Dinner Rolls


I love a eating a hot dinner roll that's straight out of the oven (particularly with a 'bit' of butter).

This recipe is basically the same as Another Pizza recipe :) with a purple maize flour twist.  

These soft crust, fluffy rolls are meant to be eaten hot but not 'burn your mouth' hot. Don't let them cool down too much. 

Enjoy :). 



350 g Bakers' Magic Gluten free flour

100 g Maize starch

10 g Psyllium husk

1 Egg

2 tsp Yeast

3 tsp Sugar

2 tsp Salt

525 g Warm water*

50 g Oil

Optional - Purple maize flour

Extra oil for handling the dough

*This amount of water includes the 100 g required for pre incubating the yeast.


The recipe will make ~22 dinner rolls (~50 g wet dough). If you have a big family gathering this number will probably be just right. If you want to make some rolls but not too many - I would use 1/3 of the dough to make the rolls & the remaining dough to make 2 pizza bases. After proving the dough parbake the pizza bases for ~15 mins & then freeze them for another day.  

These rolls are designed to be no bigger than the 50 g mentioned in the recipe below.

Bigger doesn't necessarily mean better :).  




Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Line 2 baking trays with baking paper. 

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients (except the purple maize flour) into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Pour a little oil into a small container. It's easier to handle the dough if you oil your hands.

Put a bit of oil on a suitable work surface (bench, baking paper, pastry mat). Bring the dough out flatten into a rectangular shape.

If you going to use purple maize flour sprinkle a bit over the top of the dough. Put a bit of oil on to your hands and roll the dough up. The dough will be soft & harder than normal to handle.

Oil a knife to cut the dough without it sticking to the knife. Cut off a piece of dough (approximately 35 to 50 g). 

Put a bit of oil on your hands & sort of roll the dough in your hands & transfer it to the baking tray. The dough won't necessarily stay in the shape.  

Repeat with the remaining dough.

Let the dough proof for approximately 20 - 30 mins in a warm moist environment. Turn your oven on to 180 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing dough out of the oven and turn the oven up to 180 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 180 C.

Bake at 180 C, the time will vary depending on the individual oven & how big the individual rolls are. I usually bake the rolls for 20 - 25 mins. If your oven has a hot spot turn the trays halfway through baking.

Simply enjoy!