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Just baked gluten-free soft dinner rolls in a pan. The rolls have just been brushed with melted butter.

Gluten-Free Soft Dinner Rolls

These gluten-free dinner rolls are soft and tender. They’re the perfect addition to the holiday bread basket－ or whenever the bread craving hits.

Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings 9 Rolls

Ingredients

For the Dough

  • ⅓ cup warm water, about 110℉ (2 ¾ ounces; 75 grams)
  • 2 ¼ teaspoons instant dry yeast (1 packet; 7 grams)
  • 3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, plus extra for dusting counter (15 ounces; 425 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup warm whole milk, about 110℉ (8 ounces; 226 grams)
  • 1 large egg
  • 2 tablespoons butter, melted (1 ounce; 28 grams)

For Brushing on the Dough

  • 1 large egg
  • 1 teaspoon water

For Finishing

  • 2 tablespoons butter, melted (1 ounce; 28 grams)

Instructions

  1. Combine warm water and yeast in the bowl of a stand mixer. Stir to combine. Allow to sit for five minutes.
  2. While the yeast dissolves, whisk together the gluten-free flour, granulated sugar, baking powder, xanthan gum, and salt in a small bowl.
  3. Add the gluten-free flour mixture, milk, egg, and melted butter to the yeast mixture. Mix on medium speed until thick and smooth, about three minutes. The dough will be very thick.
  4. Dust counter with a generous amount of gluten-free flour. Transfer the dough from the mixing bowl to the counter. Dust the top with gluten-free flour. Gently pat the dough into a rectangle, about 8x8 inches.
  5. Cut the dough into 9 equal pieces. (Three rows of three)
  6. Roll the dough into rounds. If the dough sticks to your hands, coat it lightly with gluten-free flour before rolling.
  7. Line an 8-inch square pan with parchment paper and lightly grease with gluten-free cooking spray.

  8. Place the rolls into the pan in three rows. Cover with plastic wrap. This keeps the dough from drying out.

  9. When rolls have almost doubled in size, preheat the oven to 375℉ (190℃)

  10. Whisk together the egg and teaspoon of water together in a small bowl. Brush the egg wash gently on top of each roll.

  11. Bake rolls until golden brown, 30 to 35 minutes. The middle of the rolls should reach 205℉ (96℃)

  12. Remove the pan from oven. Let them cool for about 5 minutes and then brush the warm rolls with melted butter.

  13. Cool for about 15 minutes before serving.

  14. 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, ¾ 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 dairy-free butter or canola oil.
Brush the baked rolls with melted dairy-free butter or olive oil.