Best Gluten Free Dinner Rolls

Name: Best Gluten Free Dinner Rolls
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour (about 240 g); 1 tablespoon granulated sugar; 1 teaspoon fine salt; 1 tablespoon instant dry yeast; 1 cup warm water (about 105–115°F / 40–46°C); 2 tablespoons melted butter (or dairy-free butter/mild olive oil); 1 egg (optional, for egg wash)

There’s something almost magical about the scent of warm bread—rich, buttery notes wafting through the kitchen, a soft crackle as you tear a roll apart, and that pillowy interior that melts in your mouth. These Best Gluten Free Dinner Rolls capture all of that magic without gluten: a golden crust, tender crumb, and a hint of sweetness that makes them irresistible. Whether you’re pulling them apart for a holiday feast, tucking them into lunchboxes, or simply enjoying one with morning coffee, they bring comfort and celebration to the table.

These rolls are perfect for cozy family dinners, Thanksgiving or holiday spreads, weeknight sides, and brunch gatherings. They’re quick enough for a last-minute bake yet comforting enough for special occasions—ideal for anyone who needs gluten-free options that don’t compromise on texture or flavor.

Dish Snapshot

Prep Time: 10 minutes active (plus 30 minutes rising)
Cook Time: 20–25 minutes
Total Time: ~1 hour (including rising and brief cooling)
Servings: Makes about 8 dinner rolls (adjust quantities as needed)
Difficulty Level: Easy — great for beginner bakers and busy cooks

Nutrition Highlights
Estimated nutrition per serving (1 roll). These are calculated from standard ingredient nutrition profiles (USDA FoodData Central) and are approximate. Values will vary slightly by brand of gluten-free flour and butter substitutes used.

Calories: ~140 kcal
Protein: ~3.1 g
Carbohydrates: ~24 g
Dietary Fiber: ~0.8 g
Total Fat: ~3.9 g
Sodium: ~295 mg

Notes on accuracy and sources: Nutritional estimates use USDA FoodData Central averages for all-purpose flour, butter, and sugar; sodium estimated from 1 teaspoon of table salt. For personalized dietary concerns or precise tracking, weigh your ingredients and consult a registered dietitian or nutrition database. For general guidance on sodium and heart health, see resources from the CDC.

Why You’ll Love It

Flavor & Texture: These rolls balance a gently sweet dough with a buttery finish and a soft, tender crumb that’s close to traditional wheat rolls—comforting and familiar.
Ease: The recipe is straightforward and quick: minimal kneading, a short rise, and a single bake—perfect on busy days.
Inclusivity: Gluten-free without sacrificing texture—excellent for family gatherings where guests have different dietary needs.
Versatility: Serve them plain or make them into pulled-apart rolls, slider buns, or tear-and-share dinner rolls for special occasions.

Step-by-Step Instructions

Ingredients

2 cups gluten-free all-purpose flour (about 240 g; use a blend with xanthan gum included if possible)
1 tablespoon granulated sugar
1 teaspoon fine salt
1 tablespoon instant dry yeast
1 cup warm water (about 105–115°F / 40–46°C)
2 tablespoons melted butter (or dairy-free butter/mild olive oil for dairy-free)
1 egg (optional, for egg wash — can omit for vegan/dairy-free finish)
Optional ingredients and substitutions:
For softer texture: add 1 tablespoon plain yogurt (dairy or non-dairy) to the dough.
For richer flavor: replace 1 tablespoon of water with milk or unsweetened non-dairy milk.
To make vegan/dairy-free: use vegan butter or 2 tablespoons olive oil; for an egg wash substitute, brush with aquafaba or non-dairy milk + a pinch of sugar.
If your GF flour lacks a binder, add 1/2 teaspoon xanthan gum or 1 tablespoon ground psyllium husk.

Method

In a large bowl, whisk together the gluten-free flour, sugar, salt, and instant yeast until evenly combined.
Slowly add the warm water and melted butter (or oil), mixing with a wooden spoon or stand mixer fitted with a paddle until a soft, slightly sticky dough forms. Avoid overmixing—just blend until incorporated.
Cover the bowl loosely with plastic wrap or a clean towel and let the dough rise in a warm place for about 30 minutes, or until slightly puffed (it may not double as strongly as wheat dough; look for noticeable aeration).
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface (use GF flour) and divide into 8 equal portions. Shape each portion into a smooth roll by tucking edges under and rolling lightly between your palms.
Place the rolls on the prepared baking sheet, leaving a little space between them if you want individual rolls, or closer together for pull-apart rolls.
If using, beat the egg and gently brush the tops for a glossy, golden finish; for a dairy-free golden top, brush with aquafaba or non-dairy milk.
Bake for 20–25 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer in the center of a roll reads about 200–205°F (93–96°C). If uncertain, tap a roll—done rolls sound hollow.
Remove from oven and let cool on a rack for 10–15 minutes before serving. Serve warm for best texture.

Practical tips:

Avoid overworking the dough—gluten-free doughs rely on balance, not strength from kneading.
Keep water temperature warm, not hot; too-hot water will kill the yeast.
If rolls remain dense, give the dough a slightly longer rise next time or try a warmer proofing spot (but not too hot).
Use a kitchen scale for consistent portions.

Best Pairings

Serve warm with salted butter or herb compound butter (mix butter with parsley, garlic, and lemon zest).
Make sliders: split and fill with roasted turkey, ham, or a grilled portobello mushroom for a vegetarian option.
Breakfast idea: split and toast lightly, then smear with jam or almond butter and pair with coffee or tea.
Accompany hearty soups (butternut squash, tomato bisque) or stews—these rolls soak up brothy goodness.
For a party: fashion a pull-apart roll cluster brushed with garlic butter and sprinkled with Parmesan.

Shelf Life & Storage

Room temperature: Store baked rolls in an airtight container at room temperature for up to 2 days. To maintain softness, place a paper towel under the lid to absorb excess moisture if your kitchen is humid.
Refrigeration: Stays good for 3–4 days in the fridge, though refrigeration can dry bread; reheat gently to restore softness.
Freezer: Freeze in an airtight freezer bag or container for up to 2 months. Thaw at room temperature, then warm in a 350°F (175°C) oven for 8–10 minutes or microwave briefly wrapped in a damp towel to refresh.

Pro Tips & Tricks

Use a reliable gluten-free all-purpose blend that contains xanthan gum for better structure; if yours doesn’t, add 1/2 teaspoon xanthan gum.
Measure flour by weight (240 g for 2 cups) to avoid gummy or dense loaves—GF flour blends are more variable by volume.
For extra tenderness, a brief steam in the oven (place a small oven-safe dish of water on the rack) can help crust formation without drying the crumb.
Test doneness with an instant-read thermometer—200–205°F (93–96°C) in the center is a reliable cue.
If you want a shiny, softer crust without eggs, brush with melted dairy-free butter and sprinkle a pinch of sugar before baking.

Creative Twists

Herb & Garlic Dinner Rolls: Add 1–2 tablespoons finely chopped fresh herbs (thyme, rosemary, or parsley) and 1 clove minced garlic into the dough for aromatic rolls perfect with soups.
Cheesy Pull-Apart (GF): Fold in 1/2 cup grated cheddar or fontina into the dough portions before baking, or sprinkle between rolls for melty, savory pull-apart goodness (use dairy-free cheese for lactose intolerance).
Sweet Honey Rolls: Replace the 1 tablespoon sugar with 1 tablespoon honey and brush tops with a honey-butter glaze after baking for a slightly sweet breakfast roll.
Vegan Option: Substitute melted vegan butter or olive oil, use aquafaba or non-dairy milk for brushing, and ensure your GF flour blend is egg-free.

Recipe Q&A
Q: Can I use this recipe to make buns for burgers or sliders?
A: Yes—shape slightly larger portions for slider buns. Bake a few extra minutes until the center reaches 200–205°F (93–96°C).

Q: My rolls are dense—what went wrong?
A: Common causes: expired yeast, water too hot/cold, insufficient rising time, or over-measuring flour by volume. Check yeast freshness and proof in a warm spot; weigh flour for best results.

Q: Can I make these ahead of time?
A: Yes—bake and cool, then freeze. Reheat in a 350°F oven for 8–10 minutes from thawed, or wrap in foil and warm. For same-day freshness, briefly reheat in the microwave wrapped in a damp paper towel.

Q: How do I make them dairy-free or vegan?
A: Use vegan butter or olive oil in place of butter and brush with aquafaba or non-dairy milk instead of an egg wash.

Q: Does the recipe work with single-ingredient flours (almond, rice)?
A: Not directly—single-ingredient flours change hydration and structure. Use a formulated gluten-free blend designed for yeast baking, or consult a tested recipe for those flours.

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Conclusion

I hope these Best Gluten Free Dinner Rolls inspire you to bake something warm and welcoming—whether for a holiday table or a simple weeknight dinner. If you’d like extra inspiration or alternative methods, check out this guide to making soft gluten-free rolls at The Loopy Whisk: The Softest Gluten Free Dinner Rolls – The Loopy Whisk, and for dairy-free pull-apart ideas, this recipe offers a helpful approach: Gluten-free Pull-Apart Dinner Rolls {dairy-free option}. Share your results, tweaks, and photos—I’d love to hear how your rolls turned out and what variations you tried. Happy baking!