BEST GLUTEN FREE DINNER ROLLS

The smell of warm rolls baking… it’s pure comfort food, right? Last Sunday, with the Cowboys playing and a pot of chili simmering, I decided it was the perfect time to tackle gluten-free dinner rolls again. My family loves rolls, but my oldest has some sensitivities, so I’ve been on a quest to create the best gluten free dinner rolls. After countless attempts (and a few hockey puck-like failures!), I finally nailed it. These rolls are soft, fluffy, and have that classic yeasty flavor everyone craves. I promise, even if you aren’t gluten-free, you’ll love them!

This recipe will give you foolproof, delicious rolls that’ll be the star of any meal. Let’s get baking, y’all!

Why This Recipe Works

As a busy mom, I need recipes that are reliable and don’t require a ton of fuss. These gluten-free dinner rolls tick all the boxes. I’ve tested this recipe more times than I care to admit to ensure it’s perfect for your family, too. Here’s why they’re a winner:

• They’re actually soft and fluffy: No more dense, crumbly gluten-free rolls! The combination of flours and a touch of psyllium husk makes all the difference.
• Easy to make: The dough comes together quickly, and the rise time is reasonable for a yeast dough.
• Kid-approved: My kids devour these! They’re perfect alongside chili, soup, or any main course.

Ingredients

• 1 ½ cups warm milk (dairy or non-dairy)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 2 large eggs, lightly beaten
• ¼ cup olive oil
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup tapioca starch
• ½ cup brown rice flour
• 2 tablespoons psyllium husk powder
• 1 teaspoon salt
• 2 tablespoons melted butter, for brushing (dairy or non-dairy)

Ingredient Notes

Choosing the right ingredients is key to gluten-free baking success. Here’s a breakdown:

• Gluten-Free All-Purpose Flour Blend: Make sure it contains xanthan gum. This acts as a binder in place of gluten. Bob’s Red Mill or King Arthur Flour are reliable brands.
• Tapioca Starch: Also known as tapioca flour, this adds chewiness and helps create a soft texture. Don’t skip it!
• Brown Rice Flour: Adds a slightly nutty flavor and structure to the rolls.
• Psyllium Husk Powder: This is my secret ingredient! It helps bind the dough, adds moisture, and creates a more bread-like texture. You can find it at most health food stores or online.
• Yeast: Make sure your yeast is fresh! Expired yeast won’t activate properly.

Step-by-Step Instructions

Follow these simple steps, and you’ll be enjoying warm, homemade gluten-free dinner rolls in no time!

Step 1: Activate the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy. This means the yeast is active and ready to go!

Step 2: Add Wet Ingredients: Whisk in the eggs and olive oil into the yeast mixture. Make sure everything is well combined.

Step 3: Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, tapioca starch, brown rice flour, psyllium husk powder, and salt. This ensures even distribution of the ingredients.

Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand) until a sticky dough forms. Don’t overmix!

Step 5: First Rise: Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with just the oven light on. After testing this several times, I learned that a longer, slower rise gives the rolls a better flavor.

Step 6: Shape the Rolls: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan. Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Shape each piece into a ball and place them in the prepared pan, leaving a little space between each roll.

Step 7: Second Rise: Cover the pan with a clean kitchen towel and let the rolls rise for another 30 minutes in a warm place. They should puff up slightly.

Step 8: Bake: Bake for 20-25 minutes, or until the rolls are golden brown on top. Keep a close eye on them; gluten-free baked goods can brown quickly. I set a timer for 20 minutes and then check them every few minutes.

Step 9: Brush with Butter: Immediately brush the warm rolls with melted butter. This adds flavor and a beautiful sheen.

Step 10: Cool and Serve: Let the rolls cool slightly in the pan before serving. Enjoy them warm!

Storage & Meal Prep

Want to make these rolls ahead of time or store leftovers? Here’s how:

• Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the baked rolls in a freezer-safe bag or container for up to 2 months.
• Reheating: To reheat, wrap the rolls in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them for a few seconds, but they may become a bit chewy.
• Make-Ahead: You can prepare the dough up to the second rise, cover it tightly, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before shaping and baking.

Substitutions & Variations

Need to tweak the recipe to fit your dietary needs or preferences? Here are some ideas:

• Dairy-Free: Use non-dairy milk (almond, soy, or oat milk work well) and dairy-free butter for brushing.
• Egg-Free: I haven’t personally tested this, but you can try using flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) as a substitute.
• Sweet Potato Rolls: Add ½ cup of mashed sweet potato to the dough for a touch of sweetness and extra moisture.
• Herb Rolls: Mix in 1-2 tablespoons of your favorite chopped herbs (rosemary, thyme, or chives) into the dough before the first rise.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

Yes, but keep in mind that different blends can yield different results. I recommend using a blend that contains xanthan gum. If your blend doesn’t have it, add about ½ teaspoon of xanthan gum to the dry ingredients.

What if my dough is too sticky?

Gluten-free dough is naturally stickier than regular dough. Lightly flour your hands and the work surface when shaping the rolls. Avoid adding too much extra flour, as this can make the rolls dry.

How do I know when the rolls are done?

The rolls are done when they are golden brown on top and sound hollow when tapped. You can also use a thermometer to check the internal temperature; it should be around 200°F (93°C).

Can I make these in a stand mixer?

Absolutely! Use the dough hook attachment and mix on low speed until the dough comes together.

My rolls are flat. What happened?

This could be due to a few factors: your yeast may not have been fresh, the rising environment may have been too cold, or you may have overmixed the dough. Make sure your yeast is active, find a warm spot for rising, and avoid overmixing.

Serving Suggestions

These gluten-free dinner rolls are incredibly versatile. Here are a few ideas for serving them:

• Alongside a hearty bowl of chili or soup.
• With roasted chicken or turkey for a classic family dinner.
• As sliders with pulled pork or brisket.
• Served warm with butter and honey for a simple treat.

For a pretty presentation, sprinkle the rolls with a little sea salt or fresh herbs before serving.

I hope you and your family love these gluten-free dinner rolls as much as mine does. Baking should be fun and not intimidating, so don’t be afraid to give it a try! If you do, please come back and let me know how they turned out. Share your pictures and stories; I love hearing from y’all! And if you’re looking for more family-friendly recipes, be sure to check out FamiliesRecipes.com and sign up for my newsletter for weekly inspiration. Happy baking!

Print