Quick Gluten Free Rolls

So, I've been playing around a little bit with a new gluten free roll recipe that I think you're all going to love! I wanted something a little easier, faster, and with simpler ingredients than my other Gluten Free Soft Dinner Roll recipe. 

...And the result is awesome! 

These rolls are completely gluten AND dairy free and in fact, they only use water and oil as their base instead of a butter sub or milk sub. They bake up beautiful with a great golden crust and actually make wonderful hamburger buns too. But don't take my word for it! Try them out and let me know what you think! 

Quick Gluten Free Rolls (also makes great hamburger buns)

(Gluten Free, Dairy Free)
Created by jalene

Yields 16 rolls (1/4 cup size)
Ingredients: 

• 2 Tbsp Active Dry Yeast
• 1 & 1/4 cup warm water (110 degrees)
• 6 Tbsp grapeseed oil *see note
• 1/4 cup sugar (I use evaporated cane juice sugar)
• 2 cups brown rice flour
• 1/2 cup + 2 Tbsp potato starch
• 1/4 cup + 2 Tbsp tapioca starch
• 1 & 1/2 tsp xanthan gum
• 1 tsp sea salt
• 2 eggs
• extra grapeseed oil for top of rolls
• (optional: sesame seeds for the tops)

Directions: 

1. Preheat your oven to 425 degrees F.  Lightly grease 2 cookie sheets. 
2. Whisk together the yeast and warm water. Add in the grapeseed oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 
3. In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, and salt. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes. 
4. Immediately scoop rolls in the size of 1/4 cup dough onto the prepared pans. (For hamburger buns, you may want to use a bigger size such as 1/3 or 1/2 cup). Using wet fingers (and continually wetting them) touch up any bumps on the rolls to make them smooth. Using an oil brush or a oil mister, coat the rolls with a titch of oil. (If using, sprinkle on the sesame seeds.) 
5. Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown. 

Allow the rolls to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out.  They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness. 

Note from jalene: 

Grapeseed Oil has a higher cooking temperature than Olive Oil so it is highly recommended for this recipe. It also has a very minimal flavor so it will not affect the taste of your rolls. It is healthier than Canola Oil or other alternatives so we highly recommend only using Grapeseed Oil for this recipe. 

For HAMBURGER BUNS I use 1/3 to 1/2 cup of dough per roll instead of 1/4 cup. 

For EGG FREE ROLLS simply combine 2 Tablespoons of Flax Seed Meal with 6 Tablespoons of water and allow it to sit for 10 minutes. Add this mixture in when the recipe calls for the eggs. Using Flax Seed Meal makes a great moist roll with a great texture so even if you're not allergic, it's worth a try! 

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