The Best Soft and Buttery Dinner Rolls

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.

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