These gluten-free dinner rolls are incredibly soft, light, and fluffy. They have a tender crumb, a rich buttery flavor, and a beautiful golden crust. Even people who do not eat gluten will love these rolls because they taste just like classic dinner rolls.
This recipe is easy to follow and does not require complicated techniques. The dough comes together quickly, and most of the time is hands-off while the dough rests and rises. These rolls are perfect for family dinners, holidays, or special occasions.
Recipe Information
- Course: Bread
- Cuisine: American
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Resting & Rising Time: 3 hours
- Total Time: 3 hours 50 minutes
- Yield: 16 rolls
Ingredients
To get the best texture and flavor, measure all ingredients carefully.
- 3¼ cups (455 g) gluten-free all-purpose flour blend
(Better Batter recommended) - 3¼ teaspoons xanthan gum
(Skip this if your flour blend already contains xanthan gum) - ⅞ cup (105 g) tapioca starch/flour, plus extra for shaping
- 4 teaspoons (12 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 1⅝ cups (13 fl oz) warm milk
(About 90°F – warm, not hot) - 8 tablespoons (112 g) unsalted butter, melted and cooled
(Plus extra for brushing) - 2 egg whites (50 g), at room temperature
Instructions
Step 1: Mix the Dry Ingredients
- In the bowl of a stand mixer, add:
- Gluten-free flour
- Xanthan gum
- Tapioca starch
- Instant yeast
- Granulated sugar
- Whisk everything together until well combined.
- Add the salt and whisk again.
Mixing the salt separately ensures it spreads evenly through the dough.
Step 2: Add the Wet Ingredients
- Pour the warm milk into the bowl.
- Add the melted and cooled butter.
- Add the egg whites.
- Using the paddle attachment, beat the mixture on medium speed.
- Continue mixing for about 6 minutes.
- The dough will first look loose.
- Then it will come together into a thick, sticky dough.
- It will begin to look slightly whipped and stick to the sides of the bowl again.
This texture is normal for gluten-free dough.
Step 3: First Rest (Bulk Rise)
- Transfer the dough into a lightly oiled bowl or container with a tight-fitting lid.
- Make sure the container is large enough for the dough to expand.
- Let the dough rest:
- At room temperature for at least 2 hours, OR
- In the refrigerator for up to 24 hours
- Do not let the dough rest longer than recommended, as this can affect how the rolls rise later.
Step 4: Bring Dough to Room Temperature
If the dough was refrigerated:
- Remove it from the fridge.
- Keep it covered and allow it to warm to room temperature before shaping.
Step 5: Shape the Rolls
- Grease a quarter sheet pan or round cake pans and set aside.
- Divide the dough into 16 equal portions, about 2½ ounces each.
- Working with one piece at a time:
- Gently knead the dough in clean, dry hands.
- Pinch together any cracks or seams.
- Lightly dust a clean surface with tapioca starch.
- Roll each piece into a smooth, round ball.
The dough should feel firm but easy to shape.
Step 6: Arrange and Second Rise
- Place the dough balls into the prepared pan:
- Close together if you want soft, pull-apart rolls
- Slightly apart if you prefer individual rolls
- Cover the pan loosely with lightly greased plastic wrap.
- Place in a warm, draft-free area.
- Allow the rolls to rise until they are about 1½ times their original size.
This can take 45 minutes to several hours, depending on room temperature.
Step 7: Bake the Rolls
- Preheat the oven to 375°F (190°C).
- When the rolls are fully risen, remove the plastic wrap.
- Brush the tops generously with melted butter.
- Bake in the center of the oven until:
- The rolls are golden brown
- The internal temperature reaches 190°F
Baking time:
- About 20 minutes if rolls are spaced apart
- If rolls are touching, lower oven temperature to 350°F after 18 minutes and bake for 5 more minutes
Step 8: Finish and Serve
- Remove the pan from the oven.
- While the rolls are still hot, brush again with melted butter.
- Serve warm for the best texture and flavor.
Notes
Instant Yeast Substitute:
If using active dry yeast, dissolve it first in some of the warm milk. Use 15 g active dry yeast to replace 12 g instant yeast.
Mixing Options:
If you do not have a stand mixer, use a food processor with a steel blade. Hand mixing or a hand mixer is not recommended for this dough.
Nutrition (Per Roll)
- Calories: 113 kcal
- Carbohydrates: 34 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 18 mg
- Sodium: 196 mg
