Basic Gluten-Friendly Dinner Rolls
These gorgeous dinner rolls aren’t exactly gluten-free, but they are gluten-friendly! We love making our Cinnamon Bun variation the following day.
Supplies
- Bread machine
Ingredients
- ¾ cup PLUS 1 tablespoon purified OR distilled water (80℉)
- 3 cups organic spelt flour OR gluten-free all-purpose flour OR gluten-free all-purpose bread flour*
- ¼ cup organic coconut sugar OR Christmas Cookie Blend
- 2 tablespoons organic coconut milk powder
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 1 tablespoon active dry yeast
- 4 tablespoons grass-fed organic sea-salted butter OR 4 tablespoons coconut oil, extra-virgin AND unrefined AND 1 pinch pink Himalayan salt or sea salt, ground, PLUS additional butter for basting
- Pasture-raised organic egg whites, for egg wash (optional)
Instructions
- Preheat the oven to 350℉. Spray your bread machine pan with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. Add the water, flour, coconut sugar, coconut milk powder, and salt to the inside of the pan.
- Make a well in the ingredients and add the yeast. Place pats of butter all around the outside. Run the dough cycle on your bread machine.
- Place the dough on a lightly oiled and floured surface. Allow to rest for 15 minutes, then mold into a pie shape. Cut into 12 equal pieces.
- Shape each roll into a bow/knot.
- Place in a muffin tin and brush with additional melted butter, coconut oil, OR egg white. Bake for 15-20 minutes on your oven's middle or bottom rack.
Notes
*You can also use 1 cup gluten-free flour AND 2 cups organic spelt flour for a nice mix. This is our favorite option because it gives you the traditional fluffy dinner roll texture, while remaining a low-gluten option. If you or anyone you’re serving has Celiac or gluten allergies, you’ll need to use the completely gluten-free option, which is gluten-free all-purpose flour or gluten-free bread flour.
Cinnamon Bun Variation:
Give leftover rolls new life by dipping them in melted grass-fed organic sea-salted butter or extra-virgin and unrefined coconut oil, then rolling them in Cinnamon “Not” Sugar until fully coated. Sprinkle a little extra on top, and if you want them caramelized, bake at 350°F for 5-10 minutes, until golden and lightly glazed. If you don’t have time for rolls, you can make Cinnamon Swirl Bread. Simply roll out the bread dough, sprinkle with Cinnamon and “Not” Sugar, and roll the dough up jelly-roll style. Place in a loaf pan and let rise for about an hour. Bake for 45 minutes-1 hour, checking at the 45-minute mark. Remove from the oven and lay the loaf pan on its side while cooling.
Pull-Apart Bread Variation:
Also known as “Monkey Bread” (but don’t let Mimi hear you call it that!), this pull-apart masterpiece is a sweet, sticky celebration in every bite. It’s the kind of treat that makes birthdays feel extra special and homecoming after-dance evenings smell like pure joy. To make it, spray your favorite baking dish or bundt tube pan with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. Simply tear apart your dinner roll dough into 18 small pieces (or roll into balls if you prefer). Dip each piece into melted grass-fed organic sea-salted butter or extra-virgin and unrefined coconut oil, then coat generously with Cinnamon and “Not” Sugar. Layer them into the pan, and if you have any leftover coating, drizzle it on top for good measure, or save it for something else. Bake at 350°F for 30-45 minutes, checking around the 30-minute mark. I like to top half of my Pull-Apart Bread with organic raw pecans and leave half without nuts, to fit a variety of preferences. If you want the top of the Pull-Apart Bread to be glazed, whisk ¼ cup melted butter and 4 tablespoons Grade A Dark Amber Maple Syrup together, then pour into the bottom of the bundt pan before adding the nuts and the dough pieces. Note that your glazed Pull-Apart Bread will look darker.