a basket of gluten-free dinner roll
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5 from 15 votes

Gluten-Free Dinner Rolls

Easy Gluten-Free Dinner Rolls that will satisfy cravings for soft and tasty bread. The recipe also has a dairy-free option. 
Course Side Dish
Cuisine American
Keyword dairy-free dinner rolls, gluten-free dinner rolls, gluten-free rolls
Prep Time 10 minutes
rising 1 hour
Total Time 22 minutes
Servings 18 rolls
Calories 148kcal
Author Audrey from Mama Knows Gluten Free

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 1/2 teaspoons xanthan gum ,leave out if your flour already has it in it
  • 1 3/4 teaspoons rapid yeast/instant yeast ,I use Fleischmann's Bread Machine Instant Yeast
  • 1 1/4 cups warm milk (110°F-115°F) ,dairy-free use almond, cashew or coconut milk
  • 1/4 cup unsalted butter, softened ,dairy-free use Earth Balance or Smart Balance
  • 2 eggs ,room temperature
  • 1/2 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!"

Nutrition

Serving: 1roll | Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 173mg | Potassium: 37mg | Fiber: 2g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.8mg
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