Festive Dinner Roll Wreath (Gluten-Free Option)
Rolls are an essential holiday staple that can easily turn into the star of the meal if presented right. I love dinner rolls with my meals. It is especially true around the Holidays when our fridge is filled with beautiful things like cranberry sauce, vegan cheeses, and garlic spreads, which go so well with these dinner rolls. Today I want to show you a festive way to serve these dinner rolls and teach you how to make these simple, delicious, crusty-on-the-outside, soft-on-the-inside, perfect-for-the-Holiday rolls. Yes, we are making a Festive Dinner Roll Wreath & a Gluten-Free option.
Many years ago, when I was just a kid, I attended a church Christmas social and was blown away by the delicious dinner rolls they served. A very sweet lady in our church had made them. They were so soft and chewy, just like dinner rolls should be, and it inspired me to go home and make dinner rolls. I have been making dinner rolls ever since. Over the years, I have tried many recipes and have several favorites, but the one that I am going to show you today is one of my favorites. Simple, easy, and delicious, a perfect addition to any holiday meal.
Helpful Tips and Tricks When Making Dinner Rolls:
There are a few things to remember in order to make these light and delicious rolls a success.
- Start by making sure the yeast is alive and active. I do this by adding the yeast to the warm water (110 F, warm to touch, but not hot) and sugar. Let it sit for 10 minutes to proof. If the mixture becomes foamy and fluffy, you are ready to start the baking process. If it does not, there is a problem with the yeast, and you should start over.
- The dough should be a little sticky. Be careful not to add too much flour to the dough as it will make the final rolls tough and dry. I add flour until the dough is still slightly sticky; it will stick to your fingers a little bit, but not a lot.
- Make sure you knead the dough for the required amount of time. This is important, as it develops the rolls’ gluten structure, which makes your rolls fluffy, light, and chewy. Without the kneading, your rolls will be flat and tough.
- Make sure to let the dough rest the appropriate amount of time. First an hour, and then after they are formed into rolls, 30 minutes. This allows the gluten to relax and develop as it should.
- When forming the rolls for the dinner roll wreath, it is essential to tuck all the seams underneath the rolls. This will give you a smooth finish.
Serve with my favorite Vegan Roasted Garlic & Herb Cheesy Spreadable Dip
Click Here to Watch me Make this Festive Dinner Roll Wreath on YouTube
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Festive Dinner Roll Wreath
- Yield: 32 Rolls 1x
Ingredients
- 1 1/2 cup warm water (110F)
- 3 teaspoons instant yeast
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 1/2 cup flour (1 cup White Whole Wheat flour, 2 1/2 cups all-purpose flour)
Instructions
- In a mixing bowl, add warm water, yeast, and sugar. Stir to combine.
- Set aside for 10 minutes to let the yeast proof. If it foams, it is ready to go, but you may want to start again if you see little activity.
- Next, add oil, about 3/4 of the flour, and salt. Stir to combine.
- Add in the rest of the flour and knead for about 5 minutes with a machine or 10 minutes by hand. The dough should be slightly sticky but manageable as you knead. If the dough is too sticky, add a little flour a tablespoon at a time.
- Place dough in a greased bowl, cover with saran wrap, and let it rest in a warm place for about 1 hour.
- Remove dough from bowl to a floured baking area.
- Then divide the dough into 32 pieces.
- Shape each piece into a roll and place on a baking tray.
- Use 13 rolls for the inner circle and the rest for the outer ring. The rolls should be touching.
- Cover with saran wrap and let sit for 30 minutes.
- Preheat the oven to 400F and place a pan with warm water on the bottom rack.
- Remove saran wrap from the rolls, brush each roll with olive oil, and sprinkle with flaky salt.
- Bake for 18-20 minutes, until the rolls are golden brown.
How Do I Make These Dinner Rolls Gluten Free?
Gluten-Free Option:
We love our gluten-free friends and subscribers, so when we decided to make a dinner roll wreath for a video, we started recipe testing to make a gluten-free option. There are some things to keep in mind:
- Start by making sure the yeast is alive and active. I do this by adding the yeast to the warm water (110 F, warm to touch, but not hot) and sugar. Let it sit for 10 minutes to proof. If the mixture becomes foamy and fluffy, you are ready to start the baking process. If it does not, there is a problem with the yeast, and you should start over.
- The dough should be a little sticky. Be careful not to add too much flour to the dough as it will make the final rolls tough and dry. I add flour until the dough is still slightly sticky; it will stick to your fingers a little bit, but not a lot.
- You only need to knead the gluten-free version until it comes together into a nice soft dough.
- Cut the dough into 24 pieces and form them into rolls, 11 rolls for the outer ring and 5 for the inner ring.
- Because the gluten-free rolls do not have as much structure, I like to use a springform pan to give them some extra support as they bake. If you want to make it into a wreath, put a ring mold in the middle to keep them from blending together.
- Make sure to let the dough rest about an hour before baking.
- Brush the dinner roll wreath with a little olive oil and sprinkle with flaky salt, if desired.
Happy Baking, and I want to wish you a very Happy Holiday Season.
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GLUTEN-FREE Holiday Roll Wreath
- Yield: 24 Rolls 1x
Description
We love our gluten-free friends and subscribers, so when we decided to make a dinner roll wreath for a video, we started recipe testing to make a gluten-free option. Below is the recipe:
Ingredients
- 1 1/2 cup warm water (110F)
- 3 teaspoons instant yeast
- 2 tablespoons sugar
- 1 tablespoon golden ground flaxseed
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup Bob’s Red Mill Gluten Free super-fine Almond Flour
Instructions
- Start by making sure the yeast is alive and active. I do this by adding the yeast to the warm water (110 F, warm to touch, but not hot) along with the sugar and the ground flaxseed in a mixing bowl (or machine). Let it sit for 10 minutes to proof. If the mixture becomes foamy and fluffy, you are ready to start the baking process. If it does not, there is a problem with the yeast, and you should start over.
- In a separate bowl, combine flour, salt, and xanthan gum. Blend to combine.
- Once the yeast mixture is ready, add oil, lemon juice, and about 3/4 of the flour mixture. Stir to combine. Add the remaining flour.
- When the dough comes together, it should be a little sticky but not wet.
- You only need to knead the gluten-free version until it comes together into a nice soft dough.
- Then divide the dough into 24 pieces and form into rolls, 11 rolls for the outer ring and 5 for the inner circle.
- Arrange the rolls in a greased springform pan (9″ or 10″) with a 3-inch ring mold in the middle to provide the wreath shape.
- Cover with saran wrap and let sit for 60 minutes.
- Preheat the oven to 400F and place a pan with warm water on the bottom rack of the oven.
- Remove saran wrap from the rolls, brush each roll with olive oil, and sprinkle with flaky salt.
- Bake for 20-25 minutes, until the rolls are golden brown.
