Dinner Rolls, Gluten-Free (revised 2/28/10; 11/27/10)

by Jeanne on November 21, 2009


It’s the Thanksgiving season and it’s time for all sorts of baked goods. Last weekend I put a note out on Twitter asking gluten-free folks what foods they most missed during the holidays. Many people came back with the same answer–dinner rolls.

Ah, yes. Homemade dinner rolls. I remember them fondly. The ones my mom made (and that I took over making fairly early on) weren’t your hard-crusted rolls (even though those are yummy, too). The ones we made were the Parker House roll from the Joy of Cooking. They were soft and squishy, with a light crust on the outside. They were brushed with butter before baking. They were good warm from the oven and equally as good cold with leftovers. These are a must at Thanksgiving.

I’ve been playing around with recipes for these for awhile. I have a fairly good crusty roll recipe down (for a later post). But the soft and squishy roll was what I was after. I was curious about the history of Parker House rolls. According to The Food Timeline (a fascinating web site) the Parker House was a hotel in Boston, MA (it’s now an Omni Hotel).  They often have a “dent” in the top–so they are also called “pocketbook rolls” because of their purse-like appearance. The explanation for the dent in the top is usually explained by the baker throwing the dough into the oven for some reason. Explanations for why the dough was thrown into the oven ranges from the baker throwing the rolls in a fit of pique over his love for the chambermaid, to the baker throwing them in the oven over a guest’s belligerence. Fun stuff.

The following dinner roll recipe is inspired by the Parker House rolls from the Joy of Cooking. Since the batter is like most types of gluten-free batter and is more the consistency of cake batter, I bake these in greased muffin pans.* The dough isn’t really stiff enough to be able to fold the dough in order to get the characteristic “dent” in the middle, but a slash in the top works well.

Dinner Rolls, Gluten-Free (revised 2/28/10; 11/27/10 to reduce xanthan gum amount)

Yield: 18 rolls

Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan

Ingredients
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp baking powder
1 tsp salt
1/4 C (50g) sugar
2 TBL active dry yeast (I use Red Star)
2 C (475ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C (60ml) olive oil (or neutral vegetable oil)
melted butter (or butter substitute) for pans and for brushing tops of rolls
tapioca flour for pans

Butter and flour muffin tins


In a small bowl, whisk 1 TBL of the sugar into warm milk.  Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.

In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.

In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil.  Add yeast mixture, beat to mix.  Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.

Spoon dough into prepared muffin tins–filling about 3/4 of each cup.  With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll


Don’t worry if there’s a little extra tapioca flour left on the rolls.  Turn on oven to preheat to 375 degrees.

Let rise until doubled in bulk–about 40 mins.  I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.

Once rolls have risen, brush the top of each with melted butter.  Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown.  If they start to brown too quickly, loosely tent the rolls with aluminum foil.

Remove from oven.  Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.

These rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter, unwrapped, overnight to see what they would be like the next day–and they were yummy!

*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.

Enjoy!
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{ 203 comments… read them below or add one }

Lisa June 23, 2014 at 7:41 pm

After wasting $9.00 on a dozen really mediocre g.f. rolls from a local bakery, I decided to try a batch of these instead. Recipe was easy, worked perfectly, and they were a huge hit at dinner. We had a few left over that I re-heated the next day in a low oven – and even the second time around they were great! So, now I have the fixings for an expensive batch of g.f. breadcrumbs from the bakery – and a new favourite dinner roll recipe from you! Thanks Jeanne for another winning recipe. – Lisa

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Jeanne June 24, 2014 at 1:37 pm

Lisa: Yay! I’m so glad!

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Aliyanna June 14, 2014 at 10:02 pm

We have been munching these rolls like little fat happy piggies!!! lol
We really do love them. So much better than the stuff they call bread in the stores.
Recently found a good recipe for dairy free cream cheese….and my kids are asking for bagels….could this be adapted for bagels or do you have a bagel recipe? I didn’t see one.

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Jeanne June 16, 2014 at 11:04 am

Aliyanna: This recipe is too soft for bagels, I think. I do have a bagel recipe, but it’s in my new book–which comes out Fall 2015!

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Aliyanna June 16, 2014 at 12:50 pm

Aw poo! lol She just may curl up and die!!! lol Fall is forever to a kid!!!
Do you have a list for the new one??? How do I get signed up for one.

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Jeanne June 16, 2014 at 12:56 pm

Aliyanna: LOL! The book will be available at any place that carries books. I will announce its actual publication date on the blog when I know it. It is a long time for me to wait, too!!

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Kim January 15, 2014 at 12:58 pm

Just made these with coconut flour as a sub for sweet flour. They came out amazingly and taste so amazing!

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Jeanne January 16, 2014 at 5:24 pm

Kim: Yay! Thank you for letting me know!!

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Yuko December 24, 2013 at 12:58 pm

Can I use a substitute for White Rice Flour? Amazon has decided not to deliver my order in time for Christmas this year :(

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Jeanne December 24, 2013 at 1:07 pm

Yuko: Did you read my Substitutions post for the flour mix? I would recommend extra brown rice flour or millet flour to substitute for the white rice flour.

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Linda J-H November 30, 2013 at 3:50 pm

Made these again for Thanksgiving, and I finally got the tweeks perfect for high altitude. Even better than the times before! We sat around eating these hot out of the oven an were so stuffed that we barely had room for the turkey and fixings. Now if I could only get the tweeks perfect on that coffee cake recipe!!!!

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Jeanne November 30, 2013 at 8:50 pm

Linda: Hooray! I’m so glad! Also, what problems are you having with the coffee cake? Maybe I can help.

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Linda J-H December 1, 2013 at 8:20 pm

Just the same old, same old. After you converted it, I need to keep on working on it to get to the high altitude. Poor father-in-law never got his coffee cake for the 100th birthday, but he’s still hanging in there, waiting for me to figure it out.

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Jeanne December 4, 2013 at 5:55 pm

Linda: What’s the exact problem? Maybe I can help. :)

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Linda J-H December 4, 2013 at 7:01 pm

I’ll send you an email offline.

Chris February 8, 2014 at 10:50 am

Hello, I live in Wyoming at 7800 feet. What kind of adjustments did you make for high altitude? I don’t usually make adjustments and live with the way things turn out. Thanks

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Jeanne February 10, 2014 at 1:00 pm

Chris: I have some info on high altitude baking on my Troubleshooting Baking Problems post.

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Chris February 12, 2014 at 7:24 am

Thanks I will check that out!

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Linda J-H February 15, 2014 at 10:16 am

Hi Chris. You and I are at a similar altitude so these ideas should also work for you.

In the ingredients, use 3 1/2 teaspoons baking powder (you might need to decrease by another 1/4 tsp) and be sure to measure the yeast, don’t use packets.

After adding the flour mixture, beat the batter on high for at least 5 minutes – you really can’t overbeat it at high altitude.

Use a small serrated knife to make the slash on the rolls, dipping the knife in the tapioca flour after each cut.

Set the pan on the stove top while the oven heats, and let rise for 25 minutes only.

Bake for 20 minutes.

I also like to top the hot rolls with minced fresh rosemary and coarse sea salt.

Hope this helps.

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Jeanne February 21, 2014 at 11:07 am

Linda: Thank you for the ideas for Chris!

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Chris February 22, 2014 at 7:01 am

Thanks, I can’t wait to try it.

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Janna November 29, 2013 at 6:10 am

Thank you!!!!! Your recipe made our Thanksgiving wonderful! My mom always makes homemade monkey bread (with wheat), and my children said they couldn’t tell the difference in the monkey bread (as they remember it, they did not taste it due to wheat) and your rolls!! This was huge. I’m pretty sure my kids would have been begging me to let them eat gluten for just one day if I hadn’t made this.

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Jeanne November 29, 2013 at 10:51 am

Janna: Yay! I’m so glad!

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Janna November 30, 2013 at 6:29 pm

I just bought your book! So excited to make my kids favorite things GF. You have spent years doing all the hard work so I don’t have to! I have friends with children with Autism and am going to buy extra copies as gifts for them. They are just beginning the GF journey to help their children.

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Jeanne November 30, 2013 at 8:49 pm

Janna: Yay! I’m so glad to be of help!!

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Melanie November 28, 2013 at 1:35 pm

I made these for Thanksgiving dinner and they were gummy inside. Could this be caused by rising too long? My turkey took an extra 30 minutes to roast, so my rolls rose for an extra 30 minutes. Or could it have been too wet to begin with? I couldn’t carve a slash in the rolls. When I cut into them, the slash disappeared. Did they need more flour? The taste was good, but the texture wasn’t great.

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Jeanne November 29, 2013 at 10:52 am

Melanie: I’m not sure what happened. Did you follow the recipe exactly? Did you make any substitutions?

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Melanie November 29, 2013 at 1:56 pm

The only “substitution” I made was using water in place of the milk, since my daughter is lactose intolerant and these were primarily for her. I used your flour mix. I wasn’t sure about the water temp. I heated the water, but I don’t think it was hot. Perhaps it was too warm? The yeast foamed up before I poured it in the batter. I didn’t weigh the flour mix. I spooned the flour into my cup measure. Maybe I didn’t use enough flour? Thanks for helping me fix these. As I said, the taste was good. I’d love for them to come out like everyone else’s!

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Jeanne November 29, 2013 at 2:38 pm

Melanie: I think measuring by volume (cups) is fine. What it sounds like is that the rolls weren’t baked long enough. Do you have an oven thermometer in your oven? Even if you have a high end oven or it’s new, most ovens don’t heat to temperature. Also, you might want to check out my Troubleshooting Baking Problems post to see if there’s anything on there that helps.

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Melanie November 29, 2013 at 2:53 pm

I’ve checked my oven before, but not recently. I’ll have to try this again sometime before Christmas. Maybe something was just off. Thanks!

Amy November 25, 2013 at 7:20 pm

Just made these tonight and my husband and I both enjoyed them! I filled up on these instead of eating all my chicken! Oh well, they were delicious and I couldn’t believe they were gluten free. I did not use the flour mix you had in the recipe – I buy King Arthur’s gluten free all purpose flour and it is an excellent flour mix. There is no xantham gum in this mix so I wasn’t sure how much to add to the rolls. I think I ended up going with 3 tsp and when I make them again I will probably reduce this quantity. Also, my rolls did not rise as much as those pictured but definitely did rise enough after baking. I ended up baking them about 5 minutes longer. My husband had to go gluten free earlier this year and these are definitely the best gluten free rolls I have ever tasted and he said they were so good he just enjoyed eating them plain! I did read your entry on flour substitution and I believe you said 1/4 tsp for every cup of flour. I should have probably gone with that ratio. I am going to make these for thanksgiving dinner!

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Jeanne November 25, 2013 at 9:33 pm

Amy: Yay! I’m so glad you like them. I think you did a good job on the xanthan gum. Since KA flour doesn’t have xanthan gum, I would add 1/4 tsp per cup of flour plus the 2 tsp of extra xanthan gum listed in the recipe. Happy baking!

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Danette November 14, 2013 at 8:23 am

ahh, help! I need and want to make these this weekend, but I could not find all your components separately in my store, so I bought bobs red mill GF AP and betty crocker AP GF rice flour blend, can you tell me if I can some how sub. one of these and if so which one would be the best?

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Jeanne November 16, 2013 at 4:12 pm

Danette: Greetings! Check out my Flour Substitutions post.

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Heather October 27, 2013 at 6:38 pm

These are fantastic! You have given family meals back to me with such amazing gluten free options that make everyone ask for more! :)

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Jeanne October 28, 2013 at 11:30 am

Heather: Oh, I’m so glad!!

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alexis August 29, 2013 at 11:58 am

I’m planning to have folks for dinner and I’m trying to work on timing baking these so I can get them right out of the oven as I serve the main course. Previously someone asked if they could make them ahead, and you said you could make them up til the rising time. In other words, were you saying you’d prepare them, refrigerate them, get them out and let them rise? How long do you think it would take them to rise if they had been refrigerated, and do you think they’d still fluff up, or would it change the consistency of them? Thanks so much!

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Jeanne August 30, 2013 at 12:52 pm

Alexis: Yes, I would make this recipe up until the rising and then refrigerate it (no more than 24 hours of refrigeration, though). Then, bring them out to room temperature to rise–I would say a little more than the amount of time needed for rising if you didn’t refrigerate them. It’s best to look at them and see how they are doing–the rising time will depend on your kitchen temperature. And this shouldn’t change the consistency. Happy baking!

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GingerKitty August 26, 2013 at 3:12 pm

These were wonderful. Substituted all brown rice for white rice (superfine!) and they were wonderful.

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Jeanne August 30, 2013 at 12:55 pm

GingerKitty: Yay! I’m so glad!

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Veriria June 25, 2013 at 2:37 pm

Ok, so I tried to make these. I mean, as of this moment I’m actually still in the process of making them. However, I tried to cut the recipe in half…I don’t know what I did wrong because I can’t figure it out, but there was no “dough” haha! It was still very liquidy so I added more of the flour until it seemed better…I guess I’ll update when they’re done!

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Jeanne June 25, 2013 at 2:43 pm

Veriria: When you say liquidy, do you truly mean like a liquid? Or do you mean that the dough is like a batter? The dough is more batter-like; it’s not like a stiff bread dough. I’m guessing that you might have halved the dry ingredients but forgot to halve one of the wet ingredients.

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Leah May 23, 2013 at 12:07 pm

Hi Jeanne,
I’m a non-gf baker from the Caribbean (where I live and work). I sell bread and baked goods and the odd request for gf bread. It wasn’t really something I was too interested in getting into because I didn’t know what it should taste like. Anyway, I did some samples and people seemed to like it although personally I was pretty horrified by the results. I just came back from the States where I was able to have some really good gf bread so I was inspired to try again. I did some trials with the pre-mixed gf bread mixes but I was really keen to try my own. The cost alone steered me away (things on the island I live on are pretty expensive, particularly gf products and their availability is pretty few and far between). I liked the look of your recipe because the number of types of flour wasn’t too great and I was able to find substitutes for the things I couldn’t get. SO… I just made a batch of these and I’m so pleased that I tried and I think my customers will be THRILLED. I didn’t use sweet rice flour because I couldn’t get hold of it (I used corn starch instead as my trawling through the internet said that could work well), and I had to grind the tapioca myself but they really are a hit. Anyway, I never leave comments for this sort of thing but I really just wanted to say thanks. I also added some herbs and banana peppers into some of the rolls and then put cheese on top. These were really very good too… So, enough babbling but thanks again.

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Jeanne May 23, 2013 at 1:51 pm

Leah: Ooo, I’m so glad! Thanks for letting me know! That’s awesome!

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Ashley April 20, 2013 at 4:27 am

I actually just got that book in the mail! They use stevia alot in their recipes, so I may try it with your recipe! I am just on a detox from dairy and sugar so I should be able to eat them in small amounts soon while still avoiding the gluten. Thanks!

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Jeanne April 20, 2013 at 3:51 pm

Ashely: OK, sounds good. Happy baking!

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Ashley April 14, 2013 at 11:53 pm

I love the sound of these but I’m on a gluten free dairy free and sugar free diet(dr just put me on it a few days ago) and I was wondering if you had any suggestions on the sugar?
I don’t know much about gluten free stuff yet so I didn’t know if it would ruin the recipe to change it. Thanks!

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Jeanne April 15, 2013 at 10:52 am

Ashley: Greetings! And welcome to the world of gluten-free eating. I have to say, I don’t really have enough experience with sugar-free baking to help you on the sugar-free stuff. But, Peter Reinhardt, one of my favorite bakers, has a new book out called The Joy of Gluten-Free, Sugar-Free Baking. I would recommend checking it out–it’s available on Amazon. Good luck and hang in there!

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Linda April 4, 2013 at 9:30 pm

I use honey or pure maple syrup for sweetening in baking as I am allergic to cane sugars. Sometimes I will use my dried-powdered stevia leaves, if the color isn’t an issue as in baked beans, teas, sweet potato casseroles.

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Jeanne April 7, 2013 at 4:50 pm

Linda: Ah, good substitutes. Have you ever experimented with beet sugar?

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Linda April 4, 2013 at 9:14 pm

I have been making rice (GF) bread in my bread machine and increasing honey by 1/3 with excellent results. I find all the alternate flours at two large ASIAN markets, and local chain Harris Teeter. Whole Foods also has the potato, tapioca, zantum gum, coconut flour, almond flour. these may be a source. White and Brown Rice flours are available in 7 lb bags at the asian market.

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Jeanne April 7, 2013 at 4:51 pm

Linda: Awesome! Sounds good!

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Arie April 1, 2013 at 10:52 am

I have never posted on any recipe I have ever found and made online. Good or bad. I only made slight chances after your advice since I did not have any sweet rice flour. I added a 1/2 cup white rice flour and a 1/2 cup tapioca flour to the All Purpose Mix to replace the sweet rice flour. I followed your directions and ingredients exactly.

They turned out absolutely perfect. My husband eats nothing and I mean nothing gluten free. Well the rolls looked so good he had to try one. And he loved it. I will be visiting your blog much more often. Thanks a bunch.

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Jeanne April 1, 2013 at 1:52 pm

Arie: Oh, I’m so glad!! Yay!

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Arie March 28, 2013 at 1:42 pm

Is there something I could use instead of the sweet rice flour? I have all the other ingredients and our small town store doesn’t carry much. I have to order online what I do have. I have the potato starch, brown rice flour, white rice flour, tapioca flour and the xanthum gum. I really want to try these too.

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Jeanne March 28, 2013 at 10:15 pm

Arie: I would use an additional 1/2 cup each of the tapioca flour and the white rice flour in place of the sweet rice flour. Happy baking!

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Sarah March 26, 2013 at 6:30 pm

Since Thanksgiving I have made this recipe over 20 times. I have even spread them a little larger on a cookie sheet and let them rise to make burger/sandwich buns. This weekend I am going to try old fashioned kolaches. What a GREAT recipe. It is my family’s favorite! And I am the only one that has to be gluten free!

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Jeanne March 27, 2013 at 10:34 am

Sarah: Oh, I’m so glad! Yay!!

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Sher March 25, 2013 at 7:04 pm

These were delish! I took some to my friend who is also gluten free and she loved them as well. She’s sensitive to tapioca and uses arrowroot instead. Any thoughts on how arrowroot flour would change the finished product? Thanks so much for the great recipes. Your flour mixture is certainly a winner!

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Jeanne March 27, 2013 at 10:41 am

Sher: I think arrowroot or cornstarch would be fine to substitute. Also, potato starch. One thing to keep in mind–these starches seem to go bad quickly and many people think they don’t like tapioca–but it’s because it’s gone bad. I tell people that if their starch tastes “sharp” or bitter, it’s gone bad. Happy baking!

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Elisabeth March 12, 2013 at 4:23 pm

I just made this rolls and they are dee-licious! I used C4C gf flour, adding the extra xanthan gum that the recipe calls for. I haven’t had any gluten free rolls for a long time and these did not disappoint. Even my husband (who is not gf) loved them. Thank you so much for your dedication to finding the perfect product. By the way, do these freeze well?

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Jeanne March 12, 2013 at 4:53 pm

Elisabeth: Yay, I’m so glad you liked the recipe! And yes, they should freeze just fine.

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Celeste March 4, 2013 at 10:16 pm

Just tried these and linked over to your recipe from my blog, thereislifeafterwheat.blogspot.com. My husband has been gluten free for about a year now and these are the best gf rolls by FAR we have tasted-thank you! We made some thin hamburger buns with this recipe, broiled each side for a few minutes and it was amazing. Thanks for sharing!

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Jeanne March 7, 2013 at 7:01 pm

Celeste: I’m so glad! Yay!

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Tracy February 23, 2013 at 10:07 am

Pure heaven! Thanks for another perfect recipe!

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Jeanne February 24, 2013 at 1:20 pm

Tracy: I’m so glad! Yay!

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Tiffanny February 22, 2013 at 9:28 pm

I made these tonight. Love love love! They came out super soft just like a wheat dinner roll. So much better flavor than the yucky beany flour. Kudos!

Any chance u could come up with a cheesy garlicky breadstick?

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Jeanne February 24, 2013 at 1:21 pm

Tiffany: Yay! And yes–am working on a bread stick recipe as we speak!

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tiffanny wray March 3, 2013 at 5:55 pm

i know ppl on here were asking about freezing these and how well they freeze and reheat i have had these in the freezer for going just over a week and so far so good. i reheayed a few in the oven last night for 10 min on 350 degrees and they came out nice and crispy they actually tasted better the second time around!

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Jeanne March 4, 2013 at 8:50 am

Tiffanny: Yay! Thanks for the tip!

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Nanci February 5, 2013 at 10:28 am

I just made these for a lunch that our parish priest hosts for local priests & they look wonderful! I had my 19 yo son try one and he was amazed they were GF!! Can’t wait to have my 23 yo daughter who has celiac to try them (I just need to keep the son away from them)!
Thanks for an awesome recipe!

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Jeanne February 5, 2013 at 12:18 pm

Nanci: Yay! I’m so glad!!

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Sue January 19, 2013 at 1:59 pm

I a week in to gluten free cooking. I must be doing something wrong as my soft white bread is soft but very heavy, I made two more loaf’s today. Tasty yes!! So I thought maybe its just me, I am a texture person. I made the dinner rolls, 6 in a large muffin tin (more like burger buns for sliders). And I made a loaf of “dinner rolls” I LOVE it as bread, its light, airy, soft and it took a very nice shape in the pan for easy slicing……… YAY! thank you!

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Jeanne January 21, 2013 at 12:37 pm

Sue: The soft white bread is heavier than Wonder bread. And making a loaf of dinner rolls is a great idea!

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Ellie November 26, 2012 at 7:11 pm

Tried these (my first attempt at a gluten-free yeast bread). They were relatively easy and a big success. My family loved them. Replaced the oil with melted butter. Couldn’t find the rice flours, so I bought arborio rice and milled it as fine as I could in my Nutrimill. They rose so fast and looked great. Thanks for sharing your recipe!

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Jeanne November 29, 2012 at 3:54 pm

Ellie: Awesome! I’m so glad! And I love that you made your own flour–very cool!

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Barbara Larsen November 23, 2012 at 1:25 pm

These were amazing! Everyone LOVED them! I did replace the egg with flax-eggs and they turned out wonderfully (vegan … also used Almond Milk). Because of the flax they had a more whole-grain look and feel but they were soft, and soooooo good!!! Being vegan presents challenges … being gluten-free presents challenges … being both means we often forgo some favorites of the past. Your recipe brought back a much missed item to our holiday dinner :-) Thank you!

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Jeanne November 25, 2012 at 10:13 am

Barbara: Yay!!! I’m so glad! And I love how you made them vegan–way to go! Hooray!

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Stacy November 22, 2012 at 8:19 am

These taste sooooo close to the real thing. I have made these rolls (gluten kind) since my teens helping my Mom. I was diagnosed CD in March and cried because of the rolls for thanksgiving and Christmas.

Amazing! I made a trial run on Saturday so I could find a recipe for today. This is it. Thank you for helping make my holiday “normal”again.

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Jeanne November 22, 2012 at 12:03 pm

Stacy: Yay! I’m so glad!!! Thank you for letting me know. Happy Thanksgiving!

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Franka November 21, 2012 at 8:36 pm

These really are wonderful. My sister’s husband and children are gluten free. I was tasked with bringing rolls (non-gluten-free) to Thanksgiving dinner and I wanted to also bring something for the gluten-free people. I found this recipe and when they came out of the oven they looked great. I kept waiting for them to shrink up in to dense little chewy lumps like so many recipes I’ve baked before. Didn’t happen. I took them to dinner and everyone was excited that they were gluten-free AND they tasted wonderful. I love your site!

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Jeanne November 22, 2012 at 12:04 pm

Franka: Oh, I’m so glad! Thank you for letting me know! Happy Thanksgiving!

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Michelle November 21, 2012 at 6:14 pm

These are really wonderful! I may have let the yeast proof a little too long (distracted by possible new neighbors) then was afraid that my kitchen was too cool, so I put the rolls outside to rise (covered with tea towel) in our freakishly warm weather. I let them rise 40 mins., popped them in the oven, took out gorgeous, super-tall muffins, which promptly collapsed. Even collapsed, there are the best tasting GF bread I have made, and I have experimented a lot. Next time, I won’t let the yeast rise so zeaously…

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Jeanne November 21, 2012 at 6:24 pm

Michelle: Yay! I’m so glad you liked them! And yes, if they over-proof they will collapse because the structure isn’t strong enough to hold them.

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Liz November 20, 2012 at 6:16 pm

I made these last year and everyone LOVED them! They were so amazing that a lot of the people at dinner that weren’t gluten free said they actually preferred them to the regular dinner rolls! What! I was requested to bring them again this year : ) Thank you so much for this and many other great recipes!

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Jeanne November 20, 2012 at 7:21 pm

Liz: That is so awesome! Yay! Thanks for letting me know! I really appreciate it! Happy Thanksgiving!

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kelly November 19, 2012 at 7:19 pm

I’m going to make these for thanksgiving 2 days ahead of time. How should I store them? Refrigerated? Covered? Room temp? Covered? These look awesome. I hope they turn out!

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Jeanne November 20, 2012 at 6:39 am

Kelly: I would make them up until the rising time. Then lightly cover them with plastic wrap and put in fridge. I’ve not done this more than 24 hours ahead, so I’m not clear on the details for 2 days ahead. Put them out on kitchen counter to rise a bit more before baking. Happy Thanksgiving!

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kelly November 23, 2012 at 9:47 pm

So I baked half the batch n put half the batch in the fridge and made the next day…they both flopped BUT I think my flour was old… so I used new flour baking half the batch which turned out fabulous! I have the other half in fridge for tomorrow. Thank you so much for your recipes, all your work, and advice!

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Jeanne November 25, 2012 at 10:11 am

Kelly: Hm. I don’t think old flour would be the cause–old flour would just make things taste bad. I’m guessing it might have been a problem with old yeast. If the yeast isn’t working, then the bread won’t rise. Also, I’m so glad it worked the second time!!

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Rachelle MommyImHungry November 19, 2012 at 12:24 pm

I already love your pie crust recipe and now I LOVE this roll recipe!! Oh my! I baked a batch up for my Thanksgiving dinner leftovers (only I am GF) and just love them!! Thank you for sharing your recipe. I will be blogging about these (already have your crust) and on instagram. :)

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Jeanne November 19, 2012 at 12:42 pm

Rachelle: Yay! I’m so glad!

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Nikky Fischer November 14, 2012 at 5:06 pm

After finding this recipe on pinterest and reading all of the amazing comments, I found my flours and mixed up a batch of these. Let me say, I cried when tasting these! (being pregnant could have had something to do with it, but still!) These are amazing! I am so thrilled I cannot even begin to tell you! Thank you so much!! I tried your pancakes sunday morning, and they were delicious as well (i used up some other flour mix i had). Thank you again and have a great holiday season, I know I wont be missing out delicious baked goodies this year!

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Jeanne November 14, 2012 at 7:05 pm

Nikky: Yay! I’m so glad!! Thanks for letting me know. Happy holiday baking!!

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Alice Poh October 31, 2012 at 6:59 pm

Loved this recipe. I have been gluten free for nearly a year. It has been like a miracle cure for Microscopic Colitis. I have missed bread so much. For some reason completely rice based flours leave a bad aftertaste for me so I’m experimenting with other flours added to the rice base. I took your basic flour recipe and reduced the white rice and brown rice flour by 1/4 cup each and replaced with 1/2 cup buckwheat flour instead. The texture of thei rolls was wonderful. My husband loved them but I thought the buckwheat was a little strong but still the best GF bread I’ve made. I’m striving to get a similar taste to wheat flour with the yeast. Thanks so much for this recipe. It really is great!

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admin November 1, 2012 at 3:42 pm

Alice: Oo, I’m so glad! And I’m glad you made the recipe yours–fun! And yes, getting a “wheat” taste is something a lot of folks are striving towards. If you can handle amaranth, you might want to check that out as something to add to my mix–that, to me, has a “whole wheat” taste. Happy baking!!

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Shauna October 2, 2012 at 8:49 am

My Dad made (and still makes) Parkerhouse rolls at our donut shop turned bakery. He would cut them round, butter them, then fold and stick them together with a push of the fingers. I always assumed it was for 1) the butter and 2) a great place to put your jam. Like hearing this history. Maybe they could be folded when they are near being done? I’ve also wondered if they have special pans for “english muffins” that might work for a gluten-free bun.

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admin October 2, 2012 at 10:27 am

Shauna: The issue is that the “dough” is more like batter–so there is no way to fold them. And so far, the more stiff the dough is, the less soft the resulting rolls. And the English muffin pans do work for buns–but they are a hassle to use. I like to use the hamburger bun pan (sometimes call a large muffin top pan). :)

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Annie August 16, 2012 at 7:42 am

Thanks for the reply! My elevation is at about 600 m (2000 ft or so). The flour mix has whole grain rice, millet, & buckwheat.

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Annie August 13, 2012 at 12:10 pm

This is my first go at GF baking although I was formerly a pro baker (of wheat-containing baked goods), and I’m a bit confused by how it turned out. Where I live there are no truly gluten-free flours available, only one brand of pre-made flour mix, so I substituted that in for your flour mix. Otherwise, I followed it exactly, and the batter was like muffin batter or thin pancake batter. They are in the oven now and are squooshing out flat. Obviously there is too much liquid (maybe flours absorb differently in my country? who knows. My local wheat flour can’t handle as much hydration as many American flours, maybe it is the same for GF flours? Or my high altitude?), but any other suggestions to make this work out better?

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admin August 13, 2012 at 12:25 pm

Annie: what flours are in the mix you used? And yes–hydration is different between different flours. The dough should not be as thin as pancake batter–it should be fairly thick. Also, what altitude are you at? To be honest, high altitude usually helps gluten-free baked goods because they have a bit of a harder time in rising.

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Theresa April 20, 2012 at 4:36 pm

Dear Queen of GF Rolls!

I bow to your greatness! I have been gluten free for a couple of years, and don’t eat much bread since even the best bread I’ve baked for my children, while it’s had a fairly good texture, never had a bread-like flavor. Well, your rolls are THE BOMB! I can’t get over it – and I can’t stop eating them! Help! We’ve made everything with them – almond butter and jelly sandwiches, little roll pizzas, cinnamon rolls, french toast rolls – oh, yummy.

Can’t thank you enough, Jeanne. I’m transitioning over to your all purpose mix, once I’ve used up all the other mixes I’ve made and portioned out for breads and pizza dough. Can’t wait to try the rest of your recipes!

Theresa

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Sheila April 3, 2012 at 11:38 am

Hi,

I’m in the UK and my elderly mother was recently diagnosed with Coeliacs. The thing she misses most is bread and I have been experimenting with sooo many recipes/combinations to find a decent bread for her. I couldn’t get sweet rice flour so substituted Chestnut flour, lovely and she loved them.

Thank you so much. Oh, by the way the all purpose flour – is it Ok for pastry? What’s the best way to use it for that, wondered if you could help with that?..

Forever grateful,
Sheila from Whitstable (nr Canterbury), Kent, England

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admin April 4, 2012 at 11:49 am

Sheila: Welcome! And yes, the flour mix can be used for pastry. What kind of pastry are you looking to make? I have several recipes on the site. But, let me know so I can best advise you!

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Sheila April 12, 2012 at 12:59 am

Hi,
Just investigated your other recipes, thank you and sorry that I hadn’t looked before I asked!
We are lucky over here and have a company that mills GF bread flour, so I tried your recipe with that instead of your mix (+ chestnut flour), and the rolls came out really well then too. I must admit to only using enough sugar to start the yeast off, as as the bread was too sweet for our taste, but that’s us Brits for you! ;o)
Am going to try your flaky pastry pie crust and the puff pastry too, Mum is so thrilled with results so far, it has given her a real boost and she is coping far better with her diagnosis now we have found recipes that actually work :D

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Kaye January 13, 2012 at 5:13 pm

By the way, I used C4C Flour (my first attempt with that product). It’s pricey, but worked out great. I may try some the flour mixes you’ve mentioned here if I can find them. I’ve blended my own flours, but I always appreciate a good shortcut if it doesn’t sacrifice quality.

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admin January 14, 2012 at 4:55 pm

Kaye: Good to know–thank you!

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Kaye January 13, 2012 at 5:09 pm

I sat on the floor in front of the oven watching these bake. I was very apprehensive, because I haven’t had good luck with GF bread, but they looked so gorgeous and smelled divine while cooking. I took one out, buttered it, and bit in. My husband was watching my facial expression. Imagine our surprise when tears welled up in my eyes–these rolls are SO good! Finally, rolls, sandwiches on light fluffy bread… oh bliss!! (He doesn’t eat GF, but declared them perfectly acceptable.) Thank you, thank you, thank you!

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admin January 14, 2012 at 4:56 pm

Kaye: Yay! I’m so glad!

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Theresa Schaefer January 1, 2012 at 5:02 pm

Oh I see you answered before and I never looked. Did exactly as it called for so maybe raising to much before the oven. Thanks will try again and do that.

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Theresa Schaefer January 1, 2012 at 4:59 pm

I made the dinner rolls twice and they flopped both times. New to gluten baking but done a lot of baking in my life time. My hubby liked the flavor but they don’t raise like my gluten ones.

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Linda J-H December 26, 2011 at 1:09 pm

Made these for our Christmas dinner! They went together like a dream (God bless my KitchenAid) and rose so high I had to poke them down during the rising time. I live at 7000 feet altitude so that may account for the extra rising height. Place in oven and cross fingers. I took them out after 20 minutes and they were still a little gummy looking so back in for an additional 10 and how beautiful they were. As I took them from the pan, I couldn’t resist testing them – WOW! Delicious. Took one out to my finicky gf daughter, and her eyes lit up just like the Christmas tree – she’s 25 so it takes a lot to make her act like that! Her verdict? These are uh-maaaz-ing! Thanks for a great recipe.

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admin December 26, 2011 at 1:28 pm

Linda: Oh, I’m so glad! Yay! And yes, I am hearing from my readers who live at high altitude that rising goes very quickly. Happy holidays!

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Theresa December 19, 2011 at 2:29 pm

I have made these rolls twice and they do not stay raised good. 1/2 size of when baking. I was very happy as my hubby needs a treat once in a wile But he can go with out. Thanks !

Theresa

my email address has a big 0 before @ but keeps being small.

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admin December 19, 2011 at 9:22 pm

Theresa: Do you use all the ingredients called for and follow the recipe exactly? If yes, the rolls might be rising too high before baking. That would make the rolls rise and then fall. If you are substituting ingredients, then I would need to know which ones before diagnosing problems. Thanks!

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Jose Colon December 14, 2011 at 10:16 am

Thanks! Do you think I could substitute (soy) butter for the milk…would that work and still be ‘rich’? If so, how much butter would be needed? I am gluten free and my sister in law is dairy free so I’m going to try these so that everyone can have some for Christmas!!

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admin December 15, 2011 at 11:05 am

Jose: You know, if you can have soy, I would recommend substituting soy milk for the milk instead of soy butter. :)

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Jose Colon December 10, 2011 at 7:43 pm

How does this recipe turn out using water instead of milk?
Thanks! :)

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admin December 11, 2011 at 10:42 am

Jose: It turns out fine. Maybe a bit less rich, but still really good!

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Tehara December 2, 2011 at 8:52 am

We made both versions for Thanksgiving, they were AMAZING, the GF people were happier with the rolls then my turkey! Thanks for your time and effort in the GF world.

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admin December 2, 2011 at 10:38 am

Tehara: Yay!! I’m so glad–thanks for letting me know!

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Jonnie November 26, 2011 at 8:20 pm

Thank you SO much for sharing this recipe! Many in my family are GF including myself so I enjoyed the chance to make rolls for Thanksgiving we could have. I prefer a sweeter rolls so ended up adding more sugar to the recipe the 3rd time I made them and they were perfect! My granddaughter, who does not have to eat GF, liked the better than the regular rolls! I can’t wait to try the sandwich bread recipe.

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admin November 27, 2011 at 1:22 pm

Jonnie: Terrific! And I’m so glad you are making the recipe your own!

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Laura November 25, 2011 at 8:13 am

I made my first totally GF Thanksgiving dinner yesterday, for our college age daughter who is G.I. I made these rolls and they turned out amazing!! So delicious, I think she ate 3 (my husband ate 5!!!)and took the leftovers back to school with her!! Since this resipe makes 24 rolls, there’s still plenty for my husband and I to enjoy, too!!

Thank you for your blog and all of your wonderful recipes and helpful tips!! I’m going to try your pie crust recipe for Christmas. The one I tried from a GF cookbook was so tough I couldn’t even cut through the edge of the pie. Other than that, everything else turned out very tasty and my daughter appreciated the extra effort. She’s a full time college student with an almost full time job, so we don’t get to see her very much, even though she only lives 1 1/2 hours from home.

I look forward to trying more of your recipes, so keep them coming!!

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admin November 25, 2011 at 10:28 am

Laura: Yay! I’m so glad!!

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Gretta Bruno November 25, 2011 at 6:04 am

I made these yesterday for Thanksgiving and they were delicious! A hit with all the non GF’ers too; actually, I think these are all gone and the regular (store-bought, GASP!) rolls are still around. Anyway, I just wanted to say thank you for the wonderful recipe. One note, I had to make them with egg replacer as well, and they looked just like these. Not sure if that changed the texture, but they were springy and soft and really yummy, so who cares, right? It worked and we loved them. Thanks again for the great recipe.

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admin November 25, 2011 at 10:28 am

Gretta: Yay! And I’m glad to hear that they worked well with the egg replacer? Which one did you use?

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Gretta Bruno November 26, 2011 at 11:08 am

I can have egg yolk, so I used yolk and Ener G egg replacer..

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Michele November 25, 2011 at 5:40 am

Made these guys for Thanksgiving dinner last night. My MIL husband is a bread lover – has to have it with every meal. He is not gluten free lol. He would not stop talking about how amazing these rolls were. He ate at least 4 at dinner. BTW, my turkey was amazing too, but did he mention that?? On the way out the door, he brought up the rolls again so I ran back into the kitchen and gave him the bag with the rest of them in it. In my 10+ years of being gf, no one has ever asked to take gf bread leftovers. Thank you for making my Thanksgiving :)

Michele

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admin November 25, 2011 at 10:29 am

Michele: Yay! And LOL on the turkey. Isn’t that always the way? I think the baked goods always get first attention (at least that’s the way in our house). So glad to have helped with a fab Thanksgiving!

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KathyP November 24, 2011 at 2:43 pm

I made these as well as your GF pie crust for our Thanksgiving dinner. Both were delicious – a real hit with my kids (my 10 year old daughter ate 3 rolls with dinner!)! I even made a few subsitutions: I didn’t have sweet rice flour so I subsituted sourghum. I was afraid I wouldn’t have great results, but like I said, deee-licious! We are also sugar-free, so I used about 1/2 the amount of pure maple syrup in the pie crust (added it along with the vinegar) instead of sugar, and increase the flour mix by just a bit.
Thank you so much – searching your recipes for some more wonderful things to bake in the future!

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admin November 25, 2011 at 10:30 am

Kathy: Yay! And I’m so glad you made the recipes your own. Happy to know that the pie crust works well with the maple syrup. That sounds delicious!

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Meredith November 24, 2011 at 12:14 pm

I was so delighted to find this recipe a couple of weeks ago. I tried them out today on my family (I’m the only one who is gluten sensitive), and they wouldn’t have known they were eating gluten free if I hadn’t told them! My parents loved them! Thank you so much for sharing this recipe!

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admin November 24, 2011 at 12:21 pm

Meredith: Oh, I’m so glad! Happy Thanksgiving!

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admin November 25, 2011 at 10:31 am

Meredith: Yay! So glad! Thanks for letting me know!

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Carla November 22, 2011 at 1:30 pm

Oh my Goodness! They turned out! Our Thanksgiving will be wonderous now. My son is gluten intolerant and I forgot to get more bread at our bakery here that makes gluten free products for Thanksgiving but I don’t think I will need that bakery now. Thank you Jeanne. From the bottom of my heart!

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admin November 22, 2011 at 2:41 pm

Carla: Yay! I’m so glad! Happy Thanksgiving!

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Stephanie P. November 21, 2011 at 11:06 pm

I made these rolls tonight, and oh my heavens, they were so good! Thank you, Thank you, Thank you for all of the time and effort you have put into figuring out how to make gluten-free taste real.

My sister found out a couple of months ago that she has to eat gluten-free. It has been so hard for her to go without good tasting bread products. My whole family will all be together for Thanksgiving, and I wanted to be able to find a roll recipe for my sister that tasted like the rolls she was used to. I didn’t want her to feel left out as she is the only one in our whole family of 30 people that has to eat gluten-free. Thanks to you, I have found the recipe I have been searching for. Well done!

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admin November 22, 2011 at 6:56 am

Stephanie: Yay! I’m so glad! Thanks for letting me know! Happy Thanksgiving!

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Stephanie B November 21, 2011 at 9:45 pm

HI there! Hm raising too high before baking? Nope just barely mounded above the top of the muffin cups.(you know when you get down level with the edge of the pan and the dough can just be see cresting the top?–just like that) But then they skyrocketed in the oven. I must say that the deflated rolls made an awesome sage and onion dressing–so it wasn’t a loss.
As for altitude? I’m at about 200 feet above sea level and that doesn’t seem to be the problem.
I have made one more batch where I cut down the liquid to just 1.5 cups, 1 egg and 2 T oil. I also cut the baking powder to 2 t and forgot the vinegar! But… the rolls turned out just like your photo! Yeah!! I’m not one to run away from a challenge and this recipe was challenging me for certain! Thanks for sharing it. :) And yeah, the doughnuts were awesome. :) Too bad I’m out of flour at the moment! Well that and it’s 9:45 in the evening and I have to be up at 6 to get to work in the morning. Hurray for holiday week–I only have one day left to work this week. Have a super holiday!!

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admin November 22, 2011 at 6:57 am

Stephanie: Yay! I’m so glad! Thanks for letting me know. And I love that you incorporate the other ones into dressing–awesome! Happy Thanksgiving!

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Stephanie B November 12, 2011 at 12:09 pm

good heavens! That should have said like they were put in a Seal-a-Meal bag. Sorry!

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admin November 13, 2011 at 12:17 pm

LOL!

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Stephanie B November 12, 2011 at 12:07 pm

Hi there! I have tried this recipe out 2 times. Both times my rolls sucked in like there were put in a seal a meal page then all the air sucked out of them. ( I made them with Better Batter All Purpose Flour (has xanthan gum included) it is what I have on hand. ) I have been measuring my flour by weighing (4 dry oz equals a Cup) The first time I made them I followed the recipe exactly. The second time I reduced the milk by 1/2 cup and baked for 30 minutes. I have a thermometer in my oven and it is heating correctly. I’m at a loss! I want rolls like the ones in your photos. Whaaaa… My Baking powder is fresh, the yeast proofed really nice, the rolls proofed just above the top of the muffin cups. Then they sprung in the oven up high and they looked perfect! it was after they came out of the oven that they collapsed. Could it be that the baking powder gave it too much lift? What do you think? (I’m currently toasting up all the collapsed rolls to make some stuffing to go with chicken for dinner tonight.

However, I do want to say that this dough made some awesome raised fried doughnuts.

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admin November 13, 2011 at 12:22 pm

Stephanie: It sounds like they are rising too high, then they can’t sustain the height, so they deflate. I would reduce the rising time. If they rise too high in the rising phase, then they will rise too high in the oven and then deflate. This happens to me when I let my bread dough rise too high before baking. Also, it sounds like maybe you need to reduce the baking time. One question: are you baking at high altitude? This is also a common problem for altitude baking. If so, there is less atmospheric pressure weighing on the batter and on the rolls and they will rise and bake more quickly. Also, awesome on the doughnuts!!

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Morgan October 9, 2011 at 4:18 pm

I just found out that my daughter is allergic to dairy, gluten, corn, rice, soy, almonds and eggs. I was so thankful to find this recipe with Thanksgiving dinner tomorrow night. I had to modify it by substituting the GF flour with one without rice (2 cups millet flour, 2/3 cup potato starch, 1/2 cup tapioca flour and 2 tsp xanthan gum), the eggs with EnerG and the milk with coconut milk. I must say they turned out great and my daughter loves them!!

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admin October 9, 2011 at 4:32 pm

Morgan: Wow–I am so impressed with your adaptation of the recipe–awesome! Yay!!

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Ginger September 29, 2011 at 9:09 am

I made these rolls last night as a taste run for Thanksgiving. I have to say YUM! My boyfriend is GF, so I love to try new recipes for him, and even though he is not here with me, it makes me feel closer to him. I know he would love these, so I have packed them up and they are taking a road trip to California. I hope they arrive as yummy to CA as they were when they left Colorado. Thank you for your recipes. I am a fan!

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admin September 30, 2011 at 9:41 am

Ginger: Yay! I’m so glad! I hope he likes them!

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Carol Cornell September 3, 2011 at 2:56 pm

We love this recipe! We’ve been looking for something to replace the old family favorite. Thanks for doing the work and sharing it!

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admin September 4, 2011 at 11:28 am

Carol: Oh, I’m so glad! Enjoy!

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melissa May 4, 2011 at 10:33 am

another question for you! If I was to inject a marinara sauce into the center of the bun after it has risen and before I put it in the oven…would it deflate? Or….could I inject the marinara into the dough at the beginning (before the rise) as the oven is preheating? I’m trying to figure out a “pizza cupcake”.

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melissa May 4, 2011 at 10:22 am

Any idea if these might work with an egg substitute? I know egg substitutes sometimes do not work with the gluten free flours. I use the ener-G egg replacer….

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admin May 4, 2011 at 11:46 am

Melissa: I think it couldn’t hurt to try. No egg-replacers are going to do the main job that eggs do, which is add to the lift. So, the rolls will probably be more flat w/an egg replacer.

About the injecting sauce into the rolls–it doesn’t sound like that’s the best idea, especially with no egg. What I would do is put it on top afterwards. Or split the rolls in half and put the sauce in there. Or, you can try and see what happens. :)

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salma March 11, 2011 at 12:45 am

these rolls turned out great, thank you for all your wonderfull recipies, my son was happy eating them, and his brother who is not GF enjoyed them too. this recipies stays soft for a long time which really helped me in his school snack…. thank you

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admin March 11, 2011 at 12:40 pm

Salma: Oh, I’m so glad!! Yay!

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Lynne March 10, 2011 at 9:03 pm

Hi Jeanne! I made these unbelievably SUPERB rolls tonight! After my daughter stopped eating wheat a year ago, she lost 25 pounds and her psoriasis almost completely cleared up. My own multiple health problems prompted me to join her recently but I couldn’t give up baking! The results?–too dense or dry and crumbly. Now to try more of your recipes!! I’ll be looking forward to your upcoming book. Thanks so much, Lynne

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admin March 11, 2011 at 12:40 pm

Lynne: Oh, I’m so glad! Thanks Yay!

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Karina February 15, 2011 at 12:00 pm

These rolls look absolutely divine. Wow. I feel hungry and inspired to bake! Thank you for sharing this fabulous recipe. xox Karina

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admin February 15, 2011 at 2:46 pm

Karina: I’m so glad!! Thanks! Let me know what you think!

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Teddi January 30, 2011 at 8:13 am

How would the new King Arthur’s GF All Purpose Flour do? I have never had the patience to mix my own flours, but your recipe makes me want to run out and do just that. Also wondered if it could be adapted to a bread maker?

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admin January 30, 2011 at 11:55 am

Teddi: I’ve heard good things about it, so I would go ahead and do it! The only thing: make sure it has xanthan gum or guar gum in it. Let me know how it works. Also, I have done a little work on a breadmaker version. If you do it, let me know how that turns out as well!

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Susan B. January 26, 2011 at 10:26 am

My daughter-in-law went GF about a year ago, and I’ve been searching for good recipes to make for her. I have to say I’ve been underwhelmed by most of the GF products and recipes out there, but this one was amazing! I can eat gluten myself, but I actually prefer these rolls to my usual ones. I made a batch to freeze and take to the daughter-in-law next time we visit, but I have been poaching them as they sit cooling on the counter. I hope there are some left for her… I sent her a photo and she says she is drooling–she hasn’t had a roll in a year.

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admin January 26, 2011 at 11:18 am

Susan: Oh, I’m so glad!! Yay! Thanks for letting me know!

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Rebekah December 29, 2010 at 6:54 am

ok, i just made something i consider AMAZING! i used this recipe and made it into a loaf of soft, delicious white bread. it rose beautifully, browned perfectly, and tastes amazing. I am going to be having a real sandwich today. yippee!!!

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admin December 29, 2010 at 2:00 pm

Rebekah: Awesome!!! I love it! I kind of did the same thing with my Soft Sandwich Bread. Delish!!

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Donna Langdon December 20, 2010 at 5:32 am

Have you tried using Jule’s Gluten Free flour mix? Do you have a recipe for a good wrap or do you know of a good store bought one? Corn tortillas do not work for cold sandwiches. The recipe sounds great!
Thanks
Donna

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admin December 20, 2010 at 10:08 am

Donna: I haven’t tried Jules’ mix. Since I have my own, I just kind of stick with it. :) I don’t know of a good gf flour tortilla. I keep getting requests. I really should make one. My pal Kate made one that looks pretty good over here: http://hipgirlshome.com/blog/2010/3/20/putting-the-tex-back-in-your-mex.html. See what you think!

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Rebekah December 17, 2010 at 3:07 pm

I made them before i saw your post about cinnamon rolls and they turned out amazing. they are fluffy and gooey and mmmmm. I just added some sugar to the dinner roll dough. It was kinda hard to work with but worth the effort. i have got to add these to my blog soon. so fun.

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admin December 17, 2010 at 8:27 pm

Rebekah: Oh, I’m so glad!! Yay!

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Rebekah December 16, 2010 at 5:18 pm

so has anyone considered using this for cinnamon rolls? I think I am going to try it. :)

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admin December 16, 2010 at 8:06 pm

Rebekah: I actually adapted this recipe for Cinnamon Rolls. Check them out! http://www.artofglutenfreebaking.com/2010/02/cinnamon-rolls-gluten-free/

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Gudrun December 15, 2010 at 1:44 pm

Before I try these, I was wondering if I could reduce the amount of sugar? Practically all American recipes come out tasting way too sweet for my German taste buds. In most gf baking recipes I have found that I can reduce the sugar lots, and they still come out fine, but I’d like to be sure.
Also, I hope you will soon post your crusty roll recipe. I love anything crusty!

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admin December 15, 2010 at 2:04 pm

Gudrun: Greetings! Thanks for visiting. Yes, I think it would be fine if you reduced the sugar to 1 TBL. I mean, you can eliminate it altogether if you want and see what happens. Add 2 TBL of additional flour if you eliminate the sugar altogether. Let me know how it goes!! And yes, I need to post that recipe soon!

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Rebekah December 15, 2010 at 7:20 am

my goodness! i just ate two of them and i will restrain myself from eating the rest of them. these are fantastic. in my 7 years of being GF this is one of the top things i have ever made. thank you for the recipe. I’ll be blogging about it soon. :)

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admin December 15, 2010 at 9:30 am

Rebekah: Oh, I’m so glad!! Yay!

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Rebekah December 14, 2010 at 7:13 pm

Just mixed up your flour blend and am making these tomorrow. can’t wait. :)

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Kathy Warfel December 1, 2010 at 7:32 am

Is there any difference in flavor or texture if you use water instead of milk?

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admin December 1, 2010 at 8:55 am

Kathy: They are a bit more “rich” with the milk, but they are yummy either way!

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Donna November 26, 2010 at 4:42 pm

These rolls look lovely! I have a question though…should I use superfine brown rice flour for the mix? Since you developed the blend, which brown rice flour do you use? Just wondering. Thanks

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admin November 26, 2010 at 5:00 pm

Donna: I usually use Bob’s Red Mill flours or those from Authentic Foods. Both are superfine!

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Phyllis November 26, 2010 at 10:32 am

These rolls were a big hit and eaten by my brother and son (who do not need to eat gf). They had 4 each. Now they want more today to go with leftovers!! Thanks for the recipe!! Can you double it easily, since I ran out so fast?

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admin November 26, 2010 at 10:43 am

Phyllis: I’m so glad everyone liked them!! Yay! I would make two batches rather than double the recipe because it contains yeast. Doubling recipes with yeast is always tricky.

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Just Jenn November 25, 2010 at 9:01 am

I’ve been on a GF diet for over a decade now and I will have to say these are the BEST dinner rolls I’ve come across. No kidding it was hard to not eat all of them in one go!

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admin November 25, 2010 at 9:26 am

Jen: Oh, I’m so glad!!

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Just Jenn November 29, 2010 at 4:03 pm

BTW I was in a hurry when making these and didn’t have time to mix up a batch of your flour blend. I used what I had on hand, Authentic’s Multi-Blend flour which worked quite well. The content and ratio is very similar to your mix… so seems like it can be interchanged pretty easily. I’m looking forward to making another batch and seeing if there’s a discernible difference. Thanks for all the wonderful recipes!

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admin November 29, 2010 at 5:41 pm

Jenn: Yes, the Authentic Foods Multi-Blend is the one I recommend to folks if they can’t make my mix! Yay!

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Sahirah November 24, 2010 at 4:06 am

These were deliciuos,though they browned to quick at 375 should I try reducing the oven temp? and what should I reduce it to?

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admin November 24, 2010 at 3:27 pm

Sahirah: I wouldn’t reduce the temperature. Just tent the rolls loosely with a piece of aluminum foil towards the end of the baking period. I’m so glad you like them!

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Rebekah November 18, 2010 at 12:21 pm

these look great. Is sweet rice flour the same as “Glutinous rice flour”?
Thanks!

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admin November 18, 2010 at 2:01 pm

Rebekah: Yes! They are the same thing!

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A November 4, 2010 at 4:34 am

Thank you so much for replying! Today I bought all of the necessary ingredients for your dinner roll recipe, on top of a box of gluten-free french bread mix. I’m a sucker for bread (I never did correlate this with symptoms and sicknesses in the past), so I want to try as many GF breads as possible, whether I buy them or bake my own. This will be only the second time I will have baked, so I will definitely let you know how the dinner rolls end up. Again, thank you!!

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admin November 4, 2010 at 1:25 pm

Yay! So glad!

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A December 5, 2010 at 2:34 am

They turned out great! And they’re more moist than gluten-free breads and baked goods purchased from a supermarket shelf!

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admin December 5, 2010 at 2:15 pm

A: Oh, I’m so glad!

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Stephanie November 4, 2010 at 12:06 am

Jeanne- I meant to mention in my above comment that I made these on Sunday. They were so delicious. But, the thing that really blew me away is that on Monday I buttered one that I had kept in a bag on the counter, and it was fabulous without even heating it! How many times can you say that about a GF bread?! I think I actually preferred it at room temp. Thanks again!

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admin November 4, 2010 at 1:27 pm

Stephanie: Terrific! Yeah, these rolls are keepers. We love them. And I’m so glad you do, too! My Soft Sandwich bread is the same recipe with tweaks–you might want to try it, too!

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A November 3, 2010 at 6:51 am

I have very recently been on a GF diet, and I’m glad this is one of the MANY GF recipes/resources that I can find on the Internet. I’d like to know if these rolls can be frozen. And if so, for how long? Thanks again for the great recipe!

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admin November 3, 2010 at 10:18 pm

A: I’m so glad you are here! Yes, you can freeze the rolls. I’m not sure how long. Maybe 6 months? Haven’t frozen them for more than about a month at a time. –Jeanne

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Stephanie October 31, 2010 at 4:56 pm

Thanks for such a wonderful recipe. I have been looking for a roll recipe that would be close to the ones I used to make pre-GF. This is it! I will be making these for Thanksgiving. I think I’ll also make a batch in my muffin top pans for sandwich rolls for leftover turkey.

I still miss the feeling of bread dough under my hands even after three years of being GF. But, I don’t miss being ill, so all in all, a fair trade-off.

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Judy Golden February 2, 2011 at 7:21 pm

This is the best recipe for GF rolls. I have tried many recipes over the years but there is no comparison. They were so nice and fluffy. I had purchased some from a GF Bakery recently and they were so dense and so expensive. This recipe is very easy also.

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admin February 2, 2011 at 7:24 pm

Judy: Oh, I’m so glad!! Thanks for letting me know!

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Jeanne December 4, 2013 at 8:57 pm

Linda: Sounds good.

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