Soft and fluffy gluten-free dinner rolls are the perfect side to just about any meal! Can be made vegan by omitting the egg and substituting the honey with another sweetener.
Good gluten-free bread is hard to come by. There aren’t many options in the store that don’t taste like cardboard, so I find it’s much tastier to make it at home. If you’ve ever baked regular gluten-filled bread from scratch, you basically have to throw out everything you know about bread making for gluten-free breads. There’s no kneading and the dough looks more like muffin batter than the soft malleable mixture you might be used to handling. The nice thing about it is that you essentially just stir all of the ingredients together in one bowl, then scoop the batter into your baking dish. It may appear that the batter needs more flour, but I find that wet gluten-free batters make more moist and soft breads. I’ve made recipes where the dough can be handled and shaped like regular gluten dough and although they look pretty coming out of the oven, they usually turn into hockey pucks shortly after they cool. These rolls kind of meld together as they rise and bake, but they stay super fluffy and soft, even into the next day. I like baking them in a loaf pan to help them rise taller instead of spreading into wide and flat rolls, but you could also bake them in a muffin pan for individual muffin-shaped rolls, if you prefer. Either way they are soft and fluffy, like a good roll should be! (Even if they look kind of like cornbread in the photos! 😜) Please let me know how it goes if you give them a try! Enjoy!Print