Soft Gluten Free Dinner Rolls

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Warm, soft and pillowy, these Gluten Free Dinner Rolls are the perfect addition to any meal. Whether it's a weeknight dinner or a holiday feast, these rolls are simple to make and guaranteed to impress.

When I became gluten free back in 2017, I was bummed that I'd have to give up bread. For several years I just did without as I adopted a primarily paleo diet. As time went by and as more and more brands started having gluten free options and my diet expanded, I decided to try them. There hasn't been a brand out there that has impressed me enough or let's be honest is consistently affordable. So with that, I drove into creating my own gluten free dinner roll recipe.

These gluten free dinner rolls are light, fluffy and I think perfect for any meal. They are not just a side dish but a warm, buttery hug. Whether you want to enjoy them for a holiday spread with this Slow Cooker Honey Ham or enjoy dipping in this Creamy Chicken Gnocchi Soup, you can easily do both. They are great for any occasion small or large year round.

Let's bake up a batch! I'm sure they will become a staple in your kitchen like they have in mine!

WHY YOU'LL LOVE THIS RECIPE

• Simple pantry staples: If you are gluten free you already have these staples- gluten free one for one blend, yeast, milk and butter.

• Soft and fluffy texture: So many recipes I tried ended up dry or crumbly. These are pillowy, light and tear apart with ease just like traditional dinner rolls.

• Anytime is a good time: They are perfect for those big holidays like Thanksgiving, Christmas and Easter but also great to serve with a bowl of soup or stew.

• Make ahead option: You can easily prep the dough in advance or bake a batch ahead of time and freeze.

• Dairy free option: I haven't left my dairy free folks hanging. Swap out the butter for a vegan friendly butter and milk for a non-dairy milk.

INGREDIENTS + SUBSTITUTIONS

• Gluten Free flour: I am using Bob Red Mills 1-1 blend which contains xanthan gum. I haven't tested this recipe against any others so just make sure if you are using another brand without xanthan gum that you add in 3 ½ teaspoon of it to your blend.

• Tapioca starch: Gives the dough that elasticity that helps the rolls stay fluffy and chewy instead of dense.

• Instant yeast: Gives the rolls the airy texture and since it activates quick it doesn't need proofing in water. I use the little packets from the store.

• Sugar: Helps feed the yeast. I use granulated but you can also use cane.

• Salt: Like in all recipes, brings out flavor and balances the sweetness.

• Warm milk: Adds richness and moisture along with activating the yeast. Use a thermometer to make sure it doesn't go above 90 F. For dairy free, use almond, coconut or oat milk.

• Unsalted butter: You can't have bread without butter. Added in it helps keep the rolls soft.

• Egg whites: Helps hold the dough together and gives the rolls that lift.

• Melted butter: For brushing to get those golden brown tops.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE DINNER ROLLS

Don't feel intimidated by this process. You can do it and I'm going to show you step by step in picture form just how simple this truly is!

Step 1: Combine dry ingredients

Mix together the flour, tapioca starch, instant yeast, sugar and salt.

Step 2: Add in the wet ingredients

Add in the warm milk, melted butter and egg whites and mix until dough is created. Mixing should take about 5-6 minutes.

Step 3: First rise

Place dough in a large bowl and cover with plastic wrap then set aside for 2 hours. It should be double in size.

Step 4: Grease pan and shape dough

Grease a 9x13 baking pan then shape the dough by making a ball then cutting into quarters then cut each quarter making smaller dough balls. The dough should be easy to work with and not sticky anymore.

Step 5: Second rise

Place shaped dough in the baking pan and cover to let rise for another 1-2 hours. It should double in size again.

Step 6: Bake

After rise, preheat the oven to 375 F and remove the plastic wrap. Melt about ¼ cup of butter and brush the tops of the unbaked rolls. Bake for 18-23 minutes. The tops should be nice and golden and edges crisp when finished.

Step 7: Serve

Brush the tops again with the melted butter and serve warm!

EMILY'S TIPS

• Choose the right flour blend. I said above I'm using Bob Red Mills Gluten Free 1-1 blend that contains xanthan gum. Without using a blend that uses the xanthan gum, the rolls will turn out dense and crumbly.

• Measure the flour correctly. For this recipe, I do recommend spooning the flour into a measuring cup and leveling off with a knife. I've found scooping from the bag sometimes adds too much flour which can make the rolls heavy.

• Bring all ingredients to room temperature. Cold ingredients slow the yeast process down so make sure to sit everything out about 20-30 before baking.

• Give the dough time to rise. Please, do not rush this step! Gluten free doughs need that resting time to help the yeast develop and give the rolls there airy texture.

• Shape dough with lightly oiled hands. The first time I did this I was a mess so don't be like me. Haha! This dough can get sticky so using a little olive oil on your hands can help the shaping process go smoother.

• Melted butter is a must! Brushing the tops with melted butter before baking helps them turn golden while brushing again right after they come out keeps them soft.

• Don't underbake. Bake until golden brown so that the inside is fully cooked and the outside has a soft crust.

COMMON MISTAKES TO AVOID

These are the top 5 things I've learned NOT to do in making these gluten free dinner rolls. I don't want you to make these same mistakes so I'm giving you a heads up!

• Check your yeast expiration. My second time making these rolls I didn't realize my yeast had expired. Old yeast doesn't rise so make sure it is fresh.

• Not adding enough moisture to the dough. Gluten free dough should be stickier and wetter than traditional wheat dough. It should be more like a thick batter than firm dough to help the rolls stay soft instead of dry. Don't worry, thanks to many tweaks the butter and milk in this recipe should give you a wetter dough.

• Letting the dough rise too long or not long enough. Look for slight puffing and a soft texture rather than a large volume increase.

• Not using enough fat. The milk and butter should be good sources of fat and if you are going dairy free, make sure your milk and butter substitute have a good amount of fat so the rolls don't turn out dense or have a chalky texture.

• Letting rolls cool uncovered. This leads to dryness so after baking, cover the warm rolls with a clean towel for 10-15 minutes so that it traps steam and keeps them soft.

SERVING SUGGESTIONS

These gluten free dinner rolls are incredibly versatile and there are so many ways to enjoy them. They are perfect for dipping in this Crockpot White Chicken Chili, this Slow Cooker Creamy Sausage and Potato Soup or as a side to Gluten Free Baked Ziti.

For lunch, they are great with this Marry Me Chicken Salad and this Healthy Chicken Salad. They easily can be made into sliders.

At breakfast, my kids like the traditional butter and jam on them. I enjoy them with this Farmer's Breakfast Hash and with this Bacon and Sausage Frittata.

They also make a great addition if you are hosting a brunch or holiday gathering and putting together a Gluten Free Breakfast Charcuterie Board. Speaking of holidays, they are perfect with this Slow Cooker Honey Ham or Dutch Oven Turkey Breast.

STORAGE + REHEATING

To store: Store cooled rolls in an airtight container for up to 2 days. They are best enjoyed the day of baking but can still be delicious when reheated the next day. If you want them a little longer, store in the fridge for up to 5 days.

To freeze: Freeze cooled baked rolls in a freezer safe bag or container for up to 2 months. Thaw at room temperature and then reheat in a 325 F oven for 8-10 minutes to warm them back up. If freezing dough, wrap in plastic wrap and place in a freezer safe bag, let freeze for up to 2 months.

To reheat: Wrap rolls in foil and place in a 325 F oven until warmed through to prevent the tops from drying out.

RECIPE FAQ'S

Can I prepare the dough in advance?

Yes! You can let the shaped rolls stay in the fridge overnight. Bring them back to room temperature the next day before baking.

Can I make these dairy free?

Absolutely! I will caution that you want to use a dairy free milk that is high in fat content like coconut, cashew or macadamia nut for best results. Use a dairy free butter alternative too.

Do I need a standing mixer?

Not necessarily but it does make the process easier. You can stir the dough by hand with a sturdy wooden spoon.

Why didn't my rolls rise?

This can be a number of things from old yeast, cold ingredients to not allowing enough rise time. Make sure to let the dough rise in a warm draft free environment.

How do I make the dinner rolls softer?

Brushing with melted butter after baking helps lock in that moisture. You can also cover them with a kitchen towel as they cool to keep them extra soft.

I hope you give this Gluten Free Dinner Rolls a try! If you do give this recipe a try, please let me know!

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