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Dinner Rolls
These dinner rolls rely on a blend of alternative flours to create a soft, satisfying texture without gluten. A mix of sorghum, rice, and tapioca flours combines with active yeast and a touch of honey for a balanced dough. The batter is portioned directly into muffin tins, keeping the shaping process simple and mess-free. Bake a batch for your next holiday gathering or a comforting weeknight meal.
Ingredients
- ½ cup warm water (105°F to 115°F)
- 1 teaspoon unflavored gelatin
- 1 package fast-acting dry yeast (2¼ teaspoons)
- ¾ cup cornstarch
- ¾ cup potato starch
- ½ cup sweet white sorghum flour
- ½ cup brown rice flour
- ½ cup white rice flour
- ⅓ cup tapioca flour
- ⅓ cup garbanzo and fava flour
- 2 eggs
- ½ cup almond milk, soymilk or regular milk
- ¼ cup honey
- 3 tablespoons sunflower oil or ghee (measured melted)
- 1 teaspoon cider vinegar
- 2 teaspoons xanthan gum
- 1½ teaspoons salt
Instructions
- 1Coat 24 standard muffin cups with a flourless cooking spray. Whisk the warm water, unflavored gelatin, and yeast together in a small bowl, then set it aside. Combine the cornstarch, potato starch, sorghum flour, brown and white rice flours, tapioca flour, and garbanzo bean flour in a separate medium bowl.
- 2Combine the eggs, milk, honey, melted oil or ghee, cider vinegar, xanthan gum, and salt in a food processor. Secure the lid and process for roughly 30 seconds until the liquid is smooth. Pour in the prepared flour blend and the rested yeast mixture.
- 3Process the combined ingredients for another 30 seconds until a smooth, uniform dough forms.
- 4Lightly grease two teaspoons with cooking spray. Use the spoons to drop three small portions of dough into each prepared muffin cup, applying more spray to the spoons if the dough begins to stick.
- 5Mist a piece of plastic wrap with cooking spray and drape it loosely over the muffin tins. Leave the pans in a warm spot between 80°F and 85°F for 60 to 90 minutes, allowing the rolls to double in volume.
- 6Preheat the oven to 375°F. Discard the plastic wrap and bake the rolls for 14 to 16 minutes until the tops turn a light golden brown. Move the baked rolls from the tins to wire racks right away to prevent soggy bottoms.
- 7Arrange the warm rolls in a basket or on a platter for serving.
- 8Cool any remaining rolls completely before transferring them to an airtight container to freeze for future meals.