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Gluten Free Dinner Rolls

Gluten Free Dinner Rolls
These golden, buttery rolls have a pillow-soft texture thanks to Red Star All-Natural Active Dry Yeast; don’t skip the garlic and herb butter brushed onto the warm rolls before serving.
Yield 9 rolls




  • 1 1/4 cups (300g) warm whole milk (100°F/38°C to 110°F/43°C)
  • 4 tablespoons (48g) granulated sugar, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 1/2 cups (490g) gluten-free all-purpose flour (see Note)
  • 2 tablespoons (11g) dry milk
  • 1 tablespoon (9g) kosher salt
  • 1 1/2 teaspoons (4.5g) xanthan gum
  • 1/3 cup (76g) unsalted butter, melted
  • 2 large (100g) eggs

Egg Wash

  • 1 tablespoon (15g) water
  • 1 large (50g) egg


  • 2 tablespoons (28g) unsalted butter, cubed
  • 1 teaspoon (1g) minced fresh thyme
  • 1 teaspoon (1g) minced fresh parsley
  • 1/2 teaspoon (2g) minced garlic


  • Prepare yeast: In a small bowl, combine warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
  • Prepare dough: In the bowl of a stand mixer, whisk together flour, dry milk, salt, and xanthan gum, and remaining 3 tablespoons (36 grams) sugar by hand until combined. Using the paddle attachment, with mixer on low speed, add melted butter, 2 eggs, and yeast mixture, beating just until combined, stopping to scrape bottom and sides of bowl. Increase mixer speed to medium-high, and beat for 10 minutes, stopping to scrape sides and bottom of bowl and paddle. (Dough will look like a thick muffin batter.) Scrape sides and bottom of bowl and paddle. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
  • Using a spatula, lightly knead and deflate dough. Cover and refrigerate dough for 2 hours.
  • Spray an 8-inch square baking pan with cooking spray.
  • Lightly spray a work surface with cooking spray or coat with vegetable oil. Turn out dough onto work surface and divide into 9 portions (about 110 grams each). (Dough will be very soft and pliable.) Using your hand, roll each portion on greased surface into a smooth ball. Place in prepared pan. (If dough becomes too soft or sticky to work with, refrigerate for 5 to 10 minutes to firm up, greasing work surface again if needed.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and sides of rolls are touching, about 45 minutes.
  • Preheat oven to 350°F (180°C).
  • Prepare egg wash: In a small bowl, whisk together water and egg. Brush egg wash onto rolls.
  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 35 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes.
  • Prepare topping: In a small microwave-safe bowl, combine cubed butter, thyme, parsley, and garlic. Heat on high in 15-second intervals until butter is melted. Brush butter mixture onto warm rolls. Serve warm.


There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for-cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour.
Regular or All-Natural Active Dry Yeast can be used in this recipe.
Recipe featured in Bake From Scratch magazine.

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