Gluten-Free Dinner Rolls
Published
No holiday meal in my house is complete without a basket of warm, homemade gluten-free dinner rolls. These rolls are soft, fluffy, and golden on top with a brush of melted butter—just the way we like them. I created this recipe to be as simple and stress-free as possible (because let’s be real, the holidays are busy enough!). There’s even a dairy-free option, so everyone at the table can enjoy them. We love them fresh from the oven for special occasions, but I also make them year-round for weeknight dinners—they’re that good.
“Best GF rolls fluffy with a little sweetness and so easy!!!!”
– GA
When I first went gluten-free back in 2010, one of the things I missed most was those soft, pull-apart Sister Schubert yeast rolls. After perfecting my homemade gluten-free bread, I knew dinner rolls were next on my list. It took a few tries to get the texture just right, but once I cracked the code, I couldn’t wait to share it. These gluten-free dinner rolls are made with a simple mix of gluten-free flour, instant yeast (no proofing needed!), eggs, milk, butter, and a touch of honey. You can easily swap in dairy-free alternatives, and the result is always the same: soft, fluffy rolls with a hint of sweetness, just like the ones I used to love.
Gluten-Free Dinner Rolls
Ingredients
- 3-3½ cups all-purpose gluten-free flour with xanthan gum, The amount of gluten-free flour needed can vary A LOT depending on the brand, age of the flour, altitude, climate, how accurately someone measures, and other factors
- 1 tsp salt
- 1¾ tsp rapid yeast/instant yeast, I use Fleischmann's Bread Machine Instant Yeast
- 1¼ cups warm milk (110°F-115°F), dairy-free use almond, cashew or coconut milk
- ¼ cup unsalted butter, softened, dairy-free use Earth Balance or Smart Balance
- 2 eggs, room temperature
- 1 tsp apple cider vinegar
- ½ cup honey
- 2 tbsp unsalted butter, melted, for dairy-free, I use Smart Balance buttery spread
Instructions
- In a large bowl add the gluten-free all-purpose flour and salt.
- Add the yeast to the gluten-free flour mix by making a little hole with your finger in the flour and pour the yeast into the hole.
- Warm the milk to 110°F-115°F (43-46°C). I microwave the milk in a large glass measuring cup for 1:30. I also use a thermometer to check the temperature. If your milk is too hot it'll kill the yeast. Pour warm milk over the yeast.
- Add the softened butter, eggs, apple cider vinegar, and honey to the bowl.
- Mix until fully combined. (2-3 minutes). You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients. I like to use my dough attachment to my KitchenAid mixer, but you can use the paddle attachment. The dough will be sticky.
- Spray two 9 inch cake/pie pans with gluten-free cooking spray. I like to use metal pans, but you can use a glass pan.
- Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
- Take a small spatula and smooth out the tops of the dough.
- Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
- Pre-heat your oven to 400°F (204°C).
- Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. Please watch your oven because all ovens are different. The temperature of the rolls should measure 200°F (93°C) internally.
- Brush the tops of the rolls with melted butter before serving. Enjoy!
Notes
- If your flour blend doesn’t include xanthan gum, you must add 1½ tsp of xanthan gum to step one in this recipe.
- Double-check that your instant yeast is still in date (besides rising in a too-cold environment, expired yeast is a common culprit for dough that won’t rise!).
- Use the spoon & level method to measure my gluten-free flour. This means using a spoon to fill your measuring cup with flour and then leveling it off with the back of a knife.
- I’ve only made these with Pillsbury gluten-free flour. Other gluten-free flours, like almond, coconut, or oat flour, won’t work in this recipe. You could try our coconut flour bread or almond flour biscuits for a side dish made with these flours.
- Make sure your chosen flour is suitable for yeast baking. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends aren’t recommended for yeast baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Dinner Rolls Step by Step
Gather the Ingredients: Gather all the ingredients together. Lightly grease two 9-inch metal cake or pie pans with gluten-free cooking spray. Set aside.
Mix the dry ingredients: In a large mixing bowl, whisk together 3-3 1/2 cups gluten-free all-purpose flour (the amount needed can vary A LOT depending on the brand, age of the flour, altitude, climate, how accurately someone measures, and other factors) and 1 tsp salt. Make a small well in the center of the flour and add 1 ¾ tsp rapid rise yeast.
Add the wet ingredients: Warm 1 ¼ cups milk to 110°F–115°F (I microwave it in a glass measuring cup for about 1 minute 30 seconds). Use a thermometer to check the temperature—if it’s too hot, it can kill the yeast. Pour the warm milk into the bowl over the yeast. Add ¼ cup softened butter, 2 eggs, 1 tsp apple cider vinegar, and ½ cup honey to the bowl.
Mix the dough: Using a stand mixer fitted with a dough hook (or paddle attachment), mix the dough on medium speed for 2–3 minutes, scraping down the sides as needed. The dough will be sticky and thick.
Portion the rolls: Spray your hands or a cookie/ice cream scoop with gluten-free cooking spray. Divide the dough into 18 equal portions, rolling each into a ball. Place 8 dough balls around the edge of each greased pan and 1 in the center of each. Use a small spatula to gently smooth the tops.
Let the dough rise: Cover the pans loosely with a clean kitchen towel. Let the dough rise in a warm spot for 1 hour, or until noticeably puffy. (Tip: You can preheat your oven to 100°F, turn it off, and let the rolls rise inside.)
Bake the rolls: While the rolls finish rising, preheat your oven to 400°F. Bake the rolls on the middle rack for 14–16 minutes, or until golden brown and the internal temperature reaches 200°F. Keep an eye on them—bake times can vary by oven.
Finish and serve: Brush the tops with 2 tbsp melted butter (or dairy-free option). Serve warm and enjoy!
Gluten-Free Baking Tips
Use a flour range for best results: Gluten-free dough can vary a lot depending on the flour blend, how it’s measured, the age of the flour, and even your climate or altitude. For that reason, think of the flour amount as a range rather than a fixed number. I typically land between 3 and 3½ cups of gluten-free flour. On my last test, I added an extra ⅓ cup, which gave the dough more structure and made it firm enough to roll by hand instead of scooping. You’re looking for a dough that feels soft but not wet, holds its shape when rolled, and doesn’t slump or spread when set on the pan. If the dough still feels sticky after chilling, don’t worry. Mix in 1 to 2 tablespoons of flour at a time until it’s smooth, slightly tacky, and easy to shape into round rolls.- Weigh the dough for even rolls. Using a kitchen scale to portion the dough helps the rolls bake evenly and look uniform. It’s a small extra step, but it makes a noticeable difference, especially if you’re serving these for holidays or guests.
- Oil your hands generously. Gluten-free dough is naturally stickier than wheat-based dough, so don’t hold back on the oil or nonstick spray. Well-oiled hands make shaping faster, cleaner, and far less frustrating.
- Chill the dough to make shaping easier (and for make-ahead prep): If the dough feels too sticky or soft to handle, refrigerate it for about 30 minutes before shaping. Chilling helps the dough firm up so it’s easier to roll and holds its shape better. If you’re making the rolls ahead of time, go ahead and shape them first, then cover and refrigerate for a few hours or overnight, depending on your schedule. When you’re ready to bake, let the rolls sit at room temperature until they no longer feel cold before proceeding with the recipe.
- Create a warm, reliable rise. Make sure your yeast is fresh, and your proofing spot is warm. I like to preheat my oven to 100°F, then turn it off and let the dough rise inside. It creates a steady, draft-free environment that helps gluten-free dough rise consistently.
Serving Suggestions
I can’t think of any occasion where these gluten-free bread rolls wouldn’t be a hit! Serve them as a side dish for tomato soup, bring them to a potluck or holiday gathering, or enjoy them as an afternoon snack. They’re also a staple on my holiday table for Thanksgiving, with gluten-free green bean casserole and roasted turkey. My kids even love them for breakfast with some jam or honey spread on top.
Storage Instructions
These rolls are best served warm and fresh from the oven. They can harden slightly the longer they’re stored. If I have any leftovers, I keep them in an airtight container at room temperature for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months and thaw as needed.
I always recommend reheating them before serving. Pop them in the microwave for 15-20 seconds or place them in a 350°F oven for a few minutes until warmed through.
More Gluten-Free Bread Recipes to Try!
- Homemade Gluten-Free Machine Bread
- Gluten-Free Sweet Cornbread
- Gluten-Free Burger Buns
- Gluten-Free Challah Bread
- Gluten-Free Hot Cross Buns
Our Gluten-Free Dinner Rolls recipe was originally published 11/07/24. It was retested, reworked, and republished to be better than ever 7/4/25.
Hi Audrey. I’ve made these rolls before, and they were a hit! I took it up a notch by stuffing it with sautéed mushrooms, onions, sausage (gluten-free, of course) and dairy-free cheddar cheese. They were also a hit! This time round, I took it up a couple of notches! I made Pan de Sal, dairy-free AND gluten-free ! Pan de Sal, already dairy-free, is a favourite bun from the Philippines.
I made it for my daughter. They came delicious.
Thanks
Hello
This is a good roll but am wondering how you revisited the recipe and made it even better. I don’t see any changes on the ingredients.
I made the rolls obviously from the 2024 version. the batter is thinner. my instructions said to use an ice cream scoop and put into the pan. the reason I am asking is if the ingredients have not changed, there isn’t a chance for me to roll the dough into balls . your rolls look beautiful and round. thanks for helping me understand how you changed the recipe. ( again, mine arevdelicious but don’t look round, more like wedges in a round pan )
Hi Sandra, we took new photos but the ingredients themselves didn’t change.
I made these dinner rolls and they did not disappoint, what a treat! They were fluffy and delicious, served warm with butter my family could not believe they were gluten free. Thank you for sharing your recipes, videos and helpful tips, every recipe has been perfect, my next recipe to try is your cinnamon buns. Now I too am a mama that knows gluten free❤️
These are so good! I used the gf cup4cup flour and they turned out beautifully! Easy to follow recipe!
These were amazing! I used King Arthur gluten free bread flour and they came out beautiful! Some of my family had no idea they were gluten free and love them 🙂
I just made these. Not alot of flavor and didn’t rise well bummed but ill try again. Gave 5 stars im sure its baker error.
These are so wonderful!!! Used 3 1/2 cups of Meijer gf flour and a packet of regular yeast (as that’s all I had on hand). Also used muffin tins instead of pie plates. So good! I’ve had lots of GF store or bakery bought breads and they don’t even compare to these rolls. Also liked how you used the whole egg. Thank you for this recipe-it’s a keeper. Even my husband, who is not gluten sensitive, loved these. P.S. I’ve never commented on a recipe before, but just had to tell you how much I appreciated eating something this good AND GF!
Thank you Cheryl!
Can I make up the rolls and freeze them? Then bake them when I need them?
Hi Nancy, that should work!
hi! thank you so much for the recipe. I would love to make this but I cannot get Pillsbury gf flour In my area. do you know if Bob’s Red Mill would work as well? should I use a gr bread flour? or are there other homemade blends that would work better? thank you so much!
Hi Mercedes, we have only tested these with Pillsbury, but some other reviewers have had success with other flours.