Brioche Rolls
These gluten-free brioche rolls are rich, buttery, and surprisingly easy to make. They boast a tender crumb and a golden crust, perfect for sandwiches or enjoying on their own.
50 min
Total Time
8
Servings
medium
Difficulty
25 min
Prep Time
25 min
Cook Time
50 min
Total Time
Ingredients
- 2 1/2 cups Gluten-Free All-Purpose Flour Blend
- 1/2 cup Tapioca Starch
- 2 1/4 teaspoons Instant Yeast
- 1/4 cup Granulated Sugar
- 1 teaspoon Salt
- 3/4 cup Warm Milk (dairy or non-dairy)
- 3 large Eggs
- 2 large Egg Yolks
- 1/2 cup Melted Butter (cooled slightly)
- 1 teaspoon Xanthan Gum
- 1 teaspoon Apple Cider Vinegar
- 1 serving Egg Wash (1 egg beaten with 1 tbsp milk)
Instructions
- 1
In a large bowl, whisk together the gluten-free flour blend, tapioca starch, instant yeast, sugar, salt, and xanthan gum.
- 2
In a separate bowl, whisk together the warm milk, eggs, egg yolks, melted butter, and apple cider vinegar.
- 3
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. It will be sticky.
- 4
Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Gently punch down the dough and divide it into 8-10 equal pieces. Shape each piece into a round roll.
- 6
Place the rolls on a baking sheet lined with parchment paper, leaving space between them.
- 7
Cover the rolls with plastic wrap and let rise for another 30-45 minutes.
- 8
Preheat the oven to 375°F (190°C).
- 9
Brush the tops of the rolls with the egg wash.
- 10
Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Tips & Notes
- •Use a kitchen scale to measure the flour for best results.
- •If your dough is too sticky to handle, lightly flour your hands.
- •For extra shine, brush the rolls with melted butter after baking.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.