Erin’s Recipe Rundown
Texture: Soft and pillowy with golden brown tops.
Taste: Rich, buttery and such great flavor.
Ease: The easiest gluten-free rolls you’ll ever make! They only require 1 rise and come together in less than 90 minutes.
Top Tips: I bake the gluten-free rolls in a muffin pan because the sticky dough is hard to shape, but that extra moisture is essential for soft, tender rolls. I also like to add whole milk powder for flavor and browning.
Recommended GF Flour: This recipe works best with King Arthur Gluten-Free Bread Flour. You can also use King Arthur Gluten-Free Measure-for-Measure Flour, if you prefer.
Would I make these again? 100% yes! These rolls are so delicious that everyone will love them—not just those who eat gluten-free! They’re a great way to simplify prep for big holiday meals.
xoxo erin
This post is sponsored by King Arthur Baking Company.
These easy, soft gluten-free dinner rolls are just what your next gathering needs. Whether for Thanksgiving, Christmas, or a simple family dinner, these dinner rolls are so easy to make and absolutely worth the effort!
Thanks to gluten-free bread flour, they are decadently light and fluffy, never dense, and achieve that perfect golden brown crust that makes every bite satisfying. Gluten-free doesn’t have to mean missing out!
Featured Comment
From Kate: “These rolls were amazing! I can’t believe how simple and delicious they were. My son has had celiac for 3 years, and he said these were the best ones I’ve made. Soft, and fluffy, I couldn’t believe it. Easy to make, too!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Easy, Soft Gluten-Free Dinner Rolls
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free dinner rolls be made dairy-free?
- King Arthur Gluten-Free Bread Flour contains wheat starch. Is it safe for celiacs?
- Is the dough supposed to be sticky?
- More Recipes Using Gluten-Free Bread Flour
- Easy, Soft Gluten-Free Dinner Rolls Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free dinner rolls. See the recipe card below for exact measurements.
- Gluten-free flour: I highly recommend King Arthur Gluten-Free Bread Flour. It’s the only way to get the perfect rise and texture!
- Whole milk powder: The milk powder adds richness and helps them bake up soft and golden brown. Use whole milk powder, rather than nonfat. The extra milk fat keeps them from drying out and becoming crumbly. For dairy-free, use coconut or soy milk powder.
- Instant yeast: The rolls need the instant yeast to rise properly so that they turn out fluffy and light. Using instant yeast means it can go straight into the dry mix, making this recipe as easy as ever!
- Warm water: Using warm water specifically helps the yeast to activate and allows the dough to become workable so that it has the right structure when baked.
- Eggs: Not all yeast breads use egg, but when baking gluten-free, the eggs are necessary to bind the dough so that the rolls have the right texture and moisture. Without the eggs, they can easily become dense.
- Butter: The melted butter adds rich, buttery flavor to the rolls for a greater depth of flavor while also adding moisture and fat so that the rolls become soft and tender. For dairy-free, use your favorite vegan butter.
How to Make Easy, Soft Gluten-Free Dinner Rolls
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a stand mixer bowl: Use the paddle attachment and mix together the flour, milk powder, sugar, yeast, salt, and baking powder.
- With the mixer on low: Slowly add the water, eggs, and melted butter to the dry mix. Bump up the speed to medium and mix the dough for 3 minutes. You want it to look like thick cookie dough. Use an oiled rubber spatula to scrape the sides and bottom of the bowl. Mix for another 30 seconds.
- Scoop into pan: I like to use an oiled kitchen scoop or large spoon to portion the dough into the prepped muffin pan. Wet your fingers before smoothing the tops of the rolls.
- Cover and rise: Cover the muffin pan with oiled plastic wrap. Let the dough rise in a warm place for 45-60 minutes.
- Bake: Remove the plastic wrap, then bake the rolls on 350°F for 22-26 minutes. You want the rolls to turn golden brown.
- Enjoy: Brush the rolls with melted butter right after removing them from the oven. You can add flaky salt too for a little something extra. They’re best served warm right away.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough can be made up to 16 hours ahead, but don’t let them rise until right before baking. Portion the dough into the prepared muffin pan, wrap with oiled plastic wrap, and then refrigerate. When ready to bake, let the dough rise at room temperature for 30 minutes then pop them in the oven.
To Store: The baked dinner rolls are best served warm right after baking. Store leftovers in an airtight container at room temperature for up to 3 days. I like to reheat them in the microwave for 10-15 seconds before serving.
To Freeze: Let them cool completely, then store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight. Warm in the oven at 350°F for 10-15 minutes, or until heated through.
Can these gluten-free dinner rolls be made dairy-free?
Yes! No need to miss out on these amazing rolls because of dairy. Use coconut or soy milk powder in place of the whole milk powder. And swap out the butter for your favorite vegan butter.
King Arthur Gluten-Free Bread Flour contains wheat starch. Is it safe for celiacs?
King Arthur Gluten-Free Bread Flour is safe for people with celiac disease because the wheat starch it contains has been specially processed to remove gluten, the protein that triggers celiac reactions. This flour is tested to meet strict gluten-free standards, ensuring it has less than 20 parts per million (ppm) of gluten, which is considered safe for most people with celiac disease. It not, however, safe for people with a wheat allergy (which is different than celiac disease). I have celiac and eat this flour with no problems!
Is the dough supposed to be sticky?
It’s perfectly normal for gluten-free roll dough to feel sticky—that extra moisture is key to achieving soft, fluffy rolls. Because the dough is difficult to shape by hand, I recommend using a muffin pan to keep the rolls contained as they bake. This way, you’ll get the perfect texture without the hassle of trying to form the dough!
More Recipes Using Gluten-Free Bread Flour
Easy, Soft Gluten-Free Dinner Rolls
Ingredients
Dry Ingredients
- 3 cups (450g) King Arthur Gluten-Free Bread Flour
- ¼ cup (32g) dried whole milk powder
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 ½ cups (360ml) water warm
- 2 large eggs
- ¼ cup (56g) butter melted
Topping
- 2 tablespoons melted butter
- Flaky salt for sprinkling
Instructions
- Spray a standard 12-count muffin pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, milk powder, granulated sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Mix for another 30 seconds.
- Using an oiled kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan. Use wet fingers to smooth the tops of the rolls if desired.
- Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Preheat the oven to 350°F. Remove the plastic wrap. Bake for 22-26 minutes, until the rolls begin to turn golden brown.
- Remove from the oven and immediately brush the rolls with melted butter. These rolls are best served warm right after baking.
I have been trying gluten free dinner roll recipes for a year, all duds! This one was FANTASTIC!!!! My daughter loved them and I was so pleased!!! Thank you for an easy gluten free dinner roll recipe that works and tastes great!!!
Yay! We’re so happy to hear both you and your daughter loved the recipe! Thank you for your kind feedback, Carol!
I can’t believe how easy these rolls went together and they are amazingly good. I am these for Easter dinner. Definitely a repeat recipe.
Yay! We’re so pleased to hear this made the repeat recipe list! Thank you for sharing your positive experience with us, Donna. We hope you had a wonderful Easter!
Call me crazy, but do you think I could use pineapple juice for the liquid to make GF Hawaiian rolls with this recipe?
Hi Elaine, that sounds fun! We’re not sure how that would go since the pineapple juice would also add more sugar and acidity to the dough. If you decide to test it out, we’d love to hear how it goes!
Hi
We can only do Arthur’s cup for cup. Would this work for the bread roll recipe?
Also, can you recommend a brand of milk powder?
Thank you!
Hi Carmen! This is the one GF Bread Flour recipe that does also work with King Arthur GF Measure-for-Measure Flour. Any milk powder will work as long as it’s whole milk (or coconut or soy for DF). We hope you love the rolls!
Anxious to try this recipe do you think I can make them in round balls on a cookie sheet or a 13 x 9 pan instead of a muffin pan?
Hi Daphne, the moisture in this dough makes them hard to shape. We recommend using a muffin pan as they won’t hold their shape on flat surfaces like cookie sheets and 9×13 pans. We hope you enjoy the recipe!
Hi. Have you tried this with any other GF flour? I have an allergy and can’t use the King Arthur… I wonder if the Bob’s Red Mill 1 to 1 would work? Thanks.
Hi Christina, we haven’t tested the Bob’s Red Mill GF 1:1 Flour with this one, but we often use it as a second choice in other recipes so it may be worth a try. If you decide to test it out, we’d love to hear how it goes!
I’m saving a lot of your recipes for muffins, brownies, dinner rolls. The reviews are fantastic. I just needed to know, what size eggs do you use – I would think that the egg size can make or break a good recipe
Hi Wanda! We recommend using large eggs. We hope you love the recipes! Happy baking!
Erin,
I am hoping you can help me. The bag of King Arthur Gluten Free Bread Flour that I just
purchased reads that 1\4 cup equals 30g. One cup would then equal 120g. This recipe requires 3 cups of flour [360 g], the recipe info shows 450g. Do I have the correct flour or is my math incorrect? The difference in the grams is 2/3 cup of flour and I want to be sure to use the correct amount. Thanks so much.
Hi Anne! We’re sorry your comment got overlooked. The measurements in the recipe are correct despite King Arthur’s label. We find that 1 cup of KAF weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup) so they provide that generalized measurement that really isn’t accurate for gluten-free flour. Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements. Her measurement for the KAF flour is consistent across all of her recipes, even though it’s not the same as KAF. Happy baking!
I love this recipe! It is perfect and so close to regular dinner rolls fresh out of the oven. My question is, can you freeze some of the dough and then bake later? I find that I do not need all 12 at once and would prefer to bake fresh, rather than baking and freezing leftovers. Thanks so much!
Hi Barbara, we’re so glad you loved the rolls! Thank you for your positive feedback. We haven’t tried freezing the dough instead of the baked rolls. If you decide to give it a try, we’d love to hear how it goes!
Can the portion of dough be doubled, to make a bigger roll?
Hi Joanne, we haven’t tried it, but that may work with some adjustments. You’d need to use a pan with larger cavities than the regular muffin pan, then adjust the baking time and potentially the rising time for the larger rolls. We hope you enjoy the recipe!
This is the best GF roll recipe I’ve made. I have 2 Celiac daughters. I made this and they were gone within 12 hours. Making a double batch next time. Not over complicated and turns out better than any other GF rolls I’ve bought/baked. Even the none Celiacs asked for me to make more. Thank you for this recipe in a sometimes hard to navigate GF world.
Hi Cathleen, that’s the best compliment! So happy to hear you enjoyed it and thanks so much for the review!
I have look for dinners rolls to replace what I call those great School Rolls they use to serve many years ago and I have found it, I was recently diagnosed with celiac and learning to change my diet. These rolls are amazing because most gluten free bread is so dense and these are so soft and fluffy. My new go to bread even will try for breakfast…
Hi John, thanks so much for the great review! So glad you enjoyed them!