The Best Gluten Free Dairy Free Dinner Rolls: Soft & Easy
Don’t you love it when you finally find amazing gluten-free rolls that are so good, you serve them to your gluten-eating friends and family and they love them too? These gluten free dairy free dinner rolls are those rolls!
If I had to eat just one roll for the rest of my life, these would be that roll. Not that these gluten free vegan rolls or keto yeast rolls don’t rank high on that list too but these traditional dinner rolls have that soft, rich texture that make them as tasty for dinner as they are with jelly at breakfast (yes, I’ve had them for breakfast before!). These fluffy rolls are a great way to get the whole family to rush to the dinner table.
Table of Contents
Check these other gluten-free bread recipes while you’re here: gluten free breadsticks, gluten free English muffins, and gluten free oat bread.
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Best Gluten-Free Dinner Rolls at a Glance
These dairy-free rolls will make any holiday meal, Thanksgiving dinner, or potluck super special because of these characteristics:
- Elasticity – Gluten free bread is at a disadvantage because there is no ‘gluten’ to give it that elastic quality that other breads have. But these rolls do a superb job of mimicking it. More on that in “My Pro Tips for Making these GF Dinner Rolls” section below.
- Light and fluffy – The mixing time is correct. The longer mixing time contributes to pillow-soft texture of these rolls.
- Nice rise – If your yeast is fresh, these rolls will rise beautifully. It should take between 25 and 45 minutes to get to that perfect point.
- Tastes like bread – No weird aftertaste. No gumminess. Nothing but the delicious taste of bread here. And the best part is, these rolls are not complicated at all. Some rolls require a bit more prep (see my Gluten Free Cinnamon Rolls recipe), but these mix up nicely, rise high and bake up to a golden brown color.
Ingredients & Substitutions
There’s only 9 ingredients in this recipe, which, if you’ve seen other recipes, like this oat bread, 9 is not too bad. Here are the brands I recommend using and then what to use in case you need to substitute an ingredient:
- Zest For Baking flour mix – I use the gluten-free flour blend that I reference here on the website. It’s a balanced mix that works really well. I would not recommend substituting this or using a single flour like brown rice flour or white rice flour. Update: King Arthur Measure for Measure GF flour has been tested and works well. Omit the xanthan gum.
- Xanthan gum – I use and recommend this brand of xanthan gum in the recipe. Xanthan gum acts as a binder. I keep the amount as low as possible to still be enough to work but not overpower the rolls with the unpleasant flavor that xanthan gum sometimes brings. If you want to substitute it, I recommend referencing our baking substitutes guide.
- Instant yeast – instant yeast is also known as fast acting yeast or bread machine yeast. I use and recommend the Fleishman’s brand, but other brands (as long as they are GF) would work well too. Active dry yeast would work also, but the yeast will need to be proofed first in some of the warm water. There is no substitute for yeast in this recipe, if you want something yeast free, check out this yeast free bread.
- Granulated sugar – I use the Imperial brand of sugar. Other brands at your local store would work well too, this is just my go-to. If you want to sub the sugar, opt for something like Swerve granulated sugar. Brown sugar is not recommended.
- Coconut oil – I use and recommend the coconut oil from Thrive Market because it’s a good, high quality brand. If you want to use something else though, melted vegan butter, olive oil, or melted butter would work well too.
- Egg – I use a real egg in this recipe, but an egg substitute like this one would work well too.
- Apple cider vinegar – this is an essential ingredient. I would not advise substituting it – even something close like white vinegar is too strong for the mildness of apple cider vinegar.
Exact measurements and directions for making this gluten-free dairy free dinner roll recipe are in the recipe card below.
How to Make These Gluten Free Dairy Free Rolls
Step One: Measure the dry ingredients in the large bowl of a stand mixer
Step Two: Measure the wet ingredients in a small bowl – egg, water, vinegar and coconut oil.
Step Three: Mix the wet ingredients until fully combined.
Step Four: With the paddle attachment in place, turn the mixer to low speed and slowly add the liquid ingredients to the flour in the stand mixer. Mix on medium speed for 3 minutes until batter looks pale and thick, scraping down the bowl once.
Step Five: Spray a 9 inch baking pan with cooking spray.
Step Six: Using a 1/4 cup measuring cup or a large ice cream scoop, portion 9 mounds of batter in the pan. If you want a smooth top, smooth the tops of the rolls with a rubber spatula. Cover with plastic wrap or a kitchen towel and let the dough rise in a warm place.
Step Seven: The rise time will vary between 25-35 minutes, depending on the temperature of the dough. They should be 50% larger in volume.
Step Eight: Bake 26-28 minutes or until an instant read thermometer registers 210F. Serve warm. If the tops get too brown during baking, cover with a piece of foil.
Storing
Here are a few things to know about storing the baked rolls and the roll dough.
Storing baked rolls: The rolls are best served the same day, but they can also be stored in an airtight container at room temperature and enjoyed the next day. Any longer than that and you’ll need to freeze them. Follow this post for instructions on reheating frozen rolls (400F for 5-7 minutes).
Storing roll dough: You can make this gluten-free dough ahead of time and store it until you’re ready to bake it. Follow these steps:
- Make and prepare the dough all the way through portioning in the pan.
- Cover the pan well with plastic wrap and then aluminum foil to make it airtight.
- Refrigerate the pan overnight. The rolls will rise in the refrigerator it will just be very slow.
- Remove the pan of rolls from the refrigerator and allow to warm to room temperature and continue to rise until they rise by 50% in volume.
- Bake as directed.
Freezing roll dough: To freeze unbaked rolls, follow these steps:
- Make and prepare the dough all the way through portioning in the pan.
- Cover the pan well with plastic wrap and foil to make it airtight. You can also place the pan in a freezer safe plastic bag.
- Freeze for up to 1 month.
- When ready to bake, remove the pan from the freezer and allow it to warm to room temperature (this may take a couple hours).
- Bake as directed.
My Pro Tips for Making These GF Dinner Rolls
For the absolute best results with this roll recipe, follow these tips…
1. Use the Flour Mix from Zest For Baking
Update: Readers and fellow bakers have used other mixes with success. See the “Ingredients and Substitutions” section above for more information.
2. Weigh the Ingredients
If it isn’t already, a digital kitchen scale like this one will be one of your most used kitchen appliances. I highly recommend buying one. I talk about why weight is so important in my baking masterclass, but it can make the difference between delicious breads and hard-as-a-rock breads. Find out more about measuring gluten free ingredients here.
3. Essential Tools
The right tools not only make baking so much easier but they can mean the difference between success and flop. Imagine how difficult it would be to use a spoon to beat egg whites. It would take forever, not to mention you’d have a sore arm. Here are the tools I use and recommend for this recipe:
- Kitchen scale – see the note above – “Weigh the Ingredients”
- Stand mixer – this one by Kitchen Aid is an excellent model. And it will last you for ever – I’ve had mine for 21 years now! And you’ll use it for everything too – from things like these almond flour oatmeal cookies to this white bread. You’ll get your use out of it.
- Round cake pan – use the 9″ size to give the rolls room to expand
- 1/4 cup measuring cup – this is roughly the size of each roll
- Rubber spatula – you’ll need this to both scrape the dough down in the stand mixer bowl and to scrape the dough out of the measuring cup into the pan
4. Doubling the Recipe
Update: Readers and fellow bakers have doubled the recipe with good results. Increase the mixing time for another minute.
FAQs and Troubleshooting
Can I use another gluten free flour blend?
What’s the best way to store these rolls?
Can I use a hand mixer?
Can I double the recipe to make more rolls?
HOWEVER: Fellow bakers have doubled the recipe with success – increase the mixing time by 1 minute.
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The Best Gluten Free Dairy Free Dinner Rolls: Soft & Easy
Ingredients
Method
- Mix the gluten free flour mix, xanthan gum, instant yeast, sugar and salt in the bowl of a stand mixer.
- In a small bowl, mix the egg, water, coconut oil and apple cider vinegar together.
- With the mixer running on low speed, add in the liquid ingredients.
- Scrape the batter down. Turn the mixer to medium speed and let mix for 3 minutes.
- Spray a 9" round cake pan with cooking spray. Using a 1/4 cup measuring cup, scoop dough into 9 mounds in the pan, starting with one mound in the middle and then 8 more around the middle one.
- Cover the pan with a dry towel and let rise in a warm place until 50% larger in size, or for 25-35 minutes.
- Preheat your oven to 400°F.
- Bake rolls at 400°F for 26-28 minutes. The rolls will be golden brown and sound hollow when you tap on the top of the tops.
- Remove the rolls and place the pan on a wire rack to cool slightly before serving.
Video
Notes
- Don’t double the recipe – make 2 batches side by side instead
- Let the rolls rise only until 50% larger in size
- The batter will look like thick cake batter – and that’s ok!
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