Best Gluten Free Dinner Rolls

These Best Gluten Free Dinner Rolls are soft, pillowy, and surprisingly easy to make at home. They rise well, brown beautifully, and hold together without the gummy texture some gluten-free breads get. I’ve tested this formula multiple times and adjusted hydration and baking times to get a reliable, tender crumb.

Why Make This Recipe

• They taste like classic dinner rolls—light, slightly sweet, and buttery—so no one has to miss bread at the table.
• Gluten-free blends often lack structure; this recipe uses eggs and a small amount of xanthan gum to give reliable rise and chew.
• They’re quick enough for weeknight dinners but elegant enough for holidays and special occasions.
• Leftovers freeze and reheat well, which saves time when you host.
• Personal insight: I love these because they pair with soups and holiday spreads and don’t fall apart when you split them for sandwiches. See a savory twist like gluten-free cheddar in this linked recipe for inspiration: gluten-free cheddar dinner rolls.

Recipe Overview

• Prep time: 30 minutes active (plus 1 hour rising)
• Cook time: 18–22 minutes
• Total time: about 1 hour 50 minutes (including rises)
• Servings: 12 rolls
• Difficulty: Easy–Medium
• Method: Dough mixed (stand mixer or hand mixer), first rise, shaped into rolls, second rise in a pan, baked at 375°F (190°C).

My Experience Making This Recipe

On first tries the dough felt wetter than wheat dough, so I learned to rely on feel and a spatula rather than flouring heavily. Using a kitchen thermometer to keep liquid at 110–115°F for yeast activation made the difference between slow and confident rises. Brushing with butter right out of the oven gave consistently soft crusts.

How to Make Best Gluten Free Dinner Rolls

Start by warming milk (or dairy-free milk) to 110–115°F and dissolving 2 1/4 teaspoons (1 packet) active dry yeast with 1 tablespoon sugar; let it foam 5–8 minutes. In a mixer bowl combine 3 cups gluten-free all-purpose flour blend (with xanthan gum), 1 teaspoon salt, 2 large eggs, 2 tablespoons melted butter (or oil), and the foamed yeast; mix with the paddle until smooth. Scoop dough into 12 equal portions, shape with wet or oiled hands, place in a greased 9×13 pan, cover, and let rise 35–45 minutes in a warm spot. Bake at 375°F (190°C) for 18–22 minutes until golden and internal temperature reaches about 200°F (93°C). Brush with melted butter and cool slightly before serving.

Expert Tips for Success

• Measure by weight when possible: 3 cups GF blend ≈ 420g for consistency across brands.
• Keep liquid between 110–115°F for yeast activation; hotter liquids can kill yeast. Use an instant-read thermometer.
• Use a stand mixer or a sturdy spatula; GF doughs are batter-like—avoid overworking like gluten doughs.
• Let the rolls cool at least 10 minutes before slicing to set the crumb and prevent tearing.
• For even browning, rotate the pan halfway through baking and test doneness with an instant-read thermometer (~200°F/93°C).

How to Serve Best Gluten Free Dinner Rolls

• Serve warm with herb butter or compound butter for dinner parties or holidays.
• Split and fill with leftover roast turkey, ham, or pulled pork for sliders and sandwiches.
• Pair with soups and stews—these rolls soak up broths without disintegrating.
• Present on a linen-lined basket and brush tops with glossy butter for attractive serving.

Storage and Reheating Guide

Store cooled rolls in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature or overnight in the fridge. Reheat from thawed by wrapping in foil and warming at 325°F (160°C) for 8–10 minutes or microwave a single roll for 15–25 seconds wrapped in a damp paper towel to restore softness.

Recipe Variations

• Dairy-free: substitute non-dairy milk (soy, oat, almond) and use olive oil or vegan butter. Increase emulsifier slightly if the dough is too loose.
• Egg-free: replace eggs with 1/4 cup aquafaba per egg (tested for rise, may be slightly denser). Add 1 teaspoon baking powder for lift.
• Herb & garlic: fold 1–2 teaspoons each of dried rosemary and garlic powder into the dough or brush tops with garlic-herb butter.
• Cheesy pull-apart: layer shredded dairy or plant-based cheese between rolls in the pan for a pull-apart bake.

Nutritional Highlights

• These rolls provide a source of protein from eggs and can be made with dairy-free fats for lactose-intolerant diets.
• Using whole-ingredient flour blends with rice and sorghum can increase fiber if labeled as such.
• Allergen note: contains eggs and may contain dairy if using butter; always check product labels for gluten-free certification and cross-contamination risks. Portion guidance: one roll ~120–160 kcal depending on fat used.

Troubleshooting Common Issues

• Dense rolls: ensure yeast is active (foamy) and liquids are warm enough; check yeast freshness. Adding a tablespoon of sugar helps yeast if using cold-tolerant blends.
• Gummy or wet center: underbaking is common—check internal temperature (~200°F/93°C) and bake a few extra minutes; cooling also helps set the crumb.
• Dough not rising: room may be too cool—create a warm proofing spot (oven with light on) or let rise a bit longer; check yeast age and storage.

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry?
A: Yes—use about 2 teaspoons instant yeast and add it directly to the dry ingredients. You can skip the pre-foam step and mix with the warm liquid, but still keep liquid temperature around 110°F for consistency.

Q: Do I need xanthan gum?
A: If your gluten-free flour blend already contains xanthan gum or psyllium husk, you don’t need to add more. If it’s absent, add about 1 teaspoon per cup of flour blend to improve structure and elasticity.

Q: How do I make rolls softer on the inside?
A: Slightly increase fat (add 1–2 tablespoons butter or oil) and avoid overbaking. Brushing melted butter on warm rolls also softens the crust and adds tenderness.

Q: Can I make the dough ahead and refrigerate?
A: Yes. After shaping into rolls, cover and refrigerate for up to 24 hours. Bring to room temperature and allow a little extra rising time before baking; you may need 10–20 more minutes of oven time.

Conclusion

If you want other tested takes and inspiration, check out these helpful resources: Soft Gluten Free Dinner Rolls – Quick & Fluffy, The Softest Gluten Free Dinner Rolls – The Loopy Whisk, Gluten-free Pull-Apart Dinner Rolls {dairy-free option}, Gluten-Free Dinner Rolls – Mama Knows Gluten Free, and Easy, Soft Gluten-Free Dinner Rolls – Meaningful Eats. These links offer variations, step-by-step photos, and extra tips that pair well with the method above.

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