Fluffy, with the perfect chew, these gluten-free dinner rolls are the perfect addition to any meal from a Simple Weeknight Dinner to a Holiday Feast. Made with just a handful of ingredients these gluten free dinner rolls will quickly become a family favorite. This recipe can easily be doubled in case you are feeding a (gluten-free) crowd and can even be made ahead of time. Because we all know oven space can be tight on holidays.
If you are looking for something a bit more rustic make sure to check out my Gluten Free Artisan Bread Rolls. And if you are looking for burger buns, I recommend taking a peak at my Gluten Free Pretzel Buns.
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 produced light and airy gluten free 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
- Storage & Freezing
- How to make Gluten-free Dinner Rolls Recipe ahead of time
- Can I make this recipe with a different flour?
- Can I turn this recipe into cinnamon rolls?
- FAQ about Gluten Free Dinner Rolls
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Recipes to Try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: The only gluten-free flour blend that will get you those fluffy gluten-free dinner rolls is Caputo Fioreglut. This product is the secret to gluten-free pizzas and breads that taste like the real deal. 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. If you only have instant yeast, it can be used as well.
Milk: I recommend using whole milk in this recipe. It gives the rolls their richness.
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, but 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 dissolved 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.
Step 1: To activate the yeast, warm the 25 grams of whole milk in a small bowl in a 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 the yeast and a pinch of sugar over the warmed milk and allow it to sit for 10-15 minutes. The 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.
Step 2: While the yeast is "waking up", warm the remaining milk and melt the 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 it to your dry ingredients.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, granulated white sugar, milk powder, and salt and mix for 30 seconds on low speed to whisk the dry ingredients together.
Step 4: Once the butter and milk mixture is between 110-114F, turn the 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, and scrape down the sides and the paddle.
Step 5: Once all the ingredients have been added and you scraped down the sides of the mixing bowl, turn the mixer to a medium-high speed and mix the gluten-free dinner roll dough for 5 minutes. During the mixing process, the flour will be hydrated and become thicker.
How to portion and proof dinner rolls
I recommend using an 8x8 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.
Step 1: While your gluten free dinner roll dough is mixing, prepare an 8x8 pan by generously greasing it with oil. Do not skip this step, especially if your baking 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 non stick cooking spray. If you have some leftover dough, you can equally distribute it between your scooped rolls.
Step 2: When the dinner rolls are portioned out, 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.
Step 3: 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 place for one hour or until doubled their size. As for a warm spot, I recommend around 100F.
How to bake gluten free dinner rolls
Around 45 minutes into the proofing process, preheat the oven to 350F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven.
Step 1: Once the gluten free dinner 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.
Step 2: Bake the rolls for 30-35 minutes, until they are golden brown and their internal temperature is around 190F-195F (you can test this with a digital thermometer insert in the center of a roll)
Step 3 - OPTIONAL: This is optional but a tasty optional step. While the gluten-free dinner rolls are baking, finely chop 1-2 cloves of garlic. You can also use a Microplane and grate the garlic. In a small saute pan melt butter. To the melted butter add the garlic and parsley and sautee for 1 minute over medium-low heat until fragrant. Remove from heat.
Step 4: Once your rolls are fully baked, remove them from the oven and brush with the garlic parsley butter or alternativly with plain 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!
Storage & Freezing
While these gluten-free rolls taste the best straight from the oven, they do store very well at room temperature. I recommend placing them on a sheet of parchment paper and then transfering them to a ziplock bag or airtight container. Clearly they won't be as light and fluffy the next day but you may always nuke them in the microwave for 15-20 seconds or wrap them in foil and reheat them in the oven at 300F for 10 minutes.
Please be aware if you live in a humid climate your bread may become moldy. That's why I recommend refrigeration if that is the case.
How to make Gluten-free Dinner Rolls Recipe 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 garlic butter finish after the first bake!
Make the dough one day ahead: Make the dinner rolls dough as directed. But instead of allowing them to rise at room temperature, refridgerate them right away. Cover them with a lightly sprayed plastic wrap and refrigerate for up to 24hrs. Allow for the dough to come to room temperature before baking while the oven preheats. Bake 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.
FAQ about Gluten Free Dinner Rolls
The key to fluffy gluten-free bread is using the right flour. 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 flour. If you are allergic to wheat, DO NOT use Caputo Fioreglut. The gluten-free wheat starch IS gluten-free but NOT wheat free.
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 a liquid. Please follow the instructions carefully.
If you are on a dairy free diet, you may substitute the whole milk with non-dairy milk and vegan butter in this roll recipe.. I can not guarantee they will be as fluffy and golden brown since the casein found in dairy contributes to the browning of these dinner rolls.
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 gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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.
More Recipes to Try
Gluten Free Dinner Rolls
Imagine serving fresh baked, fluffy gluten free dinner rolls with your dinner tonight. Yes, it is possible thanks to this easy recipe for gluten free 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
To Activate Yeast
- 25 grams whole milk
- 4 grams active dry yeast
- pinch of granulated white sugar
Dinner Roll Dough
- 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
- 1 large egg & 1 tablespoon milk or water whisked together
For Garlic Butter
- 30 grams unsalted butter
- 1-2 garlic cloves, finely chopped or grated
- 1 teaspoon dry parsley or 1 tablespoon fresh parsley, finely chopped
- flaky sea salt
How to make Gluten Free Dinner Rolls
- Warm 25 grams 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
- In the meantime warm the additional 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 the 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, preheat the 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 the 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)
- OPTIONAL: This is optional but a tasty optional step. While the gluten-free dinner rolls are baking, finely chop 1-2 cloves of garlic. You can also use a Microplane and grate the garlic. In a small sauté pan melt butter. To the melted butter add the garlic and parsley and sauté for 1 minute over medium-low heat until fragrant. Remove from heat.
- Once your rolls are fully baked, remove them from the oven and brush with the garlic butter, and sprinkle with more flaky sea salt. Alternatively just brush them with some melted butter.
- 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.
Storage: While these gluten-free rolls taste the best straight from the oven, they do store very well at room temperature. I recommend placing them on a sheet of parchment paper and then transfering them to a ziplock bag or airtight container. Clearly they won't be as light and fluffy the next day but you may always nuke them in the microwave for 15-20 seconds or wrap them in foil and reheat them in the oven at 300F for 10 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 123
Calories are a guestimate and randomly generated.
Kayla DiMaggio says
These dinner rolls were so delicious! I loved how light and fluffy they were!
My rolls turned out perfect. You'd never know they were going! Thanks so much for the recipe and tips!
Tammy Myers says
Rolls were amazing! Recipe was super easy to follow. Rolls came out light and fluffy. I plan to make these for Thanksgiving. Thanks, Daniela!
Daniela Weiner says
Thank you so much Tammy! You get an award for making them the very same day I shared the recipe
I am all about these gluten free dinner rolls! They came out so fluffy and delicious. Such a perfect recipe!
Thank you for this easy gluten free dinner roll recipe. I always wanted to try making homemade rolls and this recipe is completely fool proof. They came out perfectly fluffy and my family loves them!
Emily Chave says
These rolls look incredible! Can’t wait to make them!
Who'd have thought these dinner rolls are gluten-free? They look super fluffy. Fabulous recipe, well done.
I had the wrong type of salt, the wrong yeast, I over-proved them, I ran out of extra butter and eggs to wash them with... and they were still AMAZING! Soft, tender, beautiful and delicious. The flour was worth the price for real deal dinner rolls. So good!
Sydney Lockard says
Softest, fluffiest gf rolls I’ve made. Delicious!
These dinner rolls were superb. I made them for a recent family dinner (nobody but me is celiac) and everyone loved them. I even saw my nephew take a second one.
I had made a double batch and reheated the leftovers the next day in the oven; they were still delicious.
In addition, the Fiore Glut flour is amazing. Yes, it is expensive, but besides these fantastic dinner rolls it makes the best pizza. Certainly the closest in texture and taste to a traditional pizza crust.
katarina roeschlein says
I would like to make GF cinnamon or orange rolls. The recipe (old family recipe w/gluten) says to make the dough (with yeast), roll out the dough, cover it with a butter/sugar spread, roll it into a cylinder, cut it into large slices, place them in muffin tins, cover, then let rise? Would your dinner roll recipe work?
Daniela Weiner says
Dinner rolls and cinnamon rolls are very different kind of doughs. My Dinner Rolls were developed to be dinner rolls. I am currently working on traditional American cinnamon rolls.
Hi Daniela, any thoughts on freezing the unbaked dough? Or par baking? I’m trying to prepare ahead for the holidays.
Daniela Weiner says
Steven, this is a fabulous question. And I am happy to help. My first thought was: Freeze the fully baked rolls and reheat them on Thanksgiving wrapped in foil for around 10 mninutes. My second thought was: Let's just give it a try. I just have to get some yeast and I am happy to test. I should be able to do this within the next 2-3 days
Thanks! Appreciate it, as time and inclination allow.
Daniela Weiner says
I am curious myself. I still have some Caputo Flour to work with. I'll do my best to get a better answer ASAP.
Daniela Weiner says
Good Morning, I added a "How to make Dinner Rolls ahead of time" section to the blog post. It's right about the FAQ section. I hope this helps!
Thanks very much and happy Thanksgiving!
I made these vegan using ener-g egg replacer for the egg yolk and coconut milk powder and they turned out AMAZING!! So light and fluffy!!
Daniela Weiner says
This is fabulous news! Is it okay to share this with readers?
For the milk I just used almond milk
Rachel B says
Omg I’m so excited that these turned out!!! Totally made my day to eat dinner rolls!!!
It’s a happy day! Thank you Daniela!!
Thank you for this wonderful, easy and versatile recipe. I made the rolls for thanksgiving (just as the recipe was written)and then I decided to try it in my bread machine. The only recipe changes I made was to add a whole egg instead of just the yolk, used Chosen foods avocado, coconut and safflower oil blend instead of butter and did not bloom the yeast before adding into the machine but added the extra milk and pinch of sugar in with everything in the machine. I don’t have a gluten free bread setting on my machine as it’s an old model but just used the basic white bread setting with dark crust option and it turned out amazing. Can’t wait to try more of your recipes!
Daniela Weiner says
Thank you so much for sharing this! I am not very familiar with breadmakers but it sounds like you have this figured out! Amazing!
Hello! Do you think these would still turn out dairy free with soymilk?
Absolutely! I made them with Almond milk and had no issues 🙂
I made these for Thanksgiving and they are great!
Kelly L says
Oh my goodness, these are amazing! I’ve been trying to find a good dinner roll recipe ever since my husband was diagnosed with celiac 10 years ago. This is the first recipe he looked at me and said you can make these anytime! Thank you so much!
I am glad that I read the recipe carefully and proofed the rolls at 100F. I think that, along with the Caputo were key!
Do you think it would be possible to add flavorings to the dough? I'm thinking like finely chopped sun dried tomatoes, maybe some feta cheese, etc. Would making additions like that cause issues with rising or anything?
Kate, I love this idea. I would not go overboard with add-ins or toppings. Maybe start with 1/2 cup each? or less? I have topped it with garlic oil before baking and it's delicious.
Debra Pereira says
Delicious soft rolls! I’ll use them to make lunch sandwich sliders 🙂
M Gervais says
When she says to use a specific flour, use it. I thought I could throw these together with the GF flour I had on hand and have only slightly different results. I was so wrong. They were dense and, though they were edible, not really worth it. I remade with her suggested flour and it made a huge difference. Trust her experience and follow her advice if you want the best results.
Thank YOU for this! I very very much appreciate this comment. And I am so happy the dinner rolls worked out in the end
Can I use buttermilk powder in place of whole milk powder?
That's a fabulous substituition
Could I use this recipe to make a loaf of bread too?
Hi Sophie! I have NOT tried this BUT I have been thinking about it... I think this would work the best in a 8x4 Pullman loaf pan (a pullman loaf pan has taller sides which gives the bread more surface "to hold on to"). Bake it at 350F for 30ish minutes or until the internal temperature is at least 190F. Do you know how to check the internal temperature of a loaf?
I have yet to figure out how to proof something at the right temperature! They did not rise that much, and I never know if I just messed up to begin with (with the yeast), or if I just keep on waiting… I baked them off anyways and they’re good! They just are doughy and a little dense in the middle. As soon as a I pulled them out of the oven they deflated. Is this all because of the yeast? I let it get foamy, did the right temps, etc but maybe not foamy enough? I followed everything else to a T. Thank you!
Hi, if they are dough and dense in the middle they are underbaked and not done baking yet. Do you use an oven thermometer to make sure your oven doesn't run too hot/too cold? Most ovens aren't even close to accurate. As for the proofing - you can turn your oven into a proof box by heating it up to 100F (again, an oven thermometer will help here. Once it hits 100F, turn off the oven!).
Yeah, they are doughy but not wet. I guess gummy is a better word. Totally cooked - I temped them and everything before I pulled them out. They just deflated as soon as I sprinkled them with salt, a minute or two out of the oven.
just making sure - are you using Caputo Fioreglut Flour? Do you make any substitutions?
Yes I did! No substitutions, followed exactly as you said. I think it must have been in the rise. They didn’t double in size (they puffed just a little bit) and I just went ahead and baked them anyways.
Ila Roper says
I gave up on ever eating a decent gf dinner roll again until I made your recipe. What a yummy surprise…a treat for myself. People don’t know what giving up bread means. Having your own to enjoy is meaningful and satisfying. Thank you for your hours of experimenting until you got it just right! I am grateful and satisfied at last.
Hey can I use my buttermilk instead of milk in your dinner rolls?
Hello, this recipe will not work with buttermilk. I recommend using whole milk and follow the recipe as written.
Is a #20 cookie scoop 2oz or 1.5oz? I’m finding varying sizes!! Can’t wait to make this!! Thank you
This is the scoop I use: Size #20, yellow scoop
LINDA GOVENLOCK says
Just made these GF dinner rolls - my first time baking bread and first time using yeast… Turned out amazing! Great instructions and recipe - thanks so much!!
I would love to make these! But I don't have a mixer- do you think I could try mixing then kneading by hand?
Katie, you could try it but please be aware that the dough will be sticky. Do you have a handmixer? That would work as well
can you use rapid rise yeast?
Hello Kim, you should be able to use rapid rise yeast in this recipe for gluten free soft dinner rolls.
Thank you so much for this easy to follow recipe. I am practicing for Thanksgiving dinner and this will be the first gluten free one! Two of my family members are gluten free (recently, 1 year now). We had potato rolls every year when my grandma was alive. She passed in 2007 so its been a while. Our tradition (since 2010) has been dim sum but that is not gluten free. So this year is traditional.
These rolls were perfect!!! Can I allow them to rise over night? Is there any other salt I can use? I couldn't find the Diamond brand. So I used half a teaspoon fine sea salt. 2.5 grams of fine salt looked like a lot. I'm not sure how big the crystal of Diamond are. I am new to using a scale over cups for baking.
Hi Kiera, I love hearing that you enjoy this recipe. There shouldn't be an issue allowing them to rise overnight. I am actually making some next week and will check how they work out. As for the salt - 1 teaspoon of Diamond Crystal weighs roughly 3 grams. Which kind of salt do you use?
I used Morton Sea Salt, fine. Maybe its my scale. It only did 2 or 3 grams. I was unable to get 2.5 grams. Thank you for your help!
Sonia Art says
Do you have yours milk powder ? Is there anything I can sunsitute with ?
You can omit it if it’s not something you have on hand or would like to use
For the yeast activation, are the milk and yeast quantities really 25g and 4g? Both of those seem very small - so I’m wondering if both are somehow missing a 1 in front of them 😅
Nope, those are the numbers 🙂
You can activate the 4grams of yeast in the total amount of milk but what if your yeast is dead and you have to ditch all that milk? I don't like waisting ingredients therefore I activate my yeast in a small amount of milk
Daniela - do you think you’ll ever make a savory crescent roll or popover recipe? 🤞🏻 I hope so because we love your other bread recipes like this one and would love more!
Hi Kelli! Yes, I want to share more savory bread recipes for sure. Popovers sound SO good!
I'm very excited to make these for Thanksgiving! Has anyone cooked these in an 8x8 glass pan? Curious if that will as work as well as metal?
Anna, I am not a fan of glass pans - mainly because they can shatter so easily and don't hold heat like metal pans. Do you happen to have a metal pan?
Yes, going to try the recipe with metal instead. Thanks!
These are absolutely amazing! An instant classic. I love the flavor and texture and that they're slightly sweet from the dairy, so they can go savory or sweet. The only challenge I found was getting the timing right on the temperatures for both milk mixtures (milk for the yeast and the additional milk and butter mixture). I think next time I might try to heat up the milk and butter before I activate the yeast to give it more time to cool off. Aside from that challenge, these were a breeze to make.
When making the dough the day ahead and baking them the next day, do you suggest lightly covering the dough with the plastic wrap in case it rises in the refrigerator? Or should I tightly cover it with the plastic wrap. I’m concerned that the dough balls won’t rise enough as I’m waiting for it to come to room temperature prior to baking. Thank you
here is what I would do: I would lightly spray some plastic before covering the rolls. Then place them in the fridge . The cold will just slow down the yeast growth but they will rise
I ended up making the dough and shaping the rolls in the morning, letting them rise at room temperature, and baking them right before dinner. Next time I’ll try proofing in the fridge for the day before for easier meal prep. They turned out just great! Such nice yeasty flavor.
I’m inspired to try more of your recipes.
Do you have any other recipes requiring the Caputo flour ?
Katy Boreson says
These dinner rolls were by far the best I have ever made and I have been on a search of a good one for years! I followed the recipe exactly and will be making another batch again soon!
Jennifer Davis says
I quit making gf bread years ago because it never turned out well. I attempted this recipe for Thanksgiving this year and was so impressed. The recipe is easy to make and the rolls were delicious. The springy texture is unlike any gf roll that I’ve tasted and that’s a good thing. My gf kids also loved them. Thank you for a great recipe!
Rachel Bello says
Oh My God -- to actually break bread and share dinner rolls with my family again is PRICELESS. These rolls are DELICIOUS! They are worth the price of the flour; I promise.
These were UNBELIEVABLE! Served them at Thanksgiving. Nobody knew they were GF. Thank you! My daughter who has celiac was in Heaven.
These are the BEST gluten-free roll or bread I’ve ever eaten! They’re so tender, light and fluffy. Go for the caputo flour, it is so worth it! Thank you for this amazing recipe.
Janet Shearer says
This flour Caputo Fioreglut says it is gluten free but has wheat in it so I do not understand how it is for celiacs that are gluten free?
I recommend reading this part of the blog post: What is Gluten Free Wheat Starch? . It is safe for celiacs but not for people with WHEAT allergies. Celiac disease and wheat allergy are two completely different things.
Can these be made with instant yeast instead?
If you read the blog post it does mention that Instant Yeast may be used instead of active dry yeast to make this recipe for Gluten Free Soft Dinner Rolls.
These look delicious! Can’t wait to make them!
Made these for Easter as a surprise for the family. A big hit! (No surprise)
All gone, immediately!