with how sticky the dough should be. It's sticky, but not wet like a lot of gluten free doughs typically have to be.