I always say one can never have too many good gluten free recipes, especially bread ones! You can make these the day before and gently reheat in the oven for serving.

Just remember, these gluten free bread rolls have no preservatives, so they will go stale faster than store bought rolls. But that’s a good thing. Fresh and homemade is better any day of the week.

These gluten free pumpkin rolls are a pretty golden color with just a hint of spice. Perfect for any time, but especially nice around Thanksgiving. But I wouldn’t just make them then. These are meant to be enjoyed as often as you want. 

Just a hint: Spread some butter on the tops after they cool for about 10 minutes so it just melts into the roll. Yum!

Gluten Free Pumpkin Bread Rolls

Place in the bowl of a stand mixer:

1 package of yeast (2 ¼ tsp)
3 ¼ cups of gluten free flour
2 ½ tsp. xanthan gum (unless your flour mix has it already)
1 ½ tsp. salt
½ cup powdered milk (optional)
3 Tbsp. sugar
½ tsp pumpkin pie spice

Using a whisk, combine the dry ingredients together. Place the bowl on the mixer and attatch the white beater paddle (Kitchen-aid) and then add:

3 eggs, slightly beaten
¼ cup oil
1 cup canned pumpkin puree
2/3 cup warm water or 1 cup warm milk if not using the powdered milk
1 tsp. vanilla
1 tsp. cider vinegar

Mix for 3 minutes until well combined. The dough will be very wet and sticky! Scoop up the dough with a large cookie scoop, spraying with non-stick spray every time. Place the dough mounds into two 8″ round cake pans, also sprayed with non-stick cooking spray.  

Cover with plastic wrap sprayed with non-stick spray (see a trend here?). Allow to rise for 45 minutes to one hour until doubled in size.

Heat the oven to 350 degrees and bake the rolls for 18 to 22 minutes or until a toothpick inserted into one of the rolls comes out clean.

To Make Dairy Free: Just substitute a dairy free liquid in place of the milk.

Makes about 16 to 24 depending on how big the scoops are.

Kathy