Gluten-Free High-Fiber Dinner Rolls

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gluten free
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Yield: 6 to 8 rolls, depending on size

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These golden, high-rising rolls are buttery and delicious. Their texture is a comforting cross between tender biscuit and soft dinner roll. And no one will know they include a healthy helping of fiber.

Gluten-Free High-Fiber Dinner Rolls

star rating (15) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 rolls, depending on size
Published: 10/20/2011

Ingredients

Rolls

  • 1 1/2 cups King Arthur Gluten-Free Flour or brown rice flour blend (6 ¾ ounces)*
  • 1/4 cup Hi-maize Fiber**
  • 1 tablespoon gluten-free Cake Enhancer, optional
  • 1 teaspoon instant yeast
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/2 cup lukewarm milk
  • 2 large eggs
  • 2 tablespoons honey
  • 2 tablespoons soft butter
  • *See recipe for this blend below.
  • **See "tips," below.

Topping

  • 1 to 2 tablespoons melted butter

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • No Hi-maize? Substitute 1/4 cup King Arthur Gluten-Free Flour or brown rice flour blend.

Directions

see this recipe's blog »

1) Place the flour or flour blend, Hi-maize, cake enhancer, instant yeast, salt, and xanthan gum in a mixing bowl, and whisk to combine.

2) Using an electric mixer (hand mixer, or stand), mix together the milk, eggs, and honey. Beat in 1 cup of the flour mixture, and the 2 tablespoons soft butter.

3) Beat in the remaining dry ingredients; scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a smooth, thick batter.

4) Cover the bowl, and let the thick batter rise for 1 hour. It won't appear to do much; that's OK.

5) Scrape down the bottom and sides of the bowl, deflating the batter in the process.

6) Grease an 8" round pan; or 6 English muffin rings; or the wells of a hamburger bun pan. Grease a muffin scoop or large spoon with the melted butter, or with non-stick baking spray.

7) Scoop the dough into the 8" round pan; a slightly overfilled muffin scoop works well here. Space 7 mounds around the perimeter, and 1 in the middle.

8) To make sandwich buns, drop the batter into the prepared hamburger bun pan, or into the English muffin rings placed onto a greased or parchment-lined baking sheet. Flatten the dough slightly, using a greased spatula or your wet fingers.

9) Cover with greased plastic wrap, and set in a warm place to rise until the rolls touch each other and look puffy. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

10) Bake the rolls for 28 to 32 minutes, until they're golden brown. Remove the rolls from the oven, let them cool in the pan for 10 minutes, then turn them out of the pan onto a rack. Serve warm.

Yield: 8 dinner rolls, or 6 larger sandwich buns.

Reviews

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  • star rating 01/13/2015
  • Jen from Alpharetta, GA
  • These were easy and taste great! I subbed corn flour for the hi maize and did not use the cake enhancer. They did have a slight cornbread taste to them from the addition of the corn flour, but my daughter said the flavor and texture were the closest she's come to "real bread" in a long time. They also freeze well, she's been reheating them to use for burgers and sandwiches. Can't wait to try them again with the hi maize.
  • star rating 12/30/2014
  • LC from Brockton, MA
  • Delicious! Still more biscuit than dinner roll, but closer than usual! No grittiness with the KAF flour and hi-maize fiber.
  • star rating 11/10/2013
  • Rachel from Kentucky
  • Wow. These were fantastic. My gluten-eating friends said if I hadn't told them they wouldn't have realized these rolls were gluten free. I used my own flour blend (brown rice, tapioca starch, potato starch) and instead of the fiber I added the same amount of flour mix. They were fluffy and had a lovely crumb and flavor. I'm definitely taking these to my in-laws for the holidays. I've always been the one to bring rolls to the holiday dinners because no one else can make them. For the last 3 years (since I was diagnosed with gluten sensitivity) I've had to watch while everyone else had lovely, buttery gluten filled rolls that I made. No more! I may just make all gluten free rolls this year and not tell anybody. Ha!
  • star rating 10/13/2013
  • Diana from Brooklyn, NY
  • The best rolls, GF or not! I substituted corn fiber for an extra 1/4 cup of flour (I used KAF GF flour) and coconut oil spread and unsweetened almond milk for butter and milk to make it dairy free, topped with more melted coconut spread and chopped fresh herbs. Even though it required some time to make, it was very easy and surely worth it. I can't wait to make it again!
  • star rating 09/27/2013
  • Sharon from Pittsburgh
  • Dry, heavy & biscuit like. Nobody liked them. Now I have all the ingredients so I'll to make adjustments
    It sounds like there may have been a measurement issue in this case. Please call our Baker's Hotline so we can troubleshoot the recipe.-Jon 855 371 2253
  • star rating 12/07/2012
  • Lori from northeast Ohio
  • Thank you KAF for such great GF recipes! I love the sandwich bread recipe and now these rolls. They both came out so good for me that I claim they are 'better than wheat bread and rolls' and I'm not exaggerating, they truly are. I used rice bran in place of the maize in this recipe. Some people like to use flax meal to add fiber to GF baked goods but I don't care for the flavor or smell that it adds but I do like rice bran. I added a little extra yeast as others said they tried and I did bake for less time as others also said here and it worked out just perfect. I did make a sandwich with some of these rolls, chicken salad, and it reminded me of how it tastes to eat it on a croissant and was just delicious.
  • star rating 10/20/2012
  • betsybee from KAF Community
  • I'm not gluten intolerant but my husband is and this is the first gluten free recipe I have made and I was very pleased with the results. I did not use the fiber or cake enhancer and used about a 1/4 tsp more of yeast as I saw another person recommend and they came out great! Before I baked them I sprinkled a little sea salt on the tops and they were really good. This gives me a lot of hope for my future in gluten free baking!
  • star rating 09/12/2012
  • joycejne from KAF Community
  • I am not gluten-intolerant, but I have a friend who is, so I try these recipes for her comfort and (I hope) enjoyment. The texture of these rolls is really nice...followed the recipe exactly; however, I only baked them for 22 minutes. Really moist and flavorful. My question is, would they benefit from maybe 1/2 tsp. more yeast? Or something to make them less biscuit-y and more roll-y? Otherwise, I will use this recipe again.
    You can add some yeast, but I would start with only 1/4 teaspoon and see how that works for you. ~Amy
  • star rating 04/09/2012
  • nhansens from KAF Community
  • I made these for Easter dinner and they were great! They were still terrific the next day too! I am definitely going to try them as hamburger buns.
  • star rating 01/23/2012
  • blkane1984 from KAF Community
  • This was my first time trying a gluten free bread recipe. I'm new to the gluten free cooking. I found that they have a rustic texture and perhaps a little dry. However, I am not blaming the recipe because I don't know if I overcooked them or not. They were a deep golden brown by the time 28 min went by. I'm also cooking with a new oven. I will try them again and play with both time and temp to see if I can get them a little moister and chewier.
1 2  All  
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