Recipe summary

Hands-on time:
20 mins. to 25 mins.
Baking time:
28 mins. to 32 mins.
Total time:
2 hrs 33 mins. to 2 hrs 45 mins.
Yield:
6 to 8 rolls, depending on size
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.
Volume Ounces Grams

Rolls

  • 1 1/2 cups King Arthur Gluten-Free Flour or brown rice flour blend (6 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

Directions

  1. 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. 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. 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. 4) Cover the bowl, and let the thick batter rise for 1 hour. It won't appear to do much; that's OK.
  5. 5) Scrape down the bottom and sides of the bowl, deflating the batter in the process.
  6. 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. 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. 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. 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 350F.
  10. 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.
  11. Yield: 8 dinner rolls, or 6 larger sandwich buns.

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.