Gluten Free Rolls (dairy free option)

Soft, fluffy and EASY gluten free rolls! Ready in 1 hour and everyone will love them. #glutenfree #glutenfreerolls #glutenfreerecipes #LifeAfterWheat

These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option included.

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Rolls. They are the perfect addition to any meal and are one of those comfort foods that we all love to enjoy. After we started eating gluten free 7 years ago, we set out to make gluten free rolls that really tasted good. They had to be soft and fluffy and have a buttery taste.

Soft, fluffy and EASY gluten free rolls! Ready in 1 hour and everyone will love them. #glutenfree #glutenfreerolls #glutenfreerecipes #LifeAfterWheat

Our first few attempts at making gluten free rolls were…er…special. They might have resembled hockey pucks more than a roll and they also  might have ended up in the trash.

We kept trying, making tweaks and adjustments over the years until finally we cracked the code. We developed our Gluten Free Crescent Rolls and used that recipe for YEARS! It’s a great recipe that we still make often and works great for recipes like cinnamon rolls, pigs-in-a-blanket, and even pizza.

Get our Gluten Free Crescent Roll Recipe Here!

Soft, fluffy and EASY gluten free rolls! Ready in 1 hour and everyone will love them. #glutenfree #glutenfreerolls #glutenfreerecipes #LifeAfterWheat

But sometimes you just want a regular, tall and fluffy dinner roll. One that you can pull apart and slather with butter or make into a sandwich with leftover Thanksgiving turkey. Ya know?

So we decided that this year we wanted to develop a recipe and publish for gluten free rolls before the holidays hit, so that you can enjoy these rolls too if you’re looking for the same thing. And here it is. As a base, we used Grandma’s dinner roll recipe that has been made every Thanksgiving for as long as we can remember. They are the best rolls you’ll ever eat. 

They’re absolutely perfect with a bowl of Kale and Quinoa Chili or served alongside these Instant Pot Mashed Potatoes and creamy Gluten Free Gravy.

Soft, fluffy and EASY gluten free rolls! Ready in 1 hour and everyone will love them. #glutenfree #glutenfreerolls #glutenfreerecipes #LifeAfterWheat

Gluten Free Rolls are Quick and Easy to Make

We made a few tweaks to the original recipe so that we would still achieve all that fluffy and buttery goodness while using a gluten free flour. And they are GOOD. No funky taste, no grittiness, perfectly light and fluffy and buttery. The only difference, really, is that these rolls take only 1 hour to make

Soft, fluffy and EASY gluten free rolls! Ready in 1 hour and everyone will love them. #glutenfree #glutenfreerolls #glutenfreerecipes #LifeAfterWheat

With gluten free yeast breads and rolls, you don’t need a second rise. So mix up the dough, shape, rise, and bake. BAM. ready in an hour flat. Be sure to read the directions closely as we include tips and tricks to help make this recipe a success. Keep in mind that we live at an altitude of about 4,000 feet, so you might need to adjust water or flour amounts a smidge based on your altitude. 

We hope that you enjoy these gluten free rolls for holidays and many other meals! If you’re making them for the holidays, they’re perfect smeared with this 15 Minute Cranberry Sauce with Cider and Orange from my friend Brianna at Flippin’ Delicious

 

MAKING THIS RECIPE??? snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!

 
Yield: Makes : 12

Gluten Free Rolls (dairy free option)

These gluten free rolls are perfectly soft, fluffy and so easy to make! Ready in just one hour, they are the perfect addition to any meal and will be enjoyed by everyone, gluten-eaters included! Dairy free option included.
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 3 cups high quality gluten free flour (see notes)
  • 1 T potato flakes (NOT potato flour)
  • 1 T gluten free instant yeast, room temperature
  • 3 T sugar
  • 1 tsp salt
  • 1/3 cup powdered milk (optional, but highly suggested - omit if dairy free)
  • 1/4 cup butter, softened (see notes for dairy free)
  • 1 egg
  • 1 1/2 cups water, just warmer than room temperature

Instructions

  1. Add all ingredients to the bowl of a stand mixer in order listed. Add the salt and sugar on opposite sides of the bowl.
  2. Mix on low until ingredients start to combine, then on medium for 3 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a sticky cookie dough.
  3. If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water.
  4. Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.
  5. Because the dough is sticky, you'll want to coat your hands in oil so you can easily handle it. Divide the dough into 12 equal pieces and form into balls with oiled hands. You might need to re-apply oil a few times.
  6. Place the balls of dough in a 9X13" baking pan and cover the pan with plastic wrap or a light towel.
  7. Allow to rise in a warm location until nearly doubled in size. I heat the oven to 120 degrees, then turn it off before putting the rolls in to rise. You can also turn the oven on to 350 to preheat and set the pan of rolls on top of the stove. This rising period tends to be fairly quick with gluten free rolls, so watch them closely - checking after 15-20 minutes.
  8. When the rolls have almost doubled in size, preheat the oven to 350 degrees F and bake for 17-20 minutes, until golden brown on top and done inside. If you omitted the dry milk powder, the rolls might not brown as much so check the inside if they aren't browned by 20 minutes.
  9. Remove from the oven and brush with melted butter. These rolls are best served warm but we put the leftovers in a Ziploc bag and they were still soft the next day.
  10. This recipe freezes well.

Notes

GLUTEN FREE FLOUR OPTIONS:

This recipe was tested with Better Batter flour. This is one of our favorite blends and works very well for all types of yeast breads and rolls.

Other blends that we have tried with different roll recipes in the past (so they should work well with this recipe also) include GF Jules and our homemade flour blend. If using our homemade blend, add an extra 1 tsp of xanthan gum.

FOR DAIRY FREE:

Melt is our favorite dairy free butter substitute. We like the taste and texture and recommend using the stick variety. If you have another butter substitute you like, feel free to use it:)

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Nutrition Information:

Yield:

12

Serving Size:

1 roll

Amount Per Serving: Calories: 166 Total Fat: 6g Carbohydrates: 27g Fiber: 2g Sugar: 3g Protein: 4g

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28 Comments

  • Reply
    Jules Shepard
    November 20, 2018 at 8:27 am

    Thanks for the shout out! This is one of my favorite parts of Thanksgiving…or any day actually! Nothing better than a warm roll!

  • Reply
    Connie
    November 21, 2018 at 12:37 pm

    These look amazing! A question for you about the milk powder. My son and I are both gluten and milk intolerant. Is there anything we should use to replace the milk powder?

    • Reply
      thereislifeafterwheat@gmail.com
      November 21, 2018 at 1:37 pm

      You can just leave it out Connie. The rolls might not brown as much, so just be sure to check the inside to see if they’re done instead of relying on browning. Enjoy! -Celeste

      • Reply
        Karla
        November 29, 2018 at 4:43 pm

        Wonder if powdered coconut milk would work

        • Reply
          thereislifeafterwheat@gmail.com
          November 29, 2018 at 10:18 pm

          I have wondered that, but haven’t tried it yet!

  • Reply
    Renee Hargraves
    November 21, 2018 at 1:56 pm

    This recipe looks wonderful and I can’t wait to try them! It’s been 10 years since we’ve had delicious yeast rolls. You mention the recipe works well for freezing. At what point do you freeze the rolls, before or after baking?

    • Reply
      thereislifeafterwheat@gmail.com
      November 21, 2018 at 2:07 pm

      I often freeze the leftovers, haven’t tried freezing before baking 🙂 -Celeste

  • Reply
    Candace
    November 23, 2018 at 4:25 pm

    I can’t eat potatoes is there a substitute I can use or just omit?

    • Reply
      thereislifeafterwheat@gmail.com
      November 24, 2018 at 9:47 pm

      You can just leave them out Candace 🙂 -Celeste

  • Reply
    Kristen
    November 24, 2018 at 1:59 pm

    Can’t wait to try these! Wondering if I could sub the powdered milk with powdered buttermilk in this recipe?

    • Reply
      thereislifeafterwheat@gmail.com
      November 24, 2018 at 9:46 pm

      Buttermilk powder won’t work as a substitute, I recommend sticking to milk powder or leaving it out. -Celeste

  • Reply
    Kelsey
    November 24, 2018 at 5:46 pm

    These look delicious! I can’t eat nightshades, do you know of a good substitute for potato flakes? Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      November 24, 2018 at 9:45 pm

      Hi Kelsey, you can just leave out the potato flakes 🙂 Enjoy! -Celeste

  • Reply
    Sithean
    November 25, 2018 at 8:16 am

    Where do you get the potato flakes from?

    • Reply
      thereislifeafterwheat@gmail.com
      November 26, 2018 at 6:35 am

      You can find them in any store, they’re just instant mashed potatoes 🙂 Be sure they’re labelled gluten free though!

  • Reply
    Julie Meadows
    November 25, 2018 at 10:23 pm

    Do you know the total carbs for one roll prepared as directed? Thanks.

    • Reply
      thereislifeafterwheat@gmail.com
      November 26, 2018 at 6:32 am

      27 grams 🙂

  • Reply
    Julie Meadows
    November 25, 2018 at 10:25 pm

    Would almond or coconut flour work?

    • Reply
      thereislifeafterwheat@gmail.com
      November 26, 2018 at 6:32 am

      Hi Julie! No, almond and coconut flour work very differently and wouldn’t work in this recipe.

  • Reply
    Katy Jansen
    November 26, 2018 at 10:32 am

    Do you grease your pan before cooking rolls?

    • Reply
      thereislifeafterwheat@gmail.com
      November 26, 2018 at 2:33 pm

      Yes, I usually use butter but you could use cooking spray as well.

  • Reply
    Natalie DeBartolo
    November 26, 2018 at 12:25 pm

    Would need to omit the milk – but will get that buttery flavor from a vegan butter to spread on afterward YUM! Hubby is going to be so excited. Where do you find GF yeast….

    • Reply
      thereislifeafterwheat@gmail.com
      November 26, 2018 at 2:32 pm

      Yay! Hope you both enjoy it! Most yeast is gluten free, just check the packaging.

  • Reply
    Krista
    December 1, 2018 at 2:21 pm

    I made these with Namaste GF Flour blend, and they were BY FAR the best GF rolls I have ever had! I have been GF for almost 15 years, and tried everything, so that’s really saying something! THANK YOU for this recipe!

    • Reply
      thereislifeafterwheat@gmail.com
      December 1, 2018 at 5:09 pm

      Glad to know this recipe works with Namaste, so happy you enjoyed them Krista! Thank you for the feedback 🙂 -Celeste

  • Reply
    Meg
    December 1, 2018 at 9:46 pm

    I followed the recipe exactly except with different gf flour! They rose wonderfully but did not cook to be as fluffy and soft as yours pictured! Thoughts on what might have gone wrong?

    • Reply
      thereislifeafterwheat@gmail.com
      December 4, 2018 at 8:09 am

      The recipe will turn out differently depending on the gluten free flour you use because they all perform differently. What kind of flour did you use?

  • Reply
    Meg
    December 4, 2018 at 8:17 am

    I kinda wondered if the flour might be part of it! I used Krusteze gf flour cause it’s what I had the most of, but I’m gunna retry with Trader Joe’s or Bella’s!

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