It's been years since I've had a soft, squishy yeast roll with dinner. Being gluten free will do that for you, LOL. So, it has been a pleasure testing out these gluten free dinner rolls. I channeled my inner grandma, to get the perfect pull-apart texture. I may have eaten a few dozen rolls in the process and I'm not mad about it.
To make things easier, I am using an all-purpose gluten-free flour blend here because I know how annoying it can be to buy six different gluten-free flours to make a recipe. These easy rolls are perfect for your Thanksgiving dinner or to serve with a bowl of soup. Everyone's eyes will light up when they see these gluten-free rolls on the dinner table. You're going to love this recipe!
If you're interested in making homemade gluten free breads, you should check out my favorite gluten free sandwich bread and this totally yummy gluten free cinnamon raisin bread!
Equipment Notes
- Kitchen Scale - Gluten free yeast breads can be very finicky to make. While I have given the measurements in both volume and weights below, I highly recommend weighing your ingredients for the best outcome. A kitchen scale is a fairly inexpensive investment that will last for years and yield better baking results.
- Stand Mixer - This recipe requires a good amount of stirring / kneading which is easier done in a stand mixer. I know stand mixers are expensive, but they are a good investment if you enjoy baking. I have two Kitchen Aid mixers, one that I've owned for 25 years and another that my Grandmother used for 60 years. That's money well spent!
- Instant Thermometer - If you've ever had trouble with recipes coming out underbaked even when you thought they were done, then you need to spend a few dollars to get a thermometer. These rolls need to reach an internal temperature of 200F before they are removed from the oven.
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Buy Now → Ingredient Notes
This gluten free yeast roll recipe uses just a few ingredients, which should be easy to find in stores. If your local store has a limited selection, I've also provided links to order online.
- Non-Dairy Milk - I've tested this recipe with both unsweetened coconut milk and soy milk. Either works, but soy milk does yield a little denser texture in the finished rolls. If you're not dairy free, you can use whole milk but similarly to soy milk it will produce a denser texture due to the high protein content.
- Whole Psyllium Husk - Psyllium husk is a wonderful addition to gluten free bread dough. Psyllium gels with the addition of liquid and adding it to gluten free dough makes the dough more cohesive and easier to handle for shaping.
- Gluten Free All Purpose Flour - I have tested this recipe with King Arthur's gluten free all purpose flour. I haven't tried it with any other brands, so I cannot guarantee they will work. Be careful to ensure your getting the all purpose flour and not the baking mix, as the packaging is very similar.
- Xanthan Gum - This additive is the ingredient that mimics gluten in gluten free bread. It allows the dough to stretch to hold the air bubbles created by the yeast.
- Instant Yeast - This yeast is also sometimes called breadmaker yeast. I use Fleischmann's brand, which is marked gluten free.
- Baking Powder - Normally yeast bread recipes don't use quick leaveners, like baking powder or baking soda. Since gluten free flour can be so heavy, I've added just a little baking powder to give the yeast a helping hand.
- Salt - The salt is added for flavor and texture.
- Egg - These rolls are made from a mildly enriched dough, with the addition of milk, butter and egg. The egg plays two rolls here, both richness in flavor and color.
- Vegan Butter - Both the butter and sugar from the honey add flavor and affect the texture of the rolls. You can replace the melted butter with olive oil or coconut oil, but you will definitely lose some of the buttery flavor in the finished product.
- Honey - Honey is added for flavor, texture and color. Gluten free flour can sometimes bake up very pale and the addition of honey here gives a nice golden color to the tops of the rolls.
- Cornstarch - Cornstarch will be used to dust your work surface. This will help you be able to handle the sticky gluten free dough easier without adding extra flour which would alter the dough. If you can't have cornstarch, tapioca starch, potato starch, or arrowroot powder will work fine too.
See recipe card for full ingredient list and quantities.
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Buy Now → How to Make Homemade Gluten Free Dinner Rolls
Before mixing your dough, spray an 8x8 baking pan with non-stick cooking spray.
STEP 1: Combine the milk and water in a microwave safe measuring cup. Warm milk mixture to 115F. Add the psyllium husk and stir it well. Set it aside for 5 minutes to allow the psyllium to gel.
STEP 2: Combine the gluten free flour, instant yeast, xanthan gum, baking powder and salt in the bowl of a stand mixer. Stir well.
STEP 3: Add the egg, honey, melted butter and milk/psyllium mixture to the dry ingredients. Stir with the dough hook attachment on low speed until all of the dry ingredients are incorporated.
STEP 4: Once your dough has reached this shaggy stage where the dry ingredients are no longer visible, turn the mixer speed up to medium-low and mix for 5 full minutes.
STEP 5: Once the dough is done mixing, it will have a smoother texture. Scrape down the sides of the bowl and turn the dough ball out onto a lightly dusted counter.
STEP 6: Divide the dough into nine equal portions. If you want to make them exact, use your kitchen scale.
STEP 7: With your hands lightly dusted with cornstarch, hold the dough ball and gather the edges into the center, pinching them together. Do this until the top has a rounded appearance.
STEP 8: With your hand formed in a loose claw, cover the ball and roll it around to smooth it into a ball. Place the ball in your prepared baking pan and repeat with the remaining dough.
STEP 9: Once all of your dough has been rolled into balls, cover the pan with a piece of plastic wrap or aluminum foil and leave it to rise in a warm place for 60-90 minutes until doubled in size. Your rising time will depend on how warm it is in your home.
STEP 10: After the dough has risen, brush the tops with egg wash and bake until golden brown!
Baking Tip
The rolls will be done when the internal temperature measures 200F on an instant thermometer.
Storage
These yeast rolls are best when served hot and fresh. However, if you can't eat them all right away, allow them to cool to room temperature then store them in an airtight container. They can be kept at room temperature for 2 days or in the refrigerator for up to 4 days.
To reheat leftover rolls, wrap an individual roll in a paper towel and microwave for 20 seconds. Or wrap multiple gluten free rolls in aluminum foil and warm at 350F for about 10 minutes.
More gluten-free bread recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Dinner Rolls
Ingredients
- ⅔ Cup Non Dairy Milk I recommend unsweetened coconut milk
- ½ Cup Water
- 2 Tablespoons Whole Psyllium Husk
- 2 Cups Gluten Free All Purpose Flour I use King Arthur's brand
- 2 ½ teaspoons instant yeast
- 1 ½ teaspoons Xanthan Gum
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 Large Egg lightly beaten
- ¼ Cup Vegan Butter melted
- 3 Tablespoons Honey
- 2 Tablespoons Cornstarch for dusting counter
For Topping, optional
- 1 Large Egg
- 1 Tablespoon Water
- ⅛ teaspoon Salt
- 1 Tablespoon Vegan Butter melted
Instructions
- Spray an 8x8 baking pan with nonstick cooking spray.
- Combine the milk and water in a microwave safe dish. Heat to 115 °F (46 °C).⅔ Cup Non Dairy Milk, ½ Cup Water
- Add the psyllium husk to the milk mixture and stir well. Set aside for 5 minutes to allow it to gel.2 Tablespoons Whole Psyllium Husk
- Combine the gluten free flour, instant yeast, xanthan gum, baking powder and salt in the bowl of a stand mixer. Stir well.2 Cups Gluten Free All Purpose Flour, 2 ½ teaspoons instant yeast, 1 ½ teaspoons Xanthan Gum, 1 teaspoon Baking Powder, 1 teaspoon Kosher Salt
- Add the lightly beaten egg, honey, melted butter and the milk mixture to the bowl with the dry ingredients. Stir on low speed with the dough hook attachment until the dry ingredients are incorporated. You will need to stop a few times to scrape down the sides of the bowl.1 Large Egg, ¼ Cup Vegan Butter, 3 Tablespoons Honey
- Once the dry ingredients are mixed in, increase the mixer speed to medium low and allow it to mix for 5 full minutes.
- Dust the countertop with 1 Tablespoon of cornstarch. Scrape down the sides of your mixing bowl and turn the dough out onto the dusted counter.2 Tablespoons Cornstarch
- Divide the dough into 9 even portions. Use a little cornstarch to dust your hands. Hold a dough ball in your hand and gather the edges into the center, pinching the corners together. Do this until it forms the shape of a ball on the underside.
- Flip the dough ball over onto the counter, with the pinched part on the bottom. Form your hand into a loose claw shape and place your hand over the ball. Without pressing down, roll the ball around until it forms a nice ball shape. Place the dough ball into your prepared pan and repeat with the remaining dough.
- Cover the pan of dough balls with a piece of plastic wrap or aluminum foil that has been sprayed with nonstick spray. Place it in a warm place to proof for 60-90 minutes or until doubled in size (Mine took about 1 hour 15 minutes at 90 degrees).
- When there is 20 minutes remaining in the proof time, preheat your oven to 375 °F (191 °C).
- Remove the covering from the dough. Prepare and egg wash by beating the egg, water and salt in a small dish. Brush the tops of the rolls with egg wash. You won't need to use all of the egg wash. Bake in the preheated oven for 22-24 minutes or until the internal temperature of the center roll reaches 200 °F (93 °C).1 Large Egg, 1 Tablespoon Water, ⅛ teaspoon Salt
- Remove the rolls from the oven and brush the tops with melted butter. Serve warm.1 Tablespoon Vegan Butter
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Karen says
Hi. Have you tried freezing the buns and if so what is your recommended way to defrost. Cheers
I have not tried freezing these rolls. You might try partially baking them and then freezing. Thawing and baking the remaining time. Not sure if it would work. Please let me know if you give it a try!
Cyndi says
Just wanted to ask if you are to add in the additional xanthem gum even though it is already included in the flour blend? Thankyou Cyndi
This recipe calls for King Arthur All Purpose GF Flour - that does not contain xanthan gum. I haven't tested it with any of the flour blends that already contain xanthan gum.