3cupsall-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1 1/2teaspoonsxanthan gum,leave out if your flour already has it in it
1 3/4teaspoonsrapid yeast/instant yeast,I use Fleischmann's Bread Machine Instant Yeast
1 1/4cupswarm milk (110°F-115°F),dairy-free use almond, cashew or coconut milk
1/4cupunsalted butter, softened,dairy-free use Earth Balance or Smart Balance
1teaspoonapple cider vinegar
2tablespoonsunsalted butter, melted, for dairy-free, I use Smart Balance buttery spread
In a large bowl add the gluten-free all-purpose flour, salt, and xanthan gum (leave out if your flour already has it).
Add the yeast to the gluten-free flour mix by making a little hole with your finger in the flour and pour the yeast into the hole.
Warm the milk to 110°F-115°F. I microwave the milk in a large glass measuring cup for 1:30. I also use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients. I like to use my dough attachment to my KitchenAid mixer, but you can use the paddle attachment. The dough will be sticky.
Spray two 9 inch cake/pie pans with gluten-free cooking spray. I like to use metal pans, but you can use a glass pan.
Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
Pre-heat your oven to 400°F.
Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. Please watch your oven because all ovens are different. The temperature of the rolls, it should measure 200°F internally.
Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy!
The rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.
I like Pillsbury gluten-free flour.Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
For the dairy-free option, I used almond milk and Smart Balance butter.
Rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.