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!

 
Gluten Free Rolls (dairy free option)

Gluten Free Rolls (dairy free option)

Yield: Makes : 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour
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.

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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98 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!

          • Cynthia
            April 17, 2019 at 7:50 pm

            Ladies, I tried it with pwdered cocnut milk and it works just fine. I thought it would taste coconut or more sugary, but not at all. If anything it’s even better! 🙂

          • thereislifeafterwheat@gmail.com
            April 19, 2019 at 10:38 am

            Thanks for the info Cynthia!

      • Reply
        Maria Lick
        March 6, 2019 at 1:36 pm

        My first time making these I made them with Bobs red Mill 1to1 flour mix and yeast that I’ve had in my fridge. They didn’t rise very much at all but I baked them anyway , although the texture wasn’t light and fluffy, the flavor was great and I still like them. The next time I made this recipe I followed exactly and they rose beautifully, the texture was great but once they cooled the texture changed to not fluffy and light any longer. That too me isn’t too bad of an issue it’s the flavor of them that I think needs to improve. They don’t have any flavor at all.. I think it’s missing something , the first batch since it didn’t rise at all or very much still had that yeasty flavor which was appetizing. What do you suggest to add so that they have a nice bread flavor.

        • Reply
          thereislifeafterwheat@gmail.com
          March 6, 2019 at 8:23 pm

          Hi Maria! I actually don’t recommend using Bob’s Red Mill for bread/roll recipes, it doesn’t rise well. I use Better Batter or GF Jules. You can try adding a little extra salt and/or butter, and be sure to butter the rolls when they come out of the oven. How long did the rolls take to rise? That might affect the “yeasty” taste.

  • 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!

  • Reply
    Sharon
    December 16, 2018 at 6:39 pm

    Can this be made dairy free as well? Do you know of a powdered milk that is dairy free and if so can it be used in this recipe?

    • Reply
      thereislifeafterwheat@gmail.com
      December 16, 2018 at 9:38 pm

      Hi Sharon! You can omit the powdered milk and use your favorite dairy free butter. I want to try using powdered coconut milk but haven’t gotten to it yet 🙂 Enjoy! -Celeste

  • Reply
    Mary
    December 17, 2018 at 2:41 am

    We don’t consume animal products. Do you think a flaxseed egg would work? This recipe looks really good. Thanks.

    • Reply
      thereislifeafterwheat@gmail.com
      December 17, 2018 at 11:01 am

      Hi Mary! I haven’t tried it, but I think it would work. Let me know! -Celeste

  • Reply
    Michele B
    December 17, 2018 at 7:00 pm

    My GF flour blend is similar to yours but does not contain Xanthum gum…how much should I add total? Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      December 17, 2018 at 11:22 pm

      I would try 2 1/4 tsp.

  • Reply
    Kortney
    December 18, 2018 at 9:07 am

    Those look so perfectly fluffy! Nothing like a fresh roll with slightly melted butter… drool!

    • Reply
      thereislifeafterwheat@gmail.com
      December 19, 2018 at 9:04 pm

      So true Kortney! Thanks for stopping by 🙂 -Celeste

  • Reply
    Jennifer
    December 19, 2018 at 7:17 am

    So glad I found this recipe. I used to make a boxed mix of dinner rolls that I loved (Pillsbury I think) and haven’t been able to find a good recipe since going gf nearly 2.5 yrs ago. I can’t wait to try these. I plan on making them this weekend and if they turn out as good as I think they will, they’ll become a staple in my home.

    • Reply
      thereislifeafterwheat@gmail.com
      December 19, 2018 at 9:04 pm

      So glad you found the recipe Jennifer! I hope you enjoy them 🙂 -Celeste

  • Reply
    Alisa Fleming
    December 19, 2018 at 4:29 pm

    I am in awe of how tender these rolls look! I wonder how well coconut milk powder would work in place of the milk powder rather than omitting it for dairy free?

    • Reply
      thereislifeafterwheat@gmail.com
      December 19, 2018 at 9:03 pm

      I bought some coconut milk powder for this exact reason, I’m going to test it and see! Thanks Alisa 🙂 -Celeste

  • Reply
    Flo
    December 26, 2018 at 9:59 am

    Made these for Christmas Day dinner. THE BEST Gluten Free dinner rolls ever!

    The search is finally over! Thank you so very much!

    To others: I suggest to go ahead and use Better Batter or a mock Better Batter flour blend. These are totally worth it!

    • Reply
      thereislifeafterwheat@gmail.com
      December 26, 2018 at 7:03 pm

      Thank you, SO glad you love them!! -Celeste

  • Reply
    Keisha
    December 28, 2018 at 9:05 am

    I’d love to make your dinner roll & bread recipes. Would they work with Bob’s RedMill GF baking flour? It’s one if the few I can purchase where we live.

    • Reply
      thereislifeafterwheat@gmail.com
      December 29, 2018 at 8:34 pm

      Hi Keisha! I don’t love Bob’s Red Mill for yeast breads and rolls, I would recommend getting Better Batter or GF Jules from Amazon…you can find a link in the post if that’s easier 🙂 -Celeste

  • Reply
    Claire
    December 31, 2018 at 4:14 pm

    Finally a simple & delicious gluten free roll! I have tried to make several other gluten free bread recipes & had yet to find one I’d bother with making a second time. They were always too difficult, too crumbly or too hard. These were wonderful….soft & delicious just like I remember a “real” roll tasting. My celiac daughter asked if I could make them every week! Thank you.

    • Reply
      thereislifeafterwheat@gmail.com
      January 4, 2019 at 8:43 am

      I am so glad you and your daughter have found a recipe you love Claire! Have you tried my cinnamon roll recipe? You might like that as well 🙂

  • Reply
    Valerie
    January 2, 2019 at 3:55 pm

    Holy moly, I’m making this but have had to use a ton more flour so far (it’s been raining for 2 days so very moist environment). Pray for me. Lol!

    • Reply
      thereislifeafterwheat@gmail.com
      January 4, 2019 at 8:40 am

      Hi Valerie! Keep in mind the dough is supposed to be VERY wet and sticky! How did they turn out?

      • Reply
        Valerie
        January 14, 2019 at 3:29 pm

        You were right, and they were a bit dry, but not bad at all. I’m trying again today! I’m so excited to have found this recipe. This is the one thing my son misses the most.

        • Reply
          thereislifeafterwheat@gmail.com
          January 14, 2019 at 3:55 pm

          Hope they are good and moist this time, enjoy! -Celeste

  • Reply
    Cecy
    January 14, 2019 at 8:15 pm

    Did anyone ever get a chance to try it with powdered coconut milk yet?

    • Reply
      Betsi
      January 17, 2019 at 1:52 pm

      I made these with powdered milk powder. The texture and fluffiness was great! We could taste the coconut slightly but if you don’t mind that it works very well.

      • Reply
        thereislifeafterwheat@gmail.com
        January 17, 2019 at 2:39 pm

        Glad to hear it works with powdered coconut milk too, thanks for letting us know! -Celeste

  • Reply
    Heather Schneider
    February 9, 2019 at 1:39 pm

    I cant believe how soft and fluffy these look! Will need to try very soon!

  • Reply
    Wendy
    February 17, 2019 at 3:01 pm

    As all gluten free flours have different weights can you give the weight of your 3 cups that will help adjust to a different flour. Does your flour mix have xanthum gum in it. If my mix does not is 1 teaspoon the recommended amount?

  • Reply
    Amy
    February 17, 2019 at 9:13 pm

    These sound amazing!! We’re gluten, dairy, egg, and soy free though(along with peanuts and treenuts). I know what butter we can use but do you think we could use an egg replacer or some other egg substitute? I think trying the powder coconut milk would be a good idea too! Can’t wait to try these if I can figure out the egg issue. Thank you so much for sharing the recipe!!!

    • Reply
      thereislifeafterwheat@gmail.com
      February 19, 2019 at 1:53 pm

      Hi Amy! I haven’t tried this recipe with an egg replacer yet but I’m guessing it would work. Let me know what you end up using! -Celeste

  • Reply
    Sheena Koeneke
    February 18, 2019 at 9:42 am

    What can you use in place of potato flakes? On my list of can’t have, but would love to ttry this recipe
    Thanks

    • Reply
      thereislifeafterwheat@gmail.com
      February 19, 2019 at 1:52 pm

      Hi Sheena! You can omit the potato flakes if needed:) -Celeste

  • Reply
    Caroline
    February 25, 2019 at 1:34 am

    Hi just checking – what’s the difference in measure between a T and a tsp? Don’t want to muck up my attempt at these. Thanks x

    • Reply
      thereislifeafterwheat@gmail.com
      February 25, 2019 at 1:19 pm

      Hi Caroline! Sorry for the confusion. T is a tablespoon and tsp is a teaspoon. Happy baking! -Celeste

  • Reply
    Noelle
    February 27, 2019 at 11:19 am

    This was my first GF bun recipe and it turned out AMAZING!! WIll be making again and to be honest very often, thank you!!!

    • Reply
      thereislifeafterwheat@gmail.com
      February 27, 2019 at 4:53 pm

      Yay! So glad you enjoyed the rolls Noelle! -Celeste

  • Reply
    Kristen Wood
    February 27, 2019 at 10:16 pm

    Oh my gosh, these look like the perfect rolls! I can’t wait to try them!

  • Reply
    Kelly
    February 28, 2019 at 6:08 pm

    What a lovely fluffy gluten free roll. Looks amazing!

  • Reply
    Sandi
    March 4, 2019 at 11:22 am

    These look so fluffy and delicious…I bet they are great dipped in hot stew!

  • Reply
    Leslie
    March 5, 2019 at 8:43 am

    Beautiful texture on these rolls. They don’t “look” gf at all. I’m with you about just wanting a roll to split open and slather with butter.

  • Reply
    JustTabandMe
    March 11, 2019 at 6:16 pm

    We’ Gluten and lectins free because of autism issues. Would cassava flour work?

    • Reply
      thereislifeafterwheat@gmail.com
      March 11, 2019 at 11:33 pm

      I haven’t tried using cassava flour, so I’m not sure if it would work or not.

  • Reply
    Alexandra
    March 12, 2019 at 2:29 pm

    Can you explain how to do the yeast part? I wasn’t sure if i needed to proof the yeast and take a Tablespoon of the proof yeast?

    • Reply
      thereislifeafterwheat@gmail.com
      March 12, 2019 at 4:16 pm

      Hi Alexandra, you can just add the dry yeast right into the bowl, no need to proof.

  • Reply
    Beth
    March 15, 2019 at 2:37 pm

    Can you use active dry yeast or only instant? (These rolls are fantastic by the way)!)

  • Reply
    Rozelyn DeSagun
    March 22, 2019 at 2:07 pm

    I’ve been looking for light and fluffy gf rolls for a long time. These look really good. I can’t wait to try this recipe. Do you know if it will work with flax goo as egg substitute?

    • Reply
      thereislifeafterwheat@gmail.com
      March 25, 2019 at 9:44 am

      I haven’t tried that yet Rozelyn, if you do, let me know how it turns out! -Celeste

  • Reply
    Margaret E Clegg
    March 23, 2019 at 4:11 pm

    Don’t think I’ve ever made rolls from scratch before. This looks easy enough that I may just need to try it!

  • Reply
    AlyshaT
    March 24, 2019 at 1:23 pm

    Is there a substitute for the sugar? I want to make these for my mom, who is GF and SF, would they work with coconut sugar, swerve, stevia powder?
    Thankyou!

    • Reply
      thereislifeafterwheat@gmail.com
      March 25, 2019 at 9:44 am

      Absolutely Alysha. I haven’t tried any of those methods specifically, and would vote for honey or coconut sugar first. Any of the options should work though, let me know how it goes and enjoy! Celeste

  • Reply
    AlyshaT
    March 25, 2019 at 10:02 am

    So I made them last night, I used the Premium Gold brand GF all purpose flour(flax and ancient grains).
    And used coconut sugar instead of regular.
    They didnt brown(I probably could have toasted them on top with the broiler) , but they came out tasting like wheat dinner rolls! My husband(who refuses to eat gluten free anything) absolutely loved them!
    Definitely keeping this recipe!
    Thankyou for sharing this awesome recipe!

  • Reply
    Suzanne
    March 28, 2019 at 6:21 pm

    These look fantastic! My husband is GF and DF and he is going to be sooo impressed if I can pull off making these. 🙂

  • Reply
    Lisa
    April 2, 2019 at 9:07 pm

    Is this also wheat free? What does T mean is tablespoon?

    • Reply
      thereislifeafterwheat@gmail.com
      April 4, 2019 at 10:01 am

      Yes Lisa, everything on our site is gluten free, wheat free, and soy free! And you are correct, T stands for tablespoon. Hope you enjoy, let me know if you have any questions along the way. -Celeste

  • Reply
    Susan
    April 4, 2019 at 8:03 pm

    It’s 10:00 pm and I just took these out of the oven!! Ohhhhhh, are they ever good! I used Jules gf flour, the best as far as I’m concerned. I’m just thrilled that they turned out so good. Thank you for a great recipe!

    • Reply
      thereislifeafterwheat@gmail.com
      April 8, 2019 at 8:59 am

      So glad you enjoyed them Susan! GF Jules is one of my favorite blends 🙂 -Celeste

  • Reply
    Judy
    April 7, 2019 at 1:17 pm

    I had to use more like 4 cups of flour to keep it from being sticky

    • Reply
      thereislifeafterwheat@gmail.com
      April 8, 2019 at 8:58 am

      Hi Judy, the dough is supposed to be sticky, gluten free dough does better that way.

  • Reply
    Autumn
    April 7, 2019 at 7:25 pm

    How do you freeze this recipe? Do you freeze the rolls after you bake them or do you freeze the dough? If you freeze the dough, it is before or after it rises?
    Just made these and they were very good!!

    • Reply
      thereislifeafterwheat@gmail.com
      April 8, 2019 at 8:58 am

      So glad you enjoyed them! I haven’t tried freezing before baking, I always freeze after.

  • Reply
    Autumn
    April 8, 2019 at 10:44 pm

    Perfect! I’ll have to try that.

  • Reply
    Candy
    April 10, 2019 at 12:13 pm

    These look fantastic! Almost like the “real” thing

  • Reply
    Talor Green
    April 12, 2019 at 5:37 pm

    Hello!!
    I am making these this evening and was wondering if I prepare the yeast beforehand and add to bowl?

    • Reply
      thereislifeafterwheat@gmail.com
      April 12, 2019 at 8:47 pm

      I don’t proof the yeast beforehand, I just add all the ingredients together and mix!

  • Reply
    Geneva
    April 13, 2019 at 11:31 am

    What does the t stand for. tsp or tbls

    • Reply
      thereislifeafterwheat@gmail.com
      April 16, 2019 at 8:38 am

      Sorry for the confusion Geneva, T stands for tablespoon in all my recipe, tsp for teaspoon. Hope you enjoy the rolls!

  • Reply
    Lauren
    April 20, 2019 at 3:41 pm

    These rolls look beautiful! I’m always looking for roll recipes to try, I can’t wait to make this one!

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