Imagine serving fresh-baked, fluffy, soft gluten free dinner rolls with your dinner tonight. Yes, it is possible thanks to this easy recipe for gluten free soft dinner rolls and a special gluten free flour. Fluffy, with the perfect chew, they are the perfect addition to any meal from a simple weeknight dinner to your holiday meals.
This small-batch recipe for soft dinner rolls will give you 9 beautiful and delectable rolls.
Make sure to check out my Gluten Free No Knead Focaccia which is made with the same flour.
Looking for burger buns? Make sure to check out my Gluten Free Pretzel Rolls. They taste like the real deal!
Disclaimer: I have tested this recipe with 5 different gluten free flour blends including my multipurpose blend. Caputo Fioreglut is the only flour blend that gave me those light and airy dinner rolls.
- Recipe Ingredient Notes
- What is gluten free wheat starch?
- How to make gluten free dinner rolls dough
- How to portion and proof dinner rolls
- How to bake gluten free dinner rolls
- How to make Gluten Free Soft Dinner Rolls ahead of time
- Frequently asked Questions about Gluten Free Dinner Rolls
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: The only flour that will get you those fluffy gluten free dinner rolls is Caputo Fioreglut. This product is the secret to gluten free pizzas and bread. It is imported directly from Italy and sold on Amazon as well as in some local grocery stores. This flour is super fine, without any gritty texture. It also contains gluten-free wheat starch. If you are allergic to wheat, do NOT use this product.
Active Dry Yeast: I prefer active dry yeast which has to be activated in a warm liquid before adding it to the dough.
Milk: I recommend using whole milk in this recipe. It gives the rolls their richness.
Whole Milk Powder: I highly recommend using milk powder in this recipe. It enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). The fat found in milk powder also acts as a tenderizer resulting in a softer bake. You can find milk powder in the baking section or near the canned milk in your local grocery store. I buy this product online: Whole Milk Powder.
What is gluten free wheat starch?
Gluten free wheat starch has been approved by the FDA, still many celiacs are skeptical about enjoying products made with it.
Seeing “gluten free wheat starch” listed on a certified gluten free product may seem scary but this ingredient has been used for decades in certified gluten free products in Europe. As someone with celiac, I have never encountered issues eating products made with gluten free wheat starch. If you are allergic to wheat, do not eat products made with wheat starch.
Wheat starch is a processed substance made from the endosperm of wheat grain. It is mostly used to improve the texture of baked goods.
Making wheat starch is a very simple process. Wheat flour is turned into a simple dough (basically just flour and water) and then “washed”. Gradually the starch is washed out and dissolve in the water while the gluten sinks to the bottom of the container and remains solid. The starchy liquid is then further processed and all that’s left behind is wheat starch.
In certified gluten free wheat starch (or codex gluten free wheat starch), the level of gluten must be within 20 parts per million (ppm). It is important to mention that everybody reacts differently to gluten – so it is a personal decision to use a product containing gluten free wheat gluten.
Please be aware, if a product lists “Wheat Starch” instead of “Gluten Free Wheat Starch” (or Codex Gluten Free Wheat Starch) it most likely won’t be certified gluten free.
If you would like to learn more about Gluten Free Wheat Starch, I recommend checking out this article from Schaer – What you should know about Gluten Free Wheat Starch.
How to make gluten free dinner rolls dough
You will be surprised to learn that making fluffy gluten free dinner rolls is pretty simple. The portioned rolls do have to rest and rise for 45-60 minutes but this is a very traditional step of making yeast-based bread. It is important to mention that gluten free bread dough is very different than “traditional” bread dough. So do not be surprised if your dough looks more like cake or muffin batter. DO NOT add more flour! Trust me with this.
Activate the yeast: To activate your yeast, warm the 25 grams of whole milk in a small bowl in your microwave for 15-20 seconds. You want the milk to be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle your yeast and a pinch of sugar over the warmed milk and allow for it to sit for 10-15 minutes. Your yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy looking after 10 minutes, it most likely is dead and should not be used in any recipe.
Warm milk and melt butter: While your yeast is “waking up”, you can warm your milk and melt your butter. You can do this in a small pot on the stove or in a microwave-safe bowl. It is important to mention this mixture must be between 110-114F before adding to your dry ingredients.
Combine your dry ingredients: In the bowl of your stand mixer fitted with the paddle attachment, combine your gluten free flour, sugar, milk powder, and salt and mix for 30 on low speed to make sure everything is blended.
Add your wet ingredients: When your butter and milk mixture is between 110-114F, turn your mixer to low speed and add the liquid and the egg yolk to your dry ingredients. Add your activated yeast and mix to combine. Turn off your mixer, scrape down the sides and the paddle.
Mix: Once all your ingredients have been added and you scraped down the sides of your bowl, turn your mixer to a medium-high speed and mix your dough for 5 minutes. During the mixing process, the flour will be hydrated.
How to portion and proof dinner rolls
Portion: While your gluten free dinner roll dough is mixing, prepare an 8×8 pan by generously greasing it with oil. Do not skip this step, especially if your 8×8 pan is older. Use your #20 cookie scoop, and portion the dough equally in 9 dinner rolls. The dough will be sticky, so you may lightly spray your cookie scoop with some oil. If you have some leftover dough, you can equally distribute it between your scooped rolls.
I recommend using an 8×8 pan or a pan similar size – if your pan is too big, the rolls will have too much room to spread out and won’t rise up.
Smooth out your rolls: once you have your dinner rolls portioned out, I recommend lightly wetting your fingers and smoothing out the tops of the rolls (similarly when making gluten free profiteroles). Please be careful not to use too much water. If your dough is too sticky, you can lightly oil your fingers with neutral oil or your nonstick pan spray.
Proof your rolls: lightly wrap your pan with plastic wrap or top with a CLEAN kitchen towel and allow for your rolls to be proof in a warm spot for one hour or until doubled their size. As for a warm spot, I recommend around 100F.
How to bake gluten free dinner rolls
Bake your rolls: Around 45 minutes into the proofing process, I like to preheat my oven to 350F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven. When your rolls have doubled their size, brush them with an egg wash (you will not use all of it. You can store leftover egg wash for 7 days in your fridge) and lightly sprinkle the rolls with some flaky salt. Bake your rolls for 30-35 minutes, until they are golden brown and their internal temperature is around 190F-195F (you can test this with your digital thermometer)
Butter your rolls: Once your rolls are fully baked, remove them from the oven and brush with melted butter. Sprinkle with more flaky sea salt. Allow for the rolls to cool for 5 minutes in the pan before unmolding them. I recommend running a butter knife around the sides of the pan to make sure the rolls don’t stick to the sides of the pan.
Enjoy: I am not gonna lie, those soft dinner rolls taste the best fresh from the oven!
How to make Gluten Free Soft Dinner Rolls ahead of time
Especially with the holidays, everyone would like to prepare ahead of time. There are several options how to prepare this recipe for soft dinner rolls ahead of time.
Reheat fully baked dinner rolls: bake your dinner rolls as directed and allow for them to cool completely. Once cooled, wrap them tightly in aluminum foil. Freeze them for up to one month. The night before you are ready to serve them, remove them from the freezer, loosen the foil a bit and thaw at room temperature. You can serve them when they are thawed but I recommend reheating them in the oven (in their foil package) at 300F for 10-15 minutes. Brush with additional butter and sprinkle with more sea salt if you like.
IMPORTANT: If you plan on freezing your dinner rolls for a future meal, I recommend skipping the sea salt garnish during the first bake!
Make the dough one day ahead: Make the dinner rolls dough as directed and allow for your rolls to be proof in a warm spot for one hour or until doubled their size. At this point cover them with a lightly sprayed plastic wrap and refrigerate for up to 24hrs. Allow for the dough to come to room temperature (around 1-2hrs) before baking. Bake as directed.
Freeze unbaked dinner rolls: To freeze the unbaked dinner rolls, make the dough as directed in the recipe and allow for the rolls to proof until they are about double the size. Wrap the entire pan tightly in plastic wrap and freeze up to 2 weeks (after 2 weeks the yeast has a bit of a harder time doing its job). When you are ready to bake, thaw and allow for your dinner rolls to come to room temperature. This can take up to 4hrs depending on how warm your kitchen is. Bake them as directed.
Can I make this recipe with a different flour?
The short answer is “No”. Products like Bob’s Red Mill 1-1 and King Arthur Measure for Measure are not designed to be used in yeasted recipes. Even Cup4Cup states on their website that the flour is not designed to be used in bread recipes. With this being said you may try the recipe with your favorite gluten free all-purpose flour blend (NOT a cup for cup replacement blend) but I can not guarantee for the recipe to work. I understand not everyone has access to Caputo Fioreglut or is able to digest gluten-free wheat starch.
Can I turn this recipe into cinnamon rolls?
Several of you have asked if my Gluten Free Dinner rolls can be turned into cinnamon rolls. No. The dough is very different and can’t be rolled out like a cinnamon roll dough. My recipe for Gluten Free Cinnamon Rolls (Yeast Free) can be found here: Gluten Free Cinnamon Rolls.
Frequently asked Questions about Gluten Free Dinner Rolls
Can I use a different flour in this recipe?
The only flour I recommend using in this recipe is Caputo Fioreglut. You will not achieve the same result with other gluten free flour blends. I will not be able to troubleshoot or assist in recipes made with other flours. If you are allergic to wheat, DO NOT use Caputo Fioreglut. The gluten free wheat starch IS gluten free but NOT wheat free.
Can I make this recipe vegan?
I have not tested this recipe without the egg yolk and vegan dairy substitutes. I will update the post once tested.
My soft dinner rolls did not rise!
Most likely you have not activated your yeast correctly. If your yeast is not bubbly and frothy looking after 10 minutes it should not be used. Another cause could be that you killed the yeast bacteria with too hot liquid. Please follow the instructions carefully.
Can I make this recipe ahead of time?
To make this recipe ahead of time, I recommend wrapping your unproofed rolls in plastic wrap. Refrigerate them for up to 24hrs. When ready to bake, allow for them to come to room temperature and proof until doubled in size in a warm place. Bake as instructed.
Can I freeze the baked rolls?
I am currently testing freezing the baked rolls and so far I am very happy with the result. I recommend placing them “unpulled apart” on a sheet tray and freeze them. Once frozen wrap them in plastic wrap and place them in a ziplock bag and freeze for up to 2 months. When ready to eat, thaw them at room temperature. You may rebake them in the oven at 350F for 10 minutes to re-crisp them.
How should I store my baked dinner rolls?
Store your leftover dinner rolls in an airtight container at room temperature for up to 1 day or in your refrigerator for up to 3 days. Please be aware if you live in a humid climate your bread may become moldy. That’s why I recommend refrigeration.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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- 280 grams Caputo Fioreglut
- 30 grams granulated white sugar
- 10 grams dry milk powder
- 2.5 grams Diamond kosher salt
- 225 grams whole milk
- 50 grams unsalted butter
- 1 large egg yolk
To Activate Yeast
- 25 grams whole milk
- 4 grams active dry yeast
- pinch of granulated white sugar
- 1 large egg & 1 tablespoon milk or water whisked together
- 25 grams unsalted butter, melted
- flaky sea salt
How to make Gluten Free Dinner Rolls
- Warm your 25grams of whole milk in a small bowl to 110-114F
- Add active dry yeast and sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy
- Warm your 225 grams of whole milk and butter to 110F (114F max) and set aside
- In the bowl of your stand mixer combine Caputo Fioreglut, granulated white sugar, dry milk, and salt, and mix for 30 seconds at a low speed to combine.
- When your butter and milk mixture is between 110-114F, turn your mixer to low speed and add the liquid and the egg yolk to your dry ingredients. Add your activated yeast and mix to combine. Turn off your mixer, scrape down the sides and the paddle.
- Once all your ingredients have been added and you scraped down the sides of your bowl, turn your mixer to a medium-high speed and mix your dough for 5 minutes. During the mixing process, the flour will be hydrated.
- The dough will more look like a cake or muffin batter. DO NOT ADD MORE FLOUR!
- While your gluten free dinner roll dough is mixing, prepare an 8×8 pan by generously greasing it with oil. Do not skip this step, especially if your 8×8 pan is older.
- Use your #20 cookie scoop, and portion the dough equally in 9 dinner rolls. The dough will be sticky, so you may lightly spray your cookie scoop with some oil. If you have some leftover dough, you can equally distribute it between your scooped rolls.
- Once you have your dinner rolls portioned out, lightly wet your fingers and smooth out the tops of the rolls, Please be careful not to use too much water.
- Lightly wrap your pan with plastic wrap or top with a CLEAN kitchen towel and allow for your rolls to proof in a warm spot for one hour or until doubled their size. As for a warm spot, I recommend around 100F.
- Around 45 minutes into the proofing process, I like to preheat my oven to 350F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven.
- When your rolls have doubled their size, brush them with an egg wash and lightly sprinkle the rolls with some flaky salt.
- Bake your rolls for 30-35 minutes at 350F, until they are golden brown and their internal temperature is around 190F-195F (you can test this with your digital thermometer)
- Once your rolls are fully baked, remove them from the oven and brush with melted butter, and sprinkle with more flaky sea salt.
- Allow for the rolls to cool for 5 minutes in the pan before unmolding them. I recommend running a butter knife around the sides of the pan to make sure the rolls don’t stick to the sides of the pan.
Disclaimer: I have tested this recipe with 5 different gluten free flour blends. Caputo Fioreglut is the only flour blend that gave me those light and airy dinner rolls.
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Amount Per Serving: Calories: 118