Delish Recipe: Gluten-Free Dinner Rolls

Gluten-free dinner rolls have a way of making every meal feel more complete and filling! With their soft crumbs and golden brown crust, they’re superb additions to everyday dinners and special occasions like Thanksgiving or Christmas gatherings. This recipe has been developed with both high-altitude and sea-level bakers in mind for reliable (and delicious!) results.

A Note From Kristen

Meals, especially during the holidays, just don’t feel the same without freshly baked bread on the table! But I know how tricky gluten-free dinner rolls can be to get just right. Perfecting these took some trial and error, with a few batches that fell flat along the way. That’s why I put extra care into crafting this one. The result? Golden dinner rolls that pair beautifully with almost anything! Enjoy.

~Kristen

A plate with homemade gluten free dinner rolls, one split open with a pat of melting butter. A butter knife and a small bowl of butter are beside the rolls.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

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Whole Milk: Adds moisture and richness to the dough, helping create softer crumbs. You can also use unsweetened plant milk, if preferred.
Sugar or Maple Syrup: Helps the dough rise by feeding the yeast while also infusing it with a subtle sweetness.
Instant Yeast: The leavening powerhouse that lifts the dough. It works quickly, making this recipe suitable for both sea level and high altitude baking.
Superfine White Rice Flour: Acts as the backbone of the dough in place of wheat flour, giving it structure without heaviness.
Tapioca Starch: Brings elasticity to gluten-free baking. It traps air bubbles in the dough, creating a fluffier interior.
Potato Starch: Contributes a tender bite and lightness to the gluten-free rolls.
Psyllium Husk Powder: Acts as a gluten replacement that gives the dough structure and elasticity, allowing it to rise properly.
Salt: Enhances the natural flavors of both wet ingredients and dry ingredients.
Unsalted Butter: Enriches the dough by giving it tenderness and flavor. You can also use vegan butter to make the recipe dairy-free.
Apple Cider Vinegar: Helps strengthen the dough and balances flavors with its slight tang. If you do not have ACV, any vinegar will do.
Extra Virgin Olive Oil: For brushing on top of the bread to give it a soft, flavorful crust.

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A plate of gluten free dinner rolls, some split open with slices of butter inside; a small dish with more butter is in the background.

How to Make Gluten-Free Dinner Rolls

01

PREPARE YEAST

Whisk warm milk, sugar, and yeast in a small bowl. Let sit 10 minutes until foamy.

A bowl of active, bubbly sourdough starter with a spoon resting inside—perfect for creating delicious gluten free dinner rolls.

02

MAKE DOUGH

Whisk rice flour, tapioca starch, potato starch, psyllium husk, and salt in a large bowl. Add the yeast mixture, melted butter, and vinegar; mix into a sticky dough.

A close-up of gluten free dinner rolls ingredients—flour, yeast mixture, and an egg—in a white mixing bowl, prepared for baking.

03

RISE

Cover and let rise in a warm spot until doubled — 45–60 minutes at sea level or 30–45 minutes at high altitude.

A ball of raw dough sits on a ribbed white plate, ready for preparation or baking into soft, gluten free dinner rolls.

04

SHAPE

Grease a 9-inch pan. With damp hands, divide dough into 9–10 balls and arrange evenly. Cover and let rise — 25–35 minutes at sea level or 15–25 minutes at high altitude.

A green silicone brush is being used to coat raw gluten free dinner rolls in oil or butter on a round copper-colored baking tray.

05

BAKE

Preheat oven to 375°F (or 365°F at high altitude). Brush rolls with olive oil and bake 20–24 minutes (or 16–20 at high altitude) until golden and hollow-sounding. Rest 5–10 minutes before serving.

Round, golden-brown gluten free dinner rolls are arranged closely together in a circular brown baking dish.

07

SERVE

Enjoy!

Serving Ideas

Serve alongside veggie stew or pisto manchego.
Pair with any blender soup.
Serve with my olive oil bread dip, mutabal, or any of your favorite dipping sauces.
Top with mango chutney, pear jam, or avocado spread.
Served with cheese slices or vegan alternatives (like seed cheese).
Pair with your favorite comfort meal like shepherd’s pie, or a protein-rich dish like my vegetarian roast.

A plate of gluten free dinner rolls with a single roll split open, next to a small bowl of butter slices and a butter knife on a napkin.

Kristen’s Top Tips

Dampen your hands when shaping rolls for easier handling of the sticky dough.
You can line your baking pan with parchment paper before adding the dough if your baking dish isn’t particularly non-stick.
Don’t forget to let the rolls rest a bit before serving to prevent gummy-like centers. The bread sets as it cools.
Mix the batter very well to allow for thorough hydration of the dough. Longer is better than shorter here!
For some fun variations, try mixing in some shredded cheese, or topping with everything bagel seasoning or sunflower seeds before baking.

Close-up of several golden brown gluten free dinner rolls, with one roll split open and spread with butter on a plate beside a butter knife.

Gluten Free Dinner Rolls Recipe

This gluten free dinner rolls recipe is simple, fluffy, and vegan, perfect for both sea level and high altitude baking.

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Author: Kristen Wood
Servings: 12 rolls

Course: Appetizer, Side Dish Cuisine: Egyptian, European Diet: Gluten Free, Vegan, Vegetarian

Ingredients

1 3/4 cup + 2 tablespoons warm whole milk or unsweetened plant milk
3 tablespoons sugar or maple syrup
2 ¼ teaspoons instant yeast or 1 packet
1 ½ cups superfine white rice flour
¾ cup tapioca starch
¼ cup potato starch
6 tablespoons whole psyllium husk or 2 tablespoons psyllium husk powder
1 teaspoon salt
3 tablespoons unsalted butter melted, or vegan butter
1 teaspoon apple cider vinegar
2 tablespoons extra virgin olive oil for brushing

Instructions

In a small bowl, whisk together the warm milk, sugar, and yeast. Set aside for 10 minutes until foamy.
In a large bowl, whisk the rice flour, tapioca starch, potato starch, psyllium husk, and salt. Stir in the yeast mixture, melted butter, and vinegar. Mix until a sticky dough forms.
Cover the bowl with a clean towel and let the dough rise in a warm place until doubled: 45–60 minutes at sea level, or 30–45 minutes at high altitude.
Lightly grease a 9-inch round or square baking pan. Using damp hands, divide the dough into 10-12 equal portions and shape into smooth balls. Place them evenly in the pan.
Cover loosely and let the rolls puff up: 25–35 minutes at sea level, or 15–25 minutes at high altitude.
Preheat the oven to 375°F at sea level, or 365°F at high altitude. Brush the tops with olive oil and bake for 20–24 minutes at sea level or 16–20 minutes at high altitude. Rolls should be lightly golden and sound hollow when tapped. Let rest for 5-10 minutes before serving.
Enjoy!

Notes

Storage and Reheating

If you have leftovers, you can keep them in an airtight container or zip-top bag and keep them at room temperature for up to 2 days. Avoid storing in the fridge, as the rolls may end up dry and crumbly. For longer storage, keep the rolls in a freezer bag and freeze them for up to 3 months. Thaw in the fridge as needed.
Before serving, reheat either in the microwave or in the oven. Afterwards, brush the top of the rolls with olive oil or butter to revive the flavor and give it a bakery-style finish.

Nutrition

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Previously Published on moonandspoonandyum

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