These Gluten Free Dinner Rolls are the soft, yeasty rolls that you’ve been craving. They’ve got a wonderful doughy texture like Parker House Rolls and are easy to make!
Watch the video to see how easy it is to make these!
You guys, I am SO, SO, SO excited about this gluten free dinner rolls recipe today. SO excited! Why? Because it’s freakin-amazing!
And I’m not just saying that because it’s my recipe. I’m saying because it’s the truth and I don’t have to eat gluten free like my husband does and I’d STILL choose these rolls any day of the week.
They are soft. So, so soft. (Are you sick of “so” yet? I just can’t help it, these rolls have me doing a happy dance.) They also pull apart really nicely, no crumbling, no tearing, no ripping involved.
These gluten free dinner rolls also have a really nice “chew” to them. They remind me so much of my grandmother’s Parker House Rolls, which are a staple at every holiday meal. My husband absolutely loved her rolls and has severely missed them since going gluten free.
He said that these are “just like hers but gluten free!”. Guys, that’s like the highest compliment someone could give right? Some girls like to be told their hair looks nice. I like to be told my baked goods don’t taste gluten free 😉🤣
Key Ingredients for this Gluten Free Dinner Roll Recipe
- Active dry yeast
- White rice flour
- Brown rice flour
- Tapioca flour
- Sweet white sorghum flour
- Mixing Bowls
- Baking Utensils
- Stand mixer
- Digital food scale
- Digital Food Thermometer
- 8 x 4 inch metal loaf pan
- Cooling rack
How to make Gluten Free Dinner Rolls
Step 1. Add yeast and granulated sugar to bowl of stand mixer. Slowly pour in milk.
Step 2. Let it sit for 15 minutes to “bloom”.
Step 3. Add all of the dry ingredients together and whisk until combined. Set aside.
Step 4. After the yeast has bloomed, add the honey, egg and avocado oil
Step 5. Mix on medium-low speed to combine.
Step 6. Add the flour mixture.
Step 7. Mix on low speed until combined.
Step 8. Use a spatula to scrape down the sides of the bowl to form a ball.
Step 9. Turn the dough ball out onto a prepared surface (flour on top of wax paper or plastic wrap)
Step 10. Sprinkle flour on top of dough and begin to cut into 8 equal sized pieces.
Step 11. Begin to form the dough into a ball, using well-floured hands.
Step 12. Finish forming the dough to a well rounded dough ball.
Step 13. Place the dough ball into the prepared pan. Be sure to flour hands each time!
Step 14. Cover with plastic wrap and let rise for ONE HOUR.
Step 15. Brush tops of rolls with 1 tablespoon of butter. Then bake 20-25 minutes.
Step 16. After baking, brush with 1 more tablespoon of butter and serve!
Two things that I think work really well in this recipe and make it as good as it is: arrowroot and “sweet white” sorghum flour.
Arrowroot is a bit starchier than other gluten free starches (like corn or potato) and I’ve noticed that it can potentially make gluten free baked goods a bit gummier if you use too much in conjunction with xanthan gum. However, it’s perfect in this recipe because it gives these rolls that chew-factor that everyone loves about bread.
The sorghum flour gives lends these rolls a wheat-like taste. My grandmother uses some whole wheat flour in her rolls and I was trying to mimic that flavor. The sorghum flour really does the job well!
This gluten free dinner roll recipe is adapted the same dough that I used for my Gluten Free Blueberry Sweet Rolls. The difference is the sorghum flour but it really goes to show just how versatile the dough is. It’s similar to my Gluten Free Cinnamon Sticks dough too!
By popular demand, I’ve also made gluten free cinnamon rolls using this same dough!
Having a delicious, workable gluten free dough is going to change your lives, guys!
I’m really excited that you guys can add these gluten free dinner rolls to your family meals, they’re a great alternative when you don’t feel like gluten free biscuits. Some meals just need a nice, yeasty roll! And for a nice flavor twist, try my gluten free rolls with garlic and herbs – holy cow they’re good!
Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1/2 cup milk (heated to 105-110 degrees) - see notes for dairy free
- 55 grams white rice flour (about 1/3 cup)
- 50 grams brown rice flour (about 1/3 cup)
- 65 grams Arrowroot (about 1/2 cup)
- 30 grams tapioca flour (about 1/4 cup)
- 16 grams sweet white sorghum flour (2 tablespoons)
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons honey
- 1 large egg, room temperature
- 3 Tablespoons avocado oil
- 3 Tablespoons butter
- Preheat oven to 350 degrees and grease a 8x4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray). Set aside.
- Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
- Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to medium bowl. Whisk well to combine.
- When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
- Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute.
- Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap). Sprinkle the top of the dough with additional gluten free flour and use a knife to cut the dough into 8 equal pieces.
- Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls - DUST YOUR HANDS WITH FLOUR EACH TIME.
- Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.
- After rising, brush the tops of the rolls with 1 tablespoon of melted butter before baking. Then bake for 20-24 minutes (depending on your oven). Mine bake in 20 minutes. After baking, brush with 1 more tablespoon of melted butter and then remove from the pan and serve hot or warm.
- For Dairy Free, use unsweetened coconut milk in place of the milk. Brush the pan with oil instead of using butter and brush the rolls with a small amount of oil instead of butter (optional).
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KitchenAid 5-Qt. Stand Mixer
Etekcity Kitchen Food Scale Small Digital Multifunction Scale, Back-lit LCD Display, 0.04oz/1g Increment, 11 lb 5 kg, Food Grade 304 Stainless Steel (Batteries Included)
Silicone Baking Utensils
ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer
USA Pan 1140LF Bakeware Aluminized Steel 1 Pound Loaf Pan, Small, Silver
Amount Per Serving:Calories: 199 Total Fat: 11g Saturated Fat: 4g Cholesterol: 36mg Sodium: 155mg Fiber: 1g Sugar: 5g Protein: 3g