Easy, Soft Gluten-Free Dinner Rolls

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 45 minutes

Ingredients

3 cups (450g) King Arthur Gluten-Free Bread Flour

¼ cup (32g) dried whole milk powder

3 tablespoons granulated sugar

2¼ teaspoons instant yeast

1½ teaspoons kosher salt

1 teaspoon baking powder

1 ½ cups (360ml) water (warm)

2 large eggs

¼ cup (56g) butter (melted)

2 tablespoons melted butter

Flaky salt (for sprinkling)

Directions

Spray a standard 12-count muffin pan with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, milk powder, granulated sugar, instant yeast, salt and baking powder. Mix to combine.

With the mixer running on low, slowly add the water, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.

Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Mix for another 30 seconds.

Using an oiled kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan. Use wet fingers to smooth the tops of the rolls if desired.

Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.

Preheat the oven to 350°F. Remove the plastic wrap. Bake for 22-26 minutes, until the rolls begin to turn golden brown.

Remove from the oven and immediately brush the rolls with melted butter. These rolls are best served warm right after baking.

Nutrition

• Calories: 197 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.2 g
• Cholesterol: 45 mg
• Sodium: 359 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 4 g