Best Gluten Free Dinner Rolls

These best gluten free dinner rolls are impossibly soft and fluffy! Perfect for holidays, weeknight dinners, and beginners. Easy tangzhong method guaranteed.

I’ll never forget the first Thanksgiving after my celiac diagnosis. I stood in front of the dinner table staring at those gorgeous, fluffy wheat rolls everyone was passing around, feeling like I was missing out on the best part of the meal. That’s when I decided I needed to master the best gluten free dinner rolls—ones so good that nobody would even realize they were different.

After dozens of recipe tests (my family was very patient), I finally cracked the code. The secret? A Japanese technique called tangzhong that creates the softest, most pillowy rolls you’ve ever tasted.

These gluten free breakfast rolls work beautifully for Sunday brunch, and they’re absolutely perfect as gluten free Thanksgiving rolls when you need something special.

What I love most is how forgiving this recipe is for beginners. The dough actually behaves like real bread dough, and the overnight rest in the fridge makes everything easier to handle. You’re going to feel like a baking wizard when these come out of the oven golden and gorgeous.

Why This Recipe Works

The tangzhong method is a game-changer for gluten sensitive recipes. By cooking a portion of the flour with water beforehand, you create a gel that locks in moisture. According to research on bread science, this technique can increase water retention by up to 30%, which means your rolls stay soft for days instead of turning into hockey pucks by morning.

The overnight cold fermentation does double duty. It develops deeper flavor (goodbye, that weird gluten-free taste!) and makes the dough much easier to shape. The best gluten free dinner rolls I’ve made always start with this patient, hands-off approach.

I’ve tested this recipe with busy families in mind. You can make the dough after dinner one evening, let it do its thing in the fridge overnight, and shape and bake the next day. It fits perfectly into real life without requiring you to block off your entire afternoon.

Ingredients

For the Tangzhong:

• 1/2 cup water
• 1/4 cup gluten-free bread flour blend

For the Dough:

• 2 cups gluten-free bread flour blend
• 1/4 cup dry milk powder
• 2 tablespoons sugar
• 1 tablespoon psyllium husks
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1/4 cup softened butter
• 1/2 cup milk (warm, not hot)
• 1 egg, room temperature
• Prepared tangzhong (from above)

For Finishing:

• Melted butter for brushing

Instructions

Step 1: Make Your Tangzhong

Start by creating your tangzhong—this is where the magic happens! In a small saucepan, whisk together 1/2 cup water and 1/4 cup of your gluten-free flour blend. Place over medium heat and stir constantly with a whisk. Within 2-3 minutes, the mixture will transform from milky liquid into a thick, pudding-like paste. You’ll know it’s ready when your whisk leaves clear trails in the mixture. Remove from heat and let it cool for about 10 minutes while you prep everything else. This tangzhong is what makes these the best gluten free dinner rolls you’ll ever taste!

Step 2: Blend Your Dry Ingredients

In your stand mixer bowl (or a large mixing bowl if using a hand mixer), combine 2 cups gluten-free bread flour blend, dry milk powder, sugar, psyllium husks, instant yeast, and salt. Give everything a good whisk to distribute the yeast evenly. This ensures your gluten free breakfast rolls rise uniformly without any weird dense spots.

Step 3: Bring It All Together

Add your softened butter, warm milk, egg, and that slightly cooled tangzhong to the dry ingredients. Attach your dough hook and mix on medium-high speed for about 5 minutes. The dough should come together into a smooth, cohesive ball that’s slightly sticky but not wet. If you’re working by hand, mix vigorously with a sturdy spoon until everything’s combined—your arm will get a workout, but it’s totally doable! These gluten sensitive recipes often need that extra mixing time to activate properly.

Step 4: First Rise and Overnight Rest

Cover your bowl with plastic wrap or a damp tea towel and place it somewhere warm and draft-free. I like to turn on my oven light and tuck the bowl inside (oven OFF, just using the light’s warmth). Let the dough rise until it doubles in size—this usually takes 60-90 minutes depending on how warm your kitchen is. Once doubled, cover it tightly and transfer to the refrigerator overnight, or for at least 8 hours. This cold rest develops amazing flavor and makes shaping these gluten free Thanksgiving rolls so much easier.

Step 5: Shape Into Beautiful Rolls

The next day, remove your dough from the fridge and let it sit on the counter for about 15 minutes to take the chill off. Generously flour your work surface with more gluten-free flour. Weigh your dough (should be around 32 ounces total) and divide it into sixteen 2-ounce pieces. To shape each roll, sprinkle flour on top, fold the edges toward the center, then pinch the bottom to seal. Cup your hand over the dough and roll in small circles, creating friction against your floured surface. This tension on the outside creates that beautiful round shape. Don’t stress if they’re not perfect—rustic is charming!

Step 6: Proof and Bake to Golden Perfection

Arrange your shaped rolls in a greased 9×13-inch pan or two 9-inch round pans, leaving about an inch between each one. Cover loosely with plastic wrap and let them proof in a warm spot for 30 minutes. They should look puffy and almost touch each other. Meanwhile, preheat your oven to 350°F. Right before baking, gently brush the tops with melted butter using a soft pastry brush—be gentle so you don’t deflate all that beautiful rise! Bake for 20-22 minutes until the tops are golden brown and the rolls spring back when lightly touched. These best gluten free dinner rolls should smell absolutely incredible!

Step 7: The Finishing Touch

The moment your rolls come out of the oven, brush them generously with more melted butter. This creates that glossy, irresistible finish and keeps them soft. Immediately drape a clean kitchen towel over the pan to trap steam—this is the secret to keeping the tops tender instead of crusty. Let them cool for at least 10 minutes before pulling them apart, though I know the temptation is real!

Substitutions & Swaps

Making these gluten free breakfast rolls work for your family’s needs is easier than you’d think. Here are my tried-and-true substitutions:

Dairy-Free Version: Replace the dry milk powder with coconut milk powder or simply omit it (the rolls will be slightly less rich but still delicious). Use your favorite dairy-free milk and dairy-free butter. I’ve made these dairy-free dozens of times for friends with allergies, and they’re just as fluffy!

Egg-Free: One flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) works in place of the regular egg. The texture is nearly identical.

Sugar Alternatives: Honey or maple syrup can replace the granulated sugar. Use the same amount, but reduce the milk by 1 tablespoon to account for the extra liquid.

Psyllium Husk Substitute: If you don’t have psyllium husks, you can use xanthan gum (1 teaspoon) instead. The rolls won’t be quite as fluffy, but they’ll still taste wonderful. According to Celiac Disease Foundation guidelines, psyllium provides excellent binding in gluten sensitive recipes without any wheat-derived ingredients.

Flour Blend: I’ve had success with Cup4Cup, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure. Just make sure your blend contains xanthan or guar gum already. If it doesn’t, add 1 teaspoon to the dry ingredients.

Troubleshooting Tips

Even though these are designed to be foolproof, sometimes things don’t go quite as planned. Here’s how to fix common issues:

Dense or Heavy Rolls: This usually means the dough didn’t rise enough before baking. Make sure your yeast is fresh (check the expiration date!) and that your proofing area is warm enough—around 75-80°F is ideal. Also, don’t skip the overnight rest. These gluten free Thanksgiving rolls need that time to develop structure.

Dough Too Sticky: Gluten-free dough is naturally stickier than wheat dough, but if it’s unmanageable, add flour 1 tablespoon at a time during mixing. Keep your hands and work surface well-floured when shaping, and don’t be afraid to use more flour than you think you need.

Rolls Spreading Instead of Rising: This happens when the dough is too warm during shaping or proofing. If your kitchen is hot, do the final proof in a cooler spot, and make sure your butter isn’t melted when you add it to the dough—softened, not liquid!

Pale Tops: Some gluten-free flour blends don’t brown as easily. Brush with an egg wash (1 egg beaten with 1 tablespoon water) before baking instead of butter for deeper color. Or simply bake an extra 2-3 minutes.

Gummy Center: Make sure your rolls are fully baked. They should read at least 190°F on an instant-read thermometer inserted in the center. Underbaking is the most common mistake with the best gluten free dinner rolls.

Storage & Meal Prep

These rolls stay soft at room temperature for 2-3 days when stored in an airtight container or ziplock bag. I always toss in a slice of bread (sounds weird, I know!) to help maintain moisture.

For longer storage, freeze them! Let the rolls cool completely, then freeze in a freezer bag for up to 3 months. To reheat, wrap frozen rolls in foil and warm in a 300°F oven for 10-15 minutes, or microwave individual rolls for 20-30 seconds. They taste freshly baked!

The dough itself is incredibly make-ahead friendly. After the overnight rest, you can keep it refrigerated for up to 3 days before shaping and baking. Just let it come to room temperature for about 30 minutes before working with it. This makes these gluten free breakfast rolls perfect for busy weekend mornings—prep earlier in the week, bake fresh when you’re ready.

You can also freeze the shaped, unbaked rolls. After shaping, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to use, place frozen rolls in a greased pan, cover, and let them thaw and proof for 2-3 hours before baking as directed.

Serving Suggestions & Pairings

These best gluten free dinner rolls are incredibly versatile. At weeknight dinners, I love serving them alongside soup—they’re perfect for dunking! They also make amazing slider buns for pulled pork or meatballs.

For holiday meals, these gluten free Thanksgiving rolls are the star of the bread basket. Serve them warm with honey butter, herb butter, or plain old salted butter. Nobody will guess they’re gluten-free, I promise.

Turn them into breakfast sandwiches by slicing them in half and filling with scrambled eggs and cheese. The slightly sweet dough works beautifully for both savory and sweet applications. I’ve even used them to make the most incredible French toast!

They’re also wonderful paired with these gluten-free chocolate chip cookies for a complete brunch spread. And if you’re looking for more bread options, try these cassava flour tortillas—they’re another weeknight staple in our house.

Variations to Try

Once you’ve mastered the basic recipe, these variations add exciting new flavors to your gluten sensitive recipes:

Garlic Herb Rolls: Add 2 teaspoons dried Italian herbs and 1 teaspoon garlic powder to the dry ingredients. Brush finished rolls with garlic butter made from melted butter mixed with minced fresh garlic and parsley.

Cheddar Jalapeño: Fold in 3/4 cup shredded sharp cheddar and 2 tablespoons diced pickled jalapeños before the first rise. These are incredible for game day!

Sweet Cinnamon Rolls: After rolling out the dough, spread with softened butter, brown sugar, and cinnamon. Roll up, slice, and bake in a round pan. Drizzle with cream cheese frosting. These gluten free breakfast rolls become an absolute weekend treat!

Everything Bagel Rolls: Before baking, brush with egg wash and sprinkle generously with everything bagel seasoning. They taste like your favorite bagel shop but in soft, pillowy roll form.

Rosemary Parmesan: Add 2 tablespoons fresh chopped rosemary and 1/3 cup grated Parmesan to the dough. These are elegant enough for company!

Mini Slider Buns: Divide the dough into 24 smaller pieces (about 1.3 ounces each) for perfect slider-sized buns. Reduce baking time to 15-17 minutes.

Frequently Asked Questions

Why do my rolls have a weird aftertaste?

Some gluten-free flour blends have stronger flavors than others, especially those with bean flours. Try a different blend—I find Cup4Cup and King Arthur Measure for Measure have the most neutral taste. The overnight fermentation also helps mellow any off-flavors, so don’t skip that step!

Can I make these gluten free breakfast rolls ahead for a special occasion?

Definitely! Make and shape the rolls the day before, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about an hour to proof, then bake as directed. Your house will smell amazing right when guests arrive!

What if I don’t have psyllium husks?

Psyllium husks add crucial structure to gluten sensitive recipes, but you can substitute 1 teaspoon xanthan gum if needed. The texture won’t be quite as fluffy, but they’ll still be delicious. I always keep psyllium husks on hand because they’re a game-changer for so many recipes!

Are these safe for celiac disease?

Yes, as long as you use certified gluten-free ingredients. Always check labels on your flour blend, yeast, and dry milk powder to ensure they’re produced in gluten-free facilities. Cross-contamination is a real concern for those with celiac disease.

Final Thoughts

These best gluten free dinner rolls have become my most-requested recipe. Whether I’m making them as gluten free breakfast rolls for Sunday brunch or as show-stopping gluten free Thanksgiving rolls for holiday dinners, they never disappoint.

The tangzhong method might seem like an extra step, but I promise it’s worth every minute. Once you taste how soft and fluffy these are, you’ll understand why this Japanese technique is taking the gluten-free baking world by storm.

I love that this recipe works with so many dietary restrictions. Dairy-free, egg-free, refined sugar-free—whatever your family needs, these adaptable gluten sensitive recipes have you covered. And the make-ahead nature means you can actually enjoy your gatherings instead of being stuck in the kitchen.

Don’t be intimidated if you’re new to yeast baking. This recipe is incredibly forgiving, and the results are so impressive that people will think you’re a professional baker. Your confidence in gluten-free cooking is about to skyrocket!

Now go preheat that oven and get ready to fill your kitchen with the most incredible aroma. You’ve absolutely got this!