Gluten Free Dinner Rolls


2 3/4 cups (11 1/2 oz.) all-purpose GF flour blend

1 1/2 tsp. xanthan gum (omit if your flour contains XG already)

2 tsp. SAF instant yeast

1/4 cup sugar

1 tsp. salt

1 cup warm water (105-110°)

2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted

1 egg (room temp)

1 tsp. cider vinegar


In the mixing bowl of your electric mixer, mix together flour, xanthan gum (omit if your flour has XG), instant yeast, sugar, and salt.
With mixer on low speed, add in water, melted butter (or substitute), egg, and cider vinegar.
Mix on medium speed 3 minutes.
Spray 8″ or 9″ round cake pan with cooking spray. Using a 2″ scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan (one scoop in the middle and 8 scoops side by side around the pan).
Dip your fingertips in warm water and smooth out the tops of the rolls.
Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
During the last few minutes the rolls are rising, preheat oven to 400°.
Bake in 400° oven for 26-28 minutes. Tops should be golden brown and temperature of dough should be 200°.
Brush rolls with melted butter.