Gluten Free Mama
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Baking Gluten Free Rolls – 9 ways!

Making Gluten Free Dinner Rolls with Gluten Free Mama ~ Egg Free and Dairy Free Options!


Gluten Free Mama shows you how to take her popular Gluten Free Pull-Apart Dinner Roll Recipe and make it 9 different ways and 11 different variations!  It’s like 11 recipes in one.  This post includes tips, on pans to use, baking times, and fun variations.  Making dinner rolls just became fun and even more delicious.  

Now keep in mind, I am sharing with you my “Mama’s Pull-Apart Dinner Roll Recipe”, but don’t feel confined to just this recipe.  If you have another gluten free dinner roll recipe, whether its a Gluten Free Mama recipe, one of your own, or one you have picked up along the years that you enjoy, you can apply all these same techniques to achieve all of these different looks and flavors.  

What are the best PANS to use when making rolls?  

For making the Pull-Apart Style Rolls, use one of the Pans below.    

Baking Times
Angel Food Cake Pan Using a 2 inch scoop, drop dough in offset pattern all the way around the pan.  Needs 2 Batches of Mama’s Pull-Apart Dinner Rolls Recipe. Use a non-stick pan for best results. Using lightly floured hands or warm water lightly smooth out edges of dough.  Cover with dry towel. Rise in warm place 2 hours. If desired use one of the “topping variations” below. Bake at 400 degrees for 40 minutes just below center rack in oven or until golden brown.  

Stoneware Pie Pan, Round or Square Cake Pan, Corningware Pan  Using 2 inch scoop, drop dough around the outside edge and one in the center.  Its okay if the dough touches or doesn’t touch.  When the dough rises and during baking the dough will rise together and stick. Using lightly floured hands or warm water lightly smooth out edges of dough.  Cover with dry towel. Rise in warm place for 2 hours.  If desired use one of the “topping variations” below. Bake at 400 degrees for 30 minutes on center rack in oven.  

Smaller Pans Use a smaller scoop, 1-1 1/2 inch.  Place dough in offset pattern in a single layer.  Using lightly floured hands or warm water lightly smooth out edges of dough. Cover with dry towel.  Rise in warm place for 2 hours.  If desired use one of the “topping variations” below.  Bake at 400 degrees for 20 minutes.   (These pan were purchased at Ikea)

For making Single or Individual Rolls, use of the Pans below.

Baking Times
Muffin Pan Using a 2 inch scoop, drop scoop of dough into each pocket.  Using floured hands or warm water lightly smooth out edges of dough.  Cover with dry towel.  If desired, use one of the “topping variations” below. Bake for 18-20 minutes just above center rack in oven.  Remove from pan immediately,  

Oversized Muffin Pan Either use a 2 inch scoop and scoop a heaping amount of dough into each cup or a heaping 1/3 cup measure)  With lightly floured hands or warm water smooth out rough edges.  Cover with dry towel for 2 hours.  If desired use one of the “topping variations” below.  Bake at 400 degrees for 20-25 minutes.  

Small Baking Sheet Using a 2 inch scoop drop an even scoop of dough 2 inches apart on baking sheet.  Using lightly floured hands or warm water smooth out rough edges.  Cover with dry towel and allow to rise in warm place for 2 hours.  If desired, use one of the “topping variations” below.  Bake at 400 degrees, just above single rack in oven, for 18-20 minutes.  

Mini Loaf Pan  Spread dough evenly into each mini bread pan.  Smooth out an even top with rubber scraper.  Using lightly floured hands or warm water smooth out tops.  Cover with dry towel and allow to rise in warm place for 2 hours.  If desired, use one of the “topping variations” below.  Bake at 400 degrees for 25-30 minutes.  

Topping Variations
It is easy to have variety with your dinner rolls and change them up from time to time depending on what dinner you are making, what you are craving and personal desires.  

1. Artisan Style Sprinkle lightly with GF flour blend and gently smooth out rough edges. Cover with dry towel and rise for 2 hours. Then bake as directed.  

2. Butter Top Use lightly floured hands or warm water and smooth out rough edges of dough.  Cover with dry towel and allow to rise for 2 hours.  Then baste with melted butter or dairy free margarine before baking.  

3. Shiny Top Use an “Egg wash” or “Egg white wash”  Shiny clear top, do an egg white wash.  Mix together 1 egg white, with 1 tsp. water. For a Shiny Golden Look, mix together an entire egg with 1 Tbsp. water.  After rising, baste generously over all the edges of the roll.  Then bake as directed.   

4.  Garlic Topping  Allow to rise.  Then melt 3 Tbsp. butter or dairy free margarine and add 3 minced garlic cloves.  Mix well. Generously baste each roll with the garlic butter, being sure to get the good pieces of garlic all over the rolls.  

5.  Herb Topping  Allow to rise.  Decide if you want the artisan look, the shiny egg white wash look or butter topping.  Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then generously sprinkle with fresh Italian Herbs or Rosemary. (Dried herbs will work fine too)  Bake as directed. 

6.  Sesame Seed Topping  Allow to rise. Decide if you want the artisan look, the shiny egg white wash look or butter topping. Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then generously sprinkle with Sesame Seeds. Bake as directed. 

7.  Poppy Seed Topping Allow to rise. Decide if you want the artisan look, the shiny egg white wash look or butter topping.  Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then generously sprinkle with Poppy Seeds. Bake as directed.

8.  Flax Seed Topping Allow to rise. Decide if you want the artisan look, the shiny egg white wash look or butter topping.  Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then generously sprinkle with whole flax seeds or a mixture of whole and ground.  Bake as directed. 

9.  Onion Topping Allow to rise. Decide if you want the artisan look, the shiny egg white wash look or butter topping.  Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then generously sprinkle with fresh minced onion.  Bake as directed. 

10.  Everything Topping  Allow to rise. Decide if you want the artisan look, the shiny egg white wash look or butter topping.  Baste the top of each roll with either warm water (artisan), butter, or egg wash.  Then lightly sprinkle each roll with three toppings of your choice. What goes good together is the Garlic Butter and Herb; Poppyseed, Sesame Seed and Onion.  
     
11.  Clover Rolls Use a mini scoop to scoop dough into muffin tin.  Put one scoop on the bottom right, then another off to the left and then another on top in other side.  When it bakes it will look like a clover roll.  It is very beautiful. See Picture.  Allow to Rise and top with any of the 10 topping choices.  

12. Molasses  Using Molasses as a sweetener in your rolls will give it a rich flavor and a light brown color that looks a lot like whole grain.  Molasses is a great way to add sweetness to the bread without having it be overly sweet.  Just replace 3 Tbsp. in place of the sugar called for in the recipe.  No need to change anything else with Mama’s Recipe.  

MAMA’S TIPS
* Spray pan generously with cooking spray. 
* Use a 2 inch Cookie Scoop to scoop perfectly rounded rolls. 
* Use 1-1/2 inch Cookie Scoop for Clover Rolls.
* Bake rolls on center rack in oven.  Individual rolls bake just above center rack.  
* Cover bread with a dry towel. 
* GF Breads get a SINGLE rise.  Be sure to keep it in a warm place, about 2 hours.  Don’t worry they will finish rising in oven.  
* Remove from pan asap, to prevent bottoms from over browning.  
* Make them all Artisan Style, or Butter Basted, or with an Egg White Wash or mix it up and choose one of Mama’s suggestions for toppings. 
* When adding topping, be sure to baste with either water, butter, or egg wash to get the toppings to stick to the buns.  
* Store in airtight container for 2-3 days on counter, assuming they last that long!  
* These tips will work with ANY gluten free roll recipe, and especially, Gluten Free Mama’s Pull Apart Rolls, Recipe below.  

Mama’s Gluten Free Pull Apart Dinner Rolls



Mama’s Pull-Apart Dinner Rolls

Ingredients:

1 cup warm water
1 Tbsp. yeast
1 tsp. sugar

2¾ cups Mama’s Almond Blend Flour or Coconut Blend Flour
¼ cup sugar
1 tsp. salt
1½ tsp. xanthan gum
3 Tbsp. butter OR dairy free margarine, melted OR grapeseed, olive or canola oil
1 egg
1 tsp. cider vinegar

Optional: Egg Wash, Butter Wash, or any of toppings like, minced onion, flax seed, poppyseed, Italian herbs, Rosemary, garlic, sesame seed

Egg Free Option:

¼ cup water
1 Tbsp. ground flaxseed

Simmer water and flaxseed over medium low heat for about 5 minutes until thickened.  Stir frequently.  Allow to cool.  This is equal to one egg. 

Directions:  Preheat oven to 400 degrees. 

Mix together warm water, yeast, and sugar.

In a mixing bowl, mix together flour, sugar, salt, and xanthan gum. With mixer running on low speed, pour in yeast mixture. Add melted butter, egg and cider vinegar. Mix on high speed for 2-3 minutes.

Spray 8 or 9 inch round cake pan with cooking spray. Place 1/3 cup measures of dough in the center of pan.  (Using a 2 inch scoop makes this much easier and prettier) Smooth tops with rubber scraper, or use wet fingers to smooth out tops. Cover with dry towel for 1½ hours.

Baste tops with egg white mixed with water. (Egg free baste with warm water for a nice crust.) Bake for 26-28 minutes and tops are golden brown. Allow to cool for 20-30 minutes before serving.


Mama Recommends: For better success making rolls, invest in a 2 inch scoop.  It is easier, less messy, and makes for a better presentation.  You can click the link and buy from Amazon or Target also has nice ones.  

17 Comments

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  1. Jill
    January 2, 2015    

    My husband has, within the last year, gone GF. He misses pepperoni rolls–have you ever them with this recipe? Just wondering how it would rise and bake if pepperoni and cheese were added.

  2. Jen Sweeney
    December 16, 2014    

    Hello, Gluten Free Mama! I am new to the gluten free lifestyle, and I have a question regarding your pull-apart dinner roll recipe…

    If the gluten-free flour blend I am using (Namaste Foods Gluten Free Perfect Flour Blend) contains xanthan gum, do I still need to add the 1 1/2 tsp. your recipe calls for?

    I look forward to your reply, and to trying many of your GF recipes! 🙂

    • December 17, 2014    

      No you don’t. However, keep in mind that you may have to adjust the recipe when you use a flour blend with xanthan gum. This is because the rule of thumb these companies use is 1 tsp. of xanthan gum to 1 cup of flour, but that is way too much for true to the recipe baking. So hold back about 1/4 cup of flour and add if needed. You should be able to run your rubber scraper through the batter, it will be thick and sticky, but not too too thick. I hope that makes sense.

  3. Beth Gill
    November 27, 2014    

    Can the recipe be doubled or tripled?

  4. Dana
    November 27, 2014    

    can i make this without the axnthem gum?

  5. Cathy
    November 27, 2014    

    Can I make these tonight, them refrigerate and bake tomorrow?

    • November 27, 2014    

      I would bake them today, and then just but them in a warm oven for about 20 minutes tomorrow to soften up, at about 200-250 degrees. You can certainly try making them and baking tomorrow, but I have never done that, so I can’t promise they will turn out.

  6. Adele Yslie
    November 26, 2014    

    Hi there

    Your roll recipes are to die for !
    unfortunately I cannot use yeast in my diet.
    I have systemic candida and I get really sick when I consume gluten and yeast.

    I would like to make glutenfree rolls without yeast.
    I also need fibre, so coconut flour would be a good option. But… I am vegan, so no eggs.
    any thoughts or advice?

    thank you for this site
    it is such a blessing to me

    regards

    Adele

  7. Kay
    November 26, 2014    

    I’d like to make your Cottage Dill Popovers for Thanksgiving, but I can’t use coconut or almond flour. I usually use a blend of sorghum, millet and potato starch. Any hints on how to convert that recipe to use a blend of those flours?

  8. Peuterey uomo lungo paragrafo di colore del caffè

    You could definitely see your expertise in the work you write. The world hopes for more passionate writers such as you who aren’t afraid to say how they believe. At all times go after your heart.

  9. Jo Ann
    November 17, 2014    

    Do you have a cookbook with this pull apart bread rolls and your favorite GF recipes ?

    • November 18, 2014    

      Yes, In the Kitchen with Gluten Free Mama. Just click the Store tab and you can purchase. It has delicious breads, pies, cakes, cookies, and much much more!

    • November 26, 2014    

      Yes indeed! In the Kitchen with Gluten Free Mama, available in the store, just click the “Shop Now” button at http://www.glutenfreemama.com

  1. Peuterey uomo lungo paragrafo di colore del caffè on November 23, 2014 at 8:13 am

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