These rolls are inspired by My Gluten-Free Kitchen’s Pull Apart Dinner Rolls. I have made her fabulous rolls many, many times using her gluten-free recipe and we absolutely love them! They turn out perfect every time. I worked with the recipe a bit to come up with a grain free option. Still super easy and still delicious! They’re not just for dinner either! I love to toast leftovers for breakfast or use the buns for sandwiches.
Grain Free Dinner Rolls
2 3/4 Cups Bob’s Red Mill Paleo Flour
1 1/2 teaspoons of Xanthan Gum
2 1/2 teaspoons of SAF Instant Yeast
1/4 Cup of Granulated Sugar (You can use white or coconut sugar – coconut sugar will make the rolls look more like a whole wheat roll)
1 teaspoon of Celtic Sea Salt
1 Cup of Warm Filtered Water
2 1/2 Tablespoons of Earth Balance Soy Free Butter, plus extra for roll tops after baking
1 Large Organic Egg
1 teaspoon of Bragg’s Apple Cider Vinegar
Spray a 9″ round pie plate, set aside.
Add the dry ingredients to your stand mixer. Heat the water and add the butter, let it sit until it melts. Turn the mixer on low and add the water and butter, the egg, and the vinegar. Mix on low until combined, scraping down the sides once. Beat on high for 1 minute. Scrape down sides. Using an ice cream scoop, scoop out 9 mounds of dough into the pie plate. The dough will be soft. You can leave them for a rustic baked look or you can wet your fingers and gently smooth out the tops.
Set the oven to 375 degrees Spray a piece of plastic wrap and gently lay it over the top of the pie plate. Cover loosely with a light kitchen towel, and let rest for 45 minutes. I do mine on top of the stove where it’s warm.
Bake for 25-30 minutes or until the tops are golden brown. (I use convection for all of my cooking – if you use conventional, set your oven at 400 degrees and start keeping an eye on the rolls around 25 minutes). Let the rolls cool for 10 minutes before brushing the tops lightly with melted dairy free butter.
Here I’ve used the buns for lunch and for a breakfast sandwich. Delicious!