Dinner Rolls (GF/Vegan/Top 9 Free)

These light, golden rolls come together quickly with no kneading and bake up soft and tender. Perfect for any dinner table—or just for slathering with butter and eating warm from the oven.

Ingredients

Dry:

• 2 ½ cups bread blend

• 2 tsp xanthan gum

• 1 ¼ tsp salt

• 1 Tbsp active dry yeast (Red Star brand is my fave)

• 1 Tbsp egg replacer

Wet:

• 1 ½ cups hot water

• ¼ cup olive oil

• 2 Tbsp agave nectar

Instructions

1. In the bowl of a stand mixer, combine the dry ingredients on low speed for about one minute.

2. Add the hot water, olive oil, and agave nectar, and mix on low speed until just combined.

3. Turn the mixer to medium-high speed and beat for 2 minutes to whip air into the batter.

4. Grease a standard muffin or cupcake tin with shortening or oil (I use Spectrum Organic Shortening).

5. Use a scoop (this one is a great size) to portion one scoop of batter into each muffin well. If you use the scoop linked it should make 12-16 dinner rolls.

6. Tap the pan firmly on the counter 2–3 times to help settle the batter.

7. Lightly brush the tops with olive oil.

8. Let rise in a warm spot until the batter is just above the rim of the pan.

9. Bake at 350°F (175°C) for 32 minutes, or until golden brown on top.

10. Serve warm.

Storage Tip

Rolls can be wrapped and frozen for up to one month. To reheat, bake at 350°F for 8–10 minutes straight from the freezer.