Easy Dinner Rolls

Good for breakfast also

Here is a roll that stirs together quickly, isn't fussy, and has a wonderful crumb (see picture on the right). Hallie modified the recipe slightly. It is from a cooking-mystery by L.J. Washburn, The Christmas Cookie Killer. The original recipe used the larger amount of butter (or margarine) in the recipe below.

Dinner rolls
Amount Measure Ingredient
2-1/4 Cups Your favorite gluten free flour. This one used a 50% - 50% mix of Carol Fenster's blend and a higher protein blend with Expandex.
1 scant teaspoon Instant yeast (or 1 package of dry yeast)
1/2 teaspoon Kosher salt
1/4 Cup Sugar (could be less)
1 teaspoon Xanthan gum
2-4 Tablespoons Butter or margarine - softened. Our favorite is Canola Harvest buttery sticks from Whole Foods Market
3/4 Cup Warm water - 110° F
1   Egg
  1. Grease a 12 cup cupcake tin
  2. Preheat oven to 400° F
  3. Separate the egg into yolk and white. (This step results in a higher rise. You can omit it and just mix in the whole egg with the liquid ingredients.)
  4. Mix all of the dry ingredients in a bowl and combine with a whisk
  5. Put liquid ingredients, except for egg yolk and margarine into the work bowl of the mixer and blend
  6. Next add the dry ingredients and blend.
  7. Let the dough rest for at least 5 minutes
  8. Add the softened butter and egg yolk and mix until thoroughly blended (This step results in a higher rise. You can omit it and just mix in the whole egg and butter with the liquid ingredients.)
  9. Scoop dough into each cup of the cupcake tin
  10. Cover with plastic wrap and proof in a warm place for 30 - 60 minutes until the dough doubles in bulk
  11. Bake for 15 minutes or until browned lightly
  12. Serve warm. Reheats well the next day. Even a 15 second trip in the microwave is OK but not ideal.