Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup warm water (105–110°F, 240 ml)
- 3 cups gluten-free all-purpose flour (with xanthan gum) (420 g)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs (or 6 tablespoons aquafaba)
- 1/4 cup olive oil (60 ml)
- 1/4 cup non-dairy milk (60 ml)
Instructions
- Proof the yeast: combine yeast and sugar in warm water until foamy (about 5–8 minutes).
- In a bowl, mix flour, salt, and baking powder.
- Add foamed yeast, eggs (or aquafaba), olive oil, and non-dairy milk to the flour mixture; mix until a sticky dough forms.
- Let rest for 10 minutes to hydrate.
- Spoon or scoop dough into 12 portions in a greased 9×13-inch pan; cover and proof until nearly doubled (about 45–60 minutes).
- Brush with oil or egg wash substitute and bake at 375°F (190°C) for 18–22 minutes until golden brown and internal temperature reaches 190–200°F.
- Cool for 10 minutes before serving.
Notes
These rolls are perfect for gatherings and can be frozen for future use. Adjust toppings as desired for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free