There is nothing quite like the smell of fresh bread baking in the oven, especially during the holidays. For those of us avoiding gluten, the bread basket is usually a zone of disappointment. That ends today with these incredible Gluten Free Dinner Rolls.
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This recipe produces rolls that are soft, squishy, and pull-apart tender. They actually taste like real bread, not dense, crumbly rocks.
You can finally enjoy a warm, buttered roll with your soup or holiday meal. These Gluten Free Dinner Rolls are the real deal, and they are about to become a permanent fixture on your table.
A Little Story About This Dish
For years, I dreaded the dinner roll course. I tried so many store-bought options, including frozen gluten free dinner rolls, but they often tasted like cardboard or fell apart the moment you touched them.
I missed the simple joy of tearing open a soft, yeasty roll. I wanted a recipe that replicated that “squish” factor. After many failed experiments with dry, heavy doughs, I discovered the secret lies in hydration and vigorous mixing.
This recipe for Gluten Free Dinner Rolls changed everything for me. Seeing my family enjoy them—even those who eat gluten—was the ultimate seal of approval. Now, no holiday meal is complete without a basket of these warm, golden delights.
Get Ready to Cook!
You are about to bake the fluffiest, most delicious batch of rolls you have ever had. Let’s get organized to ensure your baking success.
What to Expect
Time: Active time is about 30 minutes, plus rising and baking. Total time varies depending on the rise.
Difficulty: Medium. The dough requires a stand mixer and specific handling, but it is very manageable.
Before You Begin
The flour blend matters immensely here. High-quality blends like Better Batter yield the best results for Gluten Free Dinner Rolls because they hydrate properly. If you use a different blend, the texture may vary.
Do not be alarmed by the dough texture. Unlike wheat dough, this will look more like a thick, sticky batter before it is chilled. The chilling step is mandatory to make the dough workable for shaping.
Make sure your egg whites are at room temperature and your milk is warm (about 90°F). This keeps the yeast happy and ensures a good rise for your Gluten Free Dinner Rolls.
The Heart of the Dish: Ingredients You’ll Need
Here are the precise ingredients for these soft and airy rolls.
| Ingredient | Amount |
| All-Purpose Gluten-Free Flour Blend | 3 ¼ cups (455 g) |
| Xanthan Gum (omit if in blend) | 3 ¼ teaspoons |
| Tapioca Starch/Flour | ⅞ cup (105 g) |
| Instant Yeast | 4 teaspoons (12 g) |
| Granulated Sugar | ¼ cup (50 g) |
| Kosher Salt | 1 teaspoon |
| Warm Milk (approx. 90°F) | 1 ⅝ cup (13 fl oz) |
| Unsalted Butter, melted and cooled | 8 tablespoons (112 g) |
| Egg Whites, room temperature | 2 (50 g) |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps carefully to achieve that perfect bakery-style texture.
1. Mix the Dry Ingredients:
In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum, tapioca starch, instant yeast, and sugar. Add the salt and whisk again to ensure everything is evenly distributed.
2. Beat the Dough:
Add the warm milk, melted butter, and room-temperature egg whites to the dry mix. Using the paddle attachment, beat the mixture vigorously. It will first look clumpy, but keep beating. Continue for about 6 minutes until the dough looks whipped and sticks to the sides of the bowl.
3. Chill the Dough:
Transfer the sticky dough to a lightly oiled container with a tight lid. Place it in the refrigerator for at least 30 minutes. This step hydrates the flour and makes the dough firm enough to shape. You can keep it in the fridge for up to 3 days if you want to prep ahead.
4. Shape the Rolls:
Grease a quarter sheet pan or two 8-inch round cake pans. Lightly flour your work surface with tapioca starch. Divide the cold dough into 16 equal pieces. Using cupped hands, roll each piece into a smooth round ball on the counter.
5. The Rise:
Arrange the shaped Gluten Free Dinner Rolls in your prepared pans. You can place them close together for pull-apart rolls or space them out for individual crusty rolls. Cover loosely with greased plastic wrap and let them rise in a warm spot until they are about 150% of their original size. This can take anywhere from 45 minutes to a few hours depending on your kitchen temperature.
6. Bake to Golden Perfection:
Preheat your oven to 375°F. Once risen, brush the rolls generously with melted butter. Bake for about 20 minutes. If the rolls are touching, you may need to lower the heat to 350°F after 18 minutes and bake a little longer to cook the centers. The internal temperature should reach 190°F.
7. Final Touch:
Remove the pan from the oven and immediately brush the hot rolls with more melted butter. Serve them warm for the ultimate experience.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to ensure your Gluten Free Dinner Rolls are perfect every time.
Pointers for Perfection
If you don’t have a stand mixer, you can use a food processor with a plastic blade. Do not try to mix this by hand; it requires high-speed whipping to build structure. Also, avoid adding too much extra flour during shaping, or the rolls will become tough.
How to Store
These rolls are best enjoyed fresh on the baking day. However, leftovers can be stored in an airtight container at room temperature for a day. For longer storage, freeze them. They reheat beautifully in the microwave or oven.
You will find plenty of new inspiration for your gluten-free kitchen in these recipes:
- Gluten Free Artisan Bread (Crusty & Airy!)
- The Best Homemade Gluten Free Tortillas
- 3-Ingredient Gluten Free Flatbread (No Yeast!)
Soft & Fluffy Gluten Free Dinner Rolls
- Total Time: 2 hours (includes rising)
- Yield: 16 rolls 1x
Description
The best Gluten Free Dinner Rolls recipe! These rolls are soft, fluffy, and have a perfect golden crust. Made with a simple yeast dough that chills before shaping, they are perfect for holiday dinners or everyday meals.
Ingredients
3 ¼ cups (455 g) all-purpose gluten-free flour blend (ensure it contains xanthan gum or add extra)
3 ¼ teaspoons xanthan gum (omit if your blend already contains it)
⅞ cup (105 g) tapioca starch/flour (plus more for dusting)
4 teaspoons (12 g) instant yeast
¼ cup (50 g) granulated sugar
1 teaspoon kosher salt
1 ⅝ cup (13 fl oz) warm milk (about 90°F)
8 tablespoons (112 g) unsalted butter, melted and cooled (plus more for brushing)
2 egg whites (50 g), at room temperature
Instructions
1. In the bowl of a stand mixer, whisk together the flour, xanthan gum, tapioca starch, yeast, and sugar. Add the salt and whisk again.
2. Add the warm milk, melted butter, and egg whites. Beat vigorously with the paddle attachment for about 6 minutes until the dough looks whipped and sticks to the sides of the bowl.
3. Transfer the dough to a lightly oiled container with a tight lid. Refrigerate for at least 30 minutes (up to 3 days).
4. Grease a baking sheet or two 8-inch round cake pans. Lightly flour a surface with tapioca starch.
5. Divide the chilled dough into 16 pieces. Roll each piece into a smooth ball using cupped hands.
6. Place rolls in the pan (touching for soft sides, spaced apart for crusty sides). Cover loosely with greased plastic wrap and let rise in a warm spot until about 150% larger (45 mins to 2 hours).
7. Preheat oven to 375°F. Brush the risen rolls generously with melted butter.
8. Bake for about 20 minutes until the internal temperature reaches 190°F. If rolls are touching, lower heat to 350°F after 18 minutes and bake slightly longer.
9. Remove from oven and brush immediately with more melted butter. Serve warm.
Notes
Flour Blend: I recommend Better Batter or a high-quality blend. If using King Arthur GF Bread Flour, add 2 extra tablespoons of milk.
Yeast: If using active dry yeast instead of instant, use 15g and proof it in the warm milk first.
Equipment: A stand mixer is highly recommended. A food processor works in a pinch, but do not mix by hand.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 113
- Sugar: 4g
- Sodium: 196mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
Your Burning Questions Answered!
Here are answers to common questions about gluten-free bread baking.
1. What are common mistakes when making gluten-free dough?
The biggest mistake is adding too much flour. Gluten-free dough needs to be sticky and high in moisture to stay soft. Another common issue is under-mixing. Unlike wheat dough, you cannot “overwork” this gluten-free dough; it needs vigorous beating to aerate the batter for light Gluten Free Dinner Rolls.
2. What kind of yeast is best for gluten-free rolls?
Instant yeast (sometimes called rapid-rise yeast) is generally best for Gluten Free Dinner Rolls because it dissolves quickly and starts working immediately. If you only have active dry yeast, you must proof it in the warm milk first to ensure it is active.
3. How to get a soft crust on bread rolls?
The secret to a soft crust on your Gluten Free Dinner Rolls is butter. Brushing the rolls with melted butter before baking helps them brown, and brushing them again immediately after they come out of the oven softens the crust and adds delicious flavor.
Dig In & Enjoy!
You are now ready to serve a basket of warm, soft, and delicious rolls that will delight everyone at the table. Enjoy every buttery bite of your homemade Gluten Free Dinner Rolls!
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