Easy Fluffy Gluten-Free Dinner Rolls

In the bowl of your stand mixer, combine the warm water (105-115°F / 40-46°C) and granulated sugar.

Sprinkle the active dry yeast over the water. Do not stir.

Let sit for 5-10 minutes, until foamy. If it doesn't foam, your yeast is likely dead, and you'll need to start again with fresh yeast.

In a separate large bowl, whisk together the gluten-free all-purpose flour blend, psyllium husk powder, and salt. Ensure they are thoroughly combined.

Once the yeast is foamy, add the olive oil (or melted butter) and the egg to the stand mixer bowl. Mix briefly on low speed with the paddle attachment until just combined.

Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer bowl.

Mix on low speed until all the flour is incorporated, then increase speed to medium and beat for 3-4 minutes. Scrape down the sides of the bowl as needed. Chef's Note: The dough will be very sticky, soft, and look more like a thick batter than traditional bread dough. This is exactly what you want! Do not be tempted to add more flour, as this will result in dry, dense rolls. Trust the process.

Lightly grease a clean large bowl with a little olive oil. Transfer the sticky dough to this bowl.

Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Place the bowl in a warm, draft-free spot (like a slightly warmed oven that has been turned off, or near a sunny window). Let rise for 45-60 minutes, or until the dough has nearly doubled in size. This rise is crucial for the final texture of your easy fluffy gluten free dinner rolls recipe.

Punch down the risen dough gently to release excess air.

Lightly grease a 9x13 inch (or similar size) baking pan.

Divide the dough into 12 equal portions. A good way to do this is to transfer the dough to a lightly oiled surface, gently shape it into a log, and then cut it into 12 pieces.

With lightly oiled hands, gently shape each portion into a smooth ball. Avoid overhandling.

Arrange the shaped rolls in the prepared baking pan, leaving a little space between them for expansion.

Cover the pan loosely with plastic wrap or a clean kitchen towel.

Return the pan to your warm, draft-free spot for a second rise, about 20-30 minutes, or until the rolls look visibly puffy.

Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.

If using, whisk together the egg wash (1 egg + 1 tsp water) or have melted butter ready. Gently brush the tops of the rolls with the egg wash or melted butter for a golden crust.

Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and register an internal temperature of 205-210°F (96-99°C) with an instant-read thermometer.

Remove from oven and brush immediately with a little more melted butter (optional, but highly recommended for extra flavor and shine).

Let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool slightly before serving.