Gluten-Free High-Fiber Dinner Rolls
Gluten-Free High-Fiber Dinner Rolls
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| Yield: | 6 to 8 rolls, depending on size |
Ingredients
Rolls
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose 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.
Topping
- 1 to 2 tablespoons melted butter
Directions
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
04/09/2012- 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.
01/23/2012- 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.
- 01/05/2012
- I love this recipe! These rolls are very easy to make, bake up beautifully and are better tasting than any commercial gf rolls I have tried. I did not have the hi-maize or the cake enhancer, and I was still pleased with my results. I used an extra 1/4 cup of gf flour to replace the maize that I did not have on hand, as suggested by a previous reviewer. Just to see if it makes them even better, I went ahead and ordered the specialty ingredients from KAF today. I really splurged and also purchased their hamburger bun pans. I am so happy with the rolls that I want to try the hamburger bun version of the recipe for sandwiches. I will definitely be making these regularly for my family.
- 01/03/2012
- How much do I love these rolls? Let me count the ways! I keep going back to them as a roll for Thanksgiving/Christmas dinner as well as a roll to make sandwiches on. They are a great multipurpose roll and so easy to make. I'm making another batch today with both the maize and dough enhancer included; however, I forgot these ingredients when I made them for a family member at Thanksgiving. All I did was substitute more of the Gluten-Free Multi-Purpose Blend, and they turned out just fine. I could not tell the difference. Thanks for another great recipe KAF!
- 11/20/2011
- I have a relative that cannot eat corn as well as gluten. Can I increase the flour and leave out the maize? Want to have on hand for him for thanksgiving.
We haven't tried this recipe with just the GF flour blend, but we'd love to hear your results. The recipe should work when you sub the same amount of flour for the corn. Irene @ KAF
- 11/20/2011
- I keep trying other gluten free recipes and keep coming back to this site. I made these yesterday to take to a dinner party. My dough was a little wet so I used my Lodge cast iron biscuit pan and made 7 beautiful rolls. A gluten eater that enjoyed the rolls commented that "no one would ever know these are gluten free". I will be using this recipe to make dinner rolls as well as hamburger buns in the future. The dough went through both rises, baked up beautifully and had a great taste as well as texture. I will be making this recipe often.
I am so happy that you are enjoying this recipe. Your dough was most likely spot-on. Gluten free dough very often has a thick batter-like consistency unlike a cohesive wheat-based dough. ~Amy
- 11/16/2011
- The best gluten free recipe I have found for making sandwiches. They are a tad bit dry but nothing like others I have tried. I'm so excited about this recipe. I have been craving sandwiches and this is the first recipe that made sandwich bread moist enough for my taste to make a sandwich with. I made an egg and cheese sandwich and am making a sausage, egg and cheese sandwich to have after my surgery tomorrow. I will definitely be making these again. I didn't let mine rise twice. They turned out fine. I spread the dough into my greased English muffin rounds, let them rise for an hour or more and baked then in a 14 inch round greased cake pan (plenty of room) and pressed the dough into the muffin rounds, let them rise and baked them in the oven. I think they were as close to perfect as they come. I didn't put more butter on them after baking. I baked them 30 minutes, but think I will try 25 next time because they were a little too brown, even though they were very good, but they are thinner than the biscuits and would cook faster. My brain mixed up those two facts. Next time might be a 5 star rating. They are brittle like a buttermilk biscuit and a bit dryer so be sure to put something under your sandwich to catch the crumbs. Very enjoyable. I'm hiding them from my husbamd who does not need gluten free. Do try these. I think you will like them. I'm so happy to be able to have a sandwich again. And the next time, I want a veggie sandwich. Love those!
