Gluten Free Dinner Rolls
These Gluten Free Dinner Rolls come out golden on the outside and tender on the inside, with that classic yeasty flavor you remember from regular bread. No weird aftertaste, no dense gummy texture—just warm, fluffy rolls fresh from the oven.
Equipment
- Stand mixer with paddle attachment - A stand mixer takes the guesswork out of mixing sticky gluten free dough.
- Large mixing bowl
- Measuring cups and spoons
- 9x13-inch baking dish - Glass baking dish recommended for even heating.
- Kitchen thermometer - For checking milk temperature to activate yeast properly.
- Plastic wrap or clean kitchen towel - For covering the dough while it rises.
- Pastry brush - For brushing melted butter on top of the baked rolls.
Ingredients
- 3 cups gluten free all purpose flour blend - 420g, with xanthan gum
- 1/4 cup granulated sugar - 50g
- 2 1/4 teaspoons active dry yeast - 1 packet
- 1 teaspoon salt
- 1 cup whole milk - 240ml, warmed to about 110°F (43°C)
- 1/3 cup unsalted butter - 75g, melted and slightly cooled
- 2 large eggs - room temperature
- 1 teaspoon apple cider vinegar
- Extra melted butter - for brushing on top
Instructions
- Warm milk to about 110°F (43°C) until it feels warm but not hot. Pour into a large mixing bowl, sprinkle yeast over milk, add 1 tablespoon of sugar, and let sit for 5-10 minutes until foamy.
- Add cooled melted butter, eggs, and apple cider vinegar to the yeast mixture. Whisk together until well combined and slightly frothy.
- In a separate bowl, whisk together the gluten free flour blend, remaining sugar, and salt until well aerated and free of clumps.
- Gradually add dry ingredients to wet, mixing on low speed with a stand mixer or by hand. Mix until fully incorporated and dough is thick and slightly sticky.
- Cover bowl with plastic wrap or a damp kitchen towel. Place in a warm spot and let rise for about 1 hour, or until roughly doubled in size.
- Lightly grease a 9x13 inch baking dish. Using wet hands or a greased ice cream scoop, divide dough into 12 equal portions, shape into balls, and place in dish with space between each.
- Cover shaped rolls loosely and let rise again for 30-45 minutes until puffy. While rising, preheat oven to 375°F (190°C).
- Remove covering and bake rolls for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Tent with foil if tops brown too quickly.
- Brush tops generously with melted butter as soon as they come out of the oven. Let cool in dish for about 10 minutes before serving warm.
Notes
- Use a kitchen scale for measuring flour if possible, as gluten free flours can vary significantly by volume.
- Don't skip the resting times—gluten free dough needs this time to develop structure and texture.
- Keep the dough slightly sticky; adding too much flour will make the rolls dense instead of light and fluffy.
- If your kitchen is cold, place the rising bowl in an oven that's been turned off but is still slightly warm from preheating.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter throughout.
- Garlic Herb Rolls: Add minced garlic and chopped fresh herbs like rosemary or thyme to the dough before shaping.
- Cheesy Rolls: Fold shredded cheddar or parmesan into the dough before shaping for a savory twist.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, wrap rolls individually in plastic wrap, then place in a freezer bag for up to 3 months.
- Reheat in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for about 5 minutes wrapped in foil.