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!"
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!