These pull apart gluten-free dinner rolls are buttery, doughy and delicious. They are the perfect accompaniment to your Thanksgiving or holiday celebrations. Remember, just because you eat gluten-free doesn't mean you can't enjoy a yummy dinner roll (or two)!
2tspxanthan gumif your gluten-free flour blend does not already contain it
For the Egg Wash
Combine warm milk and honey in a large bowl. Sprinkle active dry yeast over the top.
Let sit for a minute and then gently whisk together to combine. Let sit for 8-10 minutes until the yeast blooms. The mixture will bubble up and look very frothy. If it doesn’t, your yeast may be dead because your milk mixture was too hot or your yeast is too old.
Once the yeast is activated, add the melted butter, eggs, apple cider vinegar, Kosher salt, gluten-free flour blend, and xanthan gum (if needed).
Using your hand or standing mixer, mix together for 4-5 minutes or until smooth and airy.
With a cookie scoop or spoon, portion out the dough into 20 equal parts. The cookie scoop helps create uniform scoops.
Place each scoop of dough in a greased 9x13 baking dish (5 rows of 4). Smooth out the top with wet hands or a wet spatula, if needed.
Cover dish with plastic wrap or a clean kitchen towel and let rise for an hour in a warm environment free from drafts. Once the dough has doubled in size, preheat the oven to 400º F.
In a small bowl, beat an egg and water to create an egg wash. Carefully brush the egg wash on the top of each dough ball, making sure not to deflate the dough.
Bake at 400º F for 18-20 minutes until the bread has reached an internal temperature of 210º F and the tops are browned. Let cool before serving.
*Optional: For an extra buttery roll, brush the tops again with 1 Tbsp of melted butter after they come out of the oven.
It is best to have a thermometer to make sure that the milk mixture is the correct temperature. You want it to be between 95-115º F. If it’s any lower, it will not activate the yeast. If it’s higher, it will kill the yeast. I like to keep my milk around 105-110º F. You can heat the milk in the microwave or heat in a small saucepan on the stove.
For best results, spoon the flour into your measuring cup and then level it off. Do not directly scoop the flour with the measuring cup. It will create a heavier, denser roll.
This recipe uses active dry yeast, which needs to be activated before using. If you have instant yeast, you can use that instead. You can add the yeast right into the bowl with the rest ingredients without letting it sit in the warm milk mixture first.
Typically when making bread, you knead the dough for about 10 minutes and then let the dough do a first rise before shaping and proofing. Gluten-free dough does not work quite the same way. It’s best to not let the dough rise before shaping. Instead, you’ll shape the dough and then let it go through one rise before baking.
Gluten-filled bread dough also tends to be dryer. I’ve found it’s best for gluten-free bread dough to be on the wetter side. It will be thicker than muffin dough, but thinner than a typical bread dough. It will be sticky and not something that would be kneaded.
Using a cookie scoop is the best way to portion out the dough. You won’t really be able to shape the dough by hand as the dough is very sticky. Use a measuring cup sprayed with cooking spray or oil if you don’t have a cookie scoop.
Smooth out the tops of the dough before letting them rise. You can wet your hands with water or wet a spatula to help smooth them.
Since these are pull-apart rolls, we let the dough touch to get that pull-apart look.
Using an egg wash helps give the rolls a golden brown shiny color. You can brush the tops with butter after they come out of the oven to keep the tops soft and add more flavor.
Remember all ovens are different, so it’s best to check the internal temperature of the rolls to know if they’re done. They should reach 210º F in the center of the bread. If the bread is browning too fast, cover it with aluminum foil.