Gluten-Free Dinner Rolls

I love a warm dinner roll straight from the oven — soft, slightly sweet, and sturdy enough to hold a pat of melting butter. These gluten-free dinner rolls deliver that classic comfort with a tender crumb and a golden crust, and I’ve made them dozens of times for family dinners and holiday tables. My testing focused on texture and proofing so they rise reliably even with gluten-free flours.

Why Make This Recipe

• They taste like traditional rolls: pillowy inside with a thin, golden crust that browns at 375°F (190°C).
• They’re reliably quick: about 1 hour total from start to finish, perfect for weeknights or last-minute guests.
• They’re versatile: serve plain, brush with herb butter, or try the cheesy version — I love the cheesy tweak for game day and it’s linked here for reference: cheesy cheddar version.
• They work well for special diets: naturally gluten-free with easy dairy-free swaps.
• Personal insight: I keep the dough slightly wetter than typical wheat dough — that extra hydration makes the crumb softer and keeps the rolls from drying out.

Recipe Overview

• Prep time: 20 minutes (plus 30–40 minutes rising).
• Cook time: 18–22 minutes at 375°F (190°C).
• Total time: about 1 hour (including short rise).
• Servings: makes 12 medium rolls.
• Difficulty: Easy.
• Method: Mix and proof a soft gluten-free dough, shape into balls, second short rise, then bake in a greased 9×13-inch pan or on a baking sheet until golden.

My Experience Making This Recipe

I tested this recipe with multiple gluten-free flour blends and found a blend with 1:1 baking flour and added xanthan gum (or pre-gummed) gives the best structure. Early tests produced denser rolls until I increased hydration and added a short warm proof (95–105°F / 35–40°C) which improved oven spring.

How to Make Gluten-Free Dinner Rolls

You’ll whisk yeast with warm liquid (about 110°F / 43°C) and sugar to activate it, then mix with a gluten-free blend (about 3 cups), 2 large eggs, 3 tbsp melted butter or oil, and a pinch of salt. The dough will be wetter than wheat dough — think thick batter rather than a stiff ball — and that’s correct. Spoon or scoop into a greased 9×13 pan or shape with wet hands into 12 balls, let rise 25–35 minutes in a warm spot, then bake at 375°F (190°C) for 18–22 minutes until golden; brush with butter when hot.

Expert Tips for Success

• Measure flour by weight if possible; aim for about 375 g (3 cups) of a good 1:1 gluten-free flour blend for consistent results.
• Use instant yeast and check activation: active yeast should foam within 5–10 minutes at ~110°F (43°C).
• Keep the dough wetter than you expect; a drier gluten-free dough yields crumbly rolls. Use a spatula or wet hands for shaping.
• Proof in a slightly warm (not hot) environment, around 95–105°F (35–40°C); an oven with just the light on works well.
• Equipment recommendation: a stand mixer with paddle attachment speeds mixing and reduces hand labor, but a sturdy spatula and bowl work fine.

How to Serve Gluten-Free Dinner Rolls

• Classic: split warm and serve with salted butter and a sprinkle of flaky sea salt.
• Herb butter: mix softened butter with chopped parsley, garlic powder, and lemon zest; brush on hot rolls.
• Sandwich sliders: slice and fill with roast beef, turkey, or grilled vegetables for mini sliders.
• Occasion tip: arrange in a pull-apart style in a cast-iron skillet for a cozy centerpiece at holiday meals.

Storage and Reheating Guide

• Room temperature: store cooled rolls in an airtight container for up to 2 days.
• Refrigerator: keep in an airtight container for up to 5 days; bring to room temp before reheating to avoid toughness.
• Freezing: flash-freeze on a tray, then store in freezer bags for up to 3 months; thaw overnight in the fridge or for 1–2 hours at room temperature.
• Reheating: warm individual rolls in a 300°F (150°C) oven for 8–10 minutes or microwave 12–15 seconds with a damp paper towel over the top to retain moisture.

Recipe Variations

• Dairy-free: substitute non-dairy milk and 3 tbsp olive oil or melted vegan butter in place of butter.
• Egg-free: use a commercial egg replacer or 1/4 cup applesauce + 1 tbsp ground flax (mixed with 3 tbsp water) per egg; expect slightly denser rolls.
• Sweet honey rolls: replace 1 tbsp sugar with 1 tbsp honey and brush tops with honey-butter after baking.
• Garlic-herb pull-apart: place unbaked balls close together in a pan and brush with garlic-parsley butter for pull-apart rolls.

Nutritional Highlights

• Good energy source: primarily carbohydrates from gluten-free flour for quick energy.
• Customizable for fats: you control butter vs. oil for saturated fat content.
• Allergen info: inherently gluten-free but often contains eggs and dairy; always check your flour blend for cross-contact warnings and label swaps if needed.
• Portion guidance: one medium roll is a standard serving (about 70–120 kcal depending on ingredients).

Troubleshooting Common Issues

• Rolls are dense: dough was too dry or yeast inactive. Solution: increase liquid slightly (by 1–2 tbsp), ensure yeast is fresh and that the water is 100–110°F (38–43°C).
• Crumbly texture: not enough binder or too much flour. Solution: add 1 tsp xanthan gum if your blend lacks it, and resist adding extra flour while shaping.
• Tops brown too fast: tent with foil for the last 5–7 minutes of baking or reduce oven temperature by 10–15°F.

Frequently Asked Questions

Q: Can I substitute whole-grain gluten-free flours?
A: Yes, but they absorb more liquid and can yield denser rolls. Replace up to 25% with buckwheat or brown rice flour and increase liquid by 1–2 tbsp. Adding 1 tsp extra xanthan gum helps maintain structure.

Q: How do I know the rolls are fully baked?
A: They should be golden on top and register about 195°F (90°C) in the center with an instant-read thermometer. A firm but springy top and hollow sound when tapped are good signs.

Q: Can I make the dough ahead?
A: Yes — shape the rolls, cover tightly, and refrigerate up to 24 hours; bring to room temperature and give them 20–30 minutes to warm before baking. Chilled dough may need a few extra minutes in the oven.

Q: Why didn’t my rolls rise like wheat rolls?
A: Gluten-free dough doesn’t trap gases the same way, so it relies on hydration, binders (xanthan gum), and yeast activity. Ensure proper proofing temperature (95–105°F / 35–40°C), fresh yeast, and a slightly wetter dough for better lift.

Conclusion

If you want to compare technique or try other gluten-free roll styles, check out this roundup of recipes like Gluten-Free Dinner Rolls – Mama Knows Gluten Free for another tested version. For a dairy-free pull-apart option, this Gluten-free Pull-Apart Dinner Rolls {dairy-free option} has helpful adaptations. If you’re chasing ultra-soft texture techniques, read tips at The Softest Gluten Free Dinner Rolls – The Loopy Whisk. For a yeast-focused approach and troubleshooting, see Gluten-Free Yeast Dinner Rolls – The Savory Celiac. And for a straightforward, easy soft roll recipe, try Easy, Soft Gluten-Free Dinner Rolls – Meaningful Eats.

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