Gluten Free Garlic Dill Dinner Rolls Recipe - Allrecipes.com
Gluten Free Garlic Dill Dinner Rolls Recipe
  • READY IN ABOUT hrs

Gluten Free Garlic Dill Dinner Rolls

Recipe by  

"My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys."

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Ingredients Edit and Save

Original recipe makes 12 rolls Change Servings
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Directions

  1. Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
  2. Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
  3. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  5. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
  6. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 1 hr 25 mins

Footnotes

  • Cook's Note:
  • If you want just plain gluten-free dinner rolls omit garlic and dill. If you want a loaf of bread instead of rolls, place in a 9x9-inch baking pan and bake according to the same baking time.
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Reviews More Reviews

Jun 27, 2014

Had to add an extra cup of flour because dough was too runny - more like cake batter!

 
Jul 24, 2014

I thought my flour had xanthan gum mixed in it, but did not. So they turned out more like biscuts. Will remake with xanthan gum, because I really like this recipe. Remade these the other day & have to say they turned out excellent! The dough (batter) was too sticky to form into balls, so I spooned it onto the baking sheet. This is a keeper recipe!

 

5 Ratings

Jul 24, 2014

This recipe is terrible. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick together so i turned it into a loaf rather then buns. Tasted awful.

 
Nov 04, 2013

These are excellent.

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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