Easy Gluten-Free Dinner Rolls that will satisfy cravings for soft and tasty bread. The recipe also has a dairy-free option.
Gluten-Free Dinner Rolls
Dinner rolls are a must at every holiday meal, especially Thanksgiving! For years my family loved Sister Schubert yeast dinner rolls. They are pull-apart Parker House Style Rolls
In 2010 when I went gluten-free, I had a really hard time finding good gluten-free bread, especially roll and buns. That’s when I found Gluten-Free Mama’s Almond Flour Blend and her recipe for gluten-free homemade bread.
I tried her recipe in my bread machine and finally had hope for good gluten-free bread! I modified that recipe for my family and staring making my Homemade Gluten-Free Bread instead of dinner rolls.
This year I worked on making my homemade gluten-free bread recipe into dinner rolls. It took a few tries because, not only do I test bake for gluten-free, but I make a separate batch that is both gluten-free and dairy-free.
My family is very excited to have dinner rolls again, and I am so happy to share the recipe with you!
Gluten-Free Dinner Rolls In A Few Easy Steps
In a large bowl, add the gluten-free all-purpose flour, salt, and xanthan gum (leave out if your flour already has it).
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. (photo 1)
Warm the milk to 110°F-115°F. 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 will kill the yeast. Pour warm milk over the yeast.
Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and mix until fully combined (2-3 minutes). (photo 2)
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 also use the paddle attachment. The dough will be sticky. (photo 3)
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. (photo 4)
Take a small spatula and smooth out the tops of the dough. You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour. (photo 5)
Pre-heat your oven to 400°F.
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 internally. (photo 6)
Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy! (photo 7)
Rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So, now you too can enjoy a gluten-free and dairy-free dinner rolls.
I promise it is just as delicious made with the dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
Yeast Rolls
These gluten-free dinner rolls are made with the instant quick-rise yeast, so there’s no having to proof your yeast. Using instant quick-rise yeast also cuts the dough’s rising time in half!
More Gluten-Free Bread Recipes For You To Try!
- Homemade Gluten-Free Bread {Breadmaker, Dairy-Free Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Bread {Dairy-Free}
- Gluten-Free Sweet Cornbread {Dairy-Free Option}
- Gluten-Free Cinnamon Biscuits {Dairy-Free Option}
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Gluten-Free Dinner Rolls
Ingredients
- 3 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon salt
- 1 ½ teaspoons xanthan gum ,leave out if your flour already has it in it
- 1 ¾ teaspoons rapid yeast/instant yeast ,I use Fleischmann's Bread Machine Instant Yeast
- 1 ¼ 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
- ½ cup honey
- 1 teaspoon apple cider vinegar
- 2 tablespoons unsalted butter, melted , for dairy-free, I use Smart Balance buttery spread
Instructions
- In a large bowl add the gluten-free all-purpose flour, salt, and xanthan gum (leave out if your flour already has it).
- 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. 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 will kill the yeast. Pour warm milk over the yeast.
- Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and 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. Take a small spatula and smooth out the tops of the dough.You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
- 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.
- 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, it should measure 200°F internally.
- Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy!
- The rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For the dairy-free option, I used almond milk and Smart Balance butter.
- Rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.
- Mama says, "Please check all of your labels!"
Brooke says
I made these last week for a family dinner and I made them dairy free as well and my family loved it!!! I have been wanting to try these and so excited to make them during the holidays 🙂
Ginny says
Good and easy recipe, tastes great for GF!!! I have been searching for a good yeast roll for 2 years and finally FOUND ONE!! Thank you. I only cooked 9 rolls just to “test” this recipe. I do this as I have wasted so much of the expensive GF products after reading “how great!” this tastes and how “soft and moist” this bread is to find out those are not correct comments/reviews. Every one of them either failed after several attempts or tasted like cardboard with a sand topping. I have found authentic foods super fine ground flours to be the best to use (but not their bread flour mix or other mixes, just the individual flours) and made my own mock Better flour blend. Easier and cheaper for me since I live way out in the boonies with no stores within an hour drive that stocks. Anyway, good moist not gummy, flavorful and this DOES freeze nicely to thaw as needed. So am making the full recipe and storing them. So nice to have a good roll (also larger size makes a great bun) to eat now after so long. Thank you Audrey!! The meat loaf is great too – family loved it – no left overs.
Barbara Barnhill says
My sister, who lives with me is dairy free and gf. She has been complaining that she really doesn’t like any of the bread products that are available in the supermarket. I made these for her and she is absolutely over the moon. She uses them not only for dinner rolls, but also as a bun for a burger and other sandwiches. We both love them, actually, I’m just saving them for her. Thank you Audrey. God bless you.
Staci Hackney says
My favorite gf dinner rolls! Easy and delicious!
Ang says
These turned out absolutely perfect! I was a little worried because the dough seemed looser. Not thick and stretchy like traditional dinner rolls. I followed the recipe to a T and they turned out great! I didn’t have an ice cream scoop so I used a 1/4 cup measuring cup sprayed with non-stick spray so the dough was easier to transfer. I also halved the recipe. My husband turned his nose up when I said gluten free, until he took a bite warm out of the oven and he was sold! Thank you so much for the recipe and all the suggestions!
Dawn Parks says
These are the best gluten free rolls I’ve ever made!! Thanks for sharing your recipe!!Dawn
Hilary says
My mother is coeliac and hasn’t had anything like this in a long time. She loved them and we are freezing some to see how they go being defrosted/heated in the microwave wrapped in a tea towel. Just wondering if the honey can be reduced to make them less sweet or does it play a structural role in the rolls? Thanks so much for the amazing recipe – will definitely be making again!!!
Kevin says
Excellent! As described, these rolls are super soft. I tried half batch (9) dinner rolls, and they came out great (maybe needed a little more salt). By using half batch each dinner roll was approx 50 grams of dough. I think I will up the recipe so each dinner roll is about 65 grams (just a little bigger). I will also add a little more salt to the dough and use salted butter instead of unsalted. I used Better Batter Original Blend gluten free flour. I will experiment with a different GF flour as Better Batter is expensive. I am also testing a few of the rolls by putting them into the freezer to see how they are after a few days frozen. Thank you for the absolute BEST GF dinner roll recipe.
Natalie says
These are wonderful! My son has many food allergies and recently we have been testing egg to see how he tolerates it. Made these tonight and he loves them! Thanks for the awesome recipes!
J.K. says
Best and easiest gf rolls.
J.K. says
Best and easiest gf rolls I’ve ever made!
Sharon Puschmann says
This is, by far, our favorite dinner roll recipe ever! We have grandkids with allergies to soy, peanuts, eggs, dairy, and wheat. So, as their Nana, my quest is to make them treats they can’t normally have. For this recipe, I used flax milk, Melt (plant based “butter” spread), and Authentic Foods Multi Blend Flour. For the eggs, I used a blend of 3 tablespoons oil, 3 tablespoons water, and 2 teaspoons baking powder. All I can say is “wow”! We call them “Christmas rolls” which is the first time I made them. Thank you so much for this recipe. My grandkids think I am pretty cool!!
Shawn Turpen says
My family cannot get enough of these! I use Bob’s Red Mill 1 for 1 Gluten Free Flour. These are a staple in our homes!!
Jacqueline says
Hello! These were fabulous!
I made a 1/2 recipe for Thanksgiving, and they were a total hit. I made a full recipe tonight. One half went into my pie plate. The other one I did like this: 1/2 half scoop into a muffin paper that had been sprayed with avocado oil. Then cinnamon-sugar. Then the other 1/2 batter. Then cinnamon-sugar. I then took a toothpick to swirl a bit. A quick final sugar dust. Rise and bake. I made about a 1/2 cup of a quick vanilla paste icing that I served optionally. There’s only one cinnamon one left. It turned out like a cross between the best cinnamon roll and monkey bread. I have not had an edible cinnamon roll in FOREVER! Thank you.
David Battaglia says
Fantastic!! I use Better Batter flour and instant rise yeast (Saf) and let the rolls rise in a proofing oven for 2-3 hours. Very fluffy rolls.
Ora Church says
Love these rolls. Made with gluten free rice flour mix and turned out great. The only problem is they made my sugar go up. Now I make them with almond, coconut and tapioca blend. Mine aren’t fluffy. They are a little doughy but even my picky gluten eaters enjoy these rolls. Any suggestions on how to make them fluffier using my flour blend.
Audrey says
I am so happy that you enjoyed the rolls Ora! Using almond and coconut flour will not be as fluffy as using a rice flour blend. Baking with almond and coconut flour makes for a more dense crumb.
Jenn says
Although they didn’t rise very well, they still tasted terrific! My family devoured them at Thanksgiving dinner not realizing they were gluten and dairy free. I had to laugh because I also made traditional buttermilk biscuits for those in my family that usually roll their eyes at my gluten free cooking and baking. Some even asked if there were extras to take home. Thank you for sharing this recipe!!! They were wonderful! I will be making these more often for sure!!
Audrey says
I am so happy that everyone enjoyed the rolls! Can you please tell me which brand of gluten-free flour you used? Not all brands are recommended for yeast baking. That may be why your rolls did not rise like mine. I am so happy that you will be making them again. Thank you so much for the wonderful 5-star recipe review!
James Henry says
Hello, I love this recipe and it worked out great! My wife and sister-in-law have celiac disease and they loved these rolls. Some of my family members who do not need to be GF loved them too which is usually a good test of a gf roll recipe.
Gennie says
I just made these for tomorrow. Thanksgiving with my Kid and his family. These are AMAZING!!!!!!!!!!!! Soft fluffy and so delicious. Thank you so much for sharing. I will be saving this link for a later date to make again. <3
Marie says
I wanted to make this Thanksgiving extra special for family members who are celiac, and got in the mission of finding THE BEST gf dinner rolls. I tried six different recipes from different blogs, before I came to yours, and yours was the winner BY FAR!!! 😍😍😍 My family loved them so much!! Thank you so much for sharing your talents!
Jeanie says
Made this gf sf roll for Thanksgiving and they were such a huge hit!! Not one left and everyone wanted the recipe!!!!thank you for the recipe and these are the best gf at rolls I have made!!! The flavor is amazing !!
Grace says
OMG!! So, delicious. Thank you!!!!!
Julia says
Mine turned out ugly not like the picture 🤣because i didnt have an icecream scoop and didnt bast the tops but they are delish perfect texture. Turned out like real rolls. I used ‘not milk’ brand dairy alternative and soy free earth balance. The recipe was simple and easy to follow which is hard to find of gf breads. I am really happy with how these turned out. Thank you.
Emily says
These turned out excellent – The recipe was easy and it’s not obvious that they are gluten free. I brought them to our Thanksgiving family dinner and everyone liked them. Ty!
Kris says
These dinner rolls are delicious! And easy to make! Thank you for all your yummy recipes!
Kathy says
I was wondering what size scoop you used, mine was to small because I had to add more to each roll after scooping the rolls out. Also mine spread after they were in the pan, maybe a little less milk next time? And mine didn’t brown very well. My husband is the one that has to eat gf. I know he will enjoy these rolls immensely. Just wondering how I can improve so I can do better next time. I have been cooking and baking for my husband about 20 years now and the bread baking is the hardest, even after all this time. But your biscuit and dinner rolls recipes are real winners. Thank you so much for sharing them.
Audrey says
Hi Kathy! I use a standard-size ice cream scoop to make the bread rolls. Can you please tell me which brand of gluten-free flour you are using? You may be getting different results (spreading, not browning enough) if you are using a different brand. I am going to send you an email too. You are so right, that yeast baking gluten-free is the hardest. I am so happy to hear that you and your husband enjoy the rolls and the biscuits.
Adrianne Silveria says
This recipe is easy to follow! I’m practicing recipes to make sure I can do it for our Thanksgiving meal. I used Vitacost Gluten Free flour and used avocado oil instead of the spread and they came out great. I’m also bringing the Southern Corn Bread too. Also delicious!