Imagine biting into a warm, pillowy roll bursting with melty chocolate chips and a hint of sweetness that transports you straight to dessert paradise - all without gluten! These Gluten-Free Cookie Dough Brioche Rolls are not just a recipe; they're a culinary revolution that proves dietary restrictions never mean compromising on flavor or texture. Whether you're celiac, gluten-sensitive, or simply looking for an extraordinary breakfast or dessert, these rolls will become your new obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon instant yeast
- ½ cup sugar
- ½ teaspoon salt
- ½ cup milk, warm
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup gluten-free chocolate chips
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, sugar, and salt. Whisk together until well blended.
- In a separate bowl, warm the milk to approximately 110°F (43°C). Add the eggs and melted butter to the warm milk, whisking to combine thoroughly.
- Pour the wet ingredients into the dry ingredients, mixing with an electric mixer or stand mixer fitted with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. If the dough seems too sticky, add a tablespoon of gluten-free flour at a time.
- Fold the chocolate chips into the dough, distributing them evenly throughout.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 hour, or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions using a sharp knife or dough scraper.
- Shape each portion into a smooth ball, placing them in a greased 9x13 inch baking pan, leaving a small space between each roll.
- Cover the rolls and let them rise again for 30-45 minutes until puffy and nearly touching.
- Preheat the oven to 375°F (190°C) during the final rise.
- Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should reach 190°F (88°C).
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
- Optional: Brush the warm rolls with melted butter for extra richness and shine.
- Serve warm and enjoy the gluten-free cookie dough brioche rolls while the chocolate chips are still melty.
Tips
- Temperature is crucial: Ensure your milk is precisely warm (110°F) to activate the yeast without killing it.
- Don't skip the rising times - they're essential for developing flavor and texture.
- Use a kitchen scale for precise measurements, especially with gluten-free flour.
- If the dough seems too sticky, add flour gradually - gluten-free dough behaves differently than traditional wheat dough.
- Check internal temperature with a food thermometer for perfectly baked rolls.
- Let rolls cool slightly before serving to allow chocolate chips to set and prevent burning your mouth.
- Store leftovers in an airtight container and reheat briefly for that fresh-baked taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
