
Delicate Lemon and Herb Gluten-Free Rolls
Okay, let's dive into a recipe that's near and dear to my heart – and one that proves that gluten-free doesn't mean flavor-free! Today, we're making Delicate Lemon and Herb Gluten-Free Rolls, perfect for a special brunch, a holiday dinner, or simply when you crave something wonderfully comforting and fresh.
You know, I used to dread the bread basket at gatherings. Watching everyone enjoy fluffy rolls while I nibbled on lettuce wasn't my favorite pastime. That's what led me down the rabbit hole of gluten-free baking, and honestly, it's been a delicious journey! These Lemon and Herb Rolls are the result of lots of trial and (yes, a few) errors. But I've finally cracked the code to a texture that's soft, pillowy, and absolutely not like those hockey pucks you sometimes find. These rolls are so good, even gluten-eaters ask for them!
Ingredients
- 1 ½ cups warm milk (about 105-115°F, not too hot!)
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar (this feeds the yeast!)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1 teaspoon lemon zest (the zest is where all the flavor is)
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 4 cups gluten-free all-purpose flour blend (make sure it contains a binder like xanthan gum)
- 1 tablespoon dried herbs (I use a mix of oregano, thyme, and rosemary, but feel free to use your favorites!)
- 1 tablespoon melted butter to brush on before baking.
- 1 tablespoon chopped fresh herbs for garnish after baking.
Instructions
- Activate the Yeast: In a large mixing bowl, pour the warm milk, sugar, and add the active dry yeast. Give it a gentle stir, and let it stand for about 5-10 minutes until it starts to get foamy. This tells us the yeast is awake and ready to go!
- Add the Wet Ingredients: Next, add the melted butter, lightly beaten eggs, lemon zest, and lemon juice to the yeast mixture. Whisk it all until just combined. Don't over mix, you're making a dough not scrambling an egg!
- Dry Ingredients Go In: In a separate bowl, whisk together the gluten-free flour, salt, and dried herbs. I find it's important to aerate your dry ingredients for ultimate fluffiness! Now gradually add this dry mixture to the wet ingredients, mixing with a wooden spoon or a sturdy spatula until a shaggy dough comes together.
- Kneading with a Mixer: Using the dough hook attachment on your stand mixer (stand mixer really comes in handy here!), knead this dough on medium speed for about 5-7 minutes. The dough will be a little sticky, and that's perfectly okay. It is important to develop the strength in your dough. If you don't have a stand mixer, you can knead it on a lightly floured surface for at least 8-10 minutes. You should notice the dough become smoother and slightly elastic.
- Rise Time: Lightly oil a large bowl, and transfer the dough to the bowl. Turn the dough once to coat it with oil, and cover the bowl with plastic wrap. Place this in a warm, draft-free place, until doubled, around 1 to 1 1/2 hours depending on your ambient temperature. Patience is key here. Don't rush the rise!
- Shape the Rolls: Gently punch down the dough to release the air and on a lightly floured surface turn the dough out. On a lightly floured surface, divide the dough into 10-12 equal pieces. Shape each piece into a roll either round or more of an oval shape. Place the rolls on a baking sheet lined with parchment paper, leaving some space between each roll.
- Second Rise: Cover the shaped rolls with plastic wrap or a clean kitchen towel, and let them proof for another 30-45 minutes. This second rise contributes to the light texture that we're aiming for.
- Bake to Golden Brown Perfection: While they are rising, preheat your oven to 375°F (190°C). Once they have risen, brush the tops of the rolls with the remaining melted butter. This helps them turn beautifully golden and adds that extra bit of flavor . Bake for 20-22 minutes, or until the tops are a gorgeous gold and the rolls sound hollow when tapped on the bottom.
- Garnish and Serve: Once baked and cooled slightly, brush the tops of the warm rolls with melted butter (again!) and sprinkle with fresh, chopped herbs. Serve them warm, alongside your main dish, or just slathered with some good butter or olive oil. I personally think these are great with a little bit of herbed flavored olive oil.
Tips & Tricks
- Flour Power: Gluten-free flours vary greatly. If your dough seems too wet, add flour one tablespoon at a time until you achieve the right consistency. Look for flour blends that have xanthan gum in them; otherwise, you'll need to add it.
- Citrus Love: Feel free to experiment with different citrus zests – orange or grapefruit zest will also work wonderfully!
- More Flavor: Add a clove of minced garlic to the melted butter before brushing the tops of the rolls for a savory kick.
- Make Ahead: You can make the dough a day ahead. After the first rise, punch it down, place it in an oiled bowl, and store it in the refrigerator. Shape the rolls the next day and continue the recipe as directed.
- Freezer Friendly: These rolls freeze beautifully after they're baked! Just let them cool completely, wrap them tightly, and freeze. Thaw and warm them in the oven or microwave before serving.
- Herb Garden: If you are using fresh herbs you can use about twice as much for even more robust flavor. Fresh chives and dill are also a delight in these rolls.
- Temperature is Key: Ensure your warm liquid is the correct temperature to avoid killing the yeast! Too hot or too cold will hinder the proofing.

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Recipe Card
Delicate Lemon & Herb Gluten-Free Rolls
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes - 2 hrs
Cook Time: 22 minutes
- Ingredients:
- 1 ½ cups warm milk
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 4 cups gluten-free all-purpose flour blend
- 1 tablespoon dried herbs
- 1 tablespoon melted butter(before baking)
- 1 tablespoon chopped fresh herbs (after baking)
- Instructions:
- In a bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Stir in melted butter, eggs, lemon zest and lemon juice.
- In a separate bowl combine the dry ingredients, and add gradually to the wet ingredients.
- Knead the the dough for 5-7 minutes, using either a stand mixer or by hand.
- Place dough in an oiled bowl, cover, and let rise until doubled.
- Divide dough into rolls, place on a baking sheet, and let rise again.
- Brush with melted butter; bake at 375°F (190°C) for 20-22 minutes.
- Brush with melted butter, garnish with fresh herbs, and serve.

And there you have them, my friend! These Lemon and Herb Gluten-Free Rolls are an absolute delight and they're perfect for making those special occasions even more delicious. I hope you enjoy baking them as much as I do. Happy Baking!
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