GLUTEN FREE DINNER ROLLS with PARMESAN AND HERBS

These gluten free dinner rolls are light, fluffy and filled with delicious herbs and parmesan cheese. If you’re looking for a new favorite dinner roll, I hope you’ll give these a try. It's one gluten free recipe you won't want to be without! They’re perfect any day of the week, but especially for Thanksgiving and Christmas dinners.  Enjoy!

Makes: 9 dinner rolls 
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SHOW ME HOW...

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WALK ME THROUGH IT...

STEP 1
Getting Ready: Set out butter to soften. Set out eggs to bring to room temperature. Grease pan if it's not non-stick.
STEP 2
Crush dried herbs.
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STEP 3
Prepare dry ingredients: To a large mixing bowl, add your brown rice flour, corn starch, tapioca flour, xanthan gum, salt, baking powder, parmesan, sugar, Rosemary, thyme, and garlic powder. 
STEP 4
Whisk well. Set aside.
STEP 5
Proof the yeast: To your cup of warm water, add yeast and 2 Tbsp. of sugar. 
STEP 6
Stir. Set aside for 5 minutes to proof. ​
STEP 7
Prepare wet ingredients:: To a medium-sized mixing bowl, add eggs, yolk, softened butter, and vinegar.
STEP 8
Mix together with beater.
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STEP 9
Add wet mixture into dry.
STEP 10
 Mix well.
STEP 11
Mixture will be dry at this point.
STEP 12
Now check your yeast. It should be foamy. If yeast is not foamy, proof a new packet before continuing with recipe.
STEP 13
Pour foamy yeast mixture into dry mixture.
STEP 14
Beat for a full 5 minutes.
STEP 15
, Scrape down bowl as needed.
STEP 16
Dough should look smooth after beating.
STEP 17
Scoop 9 equal mounds of dough into your prepared pan. If using a 2-inch scooper, each scoop should be full. Try to keep mounds separate from each other in order to form individual rolls. To make scooping easier, you can very lightly grease your scooper with Crisco first. 
STEP 18
Set out a small bowl of warm water, and use fingers dipped in the water to gently smooth dough mounds. 
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STEP 19
Cover with plastic wrap and set in warm spot to rise until roughly doubled. (In my kitchen it takes about 50 minutes).
STEP 20
At some point while the rolls are rising, preheat oven to 375 degrees, so that it will be ready when your rolls are.
STEP 21
Remove plastic wrap when rising is completed.
STEP 22
Bake, uncovered, for the first 15 minutes.
STEP 23
After 15 minutes, cover loosely with tinfoil to prevent over-browning. 
STEP 24
Remove rolls from oven.
STEP 25
Look how nice!
STEP 26
Remove rolls from pan.
STEP 27
Brush with melted butter.
STEP 28
These gluten free rolls are fluffy!

YAY...TIME TO EAT!

Serve your rolls on a platter as pull-apart rolls... 
...or pre-cut them and serve in a bowl or bread basket.
I hope you enjoy these Gluten Free Parmesan Herb Dinner Rolls...happy baking! 
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READY TO MAKE SOME GLUTEN FREE DINNER ROLLS?
Make sure that you have the right tools for the job! The size of the pan matters because a pan that's too large will result in flatter rolls, and a pan that's too small may crowd the rolls, causing them to overflow. A 9-inch round pan or an 8x8 square is just perfect for these Parmesan Herb Dinner Rolls. If you need one, you can order your pan here.   

THE RECIPE: GLUTEN FREE PARMESAN HERB DINNER ROLLS

Ingredients

Dry Mixture:
1 cup brown rice flour
1 cup corn starch
1 and 1/3 cup tapioca flour
1 ½ tsp. xanthan gum
¾ tsp. salt
2 ½ tsp. baking powder
1/3 cup parmesan
3 Tbsp. granulated sugar
½ tsp. dried rosemary
½ tsp. dried thyme
½ tsp. garlic powder
 
Yeast Mixture:
1 cup warm water (about 105-110 degrees)
2 Tbsp. granulated sugar
1 packet active dry yeast
 
Wet Mixture:
2 large eggs + 1 yolk
2 tsp. vinegar
4 Tbsp. butter

Directions

 GETTING READY
  1. Set out butter to soften.
  2. Set out eggs to bring to room temp.
  3. Grease your pan (unless it’s non-stick) Use a 9” round or an 8x8 square.
  4. Crush your dried herbs.   
 
LET’S GET STARTED
  1. Mix dry ingredients together: To a large mixing bowl, add your brown rice flour, corn starch, tapioca flour, xanthan gum, salt, baking powder, parmesan, sugar, Rosemary, thyme, and garlic powder. Whisk well. Set aside.
  2. Proof the yeast: To your cup of warm water, add yeast and 2 Tbsp. of sugar. Stir. Set aside for 5 minutes to proof.
  3. Mix wet ingredients: To a medium-sized mixing bowl, add eggs, yolk, softened butter, and vinegar. Mix together with beater.
  4. Add wet mixture into dry. Mix well.
  5. Now check your yeast. It should be foamy. If it is, then continue to step 6. If yeast is not foamy then proof a new packet of yeast before going on.
  6. Pour foamy yeast mixture into dry mixture and beat for a full 5 minutes, scraping down bowl as needed.
  7. Scoop 9 equal mounds of dough into your prepared pan. If using a 2-inch scooper, each scoop should be full. Try to keep mounds separate from each other in order to form individual rolls. To make scooping easier, you can very lightly grease your scooper with Crisco first.
  8. Set out a small bowl of warm water, and use fingers dipped in the water to gently smooth dough mounds.
  9. Cover with plastic wrap and set in warm spot to rise until roughly doubled. (In my kitchen it takes about 50 minutes).
  10. At some point while the rolls are rising, preheat oven to 375 degrees, so that it will be ready when your rolls are.
  11. Remove plastic wrap when rising is completed.
  12. Bake, uncovered, for the first 15 minutes.
  13. After 15 minutes, cover loosely with tinfoil to prevent over-browning.
  14. Bake 15 minutes more. (30 minutes total baking time).
  15. Remove rolls from oven and from pan. Serve hot.
  16. Serve on a platter as pull-apart rolls, or pre-cut the rolls and serve in bowl or basket.
Tip: If you prefer a stronger herb flavor, increase the amount of herbs used.

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​· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR  YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.  ***  THANK YOU.