My Gluten-Free Muffin Rolls combine the ease of a muffin recipe with the taste and texture of a yeast roll. They take about ten minutes of prep, 30 minutes to rise, and then 15 minutes to bake. The recipe makes a dozen rolls and we love having them with stew or soup.
(Dairy-free options included in recipe below.)
Ingredients
- 1 C warm water
- 2 ¼ t yeast (1 packet)
- 1 t sugar
- 1 egg
- 2 T butter, melted (or 2 T oil)
- ¼ C milk (may substitute nut milk)
- 1 C white or brown rice flour
- ½ C oat flour
- ½ C tapioca flour
- ¼ C potato starch
- 1 T ground psyllium husk
- ½ t salt
Directions
Preheat oven to 375 degrees.
Mix water, yeast, and sugar. Allow to sit for about 5 minutes or until you have all the other ingredients mixed and ready. Melt butter.
Mix egg, milk, and butter in large bowl. Add yeast mixture and stir to combine.
Whisk together remaining dry ingredients in a separate bowl. Add to egg and yeast mixture and mix until thoroughly combined.
Spoon equally into 12 greased muffin cups.
Allow to rise for about 30 minutes. Bake your Gluten-Free Muffin Rolls at 375 degrees for 15 – 17 minutes.
Enjoy!
You might also enjoy these recipes: