Soft Gluten-Free Buttermilk Dinner Rolls

Ever since we’ve been milling our Tidewater Grain Company Carolina Gold Rice rice flour, we’ve been looking for a great recipe for gluten-free yeast dinner rolls. After lots of trial and error, we’ve finally landed on a winning recipe! It’s perfect for your holiday table and just in the St. Nick of time! 

And the best part it, these dinner rolls are light and fluffy, freeze and reheat well – even in the microwave – and no one will ever know these dinner rolls are gluten free.

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Soft Gluten-Free Buttermilk Dinner Rolls

These dinner rolls are light and fluffy, freeze and reheat well – even in the microwave – and no one will ever know these dinner rolls are gluten free.

Ingredients

• 1 cup Tidewater Grain Company Carolina Gold Rice rice flour. Our white or brown rice flours both work well.
• 2 Tbsp. ground flax seeds You can easily grind whole flax seeds in a spice or coffee grinder
• 1/2 cup warm water
• 2 Tbsp. dry active or quick rising instant yeast
• 2 Tbsp. sugar
• 1/3 cup real buttermilk our local go-to is from RanLew Dairy
• 1 1/3 cup tapioca flour
• 3 Tbsp. almond flour
• 1 Tbsp. xanthan gum
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 local egg
• 2 Tbsp. butter melted and then cooled to room temp

Instructions

1. Combine the yeast and buttermilk. Stir to blend and wait for small bubbles to form on the surface of the milk. This is proof that the yeast is good and will help to make your rolls rise.
2. Combine the ground flax seed with the water. Blend well. Allow to sit for 20 minutes or so, while you prep all of the other ingredients. During this time the flax seeds and the water will form a paste.
3. Blend the Tidewater Grain Company Carolina Gold Rice rice flour in the bowl of a stand mixer with the tapioca flour and the almond flour as well as the xanthan gum, baking powder and salt.
4. Using the paddle attachment of the stand mixer, slowly blend the yeast buttermilk and the flax seed paste into the dry ingredients.
5. With the machine running, add the egg and melted butter.
6. THIS NEXT STEP IN IMPORTANT – DON'T TRY TO SHORTCUT IT. Allow the machine to run on medium speed, mixing and kneading the dinner roll dough for about 8 minutes. Stop halfway to scrape down any batter or flour off of the sides of the bowl.
7. While the batter is mixing, lightly oil and then line the bottom of your cast iron skillet with a round of parchment paper.
8. Turn the kneaded dough out of the bowl and onto a board or work surface very lightly dusted with Tidewater Grain Company Carolina Gold Rice rice flour.
9. Cut the dough into 8 equal sized pieces, by gently shaping it into a log and then cutting it in half and cutting each of those halves in half. Finally cut the four pieces of dough in half.
10. To shape the rolls, use your fingers to gently flatten one of the pieces of dough. Roll the dough up and around on itself to form a small rolled log. Then, fold the log in half. If the dough is very sticky lightly dust your hands with flour and then, use your hands to gently shape the folded piece of dough into a soft rounded ball.
11. Take care not to add in too much additional flour as you are shaping the dough into balls. Too much flour and they won't rise to soft, light and fluffy heights.
12. Repeat for the other seven pieces of dough.
13. Place the eight balls of dough into the prepared cast iron pan. Do not let the balls of dough touch as you want to give them room to rise.
14. Cover the pan with a non-terry dish towel and place the pan in a warm (not hot) spot. Somewhere away from any cold drafts; and allow the rolls to rise for 1 hour.
15. Brush the top and the exposed sides of the rolls with the egg and water wash before you put them in the oven.
16. Place the pan of rolls on the middle rack in a preheated 375 degree oven. Bake for 25 minutes
17. When the rolls come out of the oven, drizzle the melted butter over all and allow them to cool in the pan