TRIPLE HERB OVERNIGHT DINNER ROLLS

Ingredients

INGREDIENTS

1¼ cups milk

2 tablespoons butter

1 packet yeast

1½ tablespoons sugar

1 cup tapioca flour

¾ cup brown rice flour

¾ cup potato starch

2 teaspoons baking powder

2 teaspoons xanthan gum

2 teaspoons salt

1 tablespoon each: fresh chopped rosemary, thyme, and sage

1 tablespoon olive oil

2 large eggs

INSTRUCTIONS

Generously grease and rice flour a muffin tin.

Combine milk and butter in microwaveable measuring cup. Microwave until mixture reaches 110-120 degrees (takes 1:10 in my microwave). In mixing bowl combine yeast and sugar. Whisk in heated milk mixture. Set aside while it proofs.

In small bowl combine tapioca flour, brown rice flour, potato starch, baking powder, xanthan gum, salt, and herbs.

Once yeast is proofed (about 10 minutes), mix in olive oil and eggs on low speed. Slowly beat in flour mixture. Beat on high speed for at least 1½ minutes until very well combined.

Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each one. Dip kitchen scissors in tapioca flour then snip the dough in each muffin cup in half, then in half again so you have quarters.

Brush tops with a small amount of olive oil (to keep the plastic wrap from sticking) then cover loosely with plastic wrap. Refrigerate overnight or at least 8 hours.

When ready to bake, remove rolls from fridge and sit on counter while the oven preheats to 350 degrees. Bake 28-35 minutes until tops are a deep golden brown; brush tops with melted butter if desired. Cool in pan 5 minutes until you're able to handle them, then turn out onto a wire rack to finish cooling.

NOTES

The dough can be left to rise in the fridge for up to 24 hours before baking.

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FILED UNDER: BREADS

TAGGED WITH: BREAD, BREADS, CELIAC, CHRISTMAS, COLD RISE, DINNER, EASY, FAMILY, GF, GF BREAD, GLUTEN, GLUTEN FREE, HERB, HERBS, HOLIDAY, LOVE, MAKE AHEAD, OVER NIGHT, OVERNIGHT, PULL APART, RECIPE, RECIPES, RISE, ROLL, ROLLS, ROSEMARY, SAGE, SUPPER, THANKSGIVING, THYME, WARMTH, YEAST

COMMENTS

Christine says

November 27, 2013 at 7:50 pm

I love how your rolls don’t look like gluten-free rolls. Quick question: do you think I can replace the brown rice flour with quinoa flour? I can’t have rice. If not, are there any other substitutions?

Rachel from Recreating Happiness says

November 27, 2013 at 8:06 pm

I haven’t worked with quinoa flour enough to say for sure. Usually you want a flour that’s about the same weight and both quinoa flour & sorghum flour are in the same weight category as brown rice flour so chances are those would be your best substitutions. If you try it, I’d love to hear how they turn out!

Elisa says

December 2, 2013 at 6:15 pm

have you tried freezing these? they look amazing!

Rachel from Recreating Happiness says

December 2, 2013 at 9:58 pm

Hi and thanks for the comment They actually do freeze fairly decent. They are of course not as good as when they’re fresh. They taste like day old bread to me once defrosted.

Laura says

February 11, 2014 at 2:37 pm

We are dairy free, so obviously I can substitute almond or coconut milk and Earth Balance butter but I realize the more you substitute the more potential issues you can run into. Have you had anyone give you feedback on substituting dairy?

Rachel from Recreating Happiness says

February 11, 2014 at 5:08 pm

I have not on this recipe. I used to be dairy free though and I feel like it would work ok in this recipe. I always used to do rice milk in cooking because I felt it did not alter the taste as much but at that time my only other option was soy milk. Let me know if you try it and how it turned out! I’m pretty sure it’ll work.

Staci Baker says

November 9, 2015 at 1:45 pm

I have used this recipe – it is spectacular!

Now I am going to use unsweetened almond milk. Wish me luck! And I will report back.

Rachel from Recreating Happiness says

November 9, 2015 at 3:45 pm

Yes please do! My husband has had to go lactose free so while I’m not having to do completely dairy free baking, I am definitely playing with all the dairy free options & trying to find the best flavors. Years ago we had to be completely dairy free and I remember liking rice milk for not changing the flavors at all but it was so long ago that almond milk was barely on the shelves.

Gwen Welch says

November 12, 2015 at 9:26 am

Have you ever tried baking bread with Lactaid or lactose free cows milk?…I have a guest for thanksgiving who is lactose intolerant..and I have celiac so wanted to see if I could make a GF, lactose free roll…that tastes good…I was not sure if the amount of sugar in the lactaid milk would make any difference in the bread product.

Rachel from Recreating Happiness says

November 12, 2015 at 11:13 am

Yes I have & I did not notice any difference.

taki says

May 25, 2014 at 10:07 pm

This recipe looks so good that I almost can not believe this is GF. If it wasn’t because I already successfully tried your wonderful brownie recipe, I would believe your pictures are fake or something, haha.

Everything looks so good! I need to stop at the store to get the ingredients to try out these rolls. I am drooling already. Well, drooling with every pic in your blog, actually.

Thanks for sharing.

Nada says

October 30, 2014 at 10:39 pm

Do you think this could be left in the fridge and used like refridgerator dough?

Rachel from Recreating Happiness says

October 31, 2014 at 12:28 pm

I think it would! I’ve let the dough sit in my fridge for 24 hrs before and they still came out great.

Eric says

November 14, 2014 at 1:05 pm

Do you know if you can use a gluten-free all-purpose flour mix like a Glutino? I am traveling home for Thanksgiving and would have to have my family buy 3 types of flour + xanthan gum when they mostly wont use it untill next year. Let know your thoughts!

Rachel from Recreating Happiness says

November 15, 2014 at 10:15 am

I don’t know but I suspect an all-purpose mix would give “ok” results but not great. The reason I use a variety of flours is because I quickly found that all-purpose GF flours tend to work great for maybe 1 or 2 things (mostly pancakes and the like) and give “good for being gluten free” results with everything else. Being the foodie I am I want everything I make to be good period. So my recipes are created a bit differently than many other gluten free bloggers who use all-purpose mixes. Do you have the ingredients at home? I know what a pain it can be traveling. I put together mixes at home, write the recipe on the ziploc bag, and take it with me. I keep thinking I’ll get seriously searched by the FAA when flying but I’ve never had a problem!

Joyce says

November 20, 2014 at 8:53 pm

I have these overnighting in the frig as I type. :). One problem: my batter was super thin and runny. I added extra flour…used sweet rice flour, about 3/4 c, so hoping for the best. Can’t use xanthum gum so used psyllium husks instead. 1 1/4 c milk seems like a lot! Any suggestions? I’m testing several roll recipes, hoping to na it before Thanksgiving. Thanks.

Rachel from Recreating Happiness says

November 20, 2014 at 9:04 pm

Hmm, the batter should not have been runny. It is definitely much more liquid than “gluten bread dough” but it’s not runny. It should be sort of like a thick muffin batter. The substitution of the xanthan gum could have something to do with it but I don’t think it would have that huge of an effect. Did you make any other substitutions? Did you use sweet rice flour instead of the brown rice flour? Sweet rice flour is a lot different than the regular white or brown rice flour – it has a higher starch content so it would change the profile of the batter quite a bit.

Karrie says

November 21, 2014 at 10:18 am

I don’t have tapioca flour,is there something I could substitute it for? I have tapioca starch, millet flour, coconut flour and sweet white sorghum flour. Really looking forward to making these for all my gluten free family members for Thanksgiving , but I want to make them today as a trial run.

Rachel from Recreating Happiness says

November 21, 2014 at 11:07 am

You’re in luck! Tapioca flour and tapioca starch are the same thing. I know, it’s confusing. Especially because potato flour and potato starch are two totally different things.

Karrie says

November 21, 2014 at 11:57 am

Awesome, thanks so much.

Debi says

November 26, 2014 at 9:52 am

Did you use paper muffin cups in the muffin pans or did you pour directly into the pan? The buns in the photo are so beautifully browned on the sides too…did you spray the cups/tins?

This would work the same if I use my mini muffin pan, I imagine. I’m thinking with Thanksgiving dinner, a smaller bun might be appreciated…they can always go back for more!

Rachel from Recreating Happiness says

November 26, 2014 at 11:03 am

I grease and rice flour the muffin cups and then pour directly into it. Muffin cups might work but I worry they could make the rolls soggy when they’re cooking.

Debi says

November 26, 2014 at 9:00 pm

Thanks!! Woops, I saw later the first line of the direction stating to grease/flour the tins. I followed the recipe exactly and the mixture was so runny that I poured the mixture directly into the muffin pan. It’s in the fridge now and I’m hoping that they’ll turn out regardless? I was sooo looking forward to these,

Karen says

November 27, 2014 at 2:13 pm

Thank you for this recipe! I baked it last Thanksgiving when I was at the beginning of my journey. They sit on the counter this Thanksgiving waiting to be baked this year. As for those that asked about dairy free for this recipe, I use earth balance ‘butter’ and almond milk and they turn out wonderful.

Rachel, I contacted you on pinterest last year about a ricotta substitute in your Cranberry Bread recipe, I wanted to let you know I used a Greek style non-dairy yogurt and almond milk and left out the white chocolate and it turned out wonderfully. I also made a version of you cinnamon rolls dairy free and they were a bit tough to make dairy free but for me it was well worth it. Thank you for the time you put into these recipes. I seem to be able to work with them and convert and sub them to dairy free.

Happy Baking!

Rachel from Recreating Happiness says

November 27, 2014 at 4:42 pm

Thanks! We had those rolls today too. And I always wondered if the substitute for the cranberry bread worked, thanks for getting back to me! Happy Thanksgiving!

Karen says

November 26, 2015 at 11:15 am

Once again I have your rolls in my oven and cranberry bread on the counter! Happy Thanksgiving!!

Pat says

December 1, 2014 at 6:03 pm

Can you substitute Better Batter gluten free flour?

Rachel from Recreating Happiness says

December 1, 2014 at 8:14 pm

You can try it but I make my recipes from scratch because I’ve never found a GF all-purpose flour that really was “all-purpose.” I find the all-purpose flours to work great for things like pancakes & waffles, okay for cakes, and it’s hit or miss for anything beyond. I know it’s a pain to have a bunch of different flours but adapting a different mix for each recipe is really how you get “gluten results” without the gluten. Sorry I can’t be of more help!

Karin says

December 7, 2014 at 6:51 pm

I substituted with almond milk and also had to add a bit more flour becuase the batter was runny. These were the most delicious GF rolls I have ever had! No one would ever know these did not have gluten. So excited that I finally have a recipe for muffins!

AJ says

January 18, 2015 at 1:53 am

I’ve made these twice now. The first time overnight and the second time in a hurry (proofed them in my oven at 170 degrees for 30 minutes). They turned out great each time. I also made them dairy free by subbing coconut milk and earth balance spread for the required dairy. Thanks for the great recipe!

Violet says

November 3, 2015 at 11:24 pm

Do you have the flour measurements in weight rather than volume? I like weighing my ingredients. Thanks in advance!

Rachel from Recreating Happiness says

November 5, 2015 at 5:03 pm

I don’t, I’m sorry! I never way, I just scoop out of the bag and sort of use the edge of the bag to “level it off.” I know, probably not all that helpful! That being said, I find the roll recipe to be somewhat forgiving so I don’t think a smidge less or more of flour will have a huge effect on this particular recipe.

Debi says

November 10, 2015 at 12:06 pm

Fabulous! I followed your recipe exactly and they were so good my husband asked me if I was sure they weren’t wheat. This is a keeper, thanks for posting…….I love GF food that doesn’t taste like it :0)

Melissa says

November 23, 2015 at 3:25 pm

Hello and thank you so much for this recipe. Can you please tell me, would I be able to substitute something else for the eggs? Has anyone tried this before with this recipe? Thanks much! Many blessings to you and your family.

Megan says

November 24, 2015 at 1:59 pm

I’m wondering the same thing! Do you think flax or chia egg replacements would work?

Lyndsey L says

April 18, 2016 at 1:36 pm

We made the dough last night and baked these this morning. They were supposed to go with some nice soup for lunch but its not even lunchtime and they’re half gone! They are sooo good. My husband, who doesn’t have a gluten allergy like I do, said they were amazing. Incredibly fluffy and tasted just like a gluten-filled roll. Great recipe!

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TRIPLE HERB OVERNIGHT DINNER ROLLS

Ingredients

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