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.
Can I use regular milk?
Hi Rose, we haven’t tried regular milk in place of the water and milk powder ourselves, but other readers have share their positive experiences with that substitution. If you decide to give it a try, we’d love to hear how it goes!
these rolls are the best gluten-free bread recipe I have ever made. You could not even tell they were GF. I used milk instead of water and left out the milk powder, and they turned out perfect.
Yay! We’re so glad you loved the recipe, Isaiah! And it’s good to know the milk sub worked well for you. Thanks for sharing with us!
Hi Erin, I haven’t tried these yet but my best friend did and she absolutely loves them. My question is, what can I use to substitute for the egg? My daughter is gluten and egg free In the past I have used the box powder for egg substitute.. I might just try it and see what happens.
Hi Julie, we’re so glad your friend loved the recipe! Thank you for that feedback! Unfortunately, the eggs are necessary to bind the gluten-free dough so that the rolls have the right texture and moisture. Without the eggs, they can easily become dense. You could try a product like Bob’s Red Mill Egg Replacer, but it may not yield the same results. If you decide to give it a try, we’d love to hear how it goes!
Could I use whole milk as part of the water? Can’t find dried whole Milk powder anywhere!
Hi Sheila, we haven’t tested it ourselves to say for sure. If you give it a try, make sure the milk is warm like the water would be. We’d love to hear how it goes!
Can you replace the whole milk powder and water for whole milk? I’m having a hard time finding whole milk powder?
Hi Loretta, we haven’t tested it ourselves to say for sure. If you give it a try, make sure the milk is warm like the water would be. We’d love to hear how it goes!
Wow! These are amazing. I tried them to serve to family members who are gluten free but, I could eat the whole pan they’re so good
Aww, thank you for the kind review! We’re so happy to hear how much you loved them. Happy baking!
Will these turn out if I stir them by hand? Is the mixer necessary?
Hi Faye, yes you can make them without a stand mixer, it just makes the job easier. We hope you enjoy the recipe!
I have celiac and this is the first gluten free roll recipe that I have actually liked and my husband who does not have celiac liked them as well. He said he wants me to make them every week. As we say in my house with a recipe that we like/love, this is a keeper.
Aww, we’re so glad you both think the recipe is a keeper, Shannon! Thank you for such a kind review! We’re so glad both you and your husband found them enjoyable. Happy baking!
These were amazing!! I’ve never been able to master gf rolls and that changed this Thanksgiving. Everyone loved them, gluten eaters included, and the recipe was so easy. Thank you!!
My best roll attempt yet! ! Two thumbs up from the gluten free family members. Soft and delicious! Will definitely make again.
That’s great to hear, Becky! We’re so glad you loved the recipe. Thank you for taking the time to share your positive experience with us. Happy baking!
I made these last night for Thanksgiving dinner. They are the best GF dinner rolls I’ve ever had! They taste and look like real bread!
I can’t find the dried milk!!
Hi Catherine, we usually find it places like Amazon, Walmart, Sam’s Club, etc. Dried soy or coconut milk powder will also work. We hope these ideas help!
I just took these out of the oven and they are a dream! I didn’t have powdered milk so I used MCT oil which is powdered coconut milk. I normally use it in my coffee and it worked beautifully as a powdered milk substitute.
Thank you for the recipe!
Hi Jill, that’s good to know that worked as a dry milk substitute. We’re so glad you loved the rolls! Thanks for sharing with us!
Just made these with the red mills 1-1 gf flour and they turned out just fine! The texture out of the oven seems slightly more
Chewy than a regular roll would be but the taste is wonderful and I can’t wait to have them for Thanksgiving
We’re so glad you enjoyed the rolls, Savanna! Thanks for sharing your experience with us!
Can you use a sugar substitute or no sugar?
Hi Toni, we don’t typically bake with sugar substitutes or sugar free so we haven’t tested it out. If you decide to give it a try, we’d love to hear how it goes!