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There are few universally loved recipes that scream “DINNER!” more than pull apart rolls. You may think that heavenly soft, pillowy gluten free bread isn’t possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong.
Just seeing them in the pan or in a basket on the table means that something good is coming. That’s why I just had to share a recipe for these Parker House style Gluten Free Pull Apart Dinner Rolls with you — we shouldn’t be expected to go without these treasures just because we’re gluten free!
My dear friend Michelle over at My Gluten Free Kitchen was really the inspiration for this recipe, as her gluten-free rolls have made me drool every Thanksgiving since she published her recipe. But Chef Patrick Auger is who I have to thank for taking my gfJules Flour and creating the foundation for this incredible recipe. He is a recipe developing machine, and luckily he loves using my flour! He has also been super excited about how fresh my flour can keep baked goods for days afterwards.
I hope you also get to try lots of recipes with my gfJules Flour and enjoy soft, never gritty recipes that last long after they come from the oven.
I’ve re-worked the recipe somewhat since he shared his with me, but the bones are his, so thank you, Patrick! In the spirit of sharing that is so ever-present this time of year, I share with you the Parker House style gluten free pull apart dinner rolls recipe that has been passed around and shared from Michelle to me to Patrick and back again. It’s fitting that these rolls are meant to be shared, too.
I’ve heard from so many people who have made these rolls now, and everyone has adored them. They truly defy the definition of “gluten free bread” in every sense of the word. They are as good as they look.
I’ll leave you with one reader’s comment:
Made them, loved them. Used the last one roll to make a sandwich out of. Been over 2 years since I’ve had a sandwich. Thank you gfjules. ~Beth M.
Wishing you and yours great gluten free bread — you deserve it!
Spray one 8″ or 9″ round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls).
In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules; sugar; potato flakes; baking powder; salt and baking soda.
In a separate bowl, stir egg to mix. Add seltzer water, mixed egg, olive oil and apple cider vinegar together with the mixed egg, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.
Increase mixing speed to medium and continue stirring for 3 minutes. The dough will become fluffier but will still be thick.
While lining the pan with parchment isn’t necessary, having made them both ways, I like how easy they rolls are to remove when the pan is lined with parchment before baking.
Using a 2″ scoop, place 8 or 9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water before filling with dough.
Dip your fingertips into warm water and smooth the tops of the rolls, continuing to re-wet fingers as needed.
Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls).
Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have risen to crowd one another but don’t have a lot of little pocks or holes showing from too quick of a rise. If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.
Remove the rolls after rising in order to preheat the oven to 450°F.
Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.
Bake for approximately 22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.
Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.
These rolls stay soft for at least 3 days if stored in a zip-top bag at room temperature. Recipe makes 8-9 rolls, depending on size.