This is the only gluten free dinner roll recipe you’ll need.
Easy to make and ready in less than an hour-glutenous dinner rolls eat that! Soft, fluffy, and definitely none of that gritty, spongy, or crumbly texture gluten free breads can be notorious for.
In order to obtain this beautiful outcome, there are a few more ingredients and I assure you they are well worth it. Especially considering they are very easy to make.
Just look at that buttery roll.
These rolls freeze perfectly. I like to make a batch and store extras in the freezer, then pop out, wrap in foil, and warm in the oven to go alongside whatever dinner I’m fixing that night.
Perfect Dinner Rolls
*gluten-free *soy-free *oat-free
- My flour mix works great for this recipe.
- If using a commercial flour mix, lighter blends such as Cup4Cup, GF Jules, Better Batter, or Mama’s almond flour blend will work best. I don’t recommend Bob’s Red Mill, Namaste, or Sunflour Mills for this recipe.
- You can find buttermilk powder on the baking aisle alongside the dry milk and cocoa powder.
- If you would like to make this dairy free, you can substitute 1 tsp cider vinegar for the buttermilk powder and a dairy free buttery spread for the butter.
1 T yeast
1 T sugar or honey
1/2 cup + 2 T warm water (barely warmer than room temp)
1 1/2 cups gluten free flour mix-see notes
1/2 cup potato starch (substitute with flour mix if using GF Jules or Better Batter)
1 T buttermilk powder (we use Saco-it’s gluten free) OR 1 tsp cider vinegar
1 tsp xanthan gum if using my flour mix OR 2 tsp if using a flour mix which doesn’t have xanthan gum added OR no added xanthan if using GF Jules or Better Batter
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 c butter, almost melted
About 1/4 cup potato starch for dusting
2-3 T butter, melted
- Stir yeast and sugar into warm water. Let stand a few minutes until good and bubbly and almost doubled in size.
- Meanwhile, whisk together flour mix, potato starch, buttermilk powder, xanthan gum, sugar, baking powder, and salt in bowl of KitchenAid stand mixer, or large bowl.
- Add egg, 1/2 c butter, and yeast mixture (be sure to scrape all of yeast mixture into the bowl) and mix with paddle attachment for 3-5 minutes. Don’t skimp on the time, gluten free products need plenty of mixing to remove grittiness and bind the ingredients together.
- The dough should be like a really thick, sticky batter, too soft and sticky to handle as you would regular roll dough-that’s where the extra starch comes in:
- Generously dust your countertop with 2-3 T of the extra potato starch. Be pretty generous here.
- Scrape the dough into a ball shape on your dusted counter and evenly sprinkle the dough with another 1-2 T potato starch.
- For crescent rolls: Using a rolling pin, roll dough out to about 1/8″ thick circle. Brush with 1 T melted butter, just enough to cover the surface. Using a pizza slicer (or very sharp knife) that has been dusted in starch, cut the circle into 8 different wedges. Carefully roll each wedge inward to form a crescent. If dough sticks to counter, you have not put enough starch down. No worries, this happened to me too! Use a metal spatula to scrape extra potato starch onto the bottom of the dough as you roll it up. Gently pinch the end to secure the roll so it won’t lose shape as it bakes. Use a little water to help if necessary. Gently place a few inches apart on a baking sheet lined with parchment paper, and curve them slightly to form a crescent shape.
- For round dinner rolls: Divide dough that has been covered with starch into 14 pieces. Gently shape each piece into a ball and place 7 each into two greased round cake pans.
- Let rise in a warm (but not too warm) place for 20-30 minutes. I turn my oven to 150°, then turn it off and leave the door open for 2 minutes before placing my rolls inside and closing the door. If the temperature is too hot, it will kill the yeast and your rolls won’t rise. Not warm enough and they will take longer to rise and might not hold up so well.
- When they have almost doubled in size, gently remove from the oven and preheat it to 350. Meanwhile, very gently brush the tops with a little milk or melted butter to help them brown.
- Bake for 9-12 minutes. Gluten free breads tend to not brown as much, so don’t wait for these to be well browned before pulling them out or they may dry out. Flake with a fork in the center of a roll to see if it’s done. Mine were done in about 11 minutes.
- Brush with additional melted butter and serve warm for best results. Store leftovers in the fridge or freezer. These can easily be re-warmed by wrapping in foil and placing in a 325 degree oven for about 5 minutes from fridge or 10 minutes from freezer.