Description
These Soft & Fluffy Gluten-Free Yeast Dinner Rolls are the real deal—tender, buttery, and perfect for soaking up gravy. Unlike dense gluten-free bread, these use a high-hydration dough enriched with egg and butter to create a light, airy texture that actually pulls apart. They are easy to make (no kneading required!) and essential for any holiday table.
Ingredients
— Dry Ingredients —
3 cups gluten-free all-purpose flour blend (Must contain xanthan gum; King Arthur Measure for Measure or Cup4Cup are best)
¼ cup granulated sugar
2 ¼ teaspoons (1 packet) instant rapid-rise yeast
1 teaspoon salt
1 teaspoon baking powder (helps give an extra lift)
— Wet Ingredients —
1 cup warm milk (110°F/43°C) – think bathwater temperature
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature (beaten)
1 teaspoon apple cider vinegar (strengthens the dough structure)
— Topping —
2 tablespoons melted butter (for brushing after baking)
Instructions
1. Prepare the Pan: Grease a 9-inch round cake pan or square baking dish with butter or non-stick spray.
2. Mix Dry Ingredients: In the bowl of a stand mixer (fitted with the paddle attachment) or a large bowl, whisk together the gluten-free flour, sugar, instant yeast, salt, and baking powder.
3. Add Wet Ingredients: Pour in the warm milk, melted butter, beaten eggs, and apple cider vinegar.
4. Beat the Dough: Mix on medium-high speed for 3–5 minutes. This is crucial! Unlike wheat dough, you cannot ‘overmix’ gluten-free dough. This step aerates the batter and hydrates the flour. The dough will be thick, sticky, and resemble heavy cake batter—do not try to knead it by hand.
5. Shape: Use a large cookie scoop or a measuring cup (greased) to scoop the dough into 9 even mounds. Drop them directly into the prepared pan, spacing them slightly apart (they will touch as they rise).
6. Smooth Tops: Dip your fingers in warm water and gently smooth out the tops of the rolls to remove any jagged peaks.
7. Rise: Cover the pan loosely with greased plastic wrap or a warm damp towel. Place in a warm, draft-free spot (like inside a turned-off oven with the light on) for 45–60 minutes. The rolls should puff up and double in size.
8. Preheat: While the rolls rise, preheat your oven to 375°F (190°C).
9. Bake: Remove plastic wrap. Bake the rolls for 20–25 minutes, or until the tops are golden brown and they sound hollow when tapped. (Internal temperature should reach 205°F).
10. Finish: Remove from the oven and immediately brush the hot rolls with the 2 tablespoons of melted butter. Let them cool in the pan for 10 minutes before serving warm.
Notes
Yeast Tip: Instant (Rapid Rise) yeast is highly recommended for gluten-free baking as it works faster and requires only one rise. If using Active Dry yeast, proof it in the warm milk with a pinch of sugar for 5 minutes before adding.
Texture: Do not add more flour if the dough is sticky! Gluten-free yeast dough relies on high moisture to create steam and lift. If you dry it out, the rolls will be rock hard.
Make Ahead: You can bake these a day in advance. Wrap tightly and store at room temperature. Reheat in a 300°F oven for 5-10 minutes to soften them up again.
Dairy-Free: Use almond milk and vegan butter (or oil) to make this recipe dairy-free.
- Prep Time: 15
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 6
- Sodium: 280
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 45