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Soft Gluten Free Rosemary Rolls

Soft gluten free rosemary rolls are flavored with fresh rosemary. These easy gluten free dinner rolls pair well with any holiday meal or Sunday dinner!

Gluten Free Rosemary Rolls on a wire rack and striped towel

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These gluten free rosemary rolls are my same recipe for gluten free dinner rolls that everybody loves except they’re flavored with fresh rosemary. It’s a wonderful savory flavor to add to yeast breads that pairs well with any meal.

Literally, any meal. Roasts, steaks, pasta, vegetarian meals, chicken, AN👏🏼Y👏🏼THING. 

Personally, I’m a carb lover ( can’t you tell by this website 😉) so I could make a meal of these rolls just on their own. I mean, they are dinner rolls after all so that means rolls as dinner, right??

You guys are going to love these rolls, espcially if you’ve already tried my original gluten free dinner rolls and my Gluten Free Garlic and Herb Rolls.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Key Ingredients for Homemade Rosemary Rolls

  • Gluten Free Flour – I use a combination of brown rice flour, white rice flour, tapioca flour, Arrowroot Starch/Flour, and Sorghum Flour for best results in this recipe.
  • Fresh Rosemary – dried rosemary doesn’t have as strong of an aroma or have as much flavor as fresh rosemary.
  • Active Dry Yeast – not instant yeast. I use Fleischmann’s Active Dry Yeast.

Equipment Needed to Make Gluten Free Rolls

  • KitchenAid Stand Mixer – A necessity when making gluten free yeast dough without a bread machine, IMO.
  • 8×4 Inch Loaf Pan – metal is best for this recipe!
  • Digital Kitchen Scale – for this recipe, I highly recommend weighing your gluten free flours by weight. A digital kitchen scale will give you accurate results.
  • Instant Read Thermometer – liquid heated to 100-110º will help the yeast bloom. You don’t want the milk to be too cold or too hot and using an instant read thermometer will prevent that from happening.

Gluten Free Rosemary Rolls are easy to make and are a great gluten free bread to add to your dinner rotation! They're based on my popular gluten free dinner roll recipe but they're flavored with fresh rosemary. These 1 hour dinner rolls pair great with Sunday dinners, weeknight meals, and any holiday meal! Gluten Free Rolls don't have to be intimidating - just follow this tried and true recipe! From @whattheforkblog visit whattheforkfoodblog.com for more gluten free baking recipes! #glutenfree


How to Make Gluten Free Dinner Rolls with Rosemary

Step 1. Add yeast and granulated sugar to bowl of stand mixer.  Slowly pour in milk. Let the yeast mixture sit for 15 minutes to “bloom”.

Step 2.  Add all of the dry ingredients together and whisk until combined. Whisk in the chopped rosemary and then set the dry ingredients aside.

Step 3.  After the yeast has bloomed, add the honey, egg and avocado oil to the yeast/milk. Mix on medium-low speed to combine.

Step 4. Add the flour mixture and mix on low speed until combined. Use a spatula to scrape down the sides of the bowl to form a ball.

Step 5.  Turn the dough ball out onto a prepared surface (flour on top of wax paper or plastic wrap). Sprinkle flour on top of dough and cut into 8 equal sized pieces.

Step 6. Form each piece of dough into a ball, using well-floured hands.

Step 7.  Place the balls of dough in the prepared pan. Cover loosely with plastic wrap and let the rolls rise for ONE HOUR. 

Step 8.  Brush the tops of the rolls with 1 tablespoon of butter.  Then bake the rolls for 20-25 minutes.

Step 9.  After baking, brush with 1 more tablespoon of butter and serve!


Tips for Making Gluten Free Rolls

  • Use Arrowroot – this is a key ingredient. Subbing arrowroot for another starch will not yield the same results.
  • Don’t be intimidated by the list of flours. Using individual gluten free flours gives the best ratio of grain:starch and will give you gluten free rolls with the taste and texture of rolls made with wheat.
  • Sprinkle each ball of dough with flour when you roll them out to keep them from sticking to your hands.
  • Don’t be afraid to shape your rolls. This dough is pliable, unlike most gluten free yeast roll recipes. You can squish, flatten, and roll the dough balls as much as needed to get them nice and smooth. Just be sure to dust your hands and the dough with gluten free flour to prevent sticking!

Gluten Free Rosemary Rolls are easy to make and are a great gluten free bread to add to your dinner rotation! They're based on my popular gluten free dinner roll recipe but they're flavored with fresh rosemary. These 1 hour dinner rolls pair great with Sunday dinners, weeknight meals, and any holiday meal! Gluten Free Rolls don't have to be intimidating - just follow this tried and true recipe! From @whattheforkblog visit whattheforkfoodblog.com for more gluten free baking recipes! #glutenfree


Can I Make These Gluten Free Rolls Dairy Free?

Yes – Grease your pan with non-stick spray or oil instead of butter. Use unsweetened coconut milk beverage, rice milk, or unsweetened soy milk in place of the regular milk. Instead of brushing the rolls with melted butter, brush them with small amount of olive oil or plant-based butter. 


Other Gluten Free Bread Recipes To Try


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Gluten Free Rosemary Rolls on a wire rack and striped towel

Gluten Free Rosemary Rolls

Yield: Makes 8 Rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

Soft gluten-free dinner rolls are flavored with fresh rosemary. These pair well with any holiday meal or Sunday dinner!

Ingredients

  • 2 ¼ teaspoons active dry yeast
  • ½ teaspoon granulated sugar
  • ½ cup milk, heated to 100-110º
  • 55 grams white rice flour (about 1/3 cup)
  • 50 grams brown rice flour (about 1/3 cup)
  • 65 grams arrowroot powder/flour/starch (about ½ cup)
  • 30 grams tapioca flour (about ¼ cup)
  • 16 grams sorghum flour (about 2 tablespoons)
  • 1 ½ teaspoons (5 g) xanthan gum
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (3 g) fine sea salt
  • 1 tablespoon fresh rosemary, chopped (plus more for garnish)
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 3 tablespoons avocado oil (see notes)
  • 3 tablespoons melted unsalted butter, divided
  • Maldon Sea Salt, for garnish

Instructions

    1. Preheat oven to 350 degrees and grease an 8x4 inch loaf pan with 1 tablespoon butter.
    2. 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.
    3. 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 then whisk in the chopped rosemary.
    4. 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.
    5. 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.
    6. 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.
    7. Sprinkle the top of the dough with additional gluten free flour, flatten it into a rectangle, and use a knife to cut the dough into 8 equal pieces.
    8. 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 and 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 gluten-free flour as needed to keep them from getting sticky.
    9. 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 the rolls rise for 1 hour.
    10. 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).
    11. After baking, brush with 1 more tablespoon of melted butter and sprinkle the tops with flaky sea salt and more chopped rosemary. Then remove from the pan and serve hot or warm.
    12. Store leftover rolls in an air-tight container up to two days or wrap them in plastic wrap and place in a freezer bag to freeze.

Notes

Canola oil, vegetable oil, or olive oil can be used in place of the avocado oil.

For dairy-free rolls, use unsweetened coconut milk beverage in place of the milk. Brush the pan with oil instead of using butter and brush the rolls with vegan butter or a small amount of oil instead of regular butter (optional).



Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 295Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 131mgCarbohydrates: 43gFiber: 2gSugar: 5gProtein: 6g

Nutrition Facts are estimated. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Gluten Free Baking Challenge image hosted by What The Fork Food Blog
October Gluten Free Baking Challenge 2019
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Celeste Perez

Friday 10th of April 2020

These were absolutely amazing! Probably the best bread/rolls I've had in 9 months, since going GF for my daughters' celiac. They were gobbled up in minutes. Definitely need to double the recipe next time!

Shay

Friday 10th of April 2020

Thank you so much Celeste! This recipe can easily be doubled!

Rebekah D Hancock-Murphy

Thursday 26th of March 2020

Could this be turned into a loaf of bread? If so, any recommendatioons for changes? :)

Shay

Saturday 28th of March 2020

I haven't tried this one as a loaf but I've tried with my regular roll recipe. It makes a very small loaf so it would take some tweaking to get a regular sized loaf.

Karen

Monday 28th of October 2019

These gf Rosemary dinner rolls are the most amazing rolls I've ever tasted. I made them to have with leftover soup for dinner tonight. I don't need the gf but my husband does. I can't have cow products but subbed goat milk and vegan margarine. I tried one as soon as they came out of the oven. Felt like eating all 8!! Will be trying your other dinner rolls! Thanks so much for your recipes and tips.

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