gluten-free rolls

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–+ servings

Gluten-Free Rolls

Soft, fluffy and buttery! These Gluten-Free Dinner Rolls are EASY to make and perfect for any occasion.

CourseSide Dish

CuisineAmerican

Prep Time1 hour 15 minutes

Cook Time30 minutes

Total Time1 hour 45 minutes

Servings

In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined.
In a measuring cup, mix together the wet ingredients.
With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough.
Lightly spray a 9-inch pie or cake pan with cooking spray. Spray a #14 (4 tablespoon measure) cookie scoop with cooking spray. Scoop 8 balls of dough into the pan. You may need to spray the cookie scoop in-between each scoop.
Use wet hands to smooth out the tops of the rolls. Let rise for 1 hour. During the last few minutes of rising, preheat the oven to 400F. Bake the rolls for 25-30 minutes. The top should be golden brown. Let cool for 15 minutes before serving. Brush the rolls with melted butter. Serve and enjoy!
Store leftover rolls in a bag at room temperature for up to 2 days. Reheat for 15-20 seconds in the microwave before serving.

Use a high-quality gluten-free 1:1 baking flour for best results.
A large scoop (#14 or a 4 tablespoon amount) works great to shape these rolls
There is no substitute that works quite the same as psyllium husk powder in this recipe. It’s a great binder in gluten-free breads and adds structure.
MAKE IT EGG-FREE: Omit the egg, add 2 tablespoons ground golden flaxseed to the dry ingredients. Increase the water by 2 tablespoons.
MAKE IT DAIRY-FREE: Use vegan butter instead of regular butter.
MAKE IT NUT-FREE: Use 1/2 cup more gluten-free 1:1 baking flour in place of the 2/3 cup almond flour.