Nothing completes a meal like a batch of homemade rolls, and these gluten free cloverleaf rolls have quickly become a favorite recipes at our house!
These rolls are so easy to make, and they’re done in an hour or less! If you’ve been feeling hesitant to try making gluten free rolls at home, then this recipe is for you. I’ve included step-by-step instructions and photos, detailed instructions, and flour recommendations so your rolls will turn out perfect every time.
Serve gluten free cloverleaf rolls with soup, salad, pasta, or any other meal. They are great for sliders, too!
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE ROLLS?
This recipe is pretty simple, and is based off my gluten free crescent rolls recipe. Here’s what you’ll need:
- high quality gluten free flour (see below)
- gluten free yeast I like to use Instant yeast as the rolls will rise faster. Feel free to use regular yeast if that’s what you have on hand.
- baking powder this gives the gluten free dough an extra lift – no dense rolls here!
- oil feel free to use any kind of oil you have on hand. I prefer using a neutral oil such as avocado or vegetable.
- mix-ins adding some Italian seasoning and parmesan cheese gives these rolls such a yummy taste! I always use Feast Mode Italian Fusion because I love the flavor! You can order it from Amazon, or use a regular Italian seasoning if you prefer.
- Butter + garlic salt
HOW TO MAKE GLUTEN FREE ROLLS
You’ll love how easy it is to make gluten free cloverleaf rolls! Here are the steps:
- Add all ingredients except butter and garlic salt to bowl of a stand mixer in the order listed. When you’re adding the flour, be sure to stir it first, then scoop into a measuring cup and level off with the flat side of a knife. This method is important, because it ensures you aren’t getting too much flour in the dough. Too much flour = dense and gritty rolls and we don’t want that!
- If you don’t have a stand mixer, I recommend getting one! It is by far one of the best purchases I’ve ever made. Feel free to use a hand mixer or mix by hand if you have to, though.
- Mix on medium speed for a minute or two until the dough is smooth and well mixed. It should be pretty wet and sticky, too sticky to handle with your bare hands
- Annnnnd that’s where the butter and garlic salt come in! Melt the butter, stir in garlic salt to taste, and get your hands dirty. You’ll want to dip your fingertips in and rub it onto your hands so you can pinch a tablespoon-sized piece of dough and roll it into a ball. Set three of these balls side-by-side (they should be snug and touching) inside each well of your muffin tin.
- Continue with remaining dough, you should have 9 rolls total.
- Cover loosely with plastic wrap or a light tea towel, and allow to rise in a warm place for about 20 minutes. I like to heat my oven to 100 degrees F, turn it off, and let my rolls rise inside.
- Once the rolls are almost double in size and nice and fluffy, preheat the oven (remove the rolls first if they are inside), and bake for 15 minutes. They should be a light golden brown and not doughy in the middle.
- Enjoy! These rolls are best when allowed to cool about 30 minutes, and they will stay fresh for several hours if you need to make ahead.
WHAT FLOUR IS BEST FOR GLUTEN FREE ROLLS?
I have found that for this particular recipe, Namaste yields the best texture, and you can buy it for a great price at Costco.
FREQUENTLY ASKED QUESTIONS
Yes! This recipe is perfect for a smaller group but we often double it for our family of 6 (everyone always wants seconds!)
Absolutely. Simply omit the parmesan cheese, and substitute oil for the butter when mixing with garlic salt.
I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!
Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the 3 I mention. Namaste is a very easy-to-use and inexpensive option that will work great with this recipe.
Absolutely! Make and bake the rolls as directed, allow to cool completely on a cooling rack (outside of the pan), then freeze in freezer bags for up to 2 months. Warm in the microwave or wrapped in foil in a 300 degree oven when ready to enjoy.
MAKING THIS RECIPE???
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- 2 cups high quality gluten free flour (see notes)
- 1 Tablespoon gluten free yeast (I use Instant)
- 2 Tablespoon sugar
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 large egg - room temp
- 1/2 cup + 2 Tablespoons warm water (see notes)
- 1/2 cup oil (see notes)
- 1 teaspoon Italian seasoning (I love Feast Mode Italian Fusion)
- 1/3 cup freshly grated parmesan cheese (I buy it pre-grated in a package)
FOR THE GARLIC BUTTER:
- 1 Tablespoon unsalted butter
- 1/8 teaspoon (or more to taste) garlic salt
- Grease 9 wells of a muffin tin with cooking spray or oil. Set aside.
- In bowl of stand mixer, add flour, yeast, sugar, baking powder, salt, egg, water, and oil.
- Mix on medium speed about 1 minute, until dough is smooth. It should be too sticky to handle with your hands.
- Add Italian seasoning and parmesan cheese, and mix until combined.
- In a small bowl, melt 1 Tablespoon of butter. Stir in garlic salt.
- Rub a small amount of the garlic butter onto your hands, pinch off about a 1 Tablespoon size ball and roll it into a ball between your hands.
- Place 3 of these balls side-by-side in each well of the muffin tin. They should be pretty cozy and fill a large portion of the well.
- Cover the rolls loosely with plastic wrap and allow to rise in a warm place. I heat the oven to 100 degrees F, then turn it off and put the rolls inside to rise. It should take about 20 minutes and the rolls will be fluffy and almost doubled.
- Preheat oven to 350 (remove rolls first if they were rising inside).
- Remove plastic wrap and bake about 15 minutes, until rolls are a light golden brown and done inside.
- Allow to cool for 30 minutes before serving.
- I have found that for this particular recipe, Namaste yields the best texture, and you can buy it for a great price at Costco. I would also recommend Better Batter or GF Jules
- When you're adding the flour, be sure to stir it first, then scoop into a measuring cup and level off with the flat side of a knife. This method is important, because it ensures you aren't getting too much flour in the dough. Too much flour = dense and gritty rolls and we don't want that!
- This recipe is perfect for a smaller group but we often double it for our family of 6
- To make this recipe dairy free, omit parmesan cheese (or use a DF sub), use Italian seasoning, and sub oil or DF butter alternative in the garlic butter.
- To freeze: make and bake the rolls as directed, allow to cool completely on a cooling rack (outside of the pan), then freeze in freezer bags for up to 2 months. Warm in the microwave or wrapped in foil in a 300 degree oven when ready to enjoy.
- Please be sure all your ingredients are gluten free. Some types of yeast and seasonings contain gluten or are cross-contaminated.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- REDMOND REAL SALT Organic Garlic Salt, 4.75 OZ
- Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
- Namaste Foods Organic Perfect Flour Blend, 5 Pound – Gluten-Free Flour Blend
- Italian Fusion - Feast Mode Flavors - Low Sodium, No MSG, Gluten Free, All Natural, Meal Prep Seasoning , Healthy , Parmesan , Crushed Red Pepper