Total Time
Prep 40 mins
Cook 20 mins

This recipe is in a cookbook that my Mother In-Law's LDS Relief Society had created for a fundraiser that she gave to me for Christmas about 8 years ago. I decided to try using Bob's Red Mill Gluten-Free All Purpouse baking flour in the recipe for a gluten free way and they turned out great, coming out resembling a wheat roll. When I made them, I didn't have time to allow them to rise, so they came out pretty small. The batter will be like muffin batter. I used an ice cream scoop to pour them into the muffin pan. This will make 12 rolls.

Ingredients Nutrition

  • 23 cup warm water
  • 1 tablespoon yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 14 cup butter (Use a Gluten Free Margarine) or 14 cup margarine (Use a Gluten Free Margarine)
  • 1 egg
  • 1 23 cups bob's red mill all-purpose gluten-free flour


  1. In a large stand mixer, or you can use a hand mixer, combine the warm water and the yeast and stir well. Let it sit for about 3 minutes. Add the sugar salt and butter. Mix until well combined. Add the egg and mix well. Add the flour and again mix it well.
  2. Take out your muffin/cupcake pin and spray the pan well with some PAM spray.
  3. Using an ice cream scooper, pour the batter into the individual spaces, about 3/4 full.
  4. Allow the batter to rise in the pan for about 30 minutes.
  5. Bake at 375 Degrees for about 18 minutes.
Most Helpful

I just made this recipe using my own gluten free mix: 4 parts rice flour, 2 parts potato starch, 1 part tapioca starch. Wow! They are wonderful! I probably used a little less than 1/2 cup honey. Not sweet at all, just a nice dinner roll that looks more like a muffin. Nice golden color. Nice flavor! Will be making these a lot! Thanks for a great recipe!!!

flowerppot December 06, 2012