There's just something about a basket of warm, gluten-free pull-apart dinner rolls that instantly makes any dinner feel cozy. These rolls are soft, fluffy, and only require one rise!
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Katie's Recipe Testing Notes
One thing about me is I'm never satisfied with good enough-especially when it comes to gluten-free carbs. As I learn and grow into a stronger gluten-free baker, I can't help but go back to previous recipes and revamp them. This is one of those recipes. It's the third version I've shared, and I believe it's the best yet.
My non-GF daughter agrees these are perfect-and she happily tested all my versions as after-school snacks.
The biggest change this time around is the dough: it's less hydrated and much easier to handle, but still bakes up soft and fluffy. I also simplified the ingredient list and added psyllium husk powder for better structure.
Everything I learned here helped me update my gluten-free hamburger buns recipe, which also led to the creation of my gluten-free hot dog buns.
Simplified Ingredients
- Caputo Fioreglut Gluten-Free Flour Blend: This is the only flour blend I recommend for this recipe. The recipe specifically designed for it and it is the only flour that will give you the soft and fluffy results you're looking for. Fioreglut is gluten-free and safe for someone with celiac disease (like myself), but it does contain gluten-free wheat starch, so it is not recommended for someone with a wheat allergy. Read my full Caputo Fioreglut review for more information.
- Instant Yeast: Also labeled as bread machine or rapid rise yeast, this type of yeast does not need to be dissolved in water first. It can be mixed right in with the dry ingredients. Discover why I love instant yeast here!
- Eggs: Important for the structure of the dough. I don't have any substitutes to share. If you try something that works, let us know in the comments.
- Psyllium Husk Powder: This helps with elasticity and structure, mimicking the binding properties of gluten. After testing with both whole husk and the powder, I preferred the powder, but you can use whole husks if that's all you have-this psyllium husk conversion calculator can help you determine how much to use.
Get the Goods!
Caputo Fioreglut Gluten-Free Flour
I recommend you buy Caputo Gluten-Free Flour (formerly Fioreglut) from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
How to Make Gluten-Free Dinner Rolls
- Step 1: Whisk together the dry ingredients. This includes the gluten-free flour, instant yeast, sugar, salt, and psyllium husk powder.
- Step 2: Add the warmed milk, butter, and eggs to the flour mixture. Blend on medium speed for two minutes, scraping the bowl as needed to make sure everything is evenly combined.
- Step 3: Scoop ¼ cup portions of dough, about 80 grams each, and place them in the prepared cake pan. You can spray your hands with oil and gently form them into balls if you want smooth tops.
- Step 4: Cover the pan with plastic wrap and allow the gluten-free dough to proof for 1 hour in a warm place. When the dough is nicely puffed, it's time to preheat the oven. Bake the rolls according to the instructions in the recipe card below.
Top Recipe Tips
- Be sure your ingredients are at the proper temperature. The milk and butter should be between 120-130°F, and the remaining ingredients, including the eggs, should be at room temperature. This helps ensure the yeast activates properly and the dough rises as it should.
- Make sure your yeast is fresh. This is yeast that hasn't expired, has been refrigerated if open, and is not older than 6 months.
- The rolls may not fully double in size. They should look puffy and tightly nestled, refer to pictures above for guidance.
- The dough will be sticky, don't add more flour!
- If you only have whole psyllium husks, use ½ tablespoon compared to 1 teaspoon of psyllium husk powder.
Storage and Make-Ahead Options
These rolls are best enjoyed freshly baked! I highly recommend baking and serving them warm, if possible.
If you need to make them ahead, prepare the dough and let it proof for 30-45 minutes, just until the rolls start to look puffy. Then, place them in the refrigerator for up to overnight.
When you're ready to bake, take the rolls out of the refrigerator about an hour before preheating the oven. This gives the dough time to come to room temperature. Then, bake as directed in the recipe.
Recipe FAQs
Yes! While Fioreglut does contain psyllium husk, I find that adding a bit more improves the structure of certain yeast breads, helping them hold their shape and develop the right texture. If you omit it, the dough will be much harder to work with.
I have not tested King Arthur Gluten-Free Bread Flour in this recipe. If you want to give it a try, refer to the process photos above to gauge the proper dough hydration and texture. Since the composition of the flours is different, you may need to make adjustments to achieve the right consistency. Let me know how it goes if you experiment with it!
You can use active dry yeast but you'll need to dissolve it in warm water (about 110°F) and let it sit for 5-10 minutes until foamy before adding it to the dough along with the rest of the wet ingredients.
Yes, I saved it for you! Find the original dinner rolls here.
More Gluten-Free Bread Recipes
If you enjoy making gluten-free recipes with Caputo Fioreglut, be sure to check more of the gluten-free yeast bread recipes I've made-like cinnamon rolls and bagels! You simply must try my gluten-free crescent rolls recipe!
Recipe
Gluten-Free Dinner Rolls (One Rise)
Equipment
- 9-inch cake pan
Ingredients
- 384 g Caputo Fioreglut gluten-free flour blend (other flours not recommended)
- 7 g Instant or Rapid Rise yeast
- 8 g granulated sugar
- 6 g kosher salt
- 3 g psyllium husk powder (½ tablespoon if using whole husks)
- 185 g milk (warmed to 120-130°F)
- 57 g butter (melted (plus more for brushing tops))
- 2 large eggs ((100 grams) room temperature (plus 1 for egg wash))
- Optional: flaky sea salt (for finishing)
Instructions
- Line a 9-inch round cake pan with parchment paper; grease the bottom and sides with oil or cooking spray.
- In the bowl of a stand mixer, whisk together the gluten-free flour, instant yeast, sugar, salt, and psyllium husk powder.
- Warm the milk and butter together to 120-130°F.
- With the mixer on low, slowly pour in the warm milk and butter. Then add the room temperature eggs. Increase speed to medium and mix for 2-3 minutes, scraping down the bowl as needed. The dough will be thick and sticky - like a stiff cake batter.
- Use a large cookie scoop to portion 9 (¼-cup) scoops of dough weighing 80g grams each. Place them in the prepared pan, with 8 around the edge and 1 in the center.
- Grease your hands and gently smooth out the tops. For even smoother tops, spray hands with cooking spray and gently toss each roll in your hands to smooth out bumps and toss it into a ball. (This can be difficult for some to do, you don't have to do it if you don't want to.)
- Cover with plastic wrap and place in a warm spot. Let rise about 1 hour, until the rolls have puffed and are nearly doubled.
- Preheat the oven to 350°F. Remove the plastic wrap. Brush the tops with an egg wash of 1 beaten egg whisked with 1 tablespoon of water. Sprinkle with flaky sea salt, if desired. Bake for 35-40 minutes, until golden brown and the center registers at least 190°F.
- Brush rolls with melted butter as soon as they come out of the oven. Serve warm.
Notes
- Be sure your ingredients are at the proper temperature as noted in the recipe.
- The rolls may not fully double in size. They should look puffy and tightly nestled, refer to pictures in the blog post for guidance.
- The dough will be sticky, don't add more flour!
- Ensure you're using fresh yeast. This is yeast that hasn't expired, has been refrigerated if open, and is not older than 6 months.
- Be sure to use instant yeast, if you only have active dry yeast, do not mix it with the dry ingredients. Instead, dissolve it in the warm milk (110-120°F) for 5-10 minutes before proceeding with the recipe.
- If you only have whole psyllium husks, as opposed to psyllium husk powder, take note of the proper amount to use in the ingredients section above.
- I highly recommend using weighted measurements for accuracy. If you want to use cups, toggle between 'us/cups' and 'metric/grams' buttons at the top of the list of ingredients.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Christine says
This is by far the BEST gluten free baked good I have ever made. In fact, these rolls are so good that I can’t keep the rest of my family (who do not have celiac) out of them. They come out perfect every time. Thank you so much for sharing!!
Susan says
First time making the gf dinner rolls and they turned out great. All the rolls rose well and separated easily. Much better than most of the gf rolls we've gotten at the gf bakeries around our area. Next comes the hot cross buns!
Katie Olesen says
I am glad you liked the recipe, Susan! Please let me know when you try the hot cross buns!
hayley says
Could I use psyllium husk powder instead of whole psyllium husks?
Katie Olesen says
Yes. It's a little stronger though, so use a bit less. About 3/4 tablespoon or 4 grams.
CD says
Best gluten free rolls I have ever had! This flour blend is amazing.
Katie | Wheat by the Wayside says
Based on the feedback about the rolls turning out more like a loaf than actual pull-apart rolls, I have tested the recipe again with the addition of whole psyllium husk. They turned out great! The addition of psyllium allows the batter to be a bit easier to work with and helps the rolls keep their shape instead of melding together.
The dough is still going to be batter-like but greased hands and a 5-10 minute rest before shaping will help. Also remember, you don’t need to manhandle the rolls. Just gently form a ball and plop them down. Hope everyone loves this recipe and has success!
Kimberly says
I just made these into hamburger buns. I recommend people half the recipe to start using the options provided so no math involved. This will help get the hang of working with this batter/dough. It does help some to wait the 10 minutes and just spoon the batter into little hills. Then take buttered hands and shape it and smooth the top. After rising, which only took mine 40 minutes because I put them on low setting covered in my dehydrator to keep warm, they looked like hamburger buns. Mine were completely browned and totally ready in 15 minutes in the oven. That might be because they weren't smooshed together like dinner rlls. Most gluten free buns are heavy and crumbly, these are light and have great aereation holes in the bun when cut. I will make again.
Erica says
Triple checked my measurements and the cake batter consistency would not let me "roll" anything, couldn't even pick them up. Had to scrape into loaf pan.
Waiting to see what the "loaf" will be like
Katie | Wheat by the Wayside says
Sorry you didn't enjoy the recipe. I've noted in several places throughout this post that the batter is thick and sticky, which is normal. That is part of why they are light and fluffy in the end. I've modified the recipe to add psyllium which will help this issue a bit. The dough is still sticky though, so greased hands and a light touch go a long way. You can always use a cookie scoop to add the mounds of dough to the pan and then flatten the tops with greased or wet hands, as noted in the recipe.
Pete says
The caputo bag says 90 grams for a cup of the flour, but when I added my flour by weight, it was too runny. What should it be by weight
Katie | Wheat by the Wayside says
Click the metric button at the top of the ingredients list.
Nancy says
Could this recipe be used to make hamburger buns? I've been searching for a Fioreglut hamburger bun receipe but am coming up empty.
Katie | Wheat by the Wayside says
The dough is a little soft, so I'm not sure it would work so well. I will add this to my list of recipe to test with Fioreglut.
Heather says
Have you ever made this bread using an egg replacer, for a vegan bread? Just wondering how it would work.
Katie | Wheat by the Wayside says
Hi Heather, I haven't tried it.
Leah says
hi! my husband has an egg allergy, and I regularly use JustEgg in all our baked goods. I just used it in this recipe as well - and used it with a bit of water as an egg wash as well. worked beautifully!
fyi, I typically use 3tbsp of JustEgg for every (1) large egg. hope that helps
Katie Olesen says
Hi Leah, Thank you so much for this helpful tip! I am happy to hear it worked so well!
Valerie Havel says
Katie, why did you change your recipe?? We absolutely loved your first version. No changes were needed. Following your guidance we make bread and buns with it too. Will you please repost the original so I can share it with a friend I was going to send it to?
Katie | Wheat by the Wayside says
Ugh, I'm sorry. I wanted them to be more fluffy. Here's the old version, which based on feedback I may need to revert back to.
Ingredients
3 cups (360 g) Caputo Fioreglut Gluten-free Flour Blend, (other flour brands are not recommended.)
2 1/4 tsp Instant, Rapid Rise, or Breadmachine Yeast 1 tsp kosher salt
2 tsp sugar
1 cup milk
1/4 cup butter, (melted)
2 eggs
Preparation Steps
1. In the bowl of a stand mixer, whisk the dry ingredients.
2. Warm the butter and milk to 110-120F.
3. With the mixer on low, slowly stream in the milk and butter. Then blend in the eggs.
4. Continue to mix on medium speed for 2 minutes, scraping down the bowl occasionally.
5. Grease a 9-inch pan, pie plate, or 10x6.5 inch pan.
6. With a large cookie scoop, scoop 12 heaping 1/4 cup portions of dough into the pan. Place the scoops so they are touching on the sides. Use wet hands to flatten any peaks.
7. Cover the pan with plastic wrap. Place the pan in a warm spot and allow the rolls to rise for 1 hour or until doubled in size.
8. Heat the oven to 350°F. Remove the plastic wrap and brush the tops of the rolls with melted butter.
9. Bake at 350°F for 35-45 minutes. The rolls should be nicely golden brown when finished. (It is better to slightly overbake than underbake the rolls, so make sure they are nice and golden brown. Use a toothpick to check the centers if needed.) Brush tops with more melted butter. Serve while still warm.
Valerie Havel says
Thank you so much! We primarily use it to make the BEST gluten free bread EVER! We also follow your pizza crust recipe and it’s great too! You’re the best!
Katie | Wheat by the Wayside says
Aww!! Thank you! So glad you enjoy the recipes!!
KC Pure Transcending says
Thank you so much for being you. The cinnamon rolls are amazing, I missed them so much. And then this recipe🥰 I had tried it for rolls for turkey day which is definately a go but I've been searching for a sandwich bread recipe and think this is it. I will definately be trying this in a loaf pan as well. I used the recipe posted in the comment. I learned a while back the importance of reading or at least glimpsing over the whole thing.
Katie Olesen says
Glad you enjoyed the recipe KC! Thanks for sharing!
Nicole says
Can you replace any sugars in the g-free breads/rolls with coconut sugar, honey, maple syrup, sugar in the raw, etc?
Katie | Wheat by the Wayside says
Thanks for your question, Nicole. Any of the substitutions I've personally tested are noted in the blog post. I will keep alternative sugars in mimd as I continue to create and test recipes.
Noah Trent says
These rolls are one of the best gluten free recipes I've tried. My wife is gluten free and finding things we both like is problematic at best.
These are easy to make but mine were very sticky and making smooth rolls didn't work well. So, since it was the consistency of frosting, I loaded up a baggie with it, snipped about an inch off of a corner, and squeezed the right amount like a soft ice cream cone. It worked perfectly and I managed more rise. They looked much better than the sticky roll in your hands technique. Excellent end result with both methods however, and everybody loved them for Thanksgiving dinner!! Thank you for an excellent dinner roll!. Caputo makes the best flours, period. Best gluten free pizza crust too! Highly recommended!
Katie | Wheat by the Wayside says
Yes, it is sticky! When I tried with less moisture, the rolls were much more dense but the dough was easier to work with. I personally felt like a softer fluffier roll was worth the hassle of the sticky batter. That said, I think I am going to experiment with adding a little psyllium and see if that helps make the dough more workable but still fluffy. I will update the recipe if it works out. Thanks for the feedback!
LJSJ says
All my balls of dough mushed together so I needed up with a pair of bread but it was the best loaf of bread I’ve ever made! I just sliced it and it was perfection. Super easy to make too! Spongy, fluffy, sweet and salty, didn’t care it wasn’t rolls.
Katie | Wheat by the Wayside says
Thanks for the feedback. Glad you still enjoyed them. I have an idea to tweak this recipe, so I will update if it works out.
Sarah says
Can you make this subbing oat milk for regular milk? I have all other ingredients except cows milk in the house and wanted to try them out!
Katie | Wheat by the Wayside says
Yes, non-dairy milk will work as well! Enjoy!
Maria Lick says
I love Caputo Gluten free flour! I've been using it for a while now. It makes a huge difference in baking bread. Hopefully the U.S. will be as accepting of the flour like Europe is. I even tested the flour before I first baked with it because of my concern with gluten free wheat starch and confirmed that it was safe. I've made focaccia bread with this flour that turned out amazing! I'll have to try your pizza crust soon.
Kathy says
Great post. I did not know that about yeast. That could be why my pizza crust was dense. I used regular active dry yeast, but didn’t dissolve it first.
Katie Olesen says
That could be it! Regular yeast needs to be dissolved first!