These Gluten-Free Dinner Rolls are the soft, fluffy, and yeasty rolls that you’ve been craving. They’ve got a wonderful doughy texture and are incredibly easy to make. They are perfect to have year-round or during family gatherings and holidays. Additionally, you can make them dairy-free!
Soft and Fluffy Gluten Free Dinner Rolls Recipe
You guys, I am SO excited about this gluten free dinner rolls recipe today. Why? Because it’s freakin-amazing!
And I’m not just saying that because it’s my recipe. Besides, I’m saying because it’s the truth and I don’t have to eat gluten free like my husband does and I’d STILL choose these rolls any day of the week.
The Best Gluten Free Dinner Rolls
They are certainly soft. So, so soft. (Are you sick of “so” yet? I just can’t help it, these rolls have me doing a happy dance.) These soft, fluffy gluten free dinner rolls also pull apart really nicely, no crumbling, no tearing, no ripping involved- without a doubt!
These rolls also have a really nice “chew” to them, despite being gluten free. They remind me so much of my grandmother’s Parker House Rolls, which are a staple at every holiday meal. Unquestionably, my husband absolutely loved her rolls and has especially missed them since going gluten free. We love our bread products in this house for sure!
He said that these are “just like hers but gluten free!”. Guys, that’s like the highest compliment someone could give right? Some girls like to be told their hair looks nice. However, I like to be told my baked goods don’t taste gluten free 😉🤣
This dinner roll recipe is adapted the same dough that I used for my Gluten Free Blueberry Sweet Rolls. However, the difference is the sorghum flour but it really goes to show just how versatile the dough is.
I’m really excited that you guys can add these gluten free dinner rolls to your family meals and they’re a great alternative when you don’t feel like gluten free biscuits. Some meals just need a nice, yeasty roll! And for a nice flavor twist, try my gluten free rolls with garlic and herbs – holy cow they’re good!
Key Ingredients for this Homemade Gluten Free Dinner Rolls Recipe
- Active dry yeast
- Milk heated to 105-110 degrees – see notes for dairy free
- White rice flour
- Brown rice flour
- Arrowroot
- Tapioca flour
- Sweet white sorghum flour
- Xanthan gum
- Honey
- Large egg room temperature
How To Make These Simple Homemade Dinner Rolls From Scratch
*Preheat oven to 350 degrees and grease a 8×4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray).
Pro Tips To Make These Gluten Free Rolls:
- If you are having trouble with the yeast blooming, make sure the milk is 100-110 degrees Fahrenheit.
- I can’t emphasize enough, make sure to do the spoon and level method when measuring dry ingredients. Baking is a science and you want to make sure your ingredients are measured properly for the best and most consistent results!
- When rolling out the dough with your hands, be sure to flour them every.single.time! Overall, it will make your life so much easier- trust me 🙂
- If your kitchen is on the cool side, preheat your oven to 170 degrees while you prepare the rolls. Then when your rolls are prepared, placed in the buttered baking pan, and ready to rise, turn the oven off and place the dinner rolls in the oven.
- Alternatively, if you have a bread proofer or an Air Fry with a proofing setting, you can use that instead.
Importance Of Arrowroot and Sorghum Flour
Two things that I think work really well in this recipe and make it as good as it is: arrowroot and “sweet white” sorghum flour. It really adds a lot to the gluten free flour blend that we are using for this recipe.
Arrowroot is a bit starchier than other gluten free starches (like corn or potato) and I’ve noticed that it can potentially make gluten free baked goods a bit gummier if you use too much in conjunction with xanthan gum. However, it’s perfect in this recipe because it gives these rolls that chew-factor that everyone loves about bread. Speaking of, if you are looking for a gluten free bread recipe, try this one!
Another key point to know is the sorghum flour gives lends these rolls a wheat-like taste. For example, my grandmother uses some whole wheat flour in her rolls and I was trying to mimic that flavor. And there you have it: Sorghum flour really does the job well!
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Soft and Fluffy Gluten Free Dinner Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1/2 cup milk heated to 105-110 degrees - see notes for dairy free
- 55 grams white rice flour about 1/3 cup
- 50 grams brown rice flour about 1/3 cup
- 65 grams Arrowroot about 1/2 cup
- 30 grams tapioca flour about 1/4 cup
- 16 grams sweet white sorghum flour 2 tablespoons
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons honey
- 1 large egg room temperature
- 3 Tablespoons avocado oil
- 3 Tablespoons butter
Instructions
- Preheat oven to 350 degrees and grease a 8x4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray). Set aside.
- Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
- Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to medium bowl. Whisk well to combine.
- When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
- Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute.
- Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap). Sprinkle the top of the dough with additional gluten free flour and use a knife to cut the dough into 8 equal pieces.
- Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls - DUST YOUR HANDS WITH FLOUR EACH TIME.
- Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.
- After rising, brush the tops of the rolls with 1 tablespoon of melted butter before baking. Then bake for 20-24 minutes (depending on your oven). Mine bake in 20 minutes. After baking, brush with 1 more tablespoon of melted butter and then remove from the pan and serve hot or warm.
Video
Notes
- For Dairy Free:
use unsweetened coconut milk in place of the milk. Brush the pan with oil instead of using butter and brush the rolls with a small amount of oil instead of butter (optional).
Measuring gluten free flour the proper way
I highly recommend you follow and sign up for this free guide on how to properly measure your flour. It’s so important to do it the right way. Undoubtedly, it will make your recipes much more likely to come out properly. Consistency is key! Having a delicious, workable gluten free dough is going to definitely change your lives, guys! Enjoy!Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
The ingredient list does list an egg, but step has add an egg. Egg yes or no? I don’t have arrowroot, can I substitute with more tapioca flour?
The egg is listed in step 4, it goes in with the honey and oil.
OMG! I’m new to gluten-free baking; I just started reacting possibly to wheat and am going wheat-free to find out. It’s overwhelming at first. I also react to potato and many of the legumes, so most store-bought bread products are out. I’m so glad I found your blog! I made the raspberry quick bread last night and these dinner rolls tonight, and WOW! If I hadn’t made them myself, I would have never believed they are gluten free. Thank you so much for doing the work to create these lovely recipes and for your inclusion of substitutions for other dietary needs.
You’re welcome, Lisa! The raspberry quick bread and these rolls are some of our most-made recipes we make on repeat! So happy you’ve found a place here to make some delicious gluten free baked goods!
I substituted these rolls for the Rhodes rolls in a sticky bun recipe. It turned out Heavenly!
Thanks for sharing, Missy!
I have made these rolls several times now. They are amazing. The closest thing to “real bread” that I have had in years, and the recipe is easy and fail proof. Thank you Shay!!
You’re welcome, Mary! So glad you’re enjoying them so much!
Is there an estimate on the carbs in this recipe?
I haven’t made this yet due to it having lots of ingredients. Do you have a good roll recipe using a 1 to 1 GF flour?
Hi Cat, I don’t because 1:1 flours aren’t ideal for baking for yeast breads. The unique blend and specific amounts of flours are what makes this gluten free roll recipe unique. It creates a dough that’s shapable and a roll that’s soft with the right amount of chew. I encourage you to try it!
Hey, Shay! Thanks for sharing recipes. I am having trouble finding sweet white sorghum flour in my area. Would plain sorghum flour work do you think? Thanks 😊
Yes, the brand I get is labeled sweet but they’re basically the same 🙂
CanNOT believe how delicious these rolls were! Thank you so very much for the recipe!!
You’re welcome, so glad you enjoyed them!
Why is it that I can’t get an answer to my question regarding substituting corn starch
for arrowroot? A simple yes or no would suffice!
@Vivian, Just curious and a bit nosey, but I looked back in comments, to see when you first asked this question. I couldn’t find your name all the way back to 2018. So, leads me to think, maybe you thought you posted, but it didn’t take, and you didn’t check. Make sure you are correct before you get snarky with someone! Custimer service isn’t necessarily required of a free recipe sharing site. It’s always best to provide positive communication, if you want a positive response. Try smiling 🙂
I have not tested this recipe with cornstarch in place of the arrowroot. I’m also not a 24/7 hotline. I have a family and life outside this blog so thank you for your patience.
Oh my goodness, you absolutely nailed this recipe! My husband and I have been trying to find a great gf dinner roll, and this is it! Thanks for sharing, and I look forward to making many more batches in the future 🙂
Thanks Krista!
can not tolerate tapioca flour,, what can i substitute it with and love your site and work for gluten free people like me
I have had a reader use sweet rice flour in place of tapioca flour in some recipes and it worked well for them.
Can these be made without the egg?
I haven’t tried it but they would probably work with a flax egg: https://www.whattheforkfoodblog.com/2018/04/28/how-to-make-a-flax-egg/
OMG, these are the best ever! You could not tell they are gf. I wanted to devour them! Had to freeze them until Thanksgiving. I love your recipes !
Thanks so much, Karen!
I love this recipe. I don’t change a thing. It is just as good as wheat rolls, if not better. My gluten-free kids always request these rolls every time they visit. They love them too! Amazing how you developed this recipe. Thank you!
I recently had to go gluten free and as someone who has always loved to bake, it’s been a challenge and humbling to make recipes that don’t turn out and have to be tossed. This has been the most successful recipe for a bread item for me so far. I can’t do potato which makes GF extra hard. I’m also vegan. The most successful vegan swaps I’ve made for this recipe are: almond milk for dairy milk, avocado oil to brush the tops instead of butter, maple syrup for the honey, and 3 tbsp aquafaba (canned chickpea juice) plus 1 tsp vinegar for the egg. I whip the aquafaba, vinegar and the 3 Tbsp of avocado oil together until they foam slightly before adding them to the yeast mixture. Flaxseed egg was a fail here and made them dense and hard. I’ve also been making them as free standing rolls vs in the bread pan so I can make them larger for buns for burgers or sandwiches.
Can the GF ‘flour’ mix be made in a large amount to avoid getting all the ingredients out so often?
Yes it can!
This is the best gluten-free bread I have ever made. I always make sure I have it when my gluten-free kids come to visit. Thank you!
These were AMAZING!!! I doubled the recipe – used olive oil instead of avocado – also substituted by using rice milk and ghee. I baked them in individual muffin tins. Super light and airy and pure deliciousness!
Would it work if I doubled the recipe and used a 9” round pan?
This recipe doubles well, I almost always double it when I make it now. Bake it in a 9×9 square pan or 2 loaf pans (9×5 or 8×4). I suggest 2 loaf pans so you get an optimal rise in all the rolls. Sometimes with the 9×9, the center rolls don’t rise as high as the rest during baking.
Thanks for another winner, Shay! I did a test batch 3 weeks ago and will be making these for Thanksgiving. Fantastic, perfectly measured recipe, and you described it perfectly—tasted almost wheat-y with the sorghum. I live at elevation so I baked a bit longer. Excited to have rolls on the table again (sister-in-law has celiac in so your recipes are my go-to for family events).
You’re welcome!!
These were the best gluten free any type of bread I have ever had. I served them to my gluten free gang, and they loved them! Thank you for a great recipe!
Thank you so much for the wonderful feedback!
These rolls are the best gluten free any type of bread I have tried to date. The flavor is even better than most wheat rolls. Made them for my gluten free daughter’s family and they were a big hit! Keep up the good work!!!
Thank you!
I’ve tried many GF bread recipes over the past 8 years- some good and some not so good. These rolls are amazingly good – the best of all of them. Not sharing with my non GF family. My subs were unsweetened almond milk and olive oil. Next time I might try addIng some garlic and herbs.
Thanks Joanne! I’m glad it worked out for you
Your recipe was lovely. One of the best gluten free dinner rolls I have tried. Closest to wheat dinner rolls. However I made some tweaks to your recipe as I did not have some ingredients on hand. Instead of white rice flour, I used all brown rice flour. I did not have white sorghum flour and used regular sorghum flour instead. I also substituted avocado oil with coconut oil. I used 3 Tbsp of honey as I prefer it sweeter. The rolls turned out really yummy.
Based on the comments these are worth trying. Thanks for sharing, the fam will be very happy to have roles again.
They’re definitely worth trying! Enjoy!
Hi, just came across this recipe via MIGlutenfreeGal’s blog. If I were to use a store-bought GF flour for this recipe, is there any you would recommend? Right now I have Bob’s Red Mill 1to1 Baking Flour, Pillsbury GF All Purpose Flour Blend, and Better Batter All Purpose Flour Mix on hand. Would any of them work? Thank you for sharing the recipe. I can’t wait to try it!
This recipe will work best with the flours I’ve listed. If you use a 1:1 gluten free flour blend, you won’t get the same texture or rise. If you have to choose between the 3 flour blends you listed, go with Better Batter.
These rolls are incredible! I do a lot of gluten free baking for one of my family members and needed a great dinner roll recipe. I am so glad I stumbled upon this one because it is SO GOOD -probably the best gluten free bread I have ever had. It can be hard to find gluten free bread that satisfies both gluten free and non gluten free eaters alike but these rolls hits the spot! The bread is soft and chewy with a pillowy, buttery exterior. The dough itself feels somewhat similar to glutinous dough which makes it easy to shape. I try not to add too much extra flour as to keep the bread light, it can get a little messy but is well worth it! These are super easy to whip up before dinner and my family and I always look forward to eating them. Please try this recipe and share it with everyone you know who eats gluten free! I cannot praise this bread enough!
Thank you so much for the wonderful feedback, Alex! I’m so glad you and your family are enjoying them! Your description of the rolls is EXACTLY what I wanted them to be ❤️
I made these for Thanksgiving and they were a hit! I started with a trial run a few weeks in advance, to be sure they would work. I had a house full of normal teenage boys and had to tell them to leave me one! They kept coming back for more! I tried them again the next week, and had the same issue, but managed to snag one to leave for another day. It didn’t dry out even after sitting in the pan for a day, and it reheated in the micro nicely.
I’m giving them another run for Christmas, but this time, I need to quadruple the recipe. I see some one successfully doubled it, so I’ll probably do that twice, even though time will be short.
It’s a week in advance of Christmas, and I measured out all the dry ingredients and put them in a bag, so day of should go quickly. I hope this wasn’t a mistake!
Thank you for the wonderful feedback Leslie! These rolls freeze beautifully once baked so you can make them ahead if needed. To reheat from frozen, wrap the frozen rolls in foil and reheat in a 350-400 degree oven until heated through 🙂
DELISH!! (Made a sample batch yesterday) Any suggestions on making the day before and freezing? I don’t quite understand the overproofing process. I read on a previous review that she froze them and defrosted the next day. I am a bit nervous because I have 12 guests coming over and I need to keep the house gf so I am doing all the cooking. Must prepare as much as possible.
Any thoughts as to how to prep earlier in the day?? Thank you
Thank Debbie! To freeze them, cool the baked rolls to room temperature. Then wrap them in foil and store them in a freezer bag in the freezer. To reheat, remove the rolls from the freezer bag, keep them wrapped in the foil, and reheat them from frozen in a 350-400 degree oven. Heat until warmed all the way through and serve! I make them ahead and freeze them all the time and this is how I reheat them and it works perfectly. I highly suggest freezing them if you make them even a day in advance for optimal freshness. I hope that helps!
Tried twice and got liquid instead of dough.
Hi Sarah, it sounds like you may be using too much liquid and maybe an egg that’s bigger than a large egg. Also, make sure you’re using the xanthan gum and that your yeast and baking powder are good. The dough shouldn’t be liquid at all. You can see in the video what the consistency of the dough is like.
These rolls are seriously everything. They reminded me of my grandmother’s yeast rolls from childhood. I will never make any other roll and have already written it into my permanent recipe book. Thank you so much for this recipe. I hid the last roll in the back of the fridge so my family wouldn’t eat it and so I could enjoy it for breakfast this morning. This recipe perfect! Thank you!
Thank you for the feedback Jamie, I’m so glad to hear it!!
I have a problem with rolls and bread sinking after they are taken out of the oven. They come out so nice a fluffy and then flatten. What am I doing wrong or how can I prevent this? Thanks for any hints – hoping to make them again for Thanksgiving.
Hi Kathy, a few things I can think of. Don’t over measure your liquid ingredients, make sure your yeast and baking powder are good, and don’t over-proof your bread. 1 hour rise is perfect for these rolls.
Plan to make these dinner rolls for Thanksgiving. I have Saf instant yeast. Can I use it. If not what, yeast do you use.
Thanks,
Dee Antonioli
I use Fleischmann’s Active Dry Yeast, not instant.
https://amzn.to/35s86aF
I made these this week in particular for my granddaughter who is gluten intolerant. ALL of us ate them and they were delicious! Our daughter was amazed at the texture! I couldn’t find sweet white sorghum flour (went to Good Earth and their bulk bins-didn’t want to buy a lot!) so used regular sorghum flour instead. I don’t know how much difference it made because they were great! Thank you for sharing and doing all the experimenting!!
You’re welcome Sue, so happy to hear how much your family enjoyed these rolls!! I made a Garlic and Herb version, Hot Dog Rolls, and Cinnamon Rolls out of this dough, it’s so versatile!
I’ve been gluten/dairy free for 5 years and these are by far the best rolls I’ve ever had. I accidently forgot the egg and added at the end. I was worried I ruined them but they turned out PERFECT! Definitely a recipe I will be using frequently.
Thanks so much Shandi, so glad adding the egg at the end worked out for you!
These rolls have restored my hope in gluten free baking . My previous attempts at making gluten free bread rolls ended up in what seemed a very cakey less bready imitation of a roll. HOWEVER—these were a complete game changer! These have the actual texture and pull of a roll. In addition, it made me want to try the cinnamon roll recipe on this website, which I am making VERY soon. Truly a gift! Yes, you have to measure different flours and maybe you feel like you are not there yet. BUT—if you make the effort, you won’t regret it! I am so happy that I found this blog and also this recipe. Thank you.
Thank you Tricia, I’m so glad you loved these rolls! I hope you saw the garlic and herb version I posted recently! And I’m currently working on turning these into gluten free hot dog buns!
Love this recipe! It’s delicous. Thank you!
You’re welcome, so glad to hear that you love them!
What can I sub for the honey?
While I haven’t tried it, you could try granulated sugar or possibly brown rice syrup.
These just came out of the oven and I had one. They are the best rolls I’ve ever eaten!! My husband is gluten sensitive and I can’t have cows milk products. I subbed the milk with goats milk and the butter for Becel vegan margarine. Worked out amazingly well. Having them with soup tonight. Great recipe-thank you!
I am planning on making these these next week but was wondering why you use avocado oil? I’ve never used it and was wondering what it brings to these rolls? Thank you, excited to try them!
Hi Dee! I just prefer baking and cooking with avocado oil. You can use canola oil or vegetable oil instead.
hi these rolls sound great. Do you think I could add sweet potatoes to this recipe somehow? This will be my first attempt at gluten free baking.
Hi Pat, I haven’t tried making these with sweet potato in it, sorry! If this is your first time baking gluten free, I highly suggest following the recipe exactly and not make any subs.
I waited quite a while to try these because I was intimidated by the list of flours/starches. I’m so glad I finally made them. These were amazing! My non-gluten free family couldn’t tell the difference. I’m working on making batches of the dry ingredients so they’re ready to go when we need rolls. Thank you so much!
Thanks for the feedback Emily, so glad you all enjoyed them so much! I agree, individual flours can be intimidating and seem like it’s not worth the effort but in these rolls, it really is worth it!
Made this recipe over the weekend and they are awesome. My daughter ate 2 pretty much right after they came out of the oven. Will be making these for Christmas company and will be the staple dinner bun recipe in my house.
Thanks Kim, so glad you enjoyed them!!!
How would this work for using as pizza dough. I so love pizza and most gluten-free pizza crust is like eating cardboard and they have so much sodium in them and I have to follow a low sodium diet.
Hi Bobbie! I’ve tried this once with pizza and didn’t love the results. It was a little too doughy for my taste but you could definitely try it. I would just make sure to roll it out a little thin (I think I didn’t roll mine thin enough) and to oil your pan before putting the crust on to help it crisp up a bit on the bottom.
Have you tried using this dough for cinnamon rolls?
Working on that today, actually!
I can’t use eggs, can I use an egg substitute?
I haven’t tried these with an egg substitute so I can’t tell you for sure. Sorry!
I followed the directions exactly, just subbing coconut & olive oil for the butter. Cooked for 25 minutes. Rolls were soft and delicious, the best soft roll recipe I’ve tried.
Thank you Kay!
In the recipe it says arrowroot-does that mean arrowroot flour?
Yes, same thing! It’s sometimes labeled as starch or powder too 🙂
These rolls are pure heaven. I am anxiously waiting for you to do your magic and make it so I can have delicious rolls for sandwiches or perhaps as a focaccia bread. Sharon I have tried several of your recipes and each one perfection
Thanks Scott, so glad you enjoyed them! I’ve got big plans for this dough and now that I’m done recipe testing for my upcoming cookbook I’ll have more time to experiment with it 🙂
Can I use all tapioca instead of arrowroot, never seem to have any in the pantry
Hi Linda, I’ve only tried this with arrowroot + tapioca and not all tapioca. Honestly, I think it’s the arrowroot that really makes these rolls special so if you used all tapioca, they wouldn’t be quite the same.
this recipe makes wonderful hamburger buns if you bake the buns in 8 English muffin rings….or use 2 bread pans and divide the dough in to 4 long pieces to make brat buns, 2 per pan……….also I use water in place of milk and a bean flour in place of the white rice flour and they turn out great
Hamburger buns are a great idea! Looks like I need to get some English Muffin rings 🙂
I haven’t eaten a really good dinner roll in about 6 years … until now. These are the best. My family thought they were made with wheat. I plan on using this recipe to make caramel rolls and cinnamon rolls!
I’m so happy! That’s great that they had no idea they were gluten free. Let me know how those caramel and cinnamon rolls come out!
I tried these out last night and my whole family found them to be quite delicious! They raised up nice and high and had a good soft texture and great flavor! I’ve been searching for a good recipe to use for slider buns for my GF daughter’s graduation open house, and this is definitely the one. I think I will portion them a little smaller and use a larger pan to keep them a bit flatter. Thank you so much!
Thanks Sue! Sliders sound like a great idea and I’ve been meaning to try that out too!
Can the flours be mixed and stored together for future use? Thanks! Tryning these tonight.
Hi Karin, I haven’t tried that but you could. For best results, I would make sure to measure by weight (216 grams of the mix) and I wouldn’t add the xanthan gum until ready to use. Let me know how it works out for you!
These are delicious! By far the best gluten free rolls I’ve ever had. I made a few substitutes: used a 1-1 blend of gf flour, unsweetened almond milk, pink Himalayan salt, and vegetable oil. DELICIOUS!!! (Namaste gf flour blend is what I used).
Hi Catie- that’s good to know those substitutes worked out for you! There’s nothing like a good dinner roll and it’s great that you enjoyed them!
I love that combination of flours, I’ve used it for baking with lovely fluffy results. Can’t wait to try your version
Thanks!
Would unsweetened almond milk or rice milk work instead of the coconut milk?
Yes although almond milk might alter the flavor.
Can you just replace the flours , arrowroot, and xantham will an equal amount of 1-1 AP GF flour??
@Sharon, Thank you for all the time invested in fine tuning your recipes. Its been a frustrating journey with breads/biscuits. Your recipes are wonderful and have shared them with my children who are all gf as well. Happy GF eating!
Sorry, not for this recipe! I’ve tried it will gluten free 1:1 flours and even my own gluten free flour blend and the results aren’t nearly as good. If you want to real deal roll, follow the recipe.
These gluten free yeast rolls are definitely the best I have made. I did use Canola oil in place of the avocado oil and I used my Pampered Chef large metal dipper and scooped them out like I do cookie dough. It worked fairly well. The rolls weren’t perfectly shaped but they rose nicely, baked up perfectly, and tasted amazing. I tried freezing some after they were baked and cooled. Defrost them in a microwave and warm slightly and they taste just as good as the fresh baked ones. This recipe is a winner and I can’t thank you enough for sharing it. Have you ever tried making cinnamon rolls with this dough? I might have to try it.
Hi Carri – thank you so much for your great feedback! I actually am in the process of working on a post for the gluten free cinnamon rolls using this recipe. In the meantime, I’ve already made a blueberry sweet roll recipe with it. You can find that here: https://www.whattheforkfoodblog.com/2017/05/03/gluten-free-blueberry-sweet-rolls/
I was looking for a recipe to make little slider
“type” rolls, after trying a few recipes, this one hit the mark. I tripled the recipe and everyone had to have more than one. I have given out your recipe to both gf and non gf friends.
Thank you!!!
Thanks so much for the great feedback! I’ll have to try this for sliders sometime. I’ve been working on converting this to a loaf 🙂
We made these for Christmas dinner. Followed the recipe exactly and they were wonderful. Smelled so good and yeasty and tasted like “regular” yeast rolls. Thanks for a great recipe!
Thanks for the feedback Beverly, so glad you loved them as much as we do!
Hi! These look fabulous! I was wondering how well these would adapt to a sourdough natural yeast roll. Any suggestions ?
Sorry, I haven’t done any experimenting with sourdough. Let me know if you try!
Have you tried this substitution? If so, did it come out well?
These look amazing! I’d like to try them for Christmas dinner. In my gluten-y days, I used to make dinner rolls and freeze them before the rise, then pull them out in the morning to thaw and rise before baking at dinner time. Do you think that would work with this recipe?
Hi Linda – thank you! I haven’t tried that with this recipe so I can’t tell you for sure. They do freeze well after baking though, if that helps. If you do try freezing the dough before rising, let me know how it works out for you 🙂
These look so good that I think I will just need to do a preChristmas test. I’ll let you know how it works out.
It worked! I made the dough, rolled the rolls into a 9X5 loaf pan, wrapped it in film, and froze it. I took it out the next morning at around 6 am to thaw on my stove top. My house is cool, but they slowly thawed. By around 5:OO they were doubled and I baked them. Oh, my! The flavor is more complex then you get using an AP GF flour for rolls. And the texture was perfect. My search has ended, and I can use all the time saving techniques I’ve used preGF. Thank you so much!
I just finished making these rolls to see if they are good enough to serve on Christmas Day, and they are amazing. They have a great taste, lovely soft texture, and light. They don’t taste gluten free! I have tried many recipes in search of a good gluten free dinner roll, and here it is! Thank you so much for sharing this recipe!
Thanks for the great feedback Carolyn, so glad you enjoyed them as much as we do!
These rolls are the best ever!
What can i substitute for the sorghum flour?
Allergic to it. Also the avacado oil can’t do ghat
Hi Irene – you can use vegetable oil or canola oil in place of the avocado oil. To replace the sorghum flour, use 1 tablespoon of brown rice flour and 1 tablespoon of white rice flour. It will affect the taste though since the sorghum makes it taste “wheat-y”.
Was I correct in reading these rolls go into a 9×5 inch loaf pan?
Yes – a 9×5 inch loaf pan! It helps the rolls rise higher vs. wider.
OK, will give them a try for Thanksgiving. Have a wonderful day!!
Have you tried doubling this recipe? Looks delish!
@Rhonda, I just finished a double batch and it was superb! I baked them in individual muffin tins.
I doubled the recipe and baked in an 8×8 pan. I had to increase baking time by nearly 10 minutes for the center rolls to fully bake. Meanwhile, the tops of the outer rolls dried out a bit but they were still very tasty and had great texture for gluten free. Next time I will use 2 8×4 pans so they bake more evenly. Ps, the dough is VERY sticky! Lots and lots of flour for hands when rolling. Thank you Sharon for such an amazing recipe!
Yum! Thanks for letting me know and for your positive feedback!
I have been doubling the recipes for months and have great results, even making them the day before, then pulling them out of the refrig about an hour before cooking as usual. Yummy!
Thank you Sue!
I was wondering the same thing. I can’t wait to see how it doubles!
I haven’t but will soon!