Dinner Rolls

These dinner rolls are the reason our Multi-Purpose Dough Mix was created! After a Celiac diagnosis in 2013, I instantly had bread withdrawals. Over the next couple of years, I realized there wasn’t a replacement that was 1) worth the cost and 2) tasted good enough to buy. Those reasons, along with some health issues, had me giving up bread and most carbs for YEARS.

That’s also how the LPHJ Kitchen Bakery was born. However, bread was still my nemesis – in more ways than one. I wanted to find a bread that tasted as close to the real deal as possible. I also wanted to create one that wasn’t full of junk. After MANY trials and errors, my recipe for dinner rolls began. Now, you can find store bought breads that taste pretty good. I love Little Northern Bakehouse while the rest of my family loves Canyon Bakehouse brand. HOWEVER, I still could not find a good gluten-free, dairy-free roll. My initial recipe was pretty good….so I thought. I’m always trying to improve recipes, again, to get it as close to the real deal as possible. As of now, this is my favorite dinner roll recipe that features the Multi-Purpose Dough Mix flour blend.

We sell SO many dozens of dinner rolls throughout the year – especially around the holidays. After a few holiday seasons, I had a couple customers who wanted to make their rolls at home so they were fresh when they needed them. Of course, I couldn’t share my entire recipe BUT, it did help create the idea to sell the flour blends to make the rolls at home!

I hope you’ll find these super easy and incredibly tasty! They are best served warm, topped with a dab of your butter of choice.

Requires 1 bag of Multi-Purpose Dough Mix (yeast packet included). Makes 1 dozen dinner rolls.

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Gluten-Free Dinner Rolls
The basic recipe uses our Multi-Purpose Dough Mix to make delicious, gluten-free dinner rolls for any occasion.
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
  1. In a stand mixer bowl, combine warm water and yeast. Let mixture proof for about 5 minutes; it should be foamy at the top.
  2. Add in dough mix, oil, eggs and honey to yeast mixture. Mix on medium speed for about 5 minutes.
  3. Place dough on a lightly floured sheet of parchment paper. Cut or separate dough into 12 equal pieces.
  4. With lightly floured hands, take each dough piece and roll into a ball. Repeat with all 12 pieces.
  5. Place rolls into a greased baking pan or sheet. The rolls rise best if they are close together so I usually use a 9x13 baking pan.
  6. Cover pan with plastic wrap or a tea towel. Let rolls rise in a warm, draft free place for about 45 minutes or until almost doubled in size.
  7. Bake at 350F for about 20-25 minutes or until rolls are golden brown. Top with melted butter, if desired. Let cool about 10 minutes.
Recipe Notes
  • I use Bob's Red Mill Gluten-Free 1:1 Flour blend to form rolls. Most other all-purpose blends would work also.
  • To help rolls rise quickly, I turn my oven to low heat for about 5 minutes (or while my yeast is proofing). Then I turn the heat off so the oven is just slightly warm. Them I place the covered rolls in the warm oven. 
  • To order our Gluten-Free Multi-Purpose Dough Mix, email lphjkitchen@gmail.com
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