No Rise Gluten Free Yeast Rolls

Beautiful, soft gluten free rolls that are ready in 40 minutes total because there’s no rise!

If I hadn’t written Gluten Free on a Shoestring Bakes Bread, I never in a million years would have dreamed that we could make gluten free yeast rolls that are ready, start to finish, in 40 minutes. Yeast-free rolls, sure, but yeasted? No. way. Except that now, of course, we can and I’m giddy at the possibilities. So when you’re just home from work and you realize you have some basic gluten free pantry ingredients, plus some ground beef and you’d make hamburgers but have nothing to serve them on … now you do. Or when you want a simple dinner roll to go along with your weeknight dinner but you’re short on time and haven’t planned ahead … you can make that happen. Simple as that.

There is no first rise in the refrigerator or otherwise, and astonishingly there isn’t even a second rise. There’s just no rise at all. These rolls rely entirely on what is generally referred to as “oven spring,” where is where the yeast multiplies very rapidly once it hits the heat of the oven. Other than adding a bit more yeast than normal and an egg for some more lift, we enrich the rolls with butter to make them easier to handle and enhance mouth feel, then shape the dough into rounds before flattening the rounds quite thin. This allow the rolls to rise rapidly without changing shape too much in every direction, resulting in a much more uniform roll that you can use for sandwiches or as a burger bun, if you like.

Pressing the shaped rolls into rather flat disks also allows them to bake quite quickly. So there’s no waiting for a rise, and no waiting for a long bake in the oven. The only thing missing is any significant flavor from yeast development, but that’s why we have our more traditional roll recipes. As they say, you can have it all—just not usually at the same time!

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