Easy Gluten-Free Butter Rolls

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Average Rating: 5 | Rated By: 2 users

Gluten-Free Butter Rolls – buttery, easy, yeast-free and made in 30 minutes. A delicious roll perfect for serving alongside a bowl of soup or stew. But, my favourite way of serving the butter rolls is for brunch. Add a poached egg, cream cheese or your favourite marmalade. YUM!

Who doesn’t love soft buttery rolls? This recipe is probably the easiest yeast-free, gluten-free roll recipe you will find. To prepare the dough, first mix dry ingredients, and then add the wet ingredients. Combine until smooth and bake in a muffin pan – simple!

What are the butter rolls?

The rolls are smaller and are made with butter, making them pillowy and tender. In these gluten-free butter rolls, there is no added yeast, making this a quick bread recipe. I love making quick bread dough because you don’t have to wait for the dough to rise. So a great recipe when you are short on time.

I wanted to keep the recipe simple.

When I decided to create a recipe for gluten-free butter rolls, I wanted them to be soft, without yeast and with a good dose of butter flavour. I thought it would be super easy to create the recipe, but I must confess it took me many many tries before they rolls came out perfect. To keep the texture of the rolls soft and moist, I had to add something else besides butter. I tried to add various ingredients, but it was the addition of sour cream that made these rolls perfect.

Tips on how to achieve the best gluten-free butter rolls.

To keep the recipe simple, I used a gluten-free flour blend. Now, this is where you must pay attention. First, not all flour blends are created equal. I tried five different blends, and only two gave me the results I was looking for. I achieved best results using better batter or cup4cup flour. The other three I used worked but didn’t entirely give me the texture I was looking for. And my advice, never use a flour blend that includes bean flour, this blend did not work at all. For measuring the flour, ALWAYS use a scoop to fill the measuring cup. Never dip the measuring cup into the flour. By dipping the measuring cup into the flour, you will end up with more flour than the recipe calls for, making the rolls dry. For the yeast-free dough, do not overwork it, or the rolls will become heavy. And finally, you must bake it immediately.

In summary:

  • The right flour blend
  • Use a scoop to fill the measuring cup
  • Do not overwork the dough
  • Bake as soon as the dough comes together

If you have extra time for a soft roll recipe that uses yeast, you must try the gluten-free pull-apart soft rolls. It is our most downloaded soft roll recipe.

Ingredients

  • 2 cups all-purpose gluten-free flour blend with xanthan gum (otherwise add 1/2 tsp.)I used better batter
  • 2 tsp. sweetener; pure maple syrup, honey or sugar
  • 1 tsp. GF aluminum-free baking powder
  • 1 tsp. Baking soda
  • 1/2 tsp. Sea salt
  • 1 cup sour cream
  • 1/2 cup salted butter, melted (if using unsalted, add 1/4 tsp. salt)
  • 1/2 cup milk
  • 1 large egg, whisked
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    Instructions

  • Preheat oven to 400 F and spray a muffin pan with cooking oil
  • Combine flour, baking powder, baking soda and salt
  • Add in sour cream, butter, milk, egg and sweetener and mix briefly until combined. (if you are using granulated sugar mix it with dry ingredients)
  • Spoon batter evenly into muffin pan. I used a large cookie scoop, it makes it easier to fill the muffin cups
  • Bake for 18 - 20 minutes, until golden. Store at room temperature.


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