There is nothing better than freshly baked, soft, buttery, and extra flaky dinner rolls, especially when they are gluten-free. These Gluten-Free Dinner Rolls are so good that they will outshine any main dish!
Gluten-Free Dinner Rolls Recipe
Why you will love them:
- Flaky on the top and extra soft in the center
- Easy to make
- Go well with both sweet and savory dishes
- Vegan & Dairy-Free Option
How to make the best gluten-free dinner rolls
Tips that can help you make the best gluten-free dinner rolls:
- I recommend that you use a stand mixer fitted with a dough hook. The mixer makes the process much easier and the final dough will be much smoother. However, if you don't have a stand mixer you can also make the dough by hand. Just make sure to knead it thoroughly until smooth.
- Don't add extra flour for shaping the rolls. The dough will be sticky and slightly wet but do not be tempted to add extra flour. You will not be kneading the dough by hand at all. Your mixer does all the work mixing the dough well. Once it is done mixing, then you use a large cookie scoop. If you add more flour, the rolls won't be as soft and fluffy instead they will have a more dense texture.
- Don't cut down all the sugar. Some of you might be avoiding sugar, however, I would not recommend that you cut down all the sugar. The sugar is needed for helping activate the yeast.
- Measure the flour correctly. I would strongly recommend using a kitchen scale like this one, instead of cups. Being precise is very important in baking.
- Use the gluten-free flour mix that I recommend or if you can't make that one then make sure that your blend contains xanthan gum. Xantham gum is the binding agent in gluten-free baking.
- Measure the temperature of the water before adding it. Use a thermometer like this one to measure that the water is at the right temperature, between 105-110 before adding. Too cold and it won’t activate the yeast, too hot and it can kill the yeast.
- Knead the dough for 5 minutes with a mixer or 8 minutes if kneading by hand. If you don't knead the dough until it is smooth it will affect the texture of your rolls.
- Make sure to let the rolls rise properly before baking. If it is colder where you live, you can use your oven at the lowest setting to help them rise fast.
Notes on Ingredients and substitutes
- Gluten-Free Flour. I recommend that you use this homemade gluten-free flour blend for the best results. However, if you can't make it or you want to use a store-bought blend, make sure that it contains xanthan gum. Xantham gum is the binding agent in gluten-free baking.
- Yeast. If you use active or instant yeast you can add it directly to the dry ingredients. If you use fresh yeast, you will need to activate it in warm water with sugar.
- Sugar. I recommend that you don't omit the sugar because it is needed to activate the yeast. Instead of sugar, you can also use maple, honey, or agave syrup
- Lactose-Free Milk. You can also use dairy-free milk
- Unsalted Butter. You can substitute butter for margarine or another plant-based alternative.
- Eggs. Eggs bind and hold the dough together. They are also the reason behind the fluffy texture. However, if you want to make them egg-free you can use flax egg instead. Simply mix ¼ cup water + 1 Tbsp. ground flaxseed and let it thicken for about 5 minutes. This is equal to one egg.
- Apple Cider Vinegar or Lemon Juice. The acid acts as a dough enhancer
Here is how to make these Gluten-Free Dinner Rolls
STEP 1 - MAKE THE DOUGH
In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.
Warm the milk to 110°F-115°F. I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
Add the softened butter, eggs, and apple cider vinegar to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients.
STEP 2 - SHAPE THE ROLLS
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.
Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.
Cover the pan with a kitchen towel and allow it to rise in a warm place for 1 hour.
STEP 3 - BAKE THE ROLLS
Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.) I like to spray them with a bit of water as they go into the oven, just to give them a bit of extra oven spring.
Bake for about 25 minutes. Tops should be golden brown and if you measure the temperature of the dough, it should measure 90°C (200°F).
Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
Is it possible to prepare these Gluten-Free Dinner Rolls ahead of time?
Yes, you can prepare them ahead of time. There are 2 options:
- Prepare the dough and then keep it in the fridge overnight (in a closed container or in a covered bowl). You can then shape, proof, and bake the dinner rolls the next day.
- You can make the dough and shape the rolls, and then keep the tightly covered baking tin in the fridge overnight. The next day, bring the rolls to room temperature, proof until they double in size, and then bake them
I don’t recommend keeping the dough in the fridge for longer than one day.
How long do homemade gluten-free dinner rolls last?
Like with most gluten-free baked goods, these are at their very best on the day of baking. However, they would last for 2-3 days in a closed container. You can reheat them in the microwave or in the oven.
Can I freeze baked dinner rolls?
You can freeze them. When you want to have some, take them out and reheat them in the oven for 10min at 180C (350F)
Can I make them dairy-free or vegan?
Yes, to make them dairy-free substitute the milk and the butter for a plant-based alternative. And then make them completely vegan, substitute the eggs for 2 flax eggs.
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAPs in any product. To educate yourself on which foods are high in FODMAP I’d strongly recommend downloading Monash Unversity FODMAP Diet App
If you can't make the flour that I recommend, then make sure to you use a flour blend than contain xanthan gum. Xantham gum is the binding agent in gluten-free baking.
What should you serve these gluten-free dinner rolls with?
More Gluten-Free Bread Recipes:
Gluten-Free Dinner Rolls
- 3 cup gluten-free flour
- 1 teaspoon salt
- 2 teaspoon Instant Yeast
- 2 eggs (at room temperature)
- ¼ cup unsalted butter (sofetened) you can also use dairy-free
- 1 ¼ cup milk (at room temperature) you can also use lactose-free or dairy-free
- 2 tablespoon sugar
- 1 teaspoon apple cider vinegar
- In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, sugar, and salt.Warm the milk to 45°C (115°F). I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Stir in 1 tablespoon apple cider viniger in the milk and pour it over the yeast together with the eggs and the ssoftenedbutterMix everything togetehr.
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.
- Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. Take a small spatula and smooth out the tops of the dough.
- Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
- Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
- Bake for about 25 minutes. Tops should be golden brown and if you measure the temperature of the dough, it should measure 90°C (200°F)
- Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.