These are soft, tasty rolls that everyone around here enjoys.  I always try to have leftovers in our freezer since they're great for sandwiches, with soup or salad, with sloppy joes (thank you Pioneer Woman - your recipe is probably the only one I've ever liked), and any and all other dishes where a roll or breadstick might be nice to eat.  Enjoy!

Rolls with onion powder and dried minced onion in them.

Rolls with garlic powder and dried garlic flakes.

Piped into breadstick shapes. Fun!

Soft, Versatile Lunch or Dinner Rolls

Makes ~20 large rolls or 30 smaller rolls

In a large measuring cup, combine the following and let rest 5-10 minutes, until it has frothed up nicely: 

2 cups warm/hot water

6 Tbsp honey OR 6 Tbsp sugar (both work - you'll just end up with a slightly different flavor/texture depending on which you use - both are great, although I love the honey best)

4 tsp active dry yeast OR rapid-rise yeast

In a large mixer, combine the following: (It's important to mix the dry ingredients first to avoid clumping in GF baking)

2 cups brown rice flour

1 1/2 cups arrowroot starch

1 1/2 cups tapioca starch

1/2 cup quick-cook steel cut oats (*If you don't want to use these, leave out and use 1/2 cup less water*)

1 Tbsp xanthan gum

1 tsp salt

4 tsp baking powder

Optional add-ins if you'd like some onion/garlic flavor in your rolls:

1 tsp garlic or onion powder

1 - 2 Tbsp dried minced garlic or onion

Add into the flour mixture and beat : 

yeast mixture, from above

6 Tbsp butter, softened

4 eggs

2 tsp apple cider vinegar

Scoop batter or put it into a large ziploc and pipe out roll shapes onto 1, 2 or 3 parchment-lined baking pans (I only use 3 pans if I'm making something like some bread sticks that I'd like more spread out and not bumping into each other).   Smooth batter with water.  Cover with upside down baking sheets and let rise 30 - 40 minutes in a warm location until doubled in size.   

Piped out rolls before and after rising (covered with upside down pans)

Different sorts of rolls piped out - I like to use a medium cookie scoop for the round rolls. 

Piped out breadsticks.  Yum! 

Brush the rolls with: 

2 - 3 Tbsp butter, melted

Bake rolls at 375 F or 350 F convection for 20 - 30 minutes, depending on the size of your rolls.  If you make large rolls all on 1 pan, they will all be pressed together and bake for 30 minutes.  If you make smaller rolls divided between two pans or three pans, they'll cook closer to 20 minutes.  They should be a nice, dark golden brown color.  

Fresh from the oven. 

Remove rolls to cooling racks.  Let cool fully before slicing.  You can certainly serve them while warm.  They're a favorite!  Enjoy! 

These ones were just so pretty. 

Soft, Versatile Lunch or Dinner Rolls by Successfully Gluten Free!