Ingredients
Units
Scale
- 1/2 cup warm water (90°F to 100°F)
- 1/2 cup warm unsweetened almond milk (90°F to 100°F)
- 1/4 cup melted vegan butter
- 1 tbsp instant yeast
- 3 tbsp granulated cane sugar
- 1 1/2 tsp salt
- 3 cups gluten-free flour (see ingredients and substitutions)
- 1 1/2 tsp psyllium husk powder
Instructions
- Place the warm water and milk in a large mixing bowl.
- Add the melted butter to the liquid and stir.
- Add sugar, yeast, salt, flour, and psyllium husk powder. Combine everything using a spatula or large spoon until it forms into a dough.
- Knead the dough for around 6 to 8 minutes. If it’s very sticky, you can add a little more flour or leave it in the fridge for a while and try again.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel and let it rise for around an hour in a warm area. The warmer the space is, the quicker it will rise, so keep checking your dough ball.
- Once the doughball has risen, remove it from the bowl and cut it into 12 equal portions.
- Roll each portion into a ball and place them in a greased baking pan.
- Cover the rolls and leave them to rise for another hour while you preheat the oven to 350°F.
- Bake for 20 to 25 minutes, or until the rolls have started to turn a golden brown on the outside.
- Remove from the oven, let them cool for a few minutes, and enjoy warm or at room temperature.
Notes
- Some testers have reported needing more almond milk to help form the dough. Allow for up to an additional 1/2 cup of almond milk when making the dough. If it seems too dry, add an extra 1/4 cup at a time until the dough is the right consistency.
- You can use any pre-packaged gluten-free flour blend. As long as it contains xanthan gum, which is essential in gluten-free baking.
- You can use any unsweetened plant-based milk for this dinner roll recipe. I like unsweetened almond milk because it has the best flavor and consistency, but you can try a gluten-free oat, rice, soy, or coconut milk.
- You can use a stand mixer with a dough hook if you have one as opposed to kneading the dough with your hands.
- To keep the rolls warm after baking, line a basket with a kitchen cloth. Lay the dinner rolls on the cloth and fold the sides over them. Fold a second cloth over the rolls, and tuck it in. It should keep your rolls warm for around 15 to 20 minutes.
- Store any leftovers in a covered container or resealable bag for up to 2 days at room temperature or 4 days in the refrigerator.
- Prep Time: 20 minutes
- Resting Time: 2 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Gluten-Free and Dairy-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 3.1 g
- Sodium: 336.3 mg
- Fat: 2.1 g
- Saturated Fat: 0.3 g
- Carbohydrates: 48.8 g
- Fiber: 1.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg