Soft Gluten-Free Dinner Rolls are easy to make! The rolls bake up soft and tender. Perfect recipe for a first-time bread baker.
Gluten-Free Soft Dinner Rolls: The Ingredients
Gluten-Free Flour
When I sat down to create this recipe, I asked myself, “What would this recipe look like if it were easy?” The answer: I’d use a flour blend.
If you’ve been with me for a while, you know this is a somewhat new development. But over the last year or so, I’ve started using commercial gluten-free flour blends. My (current) favorite is Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
I don’t use it because they’re a sponsor. (They aren’t!) I use the blend for two reasons: 1. It works well. 2. It’s easy to find. While there are many gluten-free flour blends on the market today, none enjoy the reach that Bob’s has. I want you to be able to make these rolls without having to run all over trying to find the flour. If your local store doesn’t carry it, you can order the flour online.
If you’d prefer to mix your own flour, replace the flour with a mix of brown rice flour or millet and tapioca starch. The exact flour replacement is included in the recipe.
Since all commercial flour blends vary, I can’t say if this recipe works with a different blend. If you use one, let us know how it goes.
The Egg
I’m still working on an egg-free, gluten-free bread recipe but, I have to say, I’m not there yet. This recipe requires one egg. Without the egg, the rolls turn out dense and heavy.
The Dairy
Whole milk and melted butter make these rolls flavorful and rich. But you don’t need to use them. You can replace the milk with a dairy-free milk or simply use water. As for the melted butter, use an equal amount of vegetable oil.
Rolls made without dairy tend not to brown as well as those made with dairy. They also seem to stale a little bit faster without the fat from the whole milk and butter. To prevent the gluten-free/dairy-free rolls from staling quickly, freeze the leftovers. (see directions below on how to best freeze gluten-free buns.)
The Xanthan Gum
Although the flour blend contains xanthan gum, for these rolls a little more is needed for the best texture. Without the additional xanthan gum, the dough is too soft to allow the yeast to rise and you wind up with gummy, dense rolls.
How to Make Gluten-Free Soft Dinner Rolls: Step by Step
- Dissolve the Yeast. Start these rolls by dissolving instant yeast, also called Rapid Rise or Quick Yeast, in a small amount of warm water. This allows the yeast to get started. (By the way, there’s no need to add sugar to the yeast-water mixture.)
- Mix the Dough. After the yeast has dissolved, add the remaining ingredients and mix until a very thick dough forms. You want to use the paddle attachment on your stand mixer for this step. Like my gluten-free sandwich dough and hot cross buns, this dough doesn’t form a dough ball. It’s thicker than the sandwich bread dough but it’s not a dough you can turn onto the counter to knead
- Shape. There are two ways to shape this dough. The first is the easiest: use a muffin scoop. The scoop makes quick work of shaping the rolls and it ensures that they’re all the same size. This means you won’t end up with large underbaked rolls and small overbaked ones.
If you don’t have a muffin scoop, spoon the dough, about 1/3 cup, and drop it onto a parchment lined pan. The finished rolls won’t be a round as those made with a muffin scoop but they’ll bake and taste the same. - Smooth. After shaping the rolls, dip your fingers into some cool water and smooth the top of the rolls. If the dough begins to stick to your fingers, dip them in water again. Not only does this make the rolls look pretty, it also keeps any thin strands of dough from burning.
- Rise. Cover the pan of gluten-free rolls with a piece of greased plastic wrap. Place the pan in a warm place and allow the rolls to rise. In the middle of the winter, I like to preheat my oven to 150 degrees while I mix the dough. Then I turn off the oven. <–this step is key! I place the pan in the warm oven to rise for an hour or so.
In the summer, or in warm climates, leaving the pan on the counter to rise works just fine. - Preheat the Oven. When the rolls have almost doubled in size, preheat the oven. If you wait until the rolls have doubled in size to preheat the oven, they can over-rise. Why is this bad? Doesn’t more rise=higher rolls? I wish! When gluten-free yeast dough rises too much, it can collapse when baked.
Look for the rolls to get puffy and soft. This usually takes about an hour, although it varies depending on your yeast and the temperature of the room. When you see that they’ve risen, go ahead and preheat the oven. - Bake. It might feel like these rolls take forEVER to brown. That’s normal. You want to bake them until they turn a nice golden brown all over. This takes about 25 minutes. If they’re still pale when you check them, leave them in the oven. They aren’t done yet!
- Cool (and enjoy). Remove the rolls from the oven and…don’t eat them right away. I know. I know. This can be hard because warm bread is the best. But it’s *warm* bread that’s great, not hot bread. The starches need time to set up. If you eat a gluten-free roll right out of the oven, it will taste gummy and, to be honest, kind of gross. Wait about 15 minutes before enjoying.
FAQs: Gluten-Free Soft Dinner Rolls
What’s the best way to store gluten-free rolls?
It’s best to enjoy these rolls the day you bake them. Like most gluten-free baked goods, these dry out on the counter. If you have any rolls left over, wrap them well. The next day, warm them slightly in a toaster oven or low oven.
How do I freeze gluten-free rolls?
Yes! After baking, allow the rolls to cool completely. Once cool, place in a freezer bag. Freeze up to two months. Thaw the rolls on the counter. Warm in a low (200 degree) oven before serving.
Do I have to brush them with butter after baking?
Nope! The added butter adds a nice flavor to the rolls and keeps them soft but it’s an optional step.
How do I know if my yeast is fresh?
The best way to check for freshness is to check the date on the package. If you’re worried about your yeast, add 1 teaspoon of sugar to the warm water before adding the yeast. After stirring in the yeast, allow it to stand for 10 minutes. It should get foamy. If it doesn’t don’t use the yeast.
I don’t have a stand mixer. Can I make this recipe?
Yes. The dough is thick but can be made with a high powered hand mixer or mixed by hand with a wooden spoon.
Do I need to add the xanthan gum?
Yes. Even though the flour blend contains xanthan gum, the rolls benefit from the additional teaspoon. Without it, they don’t rise as well.
Three Gluten-Free Bread Recipes to Try
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Ingredients
Bob’s Red Mill 1:1 Gluten-Free Baking Flour
Tools
Gluten-Free Soft Dinner Rolls
Gluten-Free Soft Dinner Roll Recipe. Easy to Make. Dairy-Free Option included.
Ingredients
- 1/4 cup warm water, about 110 degrees F.
- 1 packet instant dry yeast
- 2 3/4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (see note for flour replacement)
- 2 tablespoons granulated sugar
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup warm whole milk, about 110 degrees F. (see note for dairy-free)
- 1 large egg
- 2 tablespoons melted butter (see note for dairy-free)
For Finishing
- 2 tablespoons melted butter
- Kosher salt
Instructions
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Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
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While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
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Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
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Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.
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When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.
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Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.
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Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.
Recipe Notes
Gluten-Free Flour Variation
Flour may be replaced with 2 cups brown rice flour or millet flour, 3/4 cup tapioca starch, and 1 teaspoon xanthan gum. (If using this blend, the recipe will include a total of 2 teaspoons xanthan gum.)
Dairy-Free Variation
Replace the milk with an equal amount of dairy-free milk.
Replace the butter in the dough with an equal amount of canola oil.
Brush the baked rolls with olive oil. (Optional)
Brushing with Butter
Lightly brushing the baked rolls with butter keeps them soft and adds a nice buttery flavor.
If you want to finish the rolls with butter, melt about 2 tablespoons of butter. As soon as you remove the baked rolls from the oven, brush each roll generously with melted butter. Sprinkle with kosher salt, if desired.
Dori Panagis says
if my mix, America’s Test Kitchen DOESNT include Xanthum Gum, how much should I add in addition to the teaspoon in the recipe?
Elizabeth says
I’d use 2 teaspoons total xanthan gum. I haven’t tested the recipe with this blend; so I can’t say for sure it will work the same. Let us know how it goes! If the dough seems dry, add a splash more water. If it seems too wet, add a bit more flour–a tablespoon or so. Have fun!
Lilian says
Just use the recipe
Very happy with the result
Total success
Thank you very much
Kathleen Cooper, says
What if I can’t get brown rice flour for my own blend what is a good substitute
Elizabeth says
You can replace brown rice flour with sorghum flour, millet flour, or even white rice flour.
Lauren says
These were so good! I’m from the UK and used Doves Farm GF White Bread Flour (going to try the brown bread flour later this week), and they came up really nice. I’ve been trying to find a good and reliable recipe for some time now for bread rolls, and I think that I’ve found it!
Elizabeth says
These were so delicious! Made exactly as directed, but they took almost 35 minutes on convection to get nice and golden brown. Worth the extra time though. My hubby and I made ham and cheese sliders with them! Thank you for such a yummy recipe! I’ve been scared to try baking bread since going gf almost 3 years ago, but your recipe was so easy!
Kerri Edwards says
Can you make these ahead to refrigerate or freeze the dough to then rise and bake later?
Elizabeth says
You can make the dough the night before, pop it in the fridge, and then shape them the next day and bake. I haven’t tried to freeze the dough; so I can’t say for sure how that would work.
Katerine McMurry says
I love your recipes. But not have a “jump to recipe” option on this one is driving me nutty.
Elizabeth says
Glad you enjoy my recipes! Sorry you need to scroll. I’m not sure if we’ll be offering a “jump to recipe” button in 2020 but it will be considered.
Whitney Creath says
In this recipe, I have discovered a gluten-free roll recipe that actually makes me close my eyes like the smell of cooking pretzels. Thank you for sharing this recipe with the world.
Elizabeth says
Aw. I’m so glad!
Julie says
Maybe I’m missing this- what size pan? Greased? Thanks!
Elizabeth says
Hi Julie,
Any size baking sheet works for this one. You can use a 9×13 or a standard 13×18. Space the rolls a few inches apart and you’ll be fine.
Edited to add: the pan should be parchment-lined (step 4) or, if you don’t have parchment, you can grease the pan.
Julie says
Yup, I’m an idiot. Right in the recipe. Happy Thanksgiving!
Elizabeth says
Not an idiot an *all*! Have a happy Thanksgiving!
Kathy says
Is 1/4 cup water correct? My dough was really dry and so were my rolls.
Elizabeth says
Yes. That’s correct. There’s a 1 1/4 cups of total liquid plus the egg in the recipe. (1/4 cup of water and 1 cup of milk.) If the dough seemed dry, you could add a splash (tablespoon or so) more water or milk.
I made the rolls yesterday for Fb. Here’s a link to the video: https://www.facebook.com/GlutenFreeBaking/videos/997245013958128/?
What flour blend did you use?
Alison says
I made this recipe and my buns were still really dense and had only risen a slight amount after 2 and a half hours. Could the altitude be a factor because of where I live, I am from Calgary, AB, Canada. I used my own 1:1 flour blend that for all my other recipes works out well instead of Bob’s Red Mill 1:1, otherwise I followed the recipe exactly. Any tips for what I can do?
Elizabeth says
Hi Allison,
It’s hard to say because I’m not sure what’s in your flour blend. They should have risen and gotten soft and puffy, especially after 2 1/2 hours. I will say that homemade gluten-free rolls, even these soft ones, tend to be denser than their wheat-counterparts. However, I don’t think this is the issue you’re dealing with. I’m wondering if, perhaps, your yeast was old? That’s the first thing I’d tinker with. Because they should have risen, even at your altitude after that amount of time.
cathy says
If I pop it in the fridge, do I need to let it come to room temp before baking or bake right out of the fridge?
Elizabeth says
Here’s the best way to handle this: mix the dough. Transfer it to an oiled bowl. Cover and refrigerate overnight. The next day, stir the dough (this is important). Shape. Cover and allow to rise for an hour or so. Then bake as directed.
OR
You can shape the dough into rolls, cover, and chill overnight. The rolls will rise and you can bake right away. This usually works well. However, sometimes the dough rises too much and collapses. Which is why I prefer the first method, even though it takes a bit longer.
Hope this helps!
Julie says
I posted a comment earlier today asking a dumb question. Now I can say that I have made the rolls and they were fantastic! We’re new to GF and I haven’t made many baked goods from scratch. My thoughts on this recipe from a newbie- definitely brush with butter and dust with salt. I used coarse salt on a few and Himalayan sea salt on others. Both were tasty. I used King Arthur measure for measure flour and included the extra xanthan gum as directed in the recipe. As you can see from my earlier post/panicked question, I was unsure about the pan and, in my panic, I used the “wrong” pan. I fit 7 rolls in a 9 Inch Springform (don’t judge, I was completely confused by mixing up directions for this recipe and the one other rolls recipe I have ever attempted) and the remaining 3 went into a 7 inch pie plate. The group of 7 melded together in the pan, which ended up working out ok. My rolls seemed to spread a bit more than pictured and rose (is that right- “rose”? As in didn’t rise) less. I’m not into appearances so the delicious taste trumped any concerns about the shape. Thank you for this recipe! I’m sure it will be a staple around our house. Happy Thanksgiving!
Christine McBride says
The rolls are very good; however, I can’t get them to brown like the photos. I use the brown rice mix. I even tried brushing them with melted butter before baking. Otherwise, I would give them a 5 star rating.
Elizabeth says
Sorry to hear the tops of your buns aren’t browning! It could be your pan, if the sides are high, it might be “protecting” the buns from browning.
Stefanie says
Love love love this recipe!
I used Namaste perfect flour blend from Costco. I read the comments above that mentioned Namaste didn’t work. I did it anyway! I only measure by weight, so 2¾ cups equaled to 385 grams of flour. I also used almond milk instead.
The only difficulty I had was my scoop broke, so my daughter and I had fun figuring out another way.
Cooked for 30 mins for us. Not golden brown like your picture, but I didn’t care about that.
My kids all LOVED it! It was a hit! Thank you!
Sylvia Hodson says
As the yeast I have is in 125g packets, how much is in the packet in your Ingredients list?
Elizabeth says
Update: One yeast packet in the United States is 0.25 ounces or about 2 1/2 teaspoons.
Linda M says
Actually, the 0.75oz is for 3 packets that are attached. I think it’s more likely to be 0.25 oz for this recipe, or 2 1/4 teaspoons. At least, that’s what I’m going to try!
Elizabeth says
You are correct! I’ve updated my comment. Thanks for catching this!
Katie says
What changes would you suggest for using dry instant yeast instead of quick rise yeast?
Elizabeth says
If you only have instant yeast on hand, allow the dough to rise for a little longer. No other changes are needed. Enjoy!
Steena Brown says
Delicious recipe. Turned out slightly more like a biscuit, maybe due to my slight alterations. I only had Krusteaz GF flour mix which already has some guar gum in it. I think they needed to bake for 3-4 more minutes, but they were still tasty.
carole says
Can you use active dry yeast?
Elizabeth says
Yes! The rise time will just take a bit longer.
Maryke says
Quick question. We do not eat sugar and normally I use honey as a replacement as I like to use the most natural products. So can I replace the sugar with honey? Or just not include sugar? Thanks
Elizabeth says
Usually swapping honey for sugar takes a bit of tweaking because honey contains water. In this recipe, however, it’s such a small amount that it doesn’t cause a problem. So go ahead and use honey! Enjoy!
Manpreet says
Turned out good. I think i’ll add a little bit more salt next time, or perhaps a little more sweetness just lacked a little bit in flavor. I used cup4cup flour. I liked the trick with using fingers dipped in cool water to smooth the tops. Thanks!
Lisa says
Fantastic!! These were wonderful and worked great! I’m tempted to make this recipe again and use it for pizza crust!!! Thank you!