Gluten Free Dinner Rolls emerge from the oven with a delicious softness and irresistible taste. Crafting these gluten-free and dairy-free individual rolls is a breeze, involving just a few straightforward steps and baking them in a muffin tin. If you’re a fan of classic Rhodes rolls, you’re bound to fall in love with this gluten-free alternative!
Around the holiday season, dinner rolls are a cherished tradition at our family gatherings, gracing our tables from Thanksgiving to New Year’s. As we meticulously plan our holiday feasts, we encountered the challenge of finding a gluten-free dinner roll recipe that truly filled the spot of the classic roll. That’s when we took it upon ourselves to embark on a mission to create a homemade dinner roll bursting with exceptional flavor!
Our recipe for gluten-free yeast rolls can be enjoyed by everyone even if they don’t need the gluten-free version. For more gluten-free holiday recipes, check out gluten-free crescent rolls, Gluten-Free Pecan Pie and Crockpot Green Bean Casserole (Fresh Green Beans). All created gluten-free without compromising texture or flavor!
The key to any gluten-free baked good is correctly measuring the flour blend. Before starting on these rolls, take a moment to learn how to properly measure gluten-free flour. Many times people will complain of dry or crumbly gluten-free products. This could directly be related to how the flour is being measured.
Table of Contents
Measuring Gluten Free Flour
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
Ingredients
- 1 cup water
- 2 tablespoons granulated sugar, divided
- 2 teaspoons active rise yeast
- 3 cups high quality gluten free flour blend (with xanthan gum)
- 2 tablespoons shortening
- 1 large egg, room temperature
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon xanthan gum
*Tested successfully with Mama’s Almond Blend. Cannot guarantee similar results if a different brand is used as all gluten-free flour blends are not created equal.
How To Make Gluten Free Rolls Recipe
Heat the water in the microwave for about 1 minute, or until the temperature is warm, not hot (105°-110°F). In the bowl of your mixer, whisk together the warmed water, 1 tablespoon of sugar, and the yeast. Let sit 5 minutes.
Add the remaining ingredients
To the yeast mixture add 1/2 of the flour, shortening, egg, salt, vinegar, and xanthan gum. Mix on medium speed until blended. Add the rest of the flour and mix for 3 minutes. The dough will be sticky.
Pro Tip: This recipe can still be made even if you don’t own a stand mixer. Use a hand mixer or mix this recipe by hand with a spoon.
Prepare the pan and divide the dough
Spray the muffin tin with nonstick cooking spray. Using a spoon, divide the dough into 12 rolls. Spray a little cooking spray on your fingers and smooth the dough gently.
Cover and let rise
Wet a clean kitchen towel and ring it out so it’s damp. Cover the baking pan and set aside for 1 hour to rise. The rolls will not double in size, but they will rise. Preheat oven to 400°F.
Bake
Bake the rolls for 20-22 minutes or until the tops are golden brown. Best served warm.
Recipe Tips and Tricks
- Yeast Activation: When activating yeast, it’s important to use warm water within the specified temperature range (105°F-110°F). Too hot water can kill the yeast, while water that’s too cool may not activate it properly.
- Yeast Proofing: Allowing the yeast mixture to sit for 5 minutes is a crucial step. During this time, the yeast should become frothy or foamy. If there’s no reaction, your yeast might be expired or your water temperature could be off.
- Gluten-Free Flour Blend: Using a high-quality gluten-free flour blend is essential for achieving a good texture and flavor. Different blends can yield different results, so you might want to experiment with a few brands to find the one that works best for you.
- Mixing and Kneading: Gluten-free dough doesn’t require traditional kneading like regular wheat-based dough. Mix the ingredients until they are well combined, but avoid over-mixing as this can make the final product dense.
- Dough Consistency: Gluten-free dough is often stickier than wheat-based dough. You can use wet hands or a little oil on your hands to handle the dough more easily when shaping the rolls.
- Rising Conditions: The rising time can vary depending on factors such as room temperature and yeast activity. The dough might not double in size like wheat-based dough, but it should visibly rise. The damp towel helps create a humid environment, promoting better rising.
- Baking Time: The recommended baking time range (20-22 minutes) is a good guideline, but ovens can vary. Keep an eye on the rolls as they bake; they should be golden brown on top when done. You can also perform the “tap test” – the rolls should sound hollow when tapped on the bottom.
- Cooling and Storage: Once baked, allow the rolls to cool slightly before serving. Gluten-free baked goods can be more delicate and might need a bit more time to set before handling. If you have leftovers, store them in an airtight container to maintain freshness.
- Experimentation: Gluten-free baking often involves some trial and error. Don’t be discouraged if your first batch isn’t perfect. Make notes about your process and adjustments so you can refine your technique over time.
Frequently Asked Questions
Dinner rolls can be paired with the main entrée or served on the side with dab of butter. Turn these rolls into an afternoon snack or after dinner treat by drizzling with honey or smearing with jam.
Not only are these a holiday staple, but easy enough to make any night of the week year-round. Pair with any of these ideas: Slow Cooker Chunky Vegetable Soup, Cheesy Vegetable Soup, Brussels Sprout Apple Salad, Porterhouse Steak Recipe (Grill), Chicken Sausage Soup, and Easy Pork Loin Recipe.
Xanthan gum contributes to the elasticity and structure of gluten free breads. Typically, the amount of xanthan gum in gf flour blends is sufficient and too much will cause a gummy texture in baked goods. However, for rolls, the extra 1/2 teaspoon is needed to reach the best texture.
A single batch will make 12 rolls. Simply adjust as needed depending on the size of your crowd. Best served hot straight from the oven, leftover rolls can be cooled and stored at room temperature for a few days or in the freezer for up to 3 months. When ready to serve, reheat in the microwave for 15 seconds or until warm.
First things first, check the expiration date of the yeast packet. Expired yeast will prevent the dough from rising. If good to go, stir the yeast with warm water and wait for the mixture to become foamy. If the yeast is not foaming, discard and try again with a new packet.
Storage and Freezing Instructions
If you plan to consume the rolls within a day or two, you can keep them at room temperature in an airtight container or resealable bag.
For longer storage, it’s recommended to freeze the rolls. To do this, allow the rolls to cool completely to room temperature. Place them in a freezer-safe bag or container, ensuring they are tightly sealed to prevent freezer burn. You can also individually wrap the rolls with plastic wrap before placing them in the freezer to prevent them from sticking together.
When you’re ready to enjoy them, remove the desired number of rolls from the freezer and let them thaw at room temperature or gently warm them in a preheated oven. Freezing the rolls can extend their shelf life for up to a few months while maintaining their flavor and texture.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use a kitchen thermometer to test the temperature of the liquid before adding the yeast. If too hot or too cold, the yeast won’t activate (and the rolls won’t rise).
- Spraying a little cooking spray on the spoon will help to easily transfer the sticky rolls from the bowl to the muffin tin.
- One batch of rolls makes 12 rolls. How many batches do you need to make for 24 rolls? Help your family do the math!
More Easy Gluten Free Recipes
- Southwest Chicken Chili
- Creamy Chicken Enchiladas
- Crockpot Chicken Cacciatore Recipe
- Crockpot Hot Cocoa
- Buffalo Chicken Strips (Easy Sheet Pan Dinner)
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Dinner Rolls Recipe
Equipment
- Stand mixer with paddle attachment
- butter knife
- liquid measuring cup that's microwave safe (or microwave safe glass)
- kitchen towel
Ingredients
- 1 cup water
- 2 tablespoons granulated sugar, divided
- 2 teaspoons active rise yeast✅
- 3 cups High quality gluten free flour blend (with xanthan gum) Tested with Mama's Almond Blend
- 2 tablespoons shortening
- 1 large egg, room temperature
- 1 teaspoon salt
- 1 teaspoon cider vinegar
- 1/2 teaspoon xanthan gum
Instructions
- Heat the water then whisk the warmed water, yeast, and sugar. Heat the water in the microwave for about 1 minute, or until the temperature is warm, not hot (105°-110°F). In the bowl of your mixer, whisk together the warmed water, 1 tablespoon of sugar, and the yeast. Let sit 5 minutes.1 cup water, 2 tablespoons granulated sugar, divided, 2 teaspoons active rise yeast✅
- Add the remaining ingredients. To the yeast mixture add 1/2 of the flour, shortening, egg, salt, vinegar, and xanthan gum. Mix on medium speed until blended. Add the rest of the flour and mix for 3 minutes. The dough will be sticky.3 cups High quality gluten free flour blend (with xanthan gum) , 2 tablespoons shortening, 1 large egg, room temperature, 1 teaspoon salt, 1 teaspoon cider vinegar, 1/2 teaspoon xanthan gum
- Prepare the pan and divide the dough. Spray the muffin tin with nonstick cooking spray. Using a spoon, divide the dough into 12 rolls. Spray a little cooking spray on your fingers and smooth the dough gently.
- Cover and let rise. Wet a clean kitchen towel and ring it out so it's damp. Cover the baking pan and set aside for 1 hour to rise. The rolls will not double in size, but they will rise. Preheat oven to 400°F.
- Bake. Bake the rolls for 20-22 minutes or until the tops are golden brown. Best served warm.
Notes
Tips
- Xanthan gum contributes to the elasticity and structure of gluten free breads. Typically, the amount of xanthan gum in gf flour blends is sufficient and too much will cause a gummy texture in baked goods. However, for rolls, the extra 1/2 teaspoon is needed to reach the best texture.
- Check the expiration date of the yeast packet. Expired yeast will prevent the dough from rising. If good to go, stir the yeast with warm water and wait for the mixture to become foamy. If the yeast is not foaming, discard and try again with a new packet.
- A single batch will make 12 rolls. Simply adjust as needed depending on the size of your crowd. Best served hot straight from the oven, leftover rolls can be cooled and stored at room temperature for a few days or in the freezer for up to 3 months. When ready to serve, reheat in the microwave for 15 seconds or until warm.
Nutrition
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