Dinner Rolls

Quick and easy with a fine texture.

Dinner Rolls

Angie Halten
Quick and easy with a fine texture.
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Servings 12



  • 1/2 cup warm water
  • 2 tsp sugar
  • 4 tsp dry yeast


  • 1 1/2 cups of warm water
  • 4 eggs
  • 4 Tbsp oil
  • 1 tsp lemon juice


  • 2 cups tapioca starch
  • 2 cups rice flour OR 1 3/4 rice flour & 1/4 soy flour
  • 2/3 cup powdered milk
  • 4 tsp xanthan gum
  • 1 1/2 tsp salt
  • 1/4 cup sugar


  • In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest. Combine and mix the wet and dry ingredients in separate bowls. Then add the wet ingredients to the dry ingredients adding the yeast mixture last.
  • Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky. Allow to rise once in a warm place until doubled ( about 1/2 hour).
  • Spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then bake at 350°F for 25 min or until lightly brown on top.


You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way. Brush tops with egg yolk for a glaze (optional: sprinkle with sesame or poppy seeds)
Tried this recipe?Let us know how it was!
See also
White Bread with Sorghum


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