How many times have you wanted to a good gluten free yeast roll to pair with your meal, but didn’t have the time to devote to mixing, rising and baking? The time from start to finish with most bread recipes can be anywhere from one hour to 2 – 3 hours. Sometimes you don’t have the time to wait and sometimes it’s a weekday and you just want something that’s easy and comes together quickly.
This gluten free yeast roll recipe produces soft, incredibly tasty rolls without the wait time. So any day of the week is a good day for making rolls. These rolls are baked in a muffin tin, so they’ll bake evenly and be on your table in about 20 minutes.
About the Ingredients for These Gluten Free Yeast Rolls
We used a combination of butter and shortening in this recipe and the reason has to do with the fat content in each. The butter gives them that rich buttery flavor while the shortening gives them lift and texture. Speaking of perfect combinations, the sour cream and Greek yogurt hits the nail on the head. Oh my. Tender and full bodied, these rolls get the benefit of sour cream with the lower fat content of the Greek yogurt. It comes together perfectly and the end result is a roll with a lot of flavor and amazing bread texture.
You may notice that this is a yeast bread, but there is no rising time for the rolls. That’s not a mistake. The yeast adds to the airiness of the rolls, but with the high starch content, the rise time is not needed. It adds an unmistakable yeast flavor though.
Holidays, cooler weather or just a quick dinner bread – these gluten free yeast rolls are your under-an-hour solution for a bread your whole family will love.
Note: The yield is about 7 – 9 rolls per recipe, so if you need more rolls, don’t double it, but make another batch alongside it.
Gluten Free Yeast Rolls
2 Tbls. shortening
2 Tbls. butter (softened)
3 Tbls. honey
2 eggs, beaten
1 packet yeast (2 ¼ tsp.)
½ cup sour cream
½ cup plain Greek yogurt
1⁄2 cup potato starch
1 cup cornstarch
1⁄2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum (see our substitutions for xanthan gum here)
3⁄4 teaspoon salt
3⁄4 teaspoon vinegar
Preheat your oven to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray. Set aside.
In a large bowl, add the shortening and butter. Using a hand mixer, mix on low speed until combined.
In the same bowl, add the rest of the ingredients and mix on low speed until dough is completely mixed. The dough will be quite wet.
Measure out about ¼ cup of dough and form it into a ball. Drop into greased baking cups. If needed, wet hands to handle the dough.
Repeat until all the dough is used.
Place pan in the middle of your oven and bake for 18-20 minutes, until toothpick inserted in middle tests clean.
Remove rolls to a wire rack to cool slightly.
Serve plain or with butter. Enjoy!
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