Gluten-free Pull-Apart Dinner Rolls {dairy-free option}
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round! Be sure to read through the post for my tips! I think you’ll be adding these gluten-free buns to your go-to list of gluten-free bread recipes!
After I had to give up gluten, I tried making my own dinner rolls at home, using my old favorite recipes, just substituting gluten-free flour, and each time they failed miserably.
Thankfully, just a few months after my celiac diagnosis and transition to cooking & eating gluten-free, my local gluten-free store brought in Rachel (former owner of Gluten Free Mama) for a baking class. I sat there amazed as she whipped up super easy gluten-free dinner rolls, then when I got to sample them, I couldn’t believe it.
They actually tasted like real homemade dinner rolls! These don’t taste like cardboard, crumble like sawdust, require a knife to saw through, or need to be toasted to be palatable. What a relief, right?! I knew I had to make these!
Look at that texture:
After learning how to make these from Rachel, and buying her fabulous cookbook, In the Kitchen with Gluten Free Mama (now out of print, but sometimes used copies show up on Amazon here), I started making these at home regularly. These really are my family’s favorite gluten-free dinner rolls, and you will find them on our table at every holiday meal and at least once a month at dinner throughout the year.
While Rachel’s original recipe is no longer available online; you’ll find my adapted gluten-free roll recipe below, used with her permission.
I’ve cut the amount of time that the gluten-free rolls need to rise by about half by using instant yeast.The instant yeast I use is SAF Instant Yeast. You can buy Saf Instant Yeast from Amazon
and you might even find it at your local store. I love using this product to cut the rising time down in some of my yeast bread recipes. When using instant yeast, you do not proof the yeast in water. You add the instant yeast with your dry ingredients, and the water with the liquid ingredients. My directions in the recipe card below reflect this change.
If you haven’t worked with gluten-free yeast dough much yet, it is important to note that it is very different from regular yeast doughs. When making gluten-free yeast dough, the end result is typically a very wet, sticky dough. Do not be tempted to add extra flour! You will not be kneading the dough by hand at all. Your mixer does all the work mixing the dough well.
Once it is done mixing, then you use a large cookie scoop (about 2″ diameter) to scoop the dough in mounds in your baking pan. I recommend using a #16 scoop or a #20 scoop.
Another important thing to note is that your pans will actually help you shape your gluten-free dough. For example. if you were making regular dinner rolls, you could get by having the balls of dough spread out on a big baking sheet almost like cookies. If you did that with gluten-free dough, you would end up with very flat breads.
So here in this recipe, I definitely recommend you grab yourself a metal 9″ round cake or metal pie pan to bake your rolls in. I’ll talk more about your pans helping shape your dough when I share my french bread and hamburger bun recipes.
Here’s a pic that shows how the gluten-free rolls look at the different stages:
While some might like to brush their unbaked rolls with an egg wash, I prefer leaving them plain for baking, then after baking I brush on melted butter. Mmmm!
Here’s a look at the ingredients I use every time I make these gluten-free rolls:
Notes on Ingredients and Substitutions for these gluten-free dinner rolls:
- While I recommend you use SAF Instant Yeast to cut the rising time, yes, you can use regular, active dry yeast in this recipe. Use the same amount of yeast called for, but go ahead and proof the yeast in the warm water with a bit of sugar. Then you are going to need to extend the rising time for the rolls by at least double what I have listed here.
- I do not recommend using any flour blend with coconut flour in it!
I tried this recipe with Gluten Free Mama’s Coconut Flour Blend as well, but alas I didn’t have good results. I wouldn’t recommend using any flour blend with coconut flour in it for this recipe. The problem is that coconut flour really absorbs the liquids in a recipe, and mine turned out like hockey pucks. - Yes, you can make this egg-free if you need to. I have tried GFM’s egg free option and it worked well & tasted great! Gluten Free Mama recommends this egg free option: ¼ cup water + 1 Tbsp. ground flaxseed. Simmer water and flaxseed over medium low heat for about 5 minutes until thickened. Stir frequently. Allow to cool. This is equal to one egg.
- Yes, you can make this dairy-free if you need to. Substitute the 2 Tablespoons of butter for a good dairy-free margarine or Spectrum organic shortening, melted. You can also either not brush the finished rolls, or brush with a good tasting dairy-free margarine.
I tried this recipe with Gluten Free Mama’s Coconut Flour Blend as well, but alas I didn’t have good results. I wouldn’t recommend using any flour blend with coconut flour in it for this recipe. The problem is that coconut flour really absorbs the liquids in a recipe, and mine turned out like hockey pucks.If you need to make other substitutions to make this recipe suitable for your diet, feel free to try them. I always recommend making only one new change at a time so that if things go wrong you can isolate the problem and refine from there. If you do make successful substitutions of any kind, please do come back and let us all know!
Which gluten-free flour blend should you use in these rolls?
I’ve tested many flour blends and the three that work best for these gluten-free rolls consistently are:
- Gluten-free Mama’s Almond flour blend – used in the recipe as written. This one is harder to find lately under the new ownership (no longer in any of my local stores), and even Amazon keeps running out of it. When it is available on Amazon, you’ll find it here. This is not the same as almond flour. This is a gluten-free flour blend that includes some almond flour, which helps the rolls have a great texture.
- Authentic Foods Multi-Blend Flour – It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to the recipe. This is the flour blend that I’ve been using recently for these rolls and it works very well! I don’t notice any difference in results, and would highly recommend. I haven’t had any problems finding it in stock from Amazon here.
There are so many gluten-free flour blends out there, that I simply cannot test them all. I can’t say whether your homemade blend or your favorite store blend will work in this recipe. Using any other gluten-free flour blend means you are bringing in a different combination of flours & starches, and I can’t guarantee that will work well.
That said, please feel free to play with this and see if it works well with your favorite blend. I would recommend you be sure to measure your flour by weight, and be sure to use the same weight I have listed in the recipe.
Read through the reader comments below to see what flour blends have worked well for other readers! Also, if you are using a blend that already contains xanthan gum, try adding an additional 1/2 tsp when making this. Note that some people have had great success using their favorite flour blend, and just removing 1/2 cup of the flour and replacing it with 1/2 cup of real almond flour. This makes it similar to the original Gluten Free Mama’s almond flour blend that I use.
**UPDATE 4/2015. I tested these with Pamela’s artisan flour blend and they turned out okay. Not as fluffy as with GFM, but they worked. Cup4Cup also worked okay – again, not quite as good, but an okay choice for sure! Also tested with MANINIS Gluten Free Multi-Purpose Flour Mix
and boy oh boy did that dough rise! Super big, then collapsed after baking! But they tasted great and had great texture, so I would recommend that one too.
Update: 11/2018: My friend Chrystal uses Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and says it works well in these. She says to be sure to measure by weight, with a scale, just as I recommend! Several commenters have said that has worked well for them too.
Update 5/2019: I do not recommend Namaste Flour blend for these. I do not recommend Pillsbury for these. Flour Farm worked pretty good for these I’d give it a B+. My friend gfJules flour does not work well in my recipe as written. If you’d like to use gfJules flour, go use gfJules rolls recipe here. I made this with Authentic Foods Multi-Blend Flour and it worked very well! This would be one I would recommend for sure!
If you’re using your own flour blend, if it doesn’t have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more xanthan than what the default amount is in most flour blends.
If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!
Common mistakes that would cause your rolls not to turn out well:
- Cutting out all of the sugar. I know some of you are avoiding sugar. I would not recommend cutting the sugar in these, but if you really think you need to, don’t cut down to less than 2 teaspoons. It is needed for helping activate the yeast.
- Not checking the temperature of your hot water before adding. Use a thermometer like this one that I have to be sure it is 105-110 before adding. Too cold and it won’t activate the yeast, too hot and it can kill the yeast.
- Not measuring the flour correctly or used a blend that just doesn’t work well in this. Please try again!
- Not mixing for a full 3 minutes – don’t guess; use a timer. Also a medium speed means not slow but not so fast your mixer is shaking and scooting!
- Using too much water to shape the rolls. I just wet my finger to smooth the rolls, actually less than in the video (sorry!).
- Not letting them rise enough. I depend less on the time and more on the actual look of the rolls. If your rolls haven’t risen fully at 45 minutes make sure you have it in a somewhat warm place but not too hot. I use my oven’s proof setting which puts it at 100 degrees. Before I had an oven with a proof setting, I would turn my oven to the lowest setting, let it warm up, then turn it off and my oven thermometer showed it was 100 degrees, I would put the covered rolls in to rise. Some of you live in more humid climates, and your rolls will likely rise quicker, and even just on the counter.
- Not using an oven thermometer to ensure the correct temperature of your oven. Many ovens are off by 25 degrees or so and you need to adjust accordingly. Or like my new oven, it beeps that it’s ready at the correct temperature about 5 minutes before it actually is. My oven thermometer showed me that!
- Not testing the finished rolls with a thermometer. Check them at the 24-25 minute mark really quickly and pull out if done. If not done, continue baking and check every 2 minutes until the finished rolls measure 200 degrees in the center.
Okay, enough details, I hope! Are you ready to grab one and dig in yet?
What should you serve these gluten-free rolls with:
We honestly like these with any gluten-free meals, but I definitely like making them when we have soups, stews and casseroles like these:
crockpot gluten-free beef stew
gluten-free cheeseburger soup recipe
gluten-free chicken rice casserole
I hope you and your family enjoy these gf dinner rolls as much as my family does!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Dinner Rolls Recipe:
Gluten-free Pull-Apart Dinner Rolls
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round!
Ingredients
- 2¾ cups (11½ oz.) very good quality gluten-free flour blend
- 1 1/2 tsp. xanthan gum
- 2 tsp. SAF instant yeast
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup warm water (105-110°)
- 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening
- 1 egg (preferably room temp)
- 1 tsp. cider vinegar
Instructions
- In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
- With mixer running on low speed, add in the hot water (be sure to test temperature with thermometer, melted butter (or substitute), egg, and cider vinegar.
- Mix on medium speed 3 minutes.
- Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
- Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
- Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
- During the last few minutes that the rolls are rising, preheat the empty oven to 400°. (if you were rising your rolls in the oven, remove and place on counter during oven preheat).
- Bake in 400° oven for 25-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
- Brush rolls with additional 1/2-1 Tablespoon of melted butter.
Notes
Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!
I've tested many flour blends and the two that work best for this are Gluten-free Mama's flour blend - used in the recipe above as written, or Authentic Foods Multi-Blend Flour works very well in this as well. It has xanthan gum already in it, but I recommend adding an additional 1/2 tsp. xanthan to it. This is what I used recently and it worked very well!
If you're using your own flour blend, if it doesn't have xanthan or guar gum in it, use the 1 1/2 tsp. xanthan that I call for. If your blend already has xanthan or guar gum in it, use just 1/2 tsp. additional xanthan gum. These rolls just need more than what the default amount is in most flour blends.
Old photo:
If you love these dinner rolls, make sure to try my new recipe for gluten-free garlic Parmesan rolls. They’re so good with Italian style meals. Take a look:
Make sure you check out my gluten-free pull-apart cinnamon rolls recipe! Perfect for holiday brunch!
Also, at Easter time, you can make my gluten-free hot cross buns recipe too!
Happy Baking!!
Excellent!
I just made these tonight and while I wouldn’t call them dinner rolls (I’d love to find a gf recipe that replicates that very layered, stretchy roll), they make a bang-up biscuit. After not having biscuits and gravy for years – bam. Delicious!!
Since I have my own flour blend, I ended up doing 8oz blend with 2.5oz almond flour, cut the sugar to 1.5 tbsp, and they were absolutely perfection.
Thank you for sharing this with everyone!
I have made these several times — everyone in the family loves these , gluten eating and non gluten eating ! These are easy to make even for someone like me, who has very limited bread baking skills! I hope you know how much people like me appreciate your blog and recipes – thank you, thank you, thank you!!
OMG! These rolls are so incredible! I’m from Brazil and we don’t have the “gluten free mama flour” here, so I mixed some flours based on ingredients from gluten free mama blend. It turned out perfect! I’m so happy I almost cried.
Thank you so much Michelle!
I’m from Brazil as well! What mixture of gluten free flours did you use? And proportions please! I am new at gf baking 🙂
FINALLY a gluten free roll worth eating. And my non-gluten free son loved too! Thank you, thank you, thank you! May all the good in the world shine on you!
I have made these dinner rolls several times. They taste wonderful!! Every time I’ve made them, however, I cannot get them to rise fully. Do you have any suggestions as to what to do to get them to rise better? I live in Montana at an altitude of around 4,000 ft. Would that make a difference in the way they rise? Also, would using white vinegar make a difference in how they rise? I didn’t have cider vinegar so I used White vinegar.
Oh my GOODNESS!!!! I ate almost the whole thing! I didn’t use the suggested flour as I didn’t have any. I DID use a GF Breadflour mixture I use with my bread machine that was in a Bread Machine cook book and these turned out FANTASTIC! They didn’t rise as high as I wanted (we were in a hurry and I had to end the rising time about 5 or 10 minutes early), but they were still great…springy like real bread and super yummy! Here is what everyone had to say.
My son’s girlfriend (non-GF): “I wouldn’t have guessed these were GF!”
My Daughter (GF): Thank you mommy! This is the best GF bread I have ever had.
My husband (non-GF): “These are really good.”
My Niece (non-GF): These are really good, I wouldn’t have known they were GF.
The son who refuses all GF bread. but should only be eating GF….Not one complaint and he ate it all!
Thank you for this recipe! It will be made many times more for sure!
What flour brand did you use?
I used Gluten-free Mama’s almond flour blend. I get great results with that one.
Where do you by this flour? Looks like Amazon no longer sells it, and I can’t find it anywhere else online. 🙁
I found it at T J Maxx! $4.99 for two pounds!
I’m new to the gluten-freeThe problem I have with the gluten-free breads and flowers in the store they all have tapioca in it and I am allergic to tapioca. Can anybody recommend a flower combination I can use for baking breads and cookies without tapioca in it.
Thank you,
Stephanie
What is the flour bread blend you used please
I follow this recipe to a T (in oz,not cups) and always turns out truly,purely amazing.Have been using this recipe for a couple of years now,and still our favorite so far.
Now I do have a question though;did anyone tried to replace the xanthan gum with psyllium husk?We just found out my son can’t have the xanthan gum,or any other gums,and don’t wanna stop using this recipe.
I will be trying it with ground flax in place of xantham today. I will let you know how it turns out. This will be my first attempt and anything gluten free. I’m nervous!
How did it work with the flaxseed?
How did it go? Want to try for Thanksgiving
My favorite substitute for gums is glucomannan powder. Behaves similarly in baking, disolves in water easier, and should not cause any issues for people intolerant of gums.
Try the psyllium husk powder! I use it in my gf sandwich bread to replace xanthan gum with good results.
Where do I go d psyllium husk?0
Hi Ann, not sure if you ever received a response but in my exeperirnce with gf cooking/baking I’ve substituted grass fed beef bone broth (powdered) in lieu of xanthum gum and havent had a problem. Trying this recipe for Thanksgiving!
What amount of bone broth did you use to substitute for xantham gum (1:1)?
My son has Celiacs and I have tried SO many roll recipes… this one is so delicious! I am thrilled. I used 2 cups King Arthur Flour and 2/3 cup King Arthur Almond flour and added the xanthum gum. They were fantastic! Thank you!!
Thank you, I’m going to try this ?
I am new to the gluten free world & I am totally lost on what to buy.I want to learn to make breads , biscuits & dinner rolls.What is the best flour brands to buy? Your suggestions would be appreciated & help me very much.Thank-you & have a wonderful day
Hi Terry,
I’m new too. I’ve discovered Erika’s All Purpose Gluten Free Flour Mix (which you can find easily). It is a mix of white rice flour, brown rice flour, tapioca flour (starch), sweet rice flour (found in some groceries or chinese store), zantham gum. With this mix, I use it to replace regular flour (1:1) in pancakes and cupcakes (I guess it can be used in biscuits). I use it for pizza, but notice in this case you need to use oil to flat the dough. It taste juste perfect. Next week-end, I want to try this dinner rolls recipe with this mix.
Have a nice day
Hey. I’ve been baking gluten free for a long time, even semi-professionally. There are many different kinds of gluten free flours and they all have their own advantages. For certain pastries, I like to use blends of almond and coconut flours, for others, mostly rice and tapioca, or almond and tapioca, etc. The options are practically endless. For a pre-made blend for bread baking, though, I by far prefer Namasté. They’re fairly easy to find. I buy mine at my local Costco, but I’ve seen it many other places. It’s also pretty easy to find online. Amazon has a decent price on it, and of course, so does the company itself. Personally, I’ve found that any gluten free baked product has a tendency to turn out dry, no matter the flour blend. I recommend adding extra fat. Butter, good oil (such as avacado, cold pressed coconut oil, grapeseed oil, EVOO, and even vegetable oil if nothing else). I usually almost double it, but I do a combo of oils or an oil and butter. For this recipe, I’ll probably go half butter, half avocado, since it bakes to higher temperatures well, is super good for you, and has a neutral taste. I also will put more like 2 tablespoons or slightly more of yeast, and 1/3 cup sugar, 1/3 cup honey to get that fluffy, light texture I want out of dinner rolls. Hope this helps someone.
That’s way too much yeast to use…2 Tablespoons??? I wouldn’t do that. You can’t just massively increase the amount of yeast and especially for GF goods that have no gluten to hold the integrity of the rise you will get from that much yeast. Sorry people don’t try that at home.
I will try this recipe and be sure to take the advice of weighing the flours. We cannot have almonds in our house so I will have to find some flour to substitute for that part. I looked up the ingredients of Mamas blend and it basic rice and starches with the last (least) ingredient being almond flour so I’ll have to guess a bit. I’m going to try Sorghum flour I think. Maybe millet.
Did you try these? I’m going to make them for Thanksgiving, but never having done gluten free baking I’m a little nervous.
I agree that 2tbsp is too much, but I pulled up GFM’s recipe and it says to use 1tbsp vs the 2tsp listed here. I didn’t get as much rise as expected. I used your recommended ingredients and followed step by step to include using the proofing method in my oven. They tasted delicious, but a little more rise would be great. Has anyone tested them with the full 1tbsp of yeast?
I can answer my own question. Stick with the 2sp per batch. The issue was the hot water. I ended up replacing my old thermometer and buying a Thermapen MK4 which has made a big difference. Today, I’m trying it in the silicone muffin cups with a double batch. These have become a weekly indulgence.
Is the vinegar vital? Is there a feasible substitute? I cannot have any vinegar product as I am allergic to vinegar (weird, I know) but I desperately want to try this recipe. It is exactly what I’ve been looking for!
I didn’t add it the first time I made them and it was fine
Try lemon juice instead
There is not baking soda that needs the vinegar. Try without.
I think you can use lemon juice
I made these this evening using Bobs Red Mill Measure for Measure GF Flour. They came out amazing! So simple and delicious!!
That’s awesome to hear that you had success with Bob’s Red Mill GF Flour. I’m wondering if you used the 1-to-1 Baking Flour version and if you added additional xantham gum in your recipe? Thanks so much for posting your comment since it’s nice to know someone else might be using the same GF flours.
Xantham is already in the 1-1 Mill flour
Hence the question, did he add ADDITIONAL xanthan gum, per her instructions.
Did you add xanthan gum?
Already in the 1-1 flour
These are awesome! You really must use almond flour in them though. Mine have come out wonderfully with king Arthur gf flour and ka almond flour. I use about 2/3 all purpose and 1/3 almond and don’t really fuss with exact measure using them and they are perfect anyway. Get rid of Bob’s and all of the others and switch to KA…they have never failed me in the gf baked goods dept.
How much xanthum gum do you use in the KA blend with almond flour?
Oh I so pray this is the recipe that works for me!!
I made these last night for my family for our Christmas Eve dinner. My 4-year-old was so excited to have dinner rolls, he grabbed one out and put it on his plate before I could stop him (we were not quite ready for dinner yet). They were dense and full of tiny air pockets, just like the “glutenful” yeast rolls I remember from my youth. I used Namaste Perfect Flour Blend and Earth Balance dairy-free “butter.” They were incredible, rose beautifully and …MAN, they were good! I think next time I will try them with rosemary mixed in and palm oil instead of Earth Balance. We had guys with us who normally don’t eat gluten-free, and they said they tasted like the “real deal.” 🙂 Thank you!!
Did you omit the xanthum gum completely? If not, how much did you use? About to make them for a gathering!
I’d like to know if you omitted the xanthum gum as well! I’d like to try these for our Thanksgiving this year.
I substituted ground chia seeds for the xanthum gum (1:1, but also added 3 tsp water for the 1.5 tsp chia seeds) with great results! I used my own blend of GF flour, and the “dough” came out more like batter! I put in a warm oven to rise, which it did to my great surprise, and so I baked it for about 30 min in mini-loaf pans. They turned out amazing!!! I will try again but putting in mini-muffin tin instead.
What is the recipe for the flour blend you used, please?
I also used Namaste Perfect Flour Blend and this recipe was rock solid when it came out of the oven. Very disappointed, especially since the previous commenter had success. I have been baking gluten free goods for 8+ years, so I’m definitely not a novice. I went against my better judgment and used the Namaste mix I had in my pantry, instead of using my own blend. I will use my own blend next time.
Will you share the blend you normally use? I had the same experience with Namaste 🙁
aww I am sad that is the flour blend I always use. Now I am gonna have to figure out something else to use for this recipe.
Anyone try PC (presidents Choice) flour for this recipe? It’s my go to flour for almost everything.
After many years of being GF, I have learned the hard way Namaste is not great. I use Bob’s Red Mill cup for cup or Better Batter GF flour and find they are much better. Pamela’s also has good GF flour.
I have just finished my first attempt at your gluten free pull apart rolls. The taste is very good. I could certainly be satisfied with this substitute for bread. The texture is a little “gummy”, though. Maybe I didn’t let them rise long enough or mixed them more than 3 minutes? Or is this typical texture. I’m a newbie at gluten free.
If I used the Bob’s Red Mill flour that already has xanthan gum in it, would I need to add more, or just not add it?
I will be using the same flour, and suggest following her suggestion of adding the additional xantham gum. What’s the worst that could happen? If they are to dense, try again. I have tried numerous GF flours and even driven an hour to Lacombe, Ab to purchase their GF flour. But all of this running around or ordering certain flours on line has to stop!! Wheat flours are so easy to come by. It’s time for suppliers to help out their GF society!
Has anyone tried better batter flour with these?
The taste was great but mine were very dense . Do not know what went wrong.
you might have touched or jiggled the rolls while they were rising or didn’t put in a certain ingredient or…….☺
I’ve found mine do that when I over mix them, I don’t have a stand mixer and I’ve had the best success simply mixing the ingredients with a wooden spoon until well blended and then spooning them out
In your tips it says if flour has xanthum gum try adding additional 1/2 tsp xanthum gum ….does that mean a total of 2 tsp OR ONLY 1/2 tsp since flour already contains some?
This is my first time gluten-free baking anything….very nervous!!
I have been told it is best to freeze buns before eating them. Please advise how long they should be frozen ….as I am giving them as a gift!!
Thank you for your help.
you can refrigerate these rolls for up to a week without them rotting if that is what you’re asking.
Has anyone had success with making these rolls ahead of time and freezing before or after the rise? For Thanksgiving, I made the dough one day ahead, put the prepared pan of rolls in the refrigerator overnight, then the next day let them come to room temperature, rise a bit more, then baked, and the result was fine. But I’d like to try doing them a few days earlier this time. Thank you.
curious too as I’ve made them and my power went out!
I’m considering making them in a muffin pan next time. Has anyone tried that already?
Could you put the rolls in a muffin tin to contain the dough as well .
Yes, I am sure that would work! I do stuff like that all the time. Just watch it a little closer for browning.
FYI – I’ve made this recipe numerous times with great success, but the one time I tried making in a muffin tin, while they rose beautifully and looked amazing, they were so dry, and I even reduced cooktime by quite a bit. I want to try again because the problem I always have with the cake pan version is that they over rise and I have to painstakingly reshape them, and they bake together more than I’d like. Via the muffin tin version, I checked at 16 minutes and they weren’t quite done. I check again 2 minutes later and they appeared done, but ended up much denser and very dry. If anyone perfects this or has an idea that pans out such as slightly undercooking and letting finish outside the oven, please post because it’d be so much easier for me in a muffin tin. Pretty please. :).