These are the softest, fluffiest and just the overall best gluten free, yeast free dinner rolls you’ll ever taste. They are super quick and easy to make. They are ready in less than half an hour. You can also bake them ahead of time, and freeze in a Ziplock bag. They keep well for up to two weeks.
Ingredients For 12 Mini Dinner Rolls or 6-8 large Rolls:
- 1 teaspoon baking powder
- 2 cups Extra White Gold 1:1 Gluten Free Bread Flour
- 1/2 teaspoon salt
- 1/2 cup plant based plain yogurt
- 3 eggs
- egg wash (egg whisked with 1/8 teaspoon salt), optional
3-4 tablespoons sesame seeds or plant based grated cheese, optional
Making the gluten free dough:
In a large mixing bowl whisk together the Extra White Gold bread flour, salt, baking powder.
Add the eggs, plant based yogurt mixture.
Mix the dough until smooth and all the ingredients are evenly incorporated. The final dough will be slightly sticky to the touch – that’s okay. You can chill it in the fridge for about an hour, it will be easier to handle.
Tip: You’ll be working with oily hands so it shouldn’t be a problem to shape the rolls.
Shaping the dinner rolls:
- Roll pieces of dough (use teaspoon or tablespoon).
Transfer the rolls to the prepared baking pan.
Baking the dinner rolls:
Pre-heat the oven to 400ºF (200ºC).
For the egg wash, whisk the egg with the scant of salt. Brush them gently with egg wash. Bake them at 400ºF for about 20-22 minutes or until golden brown on top.
- Let them cool for 5 minutes, Enjoy!