The Best Soft and Buttery Dinner Rolls are everything rolls should be. They are soft and chewy and they are amazingly gluten-free too!

I have worked on this recipe for over a year trying to get the texture and feel just like I remember the old gluten rolls to be. Now, I haven’t intentionally eaten gluten in well over 10 years, but I remember what a roll should be. I’ve also served them to both gluten-free and regular wheat eaters and everyone just loves them. They disappear. They are the best of the best in gluten-free eating.

These rolls go well with just about any meal. We love to have them with Chili, Spaghetti, Ramen, and Italian Chicken.

You are going to need special gluten-free flour components for these rolls. All of the ingredients can be found in my Gluten-free Pantry Guide along with links for purchase. You may find some of the ingredients in your local grocery store or specialty foods store as well.

Making the Best Soft and Buttery Dinner Rolls

You will need to measure each ingredient on a kitchen scale. This is vital to getting good gluten-free bread. You really cannot get the same results with traditional measuring cups and spoons. The kitchen scale I prefer is not very expensive and will last you for years and years.

The most unusual ingredient if you are new to gluten-free baking is psyllium husk. This replaces the gluten in the rolls and gives them strength and structure. It is essential, the rolls will not work without it.

The rolls can be made by hand or with a mixer. If you make them by hand, be prepared to knead for at least 10-15 minutes to get the dough nice and smooth. A mixer does make this recipe much easier.

When the yeast, gel, and dry ingredients are first added together the mixture will seem a little dry and crumbly. That’s ok. It takes a while for gluten-free flour to absorb the liquid and distribute it throughout the dough. Once the dough comes together and starts to feel smooth, add the egg and butter. Mix this in thoroughly and then continue to knead for at least five minutes. It will make the dough smooth and silky.

Lightly dust the counter with white rice flour. Place the dough on the counter and divide it into 12 equal portions about 100 grams each.

Shape each piece into a roll by folding the edges together and then rolling the dough around under your cupped hand until it is smooth. It won’t be perfect, it will seem a tiny bit bumpy, but overall it shouldn’t have any large cracks. If it does, keep rolling until they smooth out.

Once you have all 12 rolls in the pan, place them so they are not touching each other. Spritz with water and cover to rise for one hour. After the rise, the rolls will be puffy and fill the pan like in the picture on the right.

Bake the rolls and then brush them with melted butter after baking.

Print

The Best Soft and Buttery Dinner Rolls

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 1 hour hour

Total Time 2 hours hours

Servings 12

Ingredients

Yeast Mix

• 17 g active dried yeast
• 45 g sugar
• 150 g milk, warm

Gel Mix

• 17 g whole psyllium husk
• 325 g water, warm

Dry Ingredients

• 310 g tapioca starch
• 130 g white rice flour
• 70 g brown rice flour
• 45 g sorghum flour
• 20 g potato flakes
• 8 g xanthan gum
• 10 g salt
• 13 g baking powder

Liquids

• 2 eggs
• 2 tablespoons butter, melted

After baking

• 2 tablespoons butter, melted

Instructions

• Add the yeast, sugar and warm milk to a bowl. Whisk.
• Add the psyllium husk and warm water to a second bowl. Whisk.
• Add dry ingredients to a third bowl. Whisk.
• In a small fourth bowl, melt the butter. Add the eggs and whisk together until combined.
• Add the dry ingredients, yeast and gel mixture together to the mixer. Start kneading, either by hand or with a mixer. If kneading by hand, please know that it will take some extra time to work the mixture into a smooth dough.
• Once combined, add the egg and butter mixture. Knead for at least 5 more minutes or until you have a very smooth dough.
• Prepare a 9×13 baking dish with non-stick spray.
• Lightly sprinkle the counter with white rice flour. Remove the dough from the mixer and separate into 12 equal portions. Each should be about 100 grams.
• Shape each piece into a roll by pushing flat, folding the edges together and making into a ball shape. Roll the ball on the counter until smooth. You may need a light amount of flour to prevent sticking. Transfer the roll to the baking dish. Complete with all 12 rolls. the rolls should not touch at this point.
• Spritz with a little bit of water and cover and let rise for one hour. Preheat the oven to 375 about 15 minutes before the rise is finished.
• Spray the rolls with a little water and bake for 30 minutes. They should be golden brown on top.
• Remove from the oven and brush rolls with melted butter.
• If you have any leftover rolls, separate and freeze. To reheat, warm each roll in the microwave for one minute or until soft and squishy again.

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