Gluten Free Garlic Dill Dinner Rolls

Gluten Free Garlic Dill Dinner Rolls

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Melissa Goff 811

"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

1 h 25 m servings 34 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...

Most helpful critical review

I did not care for this recipe. 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 t...

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I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...

We are gluten free and have been having a hard time making bread that isn't sticky. This bread was definitely not sticky and even the gluten eaters loved them! I left out the dill and just add...

I didn't have any dill, so I left it out, but they turned out so good! My brother, who didn't know they were gluten free, had 2. Thanks so much for the recipe. I think next time I'm going to t...

Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.

I did not care for this recipe. 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 t...

These are excellent.

I think I followed the recipe correct, but these did not rise and became tasty, little, tasty, of bread.

These are tasty! I made mine into a loaf,and the slices are a solid surface for cheesy or nutty spreads.

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