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.
My dough was like thick batter, not cookie dough. Any idea why?
Hi Sharon, we’re sorry you had this experience! This usually indicates the wet/dry ratio was off (inaccuracies with flour measurement or liquids). This can also happen if using a different gf flour blend than the recommended, as it will only work with the King Arthur GF Bread Flour. We hope your next bake goes much better!
These rolls are a miracle! I am new to baking gluten-free breads and I have had some epic fails, but these rolls were a triumph! They have a delightful, spongy texture, like a popover. My husband needs to eat gluten free, and he is so happy right now. I don’t have a stand mixer, but I managed to make it work with my little handheld mixer.
Yay! We’re so pleased to hear both you and your husband loved the rolls so much Kathy! Thank you for taking the time to share your positive experience with us!
I’ve already left one comment about these wonderful rolls, but I had to come back and say that last night I used this recipe to make hamburger buns. I put dollops of the dough on parchment paper on baking trays and used wet fingers to shape them into buns. It was late, so I covered the trays with rigid plastic covers and placed them in the fridge. In the morning I took them out of the fridge for the 30 minutes of rising time (as per the recipe instructions for making ahead) while the oven preheated. They baked up beautifully, and are soft and tender. I am using them for our Memorial Day gathering, for the three of us who are gluten free. So excited to finally be able to make delicious gluten free buns!
Oh wow, that’s great to hear that the recipe worked well for hamburger buns! We’re so glad you’ve enjoyed this recipe so much, Janet. Thank you for sharing with us!
I’ve made these beautiful rolls 4 times in the last 2 months for my husband and in-laws and they love them, how can I make the vegan so I can enjoy them ?
Hi Stacie, we’re so pleased to hear how much of a hit this recipe has been with your whole family! Thank you for your kind feedback. We include dairy-free notes at the bottom of the recipe, but the eggs are necessary to bind the gluten-free dough so that the rolls have the right texture and moisture. Without them, the rolls 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!
Can these be made egg free or with an egg substitute? Along with having celiac, my husband also cannot eat eggs.
Hi Victoria, thank you for your question! 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!
These are great!! My go to recipe for dinner rolls. So easy and fast. I have also made mini bread loaves with this and then sliced and made garlic bread.
If you have leftovers just pop them in the oven and they are very good too.
We’re so happy to hear this recipe has become a go-to for you, Lori! Thank you for taking the time to share your positive feedback with us. That garlic bread twist sounds delicious!
My whole family loved these and they were super easy!
Hi Laura, we’re so pleased to hear the recipe was a hit with the whole family! Thank you for your kind feedback!
These are Perfect!!! And freeze great too!
Yay! We’re so glad you enjoyed this recipe so much, Emily! Thank you for your positive feedback!
These are perfect! I make into 24 smaller rolls and do the kings hawaiian ham & Swiss slider recipe with them! Such a yummy dinner I’ve missed since being gf!
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, iI couldn’t believe it. Easy to make, too!
Yay! We’re so happy to hear how much your son loved the recipe, Kate! Thank you for taking the time to share your positive feedback with us!
Our non GF family members ask for these to be made for every holiday since we had them at thanksgiving- they are SO good
Aww, we’re so pleased to hear that this recipe has become such a go-to for your family, Jordan! Thank you for sharing such kind feedback with us!
Can these be made in say a 13×9″ pan, in place of muffin cups? Thank you. Look forward to trying these.
Thanks for this recipe. This was the first holiday meal in many years that we were able to have dinner rolls that tasted like a dinner roll. King Arthur bread flour and your recipe are the best. I look forward to trying more of your recipes.
We’re so happy to hear how much you loved the recipe, Mary! Thank you for your kind feedback. Happy baking!
These look so delicious, I will be making this for my daughter and I.
Hi Cherri, we hope you and your daughter love the rolls! We’d love to hear how it goes!
Have you used this recipe to make bread instead of rolls? I noticed your sandwich bread and your other soft rolls don’t use the bread flour. It seems it is the key to light and fluffy, not too dense.
Hi Jodie, we’re so glad you loved the roll recipe! The gluten-free crescent roll recipe uses the same bread flour, but we currently don’t have a loaf bread that uses it. Other bread recipes on the website and in Erin’s newest cookbook use either the measure-for-measure flour or Caputo Fioreglut gluten-free flour. The cookbook can be found in our online store if you’re interested! Happy baking!
I made these for Christmas dinner, which usually I skip on carbs because it’s it’s so much extra work and the taste is never great. THESE ROLLS totally changed that for me these will now be a staple at all holidays! These were so good they were borderline addictive. It’s 2 days after Christmas and I’m planning on making more to freeze. The recipe said best warm which they were but they were still fantastic the next day. I popped mine in the microwave for 20 seconds.
Yay! We’re so happy to hear how much you loved the recipe, Beth! Thank you for sharing your positive experience with us!
Finally, a delicious gluten free dinner roll that is actually easy to make!!
Was diagnosed as Celiac almost 10 years ago. As an avid home baker, I had always made our rolls, breadsticks, breads, pie crusts, etc. Over these last 10 years I have tried many recipes, looking for a good gluten free dinner roll, without success. I made these the week before Thanksgiving. I couldn’t believe how easy they were to make, and how delicious they are. I’ve made them two more times during the holidays, and my gluten eating family members loved them, too. I can’t thank you enough for the gift of this recipe.
My only issue was the rising time. The first time I made them I put them in my oven to rise on the “bread proofing” setting. Within the first 30 minutes they had risen and then started to collapse. I reshaped them and let them rise again on my counter for a few minutes, and they baked up beautifully. Looked just like your photos. The next two times I made them I watched them more closely, but they still rose too far before I caught them. They had “muffin tops”, but tasted good. In the future I will let them rise on my counter, not in the oven on “bread proofing”.
Aww, we’re so happy to hear how much you love this recipe, Janet! Thank you for sharing your positive experience with us! We agree that letting them rise on the counter will work best. Happy baking!
Erin,
We have been a celiac family since 2009. I always use your carrot cake recipe and can kick myself for not trying this dinner roll recipe sooner- these are AMAZING! i made them at Thanksgiving and for Christmas dinner- game changer!! Thank you so much!!