Beautiful, soft gluten free rolls that are ready in 40 minutes total because there’s no rise!
If I hadn’t written Gluten Free on a Shoestring Bakes Bread, I never in a million years would have dreamed that we could make gluten free yeast rolls that are ready, start to finish, in 40 minutes. Yeast-free rolls, sure, but yeasted? No. way. Except that now, of course, we can and I’m giddy at the possibilities.
So when you’re just home from work and you realize you have some basic gluten free pantry ingredients, plus some ground beef and you’d make hamburgers but have nothing to serve them on … now you do.
Or when you want a simple dinner roll to go along with your weeknight dinner but you’re short on time and haven’t planned ahead … you can make that happen. Simple as that.
There is no first rise in the refrigerator or otherwise, and astonishingly there isn’t even a second rise. There’s just no rise at all. These rolls rely entirely on what is generally referred to as “oven spring,” where is where the yeast multiplies very rapidly once it hits the heat of the oven.
Other than adding a bit more yeast than normal and an egg for some more lift, we enrich the rolls with butter to make them easier to handle and enhance mouth feel, then shape the dough into rounds before flattening the rounds quite thin.
This allow the rolls to rise rapidly without changing shape too much in every direction, resulting in a much more uniform roll that you can use for sandwiches or as a burger bun, if you like.
Pressing the shaped rolls into rather flat disks also allows them to bake quite quickly. So there’s no waiting for a rise, and no waiting for a long bake in the oven.
The only thing missing is any significant flavor from yeast development, but that’s why we have our more traditional roll recipes. As they say, you can have it all—just not usually at the same time!
No Rise Gluten Free Yeast Rolls
3 1/2 cups (490 g) Gluten Free Bread Flour,* plus more for sprinkling
2 2/3 teaspoons (8 g) instant yeast
2 tablespoons (25 g) granulated sugar
1 teaspoon (6 g) kosher salt
1 cup (8 fluid ounces) warm water (about 95°F)
6 tablespoons (84 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
Egg wash (1 egg at room temperature beaten with 1 tablespoon lukewarm water)
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
Make the dough. In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the water, butter and egg, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a smooth, enriched dough, but it is very thick. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.
Shape the rolls. Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother. Using a bench scraper or sharp knife, divide the dough into 12 equal pieces. Shape the pieces into rounds of dough following the Directions for Shaping Small, Round Rolls, and place them on the prepared baking sheet about 2 inches apart from one another. With wet fingers in a circular motion on the top of each roll, press it into a disk about 1/2-inch thick. Brush the rolls generously with the egg wash, then slash the tops about 1/8-inch deep with a lame or sharp knife at a 45° angle.
Bake. Place the baking sheet in the center of the preheated oven and bake until the rolls are lightly golden brown all over and the internal temperature of the buns reaches about 185°F (about 20 minutes). Remove from the oven and allow to cool briefly before serving.
Adapted from Taste of Home.