Soft, golden dinner rolls that actually work without wheat flour — that's the kind of win that makes a weeknight feel special. This recipe leans on a blend of white rice flour, tapioca starch, and potato starch to build the structure and chew that gluten would normally provide, while xanthan gum holds everything together beautifully. The dough is wetter than a traditional roll dough and won't form a neat ball, but don't let that throw you — it bakes up into pillowy, pull-apart rolls with a deep golden crust that looks genuinely impressive. Each serving keeps the milk quantity well within a comfortable range for sensitive digestive systems, so you can enjoy these without second-guessing every ingredient. A brush of melted butter right before they go into the oven gives the tops that irresistible sheen and a little extra richness. The batch makes 9 rolls, which is just right for a family dinner or a small gathering where bread is non-negotiable. Pull them apart warm from the pan and try not to eat three in a row — we dare you.
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Whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, sugar, and salt in the bowl of a stand mixer (or a large mixing bowl) until evenly combined.
Add the warm water, warm milk, 2 tablespoons melted butter, egg, and apple cider vinegar to the dry ingredients. Beat on medium speed with the paddle attachment (or stir vigorously with a wooden spoon) for 2 minutes, until the dough is smooth, slightly sticky, and holds together in a soft mass — it will be wetter than a wheat dough and will not form a ball.
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