Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
These pull-apart gluten free parmesan rolls are soft, fluffy, and covered in parmesan butter. They're the perfect complement to virtually any dinner, and once you try one, you'll understand why! This recipe makes 9 buttery rolls that will soon be a family favorite. Plus, they're also dairy free.
When it comes to gluten free baking, bread is the item that causes newcomers the most apprehension. There are many things that can go wrong and cause your bread or rolls to be too gummy or too crumbly. Achieving the right texture takes a little practice and the right recipe. Like this dinner rolls recipe, this parmesan roll recipe is by no means complicated, and doesn't require a whole day's worth of work. These rolls won't disappoint, whether this is your first or four-hundredth time making gluten free rolls!
Want more gluten free rolls? Check out these sesame seed rolls and these crunchy french rolls.
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Table of contents
Why this recipe is the best!
Buttery parmesan rolls aren't often gluten free, and they really don't sound like they would be dairy free either... But these are! 9 of these rolls bake together beautifully in a round pan, and when they're done it's so satisfying to pull them apart one by one as they're taken. Believe me, they will go quickly! Here are a few more reasons you'll love these rolls:
- These rolls only require 30 minutes of prep time.
- This recipe makes 9 warm, buttery rolls that are soft and fluffy.
- Any leftover rolls can be reheated and enjoyed for 2 days after baking.
- Pull-apart parmesan rolls are the perfect addition to dinner time.
💭Pro tips for making these rolls
1. Weigh the ingredients
Weighing out ingredients is the most accurate way to measure them. So make sure you use a scale to weigh the ingredients that are listed with a weight next to them.
2. Use room temperature ingredients
Before you start mixing together the dough, make sure your ingredients are all at room temperature (besides the butter as it should be melted). This will ensure that everything combines fully.
3. Mix the batter for a full 3 minutes
When the batter comes together, make sure you mix it for a full 3 minutes on medium speed. Fully mixing it will give the rolls their light and fluffy texture.
4. Check on the rolls after 20 minutes of baking
After the rolls have been in the oven for 20 minutes, check on them to see if they are starting to get golden brown on top. If they already have that golden color on top, cover them with foil for the rest of the time so that the tops don't get overbaked.
5. Helpful tools
Here are a few tools that will help you make these rolls:
Ingredients & substitutions
- Gluten free flour mix - This gluten free flour mix was used in this recipe. Others may work but haven't been tested.
- Xanthan gum - There is no alternative for the xanthan gum.
- Sugar - Granulated sugar can be swapped with Swerve sweetener.
- Instant yeast - Instant yeast is also called rapid rise yeast. There is no alternative for the instant yeast.
- Salt - Salt can be omitted if you are following a low salt diet.
- Garlic powder - There is no alternative for the garlic powder.
- Vegan butter - Country Crock vegan butter sticks were used in this recipe.
- Egg - This recipe hasn't been tested with an egg substitute, but I recommend JUST egg if you want to try a substitute.
- Apple cider vinegar - There is no alternative for the apple cider vinegar.
- Vegan parmesan cheese - The Follow Your Heart brand of grated vegan parmesan was used in this recipe. There is no substitute for it.
- Dried parsley - There is no alternative for the dried parsley, but it can be omitted if desired.
Measurements for each ingredient, along with instructions for making the rolls are in the recipe card below.
Note about instant yeast
This gluten free parmesan roll recipe calls for instant yeast, not to be confused with active dry yeast. These 2 kinds of yeast are different and shouldn't be substituted for each other in this recipe.
Mixing
Start by adding the flour mix, xanthan gum, sugar, yeast, salt and garlic powder to the bowl of a stand mixer (step 1 above). Mix on low speed for 15 seconds. Add the water, vegan butter, egg and apple cider vinegar (step 2) and mix on low for 15 seconds. Stop the mixer and scrape down the sides of the bowl. Turn the mixer to medium and mix for 3 minutes (step 3). Spray a 9" round baking pan with cooking spray. Use a ⅓ cup measure to place 9 mounds of batter in the pan, starting with 1 in the middle and 8 around it (step 5). Set aside to let the rolls rise for 30 minutes (they should rise by 50%0. Toward the end of the rise time, preheat the oven to 400F.
Make the topping while the rolls are rising. Mix the vegan butter, dairy free parmesan, garlic powder, salt and parsley in a small bowl (step 4). Use a pastry brush to brush all the topping mixture over the risen rolls (step 6).
Baking & serving
Once the oven has reached 400F, bake the rolls for 30 minutes or until an instant-read thermometer registers between 205F and 210F. Check the rolls at the 20 minute mark and cover them with aluminum foil if the tops are cooking too quickly. Serve the rolls while they are warm and at their best!
Storing
Pull-apart gluten free parmesan rolls can be stored, covered, at room temperature for up to 2 days (if leftovers last that long).
FAQ's
These rolls need 30 minutes to rise, and by the end of that time they should have risen by 50%.
If your rolls turn out dense instead of fluffy, it may have something to do with how long you mixed the batter. Once you've combined the batter ingredients, the batter should be mixed on medium speed for a full 3 minutes so that enough air is incorporated into the batter, making the rolls light and fluffy.
You can easily make this gluten free flour mix at home and keep it on hand for many different recipes! It's a combination of white rice flour, brown rice flour, tapioca flour, cornstarch, and potato flour that I use often in my recipes.
Other roll recipes you may like!
Recipe
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Recipe
Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
Ingredients
Method
- In the bowl of a stand mixer, add the flour mix, xanthan gum, sugar, yeast, salt and garlic powder. Mix on low speed for 15 seconds.
- Add the water, vegan butter, egg and apple cider vinegar and mix for 15 seconds on low. Stop the machine and scrape down the sides.
- Turn mixer to medium and mix for 3 minutes.
- Spray a 9" round baking pan with cooking spray.
- Using a ⅓ cup measure, place 9 mounds of batter in the pan.
- Set rolls aside to rise for 30 minutes.
- Toward the end of the rise time, heat the oven to 400F.
- In a small bowl, mix the vegan butter, dairy free parmesan, garlic powder, salt and parsley.
- Use a pastry brush and brush topping over the risen rolls, using up all the mixture.
- Bake for 30 minutes or until an instant read thermometer registers between 205F - 210F. Covering with foil at the 20 minute mark if necessary.
- Serve warm.
Notes
- This flour mix was used in the recipe. Other mixes may work, but they have not been tested.
- Measure ingredients by weight where weight is given.
- Use room temperature ingredients (aside from melted butter).
- Country Crock vegan butter sticks were used in the recipe.
- The Follow Your Heart brand of grated parmesan cheese was used in the recipe. There is no substitute for it.
- Mix the batter on medium for 3 minutes to produce a light and fluffy roll.
- Place one mound of batter in the middle and 8 around it.
- The rolls should rise by 50%.
- Check the baking rolls at the 20 minute mark and cover with foil if necessary.
- Rolls can be stored, covered, at room temperature for up to 2 days. Re-heat rolls individually in the microwave for 30 seconds or covered in the oven at 200F.
Isn't cornstarch a good substitute for Xanthan Gum?
Hi Cheryl,
Sorry I missed your comment here - so it's not in this case. In some recipes it may work just fine, but not in this case.
Christine
These rolls were delicious. And I am not vegan so I subbed dairy butter and parmesan with wonderful results. I would love to find a similarly simple recipe for a pull-apart cinnamon roll. Something like the Monkey bread I used to make in the gluten full days. Do you think I could substitute a cinnamon/sugar topping for the savory mix in this recipe?
Hi Ada,
Glad you enjoyed the recipe! They are so scrumptious 🙂
I haven't tested the cinnamon/sugar substitute but if you try, let me know how the results are!
Christine