As an Amazon Associate, I earn from qualifying purchases. Some recipes may contain affiliate links that earn me a small commission, at no additional cost to you.

Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

Homemade gluten-free dinner rolls may seem impossible to make, let alone, gluten-free, but I am proud to share this straightforward recipe to enjoy the most incredibly soft and spongy rolls.

Imagine passing around a breadbasket filled with warm dinner rolls, proudly announcing that they’re GLUTEN-FREE!

What is a dinner roll?

These small to medium-sized bread rolls are delicately sweetened with a touch of honey and sugar, enriched with egg, bread flour, and milk, and perfectly glazed with a golden egg and butter topping.

While they complement meaty main courses with sauces or gravies, they can also be a delightful snack when filled with mouthwatering options like cold cuts, melted cheese, pulled pork or meatballs.

Of course, they’re equally heavenly on their own, especially when generously slathered in butter.

What technique is used to make soft dinner rolls?

So, how do we achieve this remarkable softness in these gluten-free dinner rolls?

By incorporating a small quantity of a special Chinese-style “roux-like” paste called Tangzhong, created by mixing milk and 5-10% of the recipe’s flour into the dough mixture. This bread improver guarantees the fluffiest and most tender dinner rolls. A sweetener such as honey, maple syrup or sugar may be added depending on the recipe it is used for.

This technique is a very handy bread improver, especially when working with gluten-free flours.

How does Tangzhong work in baking?

Adding Tangzhong is a simple process of combining flour and liquid (either milk or water) over medium heat, which pre-gelatinises the starches found in the flour and in turn, absorbs more water and develops structure.

What are the steps to making Tangzhong?

The first step is to combine a small percentage of flour and milk with some honey or maple syrup in a small saucepan.

Turning the heat to medium, whisk the Tangzhong for 3 minutes constantly. Any pauses in the whisking may cause the paste to stick to the bottom of the saucepan.

The final step is to switch to a spatula and mix continuously until the Tangzhong thickens slightly. Once all the flour has been absorbed by the milk, the Tangzhong will appear like a thin paste or a light roux sauce. Leave it to cool slightly.

The Tangzhong is now ready to be added to your chosen gluten-free recipe. Suitable recipes to add Tangzhong to, besides these dinner rolls, are:

  • Japanese (Hokkaido) milk bread
  • Monkey bread
  • Bagels

As I have only recently discovered this baking technique, I look forward to experimenting with some of the above recipes by introducing Tangzhong. Hopefully, this may improve the recipe – rest assured, you will be informed of any positive results!

GOOD TO KNOW!

Did you know that adding a Tangzhong (flour paste) to your dinner rolls not only makes them soft and fluffy but also keeps them moist and fresher for much longer?

This is due to the combination of the paste and the high moisture content of the dough, creating internal steam while baking.

Gluten-Free Dinner Rolls

by Sandra, Fun Without Gluten
Homemade gluten-free dinner rolls are possible to make successfully by using a simple cooking technique. A small quantity of paste (roux), made up of milk and flour called Tangzhong, is added to the dinner roll dough mixture to create incredibly soft and spongy rolls.
It is essential to use good quality store-bought gluten-free bread flour or follow my recipe for my homemade blend.
Imagine passing around a breadbasket filled with warm dinner rolls, proudly announcing that they’re GLUTEN-FREE!
5 from 3 votes
Prep Time 35 minutes
Cook Time 25 minutes
Chilling & Rising Time 2 hours
Total Time 3 hours
Course baking, bread
Cuisine American, General
Servings 9 dinner rolls

Equipment

Ingredients
  

Tangzhong (flour paste)

Dough

Egg wash

  • 1 egg
  • 1 pinch of salt
  • 1 tsp water, optional, if you prefer the rolls to be a lighter colour.

Honey butter

  • tbsp unsalted butter
  • 1 tbsp honey
  • 1 pinch of salt

Extra

Instructions
 

Tangzhong (flour paste)

  • Measure the flour, milk and honey. Place the ingredients in a small saucepan.
    Measure the flour, milk and honey. Place them in a small saucepan.
  • Combine the three ingredients using a handheld whisk. Turn the heat on to medium and continue to whisk the flour paste constantly for 3 mins.
    Combine the three ingredients using a handheld whisk.
  • Switch to a silicone spatula to continue mixing the flour paste until it starts to thicken slightly. Remove the saucepan from the heat when the paste leaves a trail and the bottom of the saucepan can be seen when mixing the paste. Set aside to cool down slightly.
    Switch to a silicone spatula to continue mixing the flour paste until it starts to thicken slightly.

Dough (Preparing the dough mixture)

  • Add the psyllium husk powder to the warm water in a small bowl. Mix it well. The water should become thick and glutinous instantly.
    Add the psyllium husk powder to the warm water in a small bowl. Mix it well. The water should become thick and glutinous instantly.
  • Measure the dough ingredients and add them to a stand mixer or medium mixing bowl, together with the psyllium water mixture. Attach the dough hook to the stand mixer. If preparing this without a stand mixer, use a large wooden spoon, followed by flour-dusted hands to knead the dough as instructed below.
    Measure the dough ingredients and add them to a stand mixer or medium mixing bowl, together with the psyllium water mixture.
  • Pour the Tangzong mixture into the dough ingredients and turn the stand mixer on to low speed to initially mix it. If turned on too high, some of the dry ingredients will fly out of the bowl.
    Pour the Tangzong mixture into the dough ingredients
  • Once the dough starts to come together, increase to medium speed and knead for 10 mins. The dough will start to cling to the dough hook attachment and will appear gooey and stringy.
  • Scrape the sides of the bowl of any dough and bring the dough together into a shaggy ball. Cover the bowl with some plastic to chill for 30 mins. This will give the flour a chance to absorb the liquid, making it easier to knead.
    The dough can be left overnight if necessary, but bring it to room temperature for at least 15 mins before shaping the rolls.
    Scrape the sides of the bowl of any dough and bring the dough together into a shaggy ball.

Shaping the dough balls

  • Dust the countertop with bread flour and have some extra flour handy to sprinkle on your hands and re-dust the countertop while shaping the dough balls.
  • Divide the dough balls into equal portions either by eyeballing the size or weighing each one between 80-82g. You may have a tiny piece of dough left over.
    Divide the dough balls into equal portions either by eyeballing the size or weighing each one between 80-82g.
  • One by one, flatten each dough ball down using the palm of your hand.
    Flatten each dough ball down using the palm of your hand.
  • Then bring the outer edges to the centre by folding the dough inwards and pressing it down slightly.
    Bring the outer edges to the centre by folding the dough inwards and pressing it down slightly.
  • Flip the dough ball over, adding more flour if necessary and shape the sides of the ball by cupping the sides with your hands.
    Flip the dough ball over, adding more flour if necessary and shape the sides of the ball by cupping the sides with your hands.
  • For the final step, shape the dough ball by covering it with your hand with some space between the ball and your palm, then start moving and spinning it. You should see a smooth, nicely shaped dinner roll ball after this movement.
    Shape the dough ball by covering it with your hand with some space between the ball and your palm, then start moving and spinning it.
  • Transfer each shaped dough ball to a lined baking tray and place them next to each other but barely touching.
    Transfer each shaped dough ball to a lined baking tray and place them next to each other but barely touching.
  • Cover the baking tray with plastic film and a tea towel. Place the tray in a warm place for 1 ½ hours to rise.
    Place the tray in a warm place for 1 ½ hours to rise.
  • Mix the egg with some salt in a small bowl, towards the end of the rising time. Set aside.
    If you prefer the rolls to be a lighter colour, add the water to the egg mixture.

Baking

  • Preheat the oven to 190°C/375°F.
  • Brush the entire top of each dough ball with the egg wash, making sure not to let the egg drip down the sides.
    Brush the entire top of each dough ball with the egg wash, making sure not to let the egg drip down the sides.
  • Bake on the middle shelf for 20 to 25 mins. They should feel springy to the touch and look golden on top. When making them for the first time, check them after 20 mins. Bake them for a further 5 mins if they seem under-baked.
  • While the rolls are baking, melt the honey-butter mixture in a small pan on the stovetop or in a small bowl in the microwave.
  • As soon as the dinner rolls are removed from the oven, brush the tops with the melted honey butter.
    As soon as the dinner rolls are removed from the oven, brush the tops with the melted honey butter.
  • Allow the dinner rolls to cool down slightly in the trays before serving them either warm or at room temperature.
    Allow the dinner rolls to cool down slightly in the trays before serving them either warm or at room temperature.

Notes

  • Best eaten on the same day they are baked, but with proper storage in an airtight container, they will keep for 3 days.
  • Reheat gently in a low oven or the air fryer covered in foil. If you have a microwave, they do heat up beautifully when microwaved on high for 20 to 30 seconds*. This is due to the trapped moisture inside the dinner roll.
  • Suitable to freeze.
  • Can be reheated straight from the freezer in the microwave at a high setting of 1 1/2 minutes*.
 
*Please note these heating times will vary with different brands of microwaves
Keyword gluten-free bread, gluten-free bread buns, gluten-free dinner rolls, tangzong
Tried this recipe?Let us know how it was!
Please mention @fun_without_gluten or tag #funwithoutgluten!
The end result of the Asian chilli oil once it has cooled down

by | Feb 28, 2024 | Bread | 0 comments

GDPR Cookie Consent with Real Cookie Banner