Soft Honey Yeast Rolls (Gluten Free) make a great accent to any meal! Try these rolls out on your gluten eaters. They won’t find them to be lacking in flavor or texture. Gluten free rolls that are purchased are honestly just lacking in texture and even taste sometimes.
Delicious “wheat-like” taste in these rolls
Instead of a lacking in flavor boring roll, they will find, a simply delicious, soft and doughy textured roll with a golden browned top. Here, the blend of flours gives off a “wheat-like” taste, while the poppy seed or sesame seeds, a nutty flavor. They are even so tasty without any added butter! However, if you do want to make a honey butter for these, your guests will love it with these rolls.
The only problem you may have is that you might run out of these rolls quickly! If you have a large crowd, consider doubling this recipe!
What to serve these Soft Honey Yeast Rolls with?
Soup served with rolls just go together so well. Serve these for soup and salad night. It will bring the dinner up a notch serving a bread with the soup. Honestly, when you need to eat gluten free, you miss out on bread at restaurants most often. Getting to splurge and have them at home just makes you feel special.
Served with Italian Wedding Meatball Soup (Gluten Free) with Turkey Meatballs, your meal will be complete as well as completely satisfying.
Gluten Free Honey Yeast Rolls
Equipment
- 1 13 x 10' baking tray
Ingredients
- 2¼ teaspoons Fleishmann’s Active Dry Yeast, gf
- ¼ cup warm water
- 1 teaspoon honey
- 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour gf
- ¾ cup Bob’s Red Mill Tapioca Flour gf
- ¾ cup Otto's Naturals Finely Ground Cassava Flour gf
- 1⅛ cups Arrowhead Millet Flour gf or Bob's Red Mill 1 to 1 Baking Flour
- ¼ cup Argo Cornstarch gf
- 1 teaspoon Kosher salt
- 1 teaspoon xanthan gum
- 6 tbsp unsalted butter, softened
- 1¾ cup warm milk
- 2 large eggs
- ⅜ cup honey
- 2 tbsp poppy seeds or sesame seeds
- 1- 1½ tbsp milk to brush tops
Instructions
- Stir together in a small bowl the warm water, yeast, and 1 teaspoon of honey. Set aside until bubbly, about 15 minutes.
- In a large bowl, or the bowl of a stand mixer, mix together the flours, cornstarch, xanthan, and salt. Add the butter, warm milk, honey, eggs, and bubbly yeast mixture. Mix on medium for 1-2 minutes. Stir down the sides. Mix for 2-3 minutes more. Set aside and prepare the baking pan.
- In a 13×10” pan, lay down a piece of parchment. Butter the parchment (or spray with an oil spray). Sprinkle lightly with flour.
- Scoop the batter using a # 20 scoop or make mounds of batter if you don’t have a large sized scoop. The rolls should be just touching.
- Use clean fingertips to smooth the tops of the rolls, making a flat top to each. Sprinkle with seeds and cover with cellophane. Set in the oven on bread proof or in a warm place for 1 ½ -2 hours.
- When ready to bake, preheat the oven to 350 ℉. Remove the cellophane from the tray. Brush the top of the rolls gently with milk.
- Bake in the center of the oven for 20-25 minutes. Add more milk on the top during baking, if desired. The tops should be golden brown.
