Gluten-Free Soft Dinner Roll Recipe. Easy to Make. Dairy-Free Option included.
Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
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.
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.
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.
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.
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.
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.)
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.