Gluten-Free Rolls

These gluten-free rolls are soft, slightly sweet, and reliably fluffy—perfect for weeknight dinners or holiday sides. I’ve made this recipe many times, tweaking flours and liquids until the texture matched wheat rolls I grew up with. If you’re hunting for something as comforting as traditional rolls, this version delivers; you can also explore other recipes like the best gluten-free dinner rolls for more ideas.

Why Make This Recipe

• Texture that actually mimics traditional rolls: a tender crumb with a slightly chewy crust.
• Fast enough for weeknights — you can have rolls on the table in about 1.5 hours.
• Versatile: they pair with soups, sandwiches, or holiday spreads. I often use them for turkey sandwiches the next day.
• Friendly to picky eaters — mild flavor and soft bite make them universally appealing. Learn why bakers love gluten-free bread rolls — 5 reasons.
• Easy to adapt to dairy-free or egg-free needs without losing structure.

Recipe Overview

Prep time: 15 minutes active (plus 45–60 minutes rising)
Cook time: 18–25 minutes at 375°F (190°C)
Total time: 1 hour 20 minutes (including rise)
Servings: 12 rolls
Difficulty: Easy–Medium — forgiving dough, but attention to hydration is important.
Method: Mix batter-like dough, scoop into a prepared pan, proof until puffy, then bake at 375°F until golden.

Note: For a dairy-free version, see the tested dairy-free gluten-free dinner rolls linked here for ingredient swaps and technique notes.

My Experience Making This Recipe

When I first tested these rolls, the crumb was gummy until I adjusted hydration and added a small amount of xanthan gum. Replacing part of the flour with starch (like tapioca) and letting the dough rest for 20 minutes improved hydration and gave a lighter crumb. I now reliably get soft rolls by following the timing and temperatures below.

How to Make Gluten-Free Rolls

Start by warming 1 cup (240 ml) milk (or dairy-free milk) to about 105–110°F (40–43°C) and dissolving 2 tbsp sugar and 2 1/4 tsp (1 packet) active dry yeast. In a bowl whisk 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum), 1 cup (120 g) tapioca starch, 1 tsp salt, and 1 tsp xanthan gum (only if your blend lacks it). Add 2 large eggs, 1/4 cup (60 ml) neutral oil, 2 tbsp melted butter (or dairy-free spread), and the yeast-milk mixture. Beat with a stand mixer (paddle) on medium for 2–3 minutes until smooth; dough will be thicker than cake batter but scoopable. Let rest 20 minutes to hydrate, then scoop 12 equal portions into a greased 9×13-inch pan, cover, and proof in a warm spot (80–85°F / 27–29°C) until puffy, about 30–45 minutes. Brush with melted butter and bake at 375°F (190°C) for 18–25 minutes until golden and internal temperature reaches about 195–200°F (90–93°C). Cool slightly before serving.

Equipment notes: stand mixer with paddle or a sturdy hand mixer makes mixing easy; a digital thermometer ensures accurate oven and internal temps.

Expert Tips for Success

• Measure flour and starch by weight: 2 cups gluten-free blend ≈ 240 g; starch 1 cup ≈ 120 g. Weighing prevents gummy results.
• Hydration matters: let the mixed dough rest 20 minutes so the flours fully absorb liquid — this improves crumb and handling.
• Warm proofing: proof at 80–85°F (27–29°C). If your kitchen is cool, use an oven with the light on or a proof setting; fast or cold rises affect texture.
• Use a thermometer: bake until internal temp is 195–200°F (90–93°C) for fully set rolls; color alone can be misleading with gluten-free dough. For more step-by-step shaping and tips see how to devour soft fluffy gluten-free rolls in 8 steps.
• Avoid overmixing: mix long enough to hydrate and develop structure (2–3 minutes), but excessive mixing can warm the batter and break down air pockets.

How to Serve Gluten-Free Rolls

• Serve warm with compound butter and flaky sea salt for maximum impact; a quick reheat in a 350°F oven for 5–7 minutes refreshes them.
• Use as slider buns for pulled pork or roasted vegetables for an easy party tray — they hold fillings well. For a sweet twist, try pairing with cinnamon butter and check recipes for best gluten-free cinnamon rolls.
• Arrange in a pull-apart pan and brush with garlic-herb butter for an impressive dinner table centerpiece.
• These rolls work for special occasions like Thanksgiving or weeknight suppers; present them warm on a cloth-lined basket.

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 cooled rolls individually on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen by wrapping in foil and warming at 300°F (150°C) for 12–15 minutes, or thaw overnight in the fridge and reheat at 350°F (175°C) for 6–8 minutes. Avoid microwaving for long periods — it makes gluten-free breads gummy; short 10–15 second bursts can be used to soften the center when serving.

Recipe Variations

• Dairy-free: swap milk for unsweetened almond or oat milk and use vegan butter; reduce oil by 1 tbsp if needed. See tested dairy-free gluten-free dinner rolls for full swaps.
• Egg-free: use 1/4 cup applesauce + 1/4 cup aquafaba (chickpea liquid) per egg; expect slightly denser crumb and add 1 tbsp extra oil for tenderness.
• Herb & garlic: fold 2 tbsp minced fresh herbs and 1 tsp garlic powder into the dough before resting for savory rolls.
• Sweet honey rolls: replace 1 tbsp sugar with 2 tbsp honey and brush tops with honey-butter after baking for a glossy finish.

Nutritional Highlights

• Lower in refined wheat gluten — appropriate for people with celiac disease or gluten intolerance when using certified gluten-free ingredients.
• Provides protein from eggs and milk; swap plant-based ingredients to make vegan.
• Allergen notes: contains eggs and (unless substituted) dairy; may contain soy depending on your gluten-free blend. Serve portion guidance: one roll ≈ 120–180 calories depending on fats used — adjust serving size to dietary needs.

Troubleshooting Common Issues

• Dense or heavy rolls: likely under-proofed or too little hydration. Let them proof longer until visibly puffy and check your measurements by weight.
• Gummy interior: frequent cause is too much starch or underbaking. Use a kitchen thermometer and bake to 195–200°F (90–93°C).
• Crumbly, falling apart rolls: not enough binder (xanthan gum or psyllium husk). Add 1 tsp xanthan gum per 3 cups flour blend or 1 tbsp psyllium husk for better structure.

Frequently Asked Questions

Q: Can I make these rolls without xanthan gum?
A: Yes — substitute 1 tbsp psyllium husk powder or ensure your gluten-free flour blend already contains xanthan or guar gum. Psyllium gives excellent elasticity and can improve sliceability and structure. Adjust liquid slightly if using psyllium because it absorbs more.

Q: How do I know my yeast is alive for this recipe?
A: Proof active dry yeast in warm liquid (105–110°F / 40–43°C) with a pinch of sugar for 5–10 minutes; it should become foamy and smell yeasty. If it doesn’t foam, discard and start with fresh yeast — weak yeast causes poor rise.

Q: Can I make the dough ahead and bake later?
A: Yes — after the initial mix and 20-minute rest, shape into rolls, place in the pan, cover tightly, and refrigerate overnight. Remove and warm to room temperature for 30–60 minutes, then bake as directed. Cold-proofing deepens flavor.

Q: Why do my gluten-free rolls brown unevenly?
A: Uneven browning can come from oven hotspots or inconsistent pan placement. Rotate the pan halfway through baking and use an oven thermometer to verify true oven temperature. Brushing evenly with butter before baking promotes uniform color.

Conclusion

If you want a dairy-free pull-apart option that’s been adapted for gluten-free needs, try this tested variation: Gluten-free Pull-Apart Dinner Rolls {dairy-free option}.

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