Ingredients
Units
Scale
- 1/2 cup warm water (90°F to 100°F)
- 1/2 cup warm unsweetened almond milk (90°F to 100°F)
- 1 tablespoon instant yeast
- 3 tablespoons granulated cane sugar
- 1/4 cup melted vegan butter
- 1 egg (use a flax or chia egg as a vegan option)
- 1 1/2 teaspoon salt
- 3 cups gluten-free flour (see ingredients and substitutions)
- 2 teaspoons psyllium husk powder
- 1 tablespoon avocado oil or olive oil (optional, for browning)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, almond milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Combine Wet Ingredients: In a large mixing bowl, mix the activated yeast mixture with the melted vegan butter, egg (or flax egg), and salt.
- Incorporate Dry Ingredients: Gradually add the gluten-free flour and psyllium husk powder to the bowl, stirring until it forms a soft, slightly sticky dough. If the dough feels too dry or crumbly, add 1 tablespoon at a time of warm water or almond milk until the dough reaches the right consistency.
- Knead and Rest: Knead the dough gently for 3–5 minutes. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Rolls: Divide the dough into 12 equal portions, roll them into balls, and place them in a greased baking pan.
- Second Rise: Cover the rolls with a damp towel and let them rise for another hour, or until doubled in size.
- Bake with Oil Topping: Preheat the oven to 375°F. Before baking, brush the tops of the rolls with the avocado oil or olive oil for better browning. Bake for 20–25 minutes, or until golden brown and the internal temperature reaches 185–190°F.
- Post-Bake Option: For a soft crust, brush the rolls with a little more oil immediately after baking.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving.
Notes
- Some testers have reported needing more almond milk to help form the dough. Allow for up to an additional 1/2 cup of almond milk when making the dough. If it seems too dry, add an extra 1/4 cup at a time until the dough is the right consistency.
- You can use any pre-packaged gluten-free flour blend. As long as it contains xanthan gum, which is essential in gluten-free baking.
- You can use any unsweetened plant-based milk for this dinner roll recipe. I like unsweetened almond milk because it has the best flavor and consistency, but you can try a gluten-free oat, rice, soy, or coconut milk.
- You can use a stand mixer with a dough hook if you have one as opposed to kneading the dough with your hands.
- To keep the rolls warm after baking, line a basket with a kitchen cloth. Lay the dinner rolls on the cloth and fold the sides over them. Fold a second cloth over the rolls, and tuck it in. It should keep your rolls warm for around 15 to 20 minutes.
- Store any leftovers in a covered container or resealable bag for up to 2 days at room temperature or 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Gluten-Free and Dairy-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 3.1 g
- Sodium: 336.3 mg
- Fat: 2.1 g
- Saturated Fat: 0.3 g
- Carbohydrates: 48.8 g
- Fiber: 1.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg