Gluten Free Dinner Rolls

These gluten-free dinner rolls are incredibly soft, fluffy, and utterly delicious. They’re surprisingly quick and easy to make, ready in under two hours (including proofing time!), and the dough is a breeze to prepare. Plus, you can make them ahead of time for ultimate convenience.

Why These Rolls Are the Best

Pillowy Softness: An incredibly soft and fluffy texture that’s hard to believe is gluten-free.
Perfectly Balanced Flavor: Deliciously buttery with just the right touch of sweetness and saltiness.
Quick and Easy: The entire process, from mixing to baking, takes less than two hours.
Make-Ahead Friendly: Prepare the dough or shaped rolls ahead of time and bake them fresh when you’re ready.
Serve Warm: Unlike many gluten-free breads, these rolls are best enjoyed warm from the oven.

Making the Magic: A Step-by-Step Guide

Mixing the Dough: Combine all ingredients in a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand). Knead until smooth – about 10 minutes with a mixer or 15-20 minutes by hand.
First Proof: Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Shaping the Rolls: Divide the dough into 9 equal pieces (about 76g each). Flatten each piece, bring the corners towards the center, pinch to seal, and then roll into a smooth ball.
Second Proof: Place the shaped rolls in a greased or parchment-lined 8-inch square baking tin. Cover lightly with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Baking: Preheat oven to 375°F (190°C). Brush the rolls with egg wash and bake for 20-22 minutes, or until golden brown.
Finishing Touch: Immediately after baking, brush the hot rolls generously with melted salted butter.

Key Ingredients and Their Roles

Active Dried Yeast: Provides flavor and contributes to the soft, pillowy texture. Activate it in warm milk before adding to the dough.
Sugar: Feeds the yeast, enhancing its activity and adding sweetness.
Warm Whole Milk: Used to activate the yeast.
Psyllium Husk: Acts as a gluten substitute, creating a workable dough and a soft, chewy texture. Cannot be substituted.
Warm Water: Used to create a psyllium gel.
Tapioca Starch: Provides structure and lightness.
Millet Flour: Adds texture and flavor.
Sorghum Flour: Contributes to the soft crumb.
Xanthan Gum: Enhances the texture and softness of the rolls.
Salt: Balances the sweetness and enhances flavor.
Baking Powder: Adds extra fluffiness and softness.
Egg: Adds richness and structure.
Melted Unsalted Butter: Adds richness to the dough.

Why Baking Powder?

While traditional dinner rolls don’t include baking powder, it’s a valuable addition in gluten-free baking. It enhances the fluffiness and softness of the rolls, making them closer to their wheat-based counterparts.

Make-Ahead Options

Overnight Dough: Prepare the dough and refrigerate it overnight. Shape, proof, and bake the next day.
Overnight Rolls: Shape the rolls and refrigerate them overnight. Bring to room temperature, proof, and bake.

Storing and Reheating

These rolls are best enjoyed fresh. Store leftovers in a closed container for up to 2-3 days and reheat before serving. Microwave for 15-20 seconds or reheat in the oven.

Ingredient Substitutions (by weight)

Active Dried Yeast: Instant yeast can be used (omit activation step).
Psyllium Husk: No substitutions. Psyllium husk powder can be used (85% of the listed weight).
Tapioca Starch: Cornstarch, potato starch, or arrowroot starch.
Millet Flour: Finely ground brown rice flour (may result in less fluffy rolls).
Sorghum Flour: White teff flour, light buckwheat flour, or oat flour (if not sensitive to oats).

A Note on Measurements

For the most accurate and consistent results, use a kitchen scale with metric gram measurements.

Enjoy Your Homemade Gluten-Free Dinner Rolls!

These rolls are incredibly soft, fluffy, and delicious, perfect for any meal. Enjoy them warm with butter or your favorite toppings.

The Softest Gluten-Free Dinner Rolls

Prep Time: 30 minutes
Cook Time: 20 minutes
Proof Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 9 dinner rolls

Ingredients

Gluten-Free Dough:

10g (2½ tsp) active dried yeast (or 8g instant yeast)
25g (2 tbsp) caster or granulated sugar, divided
90g (⅓ cup + 2 tsp) warm whole milk
10g (2 tbsp) whole psyllium husk (or 8g psyllium husk powder)
150g (½ cup + 2 tbsp) warm water
160g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, or potato starch)
130g (¾ cup + 3½ tbsp) millet flour (or finely milled brown rice flour)
25g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
5g (2 tsp) xanthan gum
5g (1 tsp) salt
8g (2 tsp) baking powder
1 large egg (room temperature)
20g (1½ tbsp) unsalted butter, melted

For Brushing:

1 large egg
¼ tsp salt
30g (¼ stick) melted salted butter

Instructions

In a small bowl, mix yeast, warm milk, and 10g sugar. Let sit for 10-15 minutes until frothy. In another bowl, mix psyllium husk with warm water and let it form a gel.
In a stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar. Add the egg, melted butter, yeast mixture, and psyllium gel. Knead until smooth, about 5 minutes with a stand mixer or 8-10 minutes by hand.
Lightly flour a surface and turn out the dough. Divide into 9 equal pieces, about 76g each. Shape into balls and place them in a greased or parchment-lined 8-inch square baking tin. Cover and proof in a warm place for about 1 hour until doubled in size.
Preheat oven to 375°F (190°C). Whisk the egg with salt for an egg wash. Brush the risen rolls with egg wash and bake for 20-22 minutes until golden brown. A toothpick inserted in the center should come out clean.
Remove from oven and immediately brush with melted butter. Serve warm. Store in an airtight container for 2-3 days and reheat before serving.