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Ultimate Gluten-Free Dinner Rolls: Soft, Easy, and Crowd-Pleasing

Freshly baked, golden gluten-free dinner rolls in a pan, ready to enjoy.

The Easiest-Ever Gluten-Free Dinner Rolls

Hey everyone! So, you know how sometimes you crave that warm, pillowy roll alongside your dinner? Yeah, me too. But finding a good gluten-free version? Let's be honest, it can sometimes feel like finding a unicorn wearing a tiny chef's hat. I've had so many disappointing, dry, crumbly attempts in the past. That's why I'm incredibly excited to share this recipe with you – it's my go-to for truly soft, utterly delicious gluten-free dinner rolls, and I promise they'll convert even the most skeptical carb-lover.

These rolls aren't just for gluten-free folks; trust me. They are so good, they've become the standard roll at our family gatherings, and I've had people ask me for the recipe regardless of dietary needs. There's nothing more heartwarming than seeing everyone at the table, happily tearing into these soft wonders. They're perfect for a holiday dinner, a casual Sunday meal, or honestly, any day you just need a little bit of comforting goodness. Plus, the fact that they're super simple to make? Huge bonus! I've simplified the process down to the essentials, so there's no complicated techniques or rare ingredients required.

Ready to make some magic? Let's get baking!

What You'll Need (The Ingredient Lineup):

  • 1 1/4 cups warm (not hot!) water: This is key for activating the yeast and getting our dough started. Think lukewarm bath water.
  • 2 1/4 teaspoons active dry yeast: The tiny engine that'll give our rolls that beautiful rise.
  • 1 tablespoon granulated sugar: Feeds the yeast and adds just a touch of sweetness.
  • 1 1/2 teaspoons salt: Balances the flavors and is a must in any good bread recipe.
  • 2 tablespoons olive oil, plus more for greasing: Olive oil is our friend here for a lovely texture and flavor.
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum): Make sure it includes xanthan gum— that's crucial for structure in gluten-free baking! I find a cup-for-cup style blend works best. My personal go-to is the Bob's Red Mill 1-to-1 blend, or King Arthur Measure for Measure.
  • 1 large egg, lightly beaten: Will give structure and richness to the dough.
  • Optional: A little melted butter (around 2 tablespoons) for brushing the tops: Because who doesn't love a buttery, glossy crust?

Let's Get Baking (Step-by-Step with Encouragement):

  1. Activate the Yeast: In a large bowl – or the bowl of your stand mixer – pour in your warm water. Sprinkle the yeast and granulated sugar over the top and give it a gentle stir. Let it sit for about 5-10 minutes. You'll know it's working when it gets all foamy and bubbly on top. It's like magic happening in your bowl!
  2. Combine the Wet & Dry: To the now-foamy yeast mixture, add the salt, olive oil, and beaten egg. Whisk it all together until it's well combined. Now, add your gluten-free flour blend one cup at a time, mixing on low speed. If you're using a stand mixer, use the paddle attachment. If mixing by hand, be sure to gently fold the flour in until it's mostly combined, and then you can get into a kneading motion without creating flour clouds. Don't overmix – gluten-free dough doesn't like that! It may be slightly sticky, which is exactly what you want.
  3. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, and turn it over once, ensuring all sides are coated. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 60-90 minutes, or until doubled in size. Don't worry if it hasn't exactly doubled – we still have a fair number of rise in the baking stage.
  4. Form Those Rolls: Punch the dough down gently to release the air. Turn the dough out onto a lightly floured surface – gluten-free flour again here is perfect. Knead it briefly just to even it out. Divide the dough into 10-12 equal pieces. You can use a dough scraper if you want! Roll each piece into a ball and place them in a greased 9x13 inch baking pan, making sure they are evenly separated.
  5. Second Rise: Cover the pan with plastic wrap or a towel again, and let them rise for another 30-45 minutes. They should look nice and puffy.
  6. Bake!: While the rolls are on the second rise, preheat your oven to 375°F (190°C). Once the rolls are poofy, gently brush the tops with melted butter (optional, but highly recommended!) Place the baking pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. You can tap on the top of one; it should sound hollow!
  7. Cool and Enjoy: Let the rolls cool in the pan for a few minutes before transferring them to a wire rack, this will keep the bottom crust from getting soggy. Serve warm and enjoy!

Tips & Tricks (Making These Rolls *Yours*):

  • Herb it Up: Add a teaspoon of dried herbs like rosemary, thyme, or Italian seasoning to the dough for extra flavor. Perfect if you're pairing these rolls with a savory dish.
  • Garlic Glam: Mix a clove or two of minced garlic into the melted butter you brush on before baking. This creates a ridiculously delicious garlic-butter crust that people will adore.
  • Cheesy Goodness: Sprinkle shredded Parmesan or cheddar cheese on the tops of the rolls before baking for a cheesy twist.
  • Sweet Option: If you're craving something a little sweet, add an extra tablespoon of sugar to the dough, and brush the tops with a light glaze of maple syrup after baking.
  • Use a Thermometer: This dough is slightly forgiving compared to traditional gluten dough. But if you'd like to make it the "perfect" internal temperature of fully baked bread is 200-210°F (90-99°C).
  • Make-Ahead: These rolls can be made ahead! Let them cool completely, and freeze in a airtight bag or container for up to a month. Just defrost on the countertop when you're ready! I would suggest brushing the tops with butter the second time you're heating them up before serving.
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Recipe Card

Yield: 10-12 rolls

Prep Time: 20 minutes

Rise Time: 1 hour 30 minutes - 1 hour 45 minutes

Cook Time: 20-25 minutes

Ingredients:

  • 1 1/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil, plus more for greasing
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 large egg, lightly beaten
  • Optional: 2 tablespoons melted butter for brushing

Instructions:

  1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
  2. Add salt, olive oil, and beaten egg. Whisk well.
  3. Gradually add flour, mixing until just combined (dough will be slightly sticky).
  4. Grease a bowl with olive oil, place dough in the bowl, turning once to coat. Cover and let rise for 60-90 minutes (doubled in size).
  5. Punch dough down, turn out onto a lightly floured surface and knead briefly.
  6. Divide into 10-12 equal pieces, roll into balls, and place in a greased 9x13 inch baking pan.
  7. Cover and let rise for 30-45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Brush rolls with melted butter (optional) and bake for 20-25 minutes, until golden brown and cooked through.
  10. Let cool in the pan for a few minutes before transferring to a wire rack, serve warm.
Freshly baked, golden gluten-free dinner rolls in a pan, ready to enjoy.

Hope you love this recipe as much as I do! It's truly a game-changer for gluten-free baking. Don't forget to share your versions, and if you have any other ways you like your roll let me know how you've made them! Happy baking!

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