Fluffy Gluten-Free Milk Honey Rolls Recipe

Imagine sinking your teeth into a cloud-like roll, subtly sweet and utterly comforting. That’s the magic of these Fluffy Gluten-Free Milk Honey Rolls. As the weather cools and the desire for cozy baking projects increases, there’s nothing quite like the aroma of freshly baked bread filling your home. But if you’re gluten-free, finding that perfect, soft texture can be a challenge. This recipe solves that problem, delivering unbelievably fluffy rolls that everyone will love, regardless of dietary restrictions. I’ve spent years perfecting gluten-free baking, and this roll recipe is a testament to what’s possible with the right techniques and ingredients. Get ready to experience gluten-free baking at its finest!

This recipe has been updated for this fall to incorporate the latest in gluten-free baking advancements. We are using a combination of starches that creates an impossibly soft crumb while providing the right amount of structure.

These milk honey rolls are perfect for Thanksgiving, Christmas, or any special occasion. Their delicate sweetness pairs perfectly with savory meals.

Ingredients

Let’s gather our ingredients! Each component plays a crucial role in achieving that signature fluffy texture and delicious flavor. Don’t be intimidated by the list – I’ll break it down and offer substitutions where possible.

• Gluten-Free All-Purpose Flour Blend: 2 1/2 cups (300g). Use a blend that contains xanthan gum. Blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work well. The xanthan gum acts as a binder, mimicking gluten’s elasticity. Ingredient Science: Gluten provides structure and chew in traditional bread. Xanthan gum provides that.
• Tapioca Starch: 1/2 cup (60g). This adds a light, airy texture and helps create that desirable chewiness. Ingredient Science: Tapioca starch absorbs moisture and gelatinizes during baking, contributing to the soft crumb.
• Potato Starch: 1/4 cup (30g). Provides additional softness and lightness. Ingredient Science: Potato starch has larger granules than other starches, which helps create a tender crumb.
• Instant Yeast: 2 1/4 teaspoons (7g). Ensures a good rise. You can substitute with active dry yeast, but activate it in warm milk first. Ingredient Science: Yeast consumes sugar and produces carbon dioxide, creating air pockets that make the dough rise.
• Granulated Sugar: 1/4 cup (50g). Feeds the yeast and adds a touch of sweetness.
• Salt: 1 teaspoon (6g). Enhances the flavors and controls the yeast activity.
• Warm Milk: 1 cup (240ml). Whole milk is preferred for its richness, but you can use dairy-free milk like almond or oat milk (unsweetened). Make sure it’s lukewarm, around 105-115°F (40-46°C), to activate the yeast.
• Honey: 1/4 cup (80g). Adds moisture, sweetness, and a lovely flavor. You can substitute with maple syrup or agave nectar.
• Eggs: 2 large. Provide structure, richness, and moisture.
• Unsalted Butter, melted: 1/4 cup (56g). Adds flavor and tenderness. You can use dairy-free butter or oil.
• Melted Butter, for brushing: 2 tablespoons. Adds a golden crust and extra flavor.

Ingredient Substitution Tips:

• Milk: For a dairy-free option, unsweetened almond milk or oat milk work well.
• Honey: Maple syrup or agave nectar can be substituted.
• Butter: Use dairy-free butter or coconut oil for a vegan option.

Expert Tips

Here are some insider tips I’ve learned through countless batches of these rolls to ensure your success:

• Temperature Matters: The warm milk is crucial for activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. Use a thermometer to ensure it’s between 105-115°F (40-46°C).
• Don’t Overmix: Gluten-free dough can become tough if overmixed. Mix until just combined.
• Second Rise is Key: After shaping the rolls, allow them to rise in a warm place for the second rise. This is essential for achieving that fluffy texture.
• Baking Time can vary: Gluten-free flours and ovens all bake slightly differently. Use a toothpick to check if the rolls are done. When the toothpick comes out clean or with only a few crumbs clinging to it, the rolls are done.
• Use a Stand Mixer: A stand mixer really helps with mixing the dough until it’s light and airy. I’ve tested the recipe by hand but, for best results, use a stand mixer.

My Personal Testing Notes: I’ve found that using a kitchen scale for measuring ingredients yields the most consistent results. Also, resist the urge to open the oven door frequently during baking; this can cause the rolls to deflate.

FAQ

Can I make these rolls ahead of time?

Yes, you can! After the first rise, shape the rolls and place them in a baking dish. Cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for about 30-60 minutes before baking as directed.

Can I freeze the baked rolls?

Absolutely! Allow the rolls to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw them at room temperature and warm them in the oven at 350°F (175°C) for about 10 minutes.

What if my dough is too sticky?

Gluten-free dough is often stickier than traditional dough. Don’t be tempted to add too much extra flour. Lightly flour your hands and work surface when shaping the rolls. A little stickiness is okay!

Can I use a different type of gluten-free flour blend?

Yes, but results may vary. I recommend using a blend specifically designed for baking that contains xanthan gum. Different blends have different starch ratios, which can affect the texture of the rolls.

How do I know when the rolls are done?

The rolls should be golden brown on top and sound hollow when tapped on the bottom. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Happy baking!

Print