(Really Great) Gluten Free Rolls

I've been making this gluten free rolls recipe for years, and it's an especially wonderful addition to my yearly gluten free Thanksgiving menu, though I also love it anytime (a warm roll and a bowl of butternut squash soup is a thing of perfection).

When I first developed this recipe, I used a store-bought bread flour mix as the base, which I found works a lot better than a general gluten free flour blend. Now, I more often than not use my homemade gluten free bread flour, which is a carefully tested, gum-free blend that works so well in many gluten-free bread recipes. It relies on psyllium husk as a natural binder and calls for whole grain gluten free flour and white rice flour (try it!).

For this very simple, very delicious gluten free rolls recipe I spring boarded off my bunny bread recipe because of its straightforward and reliable method. There's a short rise time and no need to plan for hours in the kitchen. This is extra helpful when you are preparing a holiday meal! There are a few gluten-free caveats, such as building in time to hydrate the flour, but it's nothing over the top.

The rolls themselves are just the tiniest bit sweet and are tender yet sturdy. I recommend testing for doneness with an instant read thermometer to avoid any of the dreaded gumminess that can occur with gluten-free bread baking. Enjoy!

Ingredients Needed

Here's what you'll need for my gluten free rolls recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Gluten free bread flour - I prefer to use my homemade gluten free bread flour recipe, but King Arthur Bread Flour also works quite well. Have a bit more on hand than the recipe card calls for in case you need to add in a little more.
• Instant yeast - I use instant yeast rather than active dry yeast so that I don't have to proof it first. You can stir it straight into the flour. However, if you only have active dry yeast, you can proof it in the warm water, then add it to the dough along with the other wet ingredients.
• Sugar - A tiny bit of granulated sugar adds a hint of sweetness that I love. If you prefer, use honey or maple syrup.
• Salt - I always use fine sea salt, and table salt works fine, too.
• Water - Heat the water first, to about 120°F to 130°F.
• Milk - I use whole milk here, and 2% milk will also work.
• Butter - Unsalted is best; if you only have salted butter, reduce the amount of salt by ½ teaspoon.
• Egg - A large egg at room temperature adds fluffy texture to the rolls and helps to bind the gluten-free flour.

Gluten Free Rolls Tips & Recipe Notes

• Grease the board. When turning out the dough, make sure to grease the cutting board first. This works a lot better with gluten free bread doughs than sprinkling flour on the board, which you would do with a conventional recipe.
• Hydrate the dough. Again, with conventional bread recipes you don't need to hydrate the dough quite as long. But with gluten-free recipes, hydration is an essential step so that the dough is less sticky and has a better texture. Hydrate the dough for at least 20 minutes.
• Place dough in fridge if needed. Like my other gluten-free bread recipes, especially my oat flour cinnamon rolls and gluten free challah, the dough can feel quite sticky. Rather than add more flour, which will make the rolls heavy, place the dough in the fridge for awhile. This does double duty of hydrating the dough while also helping it become easier to work with when chilled.
• Fold the dough. Gluten free dough is obviously a bit different, and you don't need to work it quite as much as a regular dough. I do like to do a bit of kneading to bring it together, but it's much less than a regular rolls recipe. After the dough is formed, you then fold it over on itself 6-8 times before letting it rise again.
• Use an instant-read thermometer to test for doneness. To assure yourself that the rolls are done, use an instant-read thermometer. When the temperature reads 205°F to 210°F, the rolls are done.

Proper Storage

• Counter - Store cooled rolls in an airtight container on the counter for up to 2 days.
• Freezer - Place in a freezer-safe bag and store in the freezer for up to 2 months.
• To Reheat - From the freezer, place on a baking sheet and warm in a 300F oven until heated through, with no need to defrost first. From the fridge, use the same method, but it will take less time.