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My review
Gluten Free Garlic Dill Dinner Rolls
Melissa Goff
"My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys."
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Ingredients
1 h 25 m servings 34 calsOriginal recipe yields 12 servings (12 rolls)
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- US
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Directions
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Prep
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Cook
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Ready In
- Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
- Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
- Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
- Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
- Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Footnotes
- Cook's Note:
- If you want just plain gluten-free dinner rolls omit garlic and dill. If you want a loaf of bread instead of rolls, place in a 9x9-inch baking pan and bake according to the same baking time.
Nutrition Facts
Per Serving: 34 calories; 1.9 g fat; 2.5 g carbohydrates; 1.9 g protein; 46 mg cholesterol; 232 mg sodium. Full nutrition
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
4/30/2014
I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...
Most helpful critical review
7/24/2014
I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick t...
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4/30/2014
I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...
12/6/2014
We are gluten free and have been having a hard time making bread that isn't sticky. This bread was definitely not sticky and even the gluten eaters loved them! I left out the dill and just add...
11/28/2014
I didn't have any dill, so I left it out, but they turned out so good! My brother, who didn't know they were gluten free, had 2. Thanks so much for the recipe. I think next time I'm going to t...
9/16/2014
Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.
7/24/2014
I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick t...
3/12/2018
Very tasty. Smelled amazing! I may let it rise a little longer next time, but overall delicious and filling. One is enough in one sitting.
2/25/2018
Horible - tasted chalky and the ingredients must be off. Way too much liquid. After i mixed it, it was like a cake batter. Added more flour, still lacked flavor and the right consistency. Se...
4/15/2017
Kind of blah, have to put a lot of butter on 'em. I think they should have been let to rise after forming the biscuits in the pan as mine look like round nuggets, not biscuits. I baked them anot...