Wednesday, April 16, 2014

Gluten-Free Honey Oat Dinner Rolls

Two recipes in one week?! What has gotten into me after only posting like once a month for the last year?! Well, these rolls. They are fabulous. And since we have a holiday coming up this Sunday I thought I better get my game together and post the recipe. They are a perfect addition to any Sunday dinner feast and then not to mention they are also yeast, sugar, dairy, nuts, and of course gluten-free. 
If you have made or are a fan of my Soft and Chewy Oat Baguette Bread then you for sure ready to try this recipe out. Or maybe you have made something like this already with the recipe. I just tweaked a few of the amounts of that recipe and came up with this recipe to make one dozen hand sized rolls. So the ingredients are super simple and this recipe is very easy to make with no rising time.
They have a nice crust and yet very chewy and soft. They are a tad sweet and nice and soft. Perfect to pair with a feast of a meal to sop up any juices or sauces you have sprinkling the plate of savory foods your family so wonderfully prepared. It is also a great pair to any hearty bowl of soup. I myself have just warmed up some leftover soups for a simple dinner of soup and a hearty roll. If you have felt a little left out since going gluten-free at the family dinner table when they pass the roll, I say, "NO MORE" my friend, "no more!"
Honey Oat Dinner Rolls Recipe
{gluten, dairy, nut, soy, and sugar-free}

3 TB of psyllium husk powder (must be powder, not seed or husk)
1 cup of pure water
1 cup of non-dairy milk (I use unsweetened hemp or coconut)
2 TB of apple cider vinegar

3 TB of raw honey
2 TB of olive oil

1 1/2 cup of finely ground fresh GF oat flour
(grind 1 cup GF rolled oats in high powered blender)
1 cup of brown or white rice flour or sweet sorghum flour

1 ts. of sea salt
2 ts. aluminum free baking powder
1 ts. of baking soda

sprinkle up to 1/4 cup extra oat flour for dusting and kneading rolls

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* 

Then, add all of the dry ingredients and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. 
It will be spongy and you can dump the dough on a parchment paper or wood cutting board. Then roll the dough into a ball, cut in half and then each half into 6 parts. 
Then roll out with your hands each roll. The trick I learned while working at a bakery in college was to take the roll dough portion and keep it on the table or board with your hand caged over it with your fingers secured to the board. Rotate your hand cage over the roll dough until it forms a ball. You may need to use a little rice or oat flour if the dough is a bit sticky on the board. You can also reserve a little flour for dusting the rolls before baking.
Then finally arrange the rolls on a parchment papered baking sheet and pat the rolls with a drop of water and sprinkle with some oat flour or whole rolled oats. The water helps the oats stick while baking. Then put in a preheated 350 degree oven for 40 minutes, but can last for 45 minutes if you want a thicker crust. The rolls will be soft on the inside and crusty on the outside.
Pull from the oven and let cool for 20 minutes before cutting or handling. This will help the baking process finish and yield a non-gummy roll. When cooled you can store in an air tight container or ziplock bag on the counter for 3-4 days. Or else you can also keep in the fridge to store longer and pull out to warm up before serving. 
These rolls would be perfect to-go snacks as well with a slather of seed butter. But for Easter dinner you could put them all in a warm kitchen towel in a basket and serve with your favorite version of butter. They are easy to slice through the middle, or if you prefer the pull-a-part-roll, these fit the bill as well. Really these lovely sweet rolls could be used in many ways to make your gluten-free heart and tummy happy.

I hope you are finding ways to plan for a stress-free Easter meal and that these sweet rolls make an appearance. Much love and light to you this holy week and Easter spring season. 


  1. Nervous but excited to try these rolls out. They look too good to ignore.

  2. Awesome! I just adapted your baguette bread recipe today to shape them into "hamburger" and "hotdog" buns and then saw you had posted this! Love this recipe

  3. Just found it and tried it with buckwheat flour instead of rice, and bigger one. Turn beautiful and really tasty, my daughter ate three :). Thanks a lot!

  4. We love this recipe, thank you!!

  5. Thank you. I have made these several times for a son with multiple food allergies. They are very good. I love the use of psyllium husks as opposed to xantham gum.

    1. Yes- you are very welcome and thanks for the comment :)

  6. I have to say...we have made these for months now and they are seriously delicious! It's definitely our go-to bread recipe! Thank you

    1. Thank you for the comment Elizabeth and so glad you found a great recipe for your family :)