Gluten-free dinner rolls used to be a total letdown at my family table. Dry, crumbly, sad. Every holiday, I’d watch the rest of the crew go for soft, steamy rolls while my plate sat there, looking kind of forlorn. Been there? If you’re hunting for soft and yummy gluten-free dinner rolls everyone at your table will actually be excited about, you’re definitely in the right spot. I promise—these will surprise you, like “oh wow, I need a second one” kind of surprise. This is the recipe I trust for my own family, even with their very dramatic opinions.
Notes on Ingredients and Substitutions for these gluten-free dinner rolls
Okay, let’s talk ingredients. I get it—specialty stuff can get expensive, and sometimes you stare at a recipe and think, Do I really need all that? Here’s what I’ve learned making gluten-free dinner rolls over way too many trial runs.
You need a good gluten-free flour blend—don’t just sub one flour, not even close. More on that in a sec. Eggs give these rolls nice lift and softness, but honestly, if you gotta go egg-free, it’s possible. Seltzer water (or plain, no flavor! Not club soda) is the trick for airy texture. Ordinary milk (dairy or plant-based) works fine, but unsweetened is best. Butter gives amazing flavor, but vegan butter works in a pinch—I’ve tried both.
One unpopular opinion? Don’t mess with the sugar or yeast amounts if you want that bakery-style rise. A dull roll is the worst. Salt—yes, please. Just don’t overdo it, we aren’t making pretzels. 
“I didn’t even tell my friends they were gluten-free dinner rolls. They ate the whole pan and asked for the recipe. That’s a glowing endorsement from people who eat regular bread!” —Amy S., Denver
Which gluten-free flour blend should you use in these rolls?
Here’s the million-dollar question, right? This makes or breaks your gluten-free dinner rolls, so don’t just wing it. I’ve tried most big brands. Bob’s Red Mill 1-to-1 is solid and easy to find around here (my grocery store in the Midwest always has it!), but Cup4Cup makes even softer rolls if you don’t mind it being a bit pricier.
Stay away from single-flour mixes—one time I tried all rice flour and it came out like hockey pucks, no joke. Look for a blend with rice flour, potato starch, and maybe a bit of xanthan gum. Tapioca starch is basically magic for chew. If you mix your own, expect some fiddling before you get it just right. Oh, and check labels—sometimes those blends sneak in milk powder or other stuff.
Do not, I repeat, do not use coconut flour solo. It soaks up all the liquid and ruins everything. Trust me—I learned the hard (very hard) way. 
Gluten-Free Baking Tips
Oof, gluten-free baking is a whole different beast. Here’s what skips all the rookie mistakes:
Temperature is your friend. Let all ingredients come to room temp—cold flour or eggs means a weird, gummy center. Don’t overshoot yeast rising time, or the dough can collapse, and who wants sad, flat rolls?
If your dough feels stickier than you’re used to, you’re on the right track. Seriously, don’t try to knead it like regular dough! Gluten-free dinner rolls need that loose, sticky texture for fluffiness. Grease your hands before shaping the dough balls and they won’t stick to everything.
Cover them in plastic while rising (keeps moisture in). And bake until just golden—you want slightly underdone rather than too dry. Tin foil hat trick: if they brown too quick, loosely cover with foil at the end. Always works.
How to Make Gluten-Free Dinner Rolls Step by Step
Let’s do this. Here’s the run-down (and no, it’s not hard—just weirdly satisfying):
First, whisk warm milk, yeast, and a little sugar in a big bowl. Let that get bubbly. Toss in eggs (one at a time if you wanna feel professional), melted butter, and the rest of your sugar and salt.
Now the flour blend—dump it in, plus a bit of xanthan gum if your blend doesn’t already have it. Add a splash of seltzer water for the lightest rolls ever. Stir until the dough is like thick cake batter—sticky is good!
Grease your hands (seriously, or you’ll be a mess). Scoop dough balls into a greased muffin tin or a baking pan so they barely touch. Cover, let rise until nearly doubled—no peeking or poking.
Bake at 350°F (about 20-25 minutes) till barely brown up top. Tap one—if it sounds hollow, you nailed it! Cool just a tad before eating, even though the smell will drive you mad.
Serving Suggestions
Wondering how to ~pamper~ these gluten-free dinner rolls? Keep it simple, but go for extra flavor.
- Butter them up, classic. Add a sprinkle of sea salt for a salty-sweet thing.
- Use for mini sliders—shredded chicken, leftover turkey, you name it.
- Toast the next day and dip in soup or chili for that cozy, dinnertime feeling.
- If you’ve got a sweet tooth, try a dab of jam.
Honestly, they’re straight-up delicious plain, warm from the oven. My family hardly lets them cool before digging in.
Common Questions
Q: Can I freeze these rolls?
A: Yes! Store in a zip bag, reheat in oven or microwave (ten seconds is magic). They taste almost freshly baked again.
Q: Do these work dairy-free?
A: Yep. Use plant milk and vegan butter. I’ve tested it—texture’s still soft, but flavor is a tiny bit different.
Q: My dough seems way stickier than wheat dough—normal?
A: Totally normal! Don’t add more flour. Gluten-free dinner rolls dough is always sticky, but the rolls will turn out soft and fluffy.
Q: Can I make these egg-free?
A: You can. Aquafaba or flax eggs both work, but rolls end up a bit denser. Better than skipping out at dinner, though.
Q: Can I double the recipe?
A: Absolutely. Just use a bigger pan or two pans and watch the rise time—it takes a little longer.
The Rolls Everyone Wants (Seriously, No One Will Know They’re Gluten-Free!)
Okay, let’s wrap this up—these gluten-free dinner rolls are weirdly easy, super customizable, and best of all, you won’t feel like you’re eating cardboard. Swap flours and milks as needed, follow the tips, and you’ll have a five-star restaurant result at your own kitchen table. Not kidding, my family asks for these for every big meal now.
If you want more inspiration, check out these Gluten-free Pull-Apart Dinner Rolls {dairy-free option} for another cool variation, or geek out with the science behind The Softest Gluten Free Dinner Rolls – The Loopy Whisk. Honestly, baking is more fun with a little creativity—so go wild and let me know if you try any wild swaps!
Gluten-Free Dinner Rolls
Ingredients
Method
- Whisk warm milk, yeast, and a little sugar in a big bowl. Let that get bubbly.
- Add eggs (one at a time), melted butter, the rest of the sugar, and salt.
- Mix in the gluten-free flour blend and xanthan gum. Stir until the dough is like thick cake batter.
- Add seltzer water and mix until combined. The dough will be sticky.
- Grease your hands and scoop dough balls into a greased muffin tin or baking pan so they barely touch.
- Cover with plastic wrap and let rise until nearly doubled (do not peek).
- Preheat oven to 350°F (175°C).
- Bake for about 20-25 minutes until barely brown on top.
- Tap one to check—if it sounds hollow, they are done. Cool slightly before serving.
