Gluten Free Pull Apart Dinner 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 -- it's quite possibly the best gluten free bread, ever.Baked with my gfJules Flour, these rolls stay soft for 3 days if stored in a zip-top bag at room temperature. To reheat to serve, cover the rolls with a slightly damp, clean tea towel and microwave just until warmed, approximately 30-45 seconds.
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Servings: 8 -9 rolls
Calories: 164kcal
Ingredients
- 2 ¾ cups 371 grams gfJules® All Purpose Gluten Free Flour****
- 2 package 4 1/2 tsp. quick rise instant yeast (e.g. Red Star® Quick Rise)**
- ¼ cup granulated sugar
- 1 tsp. 5 grams salt
- ¼ cup 16 grams instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
- 1 1/2 cups seltzer water or club soda or sparkling water or 7up OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy like coconut, almond, soy, flax, hempseed, certified GF oat*
- 1 egg room temperature or favorite substitute (I like using 3 Tbs/50 grams aquafaba)
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 1 egg for egg wash or use milk of choice oil or apricot preserves, thinned with water {optional}
- 2 Tbs. butter or non-dairy alternative I like Earth Balance®, melted, for brushing on cooked rolls
Instructions
- 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). Bring all ingredients to room temperature.
- In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules**; sugar; potato flakes; and salt.
- In a separate bowl, stir egg to mix. Add to it seltzer water/milk*, olive oil and apple cider vinegar, 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 an oiled 2" scoop, place 8-9 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 or oil well before filling with dough. For even smoother rolls, roll each ball gently in more gfJules Gluten Free Flour first.
- Dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn't stick to the spatula or your fingers.
- Optional: 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); OR use or oil or apricot preserves OR lightly spray with oil OR brush with milk of choice.
- Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have doubled in size to crowd one another but don’t have a lot of little 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 brush vegan butter or melted butter/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.
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Notes
2024 UPDATE *In the previous recipe version I made these rolls using baking powder and baking soda which I have now removed from the 2024 recipe update. The dough does not need the leavening and they are less "biscuity" without the chemical leaveners. You can also reduce the yeast to 1 packet from the older recipe version or use 2 packets, as noted. If you would like to use the previous recipe version, add 2 tsp. baking powder + 1/4 tsp. baking soda.
**regular active dry yeast may be used here, but should be proved first and added with the liquids rather than with the dry ingredients. See photo just above recipe card.
***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato or a sweet potato (nightshade-free) and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.
****my gfJules Gluten Free Bread Mix MAY BE used in place of the gfJules Gluten Free All Purpose Flour. To use, measure out the bread mix as if it were flour, do not simply dump the whole mix into the recipe.
To freeze these rolls for serving later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.
To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400F. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Nutrition Facts
Gluten Free Pull Apart Dinner Rolls
Serving Size
1
Amount per Serving
Calories
164
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
7
g
Cholesterol
51
mg
17
%
Sodium
404
mg
18
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.