Gluten Free Dinner Rolls – Easy Homemade Bread Recipe
There’s something magical about the smell of freshly baked bread wafting through the kitchen, right? Now imagine that same feeling—but without gluten crashing the party. That’s exactly what you get with this Gluten Free Dinner Rolls Recipe. These aren’t your sad, crumbly, store-bought “gluten free rolls” that fall apart the second you touch them. Nope. We’re talking soft, pillowy, just-the-right-kind-of-fluffy rolls that could easily make a regular wheat roll jealous.
What’s even better? These Gluten Free Yeast Rolls are shockingly easy to make. The dough practically throws itself together in a stand mixer in about 10 minutes. Then comes the fun part: shaping, proofing, and baking, which are basically foolproof steps that give you golden, buttery rolls in less than two hours. Yes, that includes the proofing time. Honestly, it’s so fast that you could make a batch before your oven even finishes preheating for dinner.
And if you’ve been dreaming of a Gluten Free Hamburger bun that actually behaves like a real bun, your dreams just came true. These rolls double as perfect buns, side rolls, or snack-sized fluff bombs. Want to prep ahead? No problem. Keep them in the fridge overnight, pop them in the oven the next day, and serve warm. FYI, unlike many other Gluten Free Recipes Bread, you don’t need to wait forever for them to cool—these rolls are light, fluffy, and perfectly tender even when straight out of the oven.
Whether you’re into Gluten Free Yeast Free options, craving Gluten Free Buns for burgers, or need a little comfort food boost with Gluten Free Dairy Free Recipes, these rolls have got your back. Seriously, one warm roll smeared with butter, and you’ll wonder how you ever survived without them. Your kitchen, your taste buds, and your Instagram feed will all thank you.
- 10 g (about 2½ teaspoons) active dry yeast (If using instant yeast, reduce to 8 g.)
- 25 g (2 tablespoons) sugar (caster, superfine, or regular granulated), divided
- 90 g (⅓ cup plus 2 teaspoons) warm whole milk
- 10 g (2 tablespoons) whole or coarse psyllium husk (If using psyllium powder, use 8 g.)
- 150 g (½ cup plus 2 tablespoons) warm water
- 160 g (1⅓ cups plus 1 tablespoon) tapioca starch (Arrowroot starch, cornstarch, or potato starch can be used in the same weight.)
- 130 g (¾ cup plus 3½ tablespoons) millet flour, plus extra for dusting (Finely ground brown rice flour can replace it, though the rolls may be slightly less airy.)
- 25 g (3 tablespoons) sorghum flour (You can substitute with light buckwheat flour, white teff flour, or oat flour if oats are tolerated.)
- 5 g (2 teaspoons) xanthan gum
- 5 g (1 teaspoon) salt
- 8 g (2 teaspoons) baking powder
- 1 large egg (room temperature)
- 20 g (1½ tablespoons) unsalted butter, melted
- 1 egg for brushing
- ¼ teaspoon salt
- 30 g salted butter, melted
Preparing the dough
Start by activating the yeast. In a small bowl, combine the yeast with about 10 g (1 tablespoon) of the sugar and the warm milk. Leave the mixture for around 10–15 minutes until it becomes foamy on the surface.
If instant yeast is used, skip this step. Simply mix the yeast directly with the dry ingredients later, and add the milk along with the other wet ingredients.
Next, prepare the psyllium mixture. Stir the psyllium husk together with the warm water in a separate bowl. Within about half a minute, the mixture will thicken and form a gel-like texture.
For easier mixing, it is recommended to use a stand mixer with a dough hook attachment, although the dough can also be kneaded by hand.
Place the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and the remaining sugar into the mixer bowl. Whisk them together so everything is evenly distributed.
Create a small well in the center of the dry ingredients and add the egg, melted butter, activated yeast mixture, and the prepared psyllium gel.
Knead the dough until the ingredients come together into a smooth mixture. Continue kneading for another 5 minutes if using a stand mixer, or about 8–10 minutes if working by hand. Occasionally scrape the sides and bottom of the bowl to make sure all the flour is fully incorporated.
The dough should end up soft and slightly sticky. This is normal. Avoid adding extra flour, as it can make the finished rolls heavy and dry.
If the dough feels difficult to handle, you can refrigerate it for about one hour. Chilling allows the flours to absorb moisture and firms up the butter, which helps make the dough easier to work with.
Shaping the rolls
Prepare an 8-inch (20 cm) square baking pan. Lightly grease it with butter or line it with baking paper.
Transfer the dough onto a lightly floured surface and divide it into 9 equal portions, each weighing roughly 76 g. Using a kitchen scale can help ensure even baking.
Shape each piece into a round roll. Flatten the dough slightly, then pull the edges toward the center and pinch them together so it resembles a small pouch. Flip the dough over so the seam faces down. Cup your hand over it and gently rotate it on the surface until a smooth round ball forms.
Repeat this process with all dough portions.
Place the shaped rolls into the prepared pan. At this stage they should barely touch each other.
Proofing
Cover the pan loosely with plastic wrap to prevent the dough from drying out. Let the rolls rise in a warm environment for about 1 hour, or until they have roughly doubled in size.
If your kitchen is cool, you can place them in a slightly warm oven. A proofing temperature of about 26°C (79°F) works well.
Baking
While the dough is rising, set the oven rack to the center position and preheat the oven to 375°F (190°C).
For the egg wash, beat the egg together with the salt. The salt helps thin the mixture, making it easier to brush over the dough.
Once the rolls have doubled in size, gently brush the tops with the egg wash.
Bake for around 20–22 minutes, until the tops are golden brown. To check if they are done, insert a toothpick into the center roll. It should come out clean without any sticky dough attached.
For extra oven spring, lightly mist the rolls with water just before placing them in the oven.
As soon as the rolls come out of the oven, brush them generously with melted salted butter while they are still hot. This keeps the crust soft and adds extra richness.
Serving and storage
These gluten-free rolls taste best when served fresh and warm, so there is no need to wait for them to cool completely.
They are at their peak on the day they are baked, but leftovers can be stored in a sealed container for up to 2–3 days.
To reheat, warm them in the microwave for about 15–20 seconds. If reheating several rolls, place them in a hot oven instead. They can also be sliced and toasted or lightly fried in butter for a delicious variation.
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