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Gluten-Free Dinner Rolls

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Dinner Rolls Recipe

These golden, high-rising rolls are buttery and delicious, their texture a comforting cross between tender biscuit and soft dinner roll.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
6 to 8 rolls, depending on size
Nutrition information

Ingredients

Choose your measure:

Rolls

  • 1 1/2 cups King Arthur Gluten-Free Flour or brown rice flour blend*
  • 1/4 cup Hi-maize Fiber**
  • 1 tablespoon gluten-free Cake Enhancer, optional
  • 1 teaspoon instant yeast
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/2 cup lukewarm milk
  • 2 large eggs
  • 2 tablespoons honey
  • 2 tablespoons soft butter
  • *See recipe for this blend below.
  • **See "tips," below.

Topping

  • 1 to 2 tablespoons melted butter

Instructions

  1. Place the flour or flour blend, Hi-maize, cake enhancer, instant yeast, salt, and xanthan gum in a mixing bowl, and whisk to combine.
  2. Using an electric mixer (hand mixer, or stand), mix together the milk, eggs, and honey. Beat in 1 cup of the flour mixture, and the 2 tablespoons soft butter.
  3. Beat in the remaining dry ingredients; scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a smooth, thick batter.
  4. Cover the bowl, and let the thick batter rise for 1 hour. It won't appear to do much; that's OK.
  5. Scrape down the bottom and sides of the bowl, deflating the batter in the process.
  6. Grease an 8" round pan; or 6 English muffin rings; or the wells of a hamburger bun pan. Grease a muffin scoop or large spoon with the melted butter, or with non-stick baking spray.
  7. Scoop the dough into the 8" round pan; a slightly overfilled muffin scoop works well here. Space 7 mounds around the perimeter, and 1 in the middle.
  8. To make sandwich buns, drop the batter into the prepared hamburger bun pan, or into the English muffin rings placed onto a greased or parchment-lined baking sheet. Flatten the dough slightly, using a greased spatula or your wet fingers.
  9. Cover with greased plastic wrap, and set in a warm place to rise until the rolls touch each other and look puffy. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  10. Bake the rolls for 28 to 32 minutes, until they're golden brown. Remove the rolls from the oven, let them cool in the pan for 10 minutes, then turn them out of the pan onto a rack. Serve warm.

Nutrition Information

  • Serving Size 97g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 260
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 4.5g
  • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 340mg
  • Total Carbohydrate 44g
  • Dietary Fiber 4g
  • Sugars 7g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.