Gluten-Free Honey Rolls with Potato Starch and Cornstarch
Soft, tender gluten-free rolls made with a blend of potato starch and cornstarch for the perfect texture. These honey-sweetened rolls have a slightly sweet flavor and fluffy crumb that rivals traditional wheat rolls. The wet dough technique creates exceptionally moist rolls that are perfect for dinner, holidays, or any time you want fresh bread without gluten. Using sour cream adds richness while xanthan gum provides structure.
Ingredients
- 4 tablespoons shortening
- 3 tablespoons honey
- 2 eggs
- 1 packet yeast
- 1 cup sour cream
- ½ cup potato starch
- 1 cup cornstarch
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- ¾ teaspoon salt
- ¾ teaspoon vinegar
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine all ingredients
- 3
Mix well to remove all lumps
- 4
Wet hands to handle the wet dough
- 5
Take about 1/4 cup of dough and shape into a ball, re-wetting hands as needed
- 6
Drop shaped dough into greased baking tin or muffin tins
- 7
Repeat until all dough is used
- 8
Bake 18-20 minutes until toothpick inserted in middle tests clean
Tips
Keep your hands wet when handling this sticky dough to prevent it from sticking to your fingers.
Use muffin tins or popover tins for perfectly shaped individual rolls.
Check for doneness at 14 minutes as ovens vary - some may bake faster than the suggested time.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week.
Dough can be prepared and shaped up to 4 hours ahead, then baked fresh.
Serve warm with butter, jam, or alongside soups and stews.
Common Mistakes
Keep hands consistently wet to avoid sticky dough mess
Don't overbake or rolls will become dry and crumbly
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I freeze these rolls?
Yes, freeze baked rolls for up to 3 months. Thaw and warm in 300F oven for 5 minutes before serving.
What if I don't have xanthan gum?
Xanthan gum is essential for structure in gluten-free baking. Without it, rolls may be crumbly and fall apart.
Can I make these dairy-free?
Yes, substitute the sour cream with coconut cream and use vegan butter instead of shortening for dairy-free rolls.