Gluten Free Vegan Dinner Rolls
Gluten Free Vegan Dinner Rolls, one of our most shared recipes! These rolls are on repeat during “soup season” and always are on our table for Thanksgiving. They are crunchy on the outside and soft on the inside and just super delicious. No matter what food allergies or dietary needs your guests have they will LOVE these rolls! I really love using the everything bagel seasoning on top. From our family’s table to yours, enjoy these ❤️ Josie
Ingredients
- 2 cups warm water
- 1 packet rapid rise yeast (1.5 tsp)
- 1 tsp sugar
- 2 tsp apple cider vinegar
- ½ cup olive oil
- 3 cups Muffin and More mix
- 2 tsp salt
Optional: Add 1-2 tsp of fresh, chopped rosemary or herb of choice to the batter (when adding the dry ingredients) or everything bagel seasoning to the top before baking (pictured)
Instructions
Dissolve sugar in water and sprinkle yeast on top to proof. Yeast should be foamy in about 5 mins. If you have fresh yeast you don’t need to worry too much about it proofing.
Add apple cider vinegar and olive oil to yeast mixture and whisk to combine
Add Muffin and More, Salt, and mix well.
You will have a sticky thick batter.
Gently scoop into well-greased muffin tins for rolls (fill 1/3 full) or into a well-greased loaf pan for a French bread type of loaf. Now cover the batter with a wet dish towel.
Place in a warm location to rise for at least 1 hr.- 2 hrs. My batter nearly quadrupled in 2 hrs.
After rise preheat oven to 400. You will have a very foamy batter at this point.
Cook 15-20 mins until cooked through (depending on size of rolls, loaf etc.) Remove while slightly warm and enjoy!
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