A delicious, warm from the oven gluten free yeast roll that's ready in under an hour?! Yes, please! These tasty rolls are super quick and only take about 45 minutes from start to finish!
How many times have you wanted to a good gluten free yeast roll to pair with your meal, but didn’t have the time to devote to mixing, rising and baking? The time from start to finish with most bread recipes can be anywhere from one hour to 2 – 3 hours. Sometimes you don’t have the time to wait and sometimes it’s a weekday and you just want something that’s easy and comes together quickly.
This gluten free yeast roll recipe produces soft, incredibly tasty rolls without the wait time. So any day of the week is a good day for making rolls. These rolls are baked in a muffin tin, so they’ll bake evenly and be on your table in about 45 minutes.
Can These Gluten Free Yeast Rolls, Ready in Under an Hour be made with Any Yeast?
Unfortunately, no. The reason these rolls are so quick is because of the yeast. The ones to look for are Instant or Rapid Rise yeast. These types are responsible for the quick 5 minute rise time!
Can I use all butter or all shortening in these rolls?
Both the butter and shortening play a vital role in the success of the yeast rolls. Butter helps produce that signature buttery taste that's only found in well, butter. The shortening contributes to a high and tight texture. Without it you'd have a flatter roll.
Can I make the gluten free yeast rolls dairy free?
This recipe has only been tested using dairy, but if you want to make it dairy free, here are some options:
- Replace the butter with coconut oil
- Replace the sour cream with coconut milk
- Replace the Greek yogurt with the Silk brand of yogurt
These have not been tested, but judging at how these ingredients preform, this is what I'd recommend!
What's the Best Way to Store these Gluten Free Yeast Rolls?
If you needed another reason to make these rolls, here it is - they can be eaten fresh from the oven! Yes, no cooling time needed. (Huge bonus as this is not the case with the majority of gluten free breads!)
But if you happen to have some left over, store them asap in a tightly sealed plastic bag. Fair warning: they will not be as good as the day they are baked, but if you warm them or toast them in the oven, they'll be tasty.
Steps to Making Gluten Free Yeast Rolls, Ready in Under an Hour
The ingredients for gluten free yeast rolls
The ingredients list for these rolls is much like the list for these dinner rolls. Not super short, but not too long either. Most of the ingredients are pantry staples like baking powder, baking soda and eggs. Quick and easy combinations.
Speaking of combinations, the sour cream and Greek yogurt hits the nail on the head. Oh my. Tender and full bodied, these rolls get the benefit of sour cream with the lower fat content of the Greek yogurt. It comes together perfectly and the end result is a roll with a lot of flavor and amazing bread texture.
Add yeast directly to dry ingredients
A medium size bowl is perfect for mixing the dry ingredients. Add the starches, baking soda and powder, xanthan gum and salt, then sprinkle the yeast on top and give it a quick mix.
Dough or batter?
There are so many differences in baking gluten free bread, but one of the major ones is how the dough looks. The days of thick dough that's kneaded and stretched are long gone. The 'dough' for gluten free breads is more like cake batter than anything else. So if you see batter that looks way to thin to be bread, you are on the right track!
Portioning the rolls into the pan
The easiest way to portion the rolls is to use a large spoon and a spatula. Fill each muffin cup almost to the top of the cup.
Rise and Bake
A 5 minute rise time? Really, just 5 minutes? Yes, that’s not a mistake! With the high starch content and the instant yeast, a long rise time is not needed.
Holidays, cooler weather or just a quick dinner bread – these gluten free yeast rolls are your under-an-hour solution for a bread your whole family will love!
Recipe originally published 11/02/2017. Updated 11/26/2019 with new photos and better directions.
Recipe
Gluten Free Yeast Rolls in Under an Hour
Ingredients
- 2 Tablespoons shortening
- 2 Tablespoons vegan butter softened
- 3 Tablespoons honey
- 2 large eggs
- ½ cup dairy free sour cream
- ½ cup dairy free plain Greek yogurt
- 83 grams potato starch about ½ cup
- 135 grams cornstarch about 1 cup
- ½ teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon xanthan gum
- ¾ teaspoon salt
- 2 ¼ teaspoons instant yeast also called rapid rise
- ¾ teaspoon apple cider vinegar
Instructions
- Preheat oven to 350 F. Spray a 12-cup muffin tin with cooking spray. Set aside.
- In the bowl of a stand mixer, cream together the shortening and butter. Mix on medium until fully combined.
- Add honey, eggs, sour cream and Greek yogurt. Mix on medium for 1 minute, stopping to scrape the bowl down occasionally. With the mixer running, add apple cider vinegar and let mix a few seconds longer.
- In a small bowl, stir together the starches, baking soda, baking powder, xanthan gum, salt and yeast.
- Add to the wet ingredients and let mix for 30 seconds, until fully incorporated. Scrape down the bowl a couple times while mixing.
- Measure out about ⅓ cup of dough and drop it into the prepared muffin cups.
- Let the rolls rise for 5 minutes.
- Bake at 350 for 20 minutes. Remove from oven and let cool on a wire rack for 5 minutes before removing from the pan to cool.
Notes
- Bring ingredients to room temperature before starting the rolls (a quick way to do this is to use a microwave for softening the butter, 10 seconds should do it, and dropping the eggs in a cup of warm water for a few minutes.)
- Yeast is added directly to the dry ingredients in the recipe.
- Rolls can be served warm!
Nutrition
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- Gluten Free Pumpkin Muffins
- Easy Gluten Free Belgian Waffles
- Step by Step to the Best Gluten Free English Muffins
- Low Carb Gluten Free Graham Crackers
Tina Stalter
Can I just use sour cream, or just Greek yogurt? Or does it only work in this combo?
Tina
C.J. Brady
Hi Tina,
Thanks for asking! I REALLY like this combination because they both play so well together - the sour cream because it's substantial and adds a bit of tartness and the Greek yogurt because it's lower in fat and full of vitamins.
Guess you can tell which way I'm leaning (stick with both!)
Hope that helps.
Katie
Any ideas to make it dairy free?
Thanks so much!
C.J. Brady
Hi Katie,
Thanks for asking.
You could try the dairy free sour cream and then something like So Delicious Almond Milk Yogurt. And then coconut oil for the butter.
Now that I'm thinking about it - they would probably turn out really tasty! If you try it, will you let me know?
Hope this helps!
MidwestAhma
Hey, love your GF recipes. They are the only ones that I can reliably know will work!
My question is, can I double this recipe as I make it, or as you sometimes suggest, should I just make 2 separate batches? Thank you so much!
Christine
Hi!
Thank you so much for the feedback!
So I have not tested doubling this recipe so I'd recommend making two batches, but if you want to try it, I'd be curious how they turn out.
Christine
Liz
What type of yeast is used - the regular or the quick acting one? Thanks.
C.J. Brady
Hi Liz,
This is regular yeast. Not quick rising.
Thanks for asking!
Anne-Lærke
Hi 🙂
I am from Denmark, and I have a translation question: I can see, that shortening is some kind of fat, but what type exactly? Thanks 🙂
C.J. Brady
Hi!
Thanks for asking.
So shortening is a type of fat used in recipes. Like butter or margarine. Only shortening is 100% fat whereas butter is about 85% fat.
If butter is more readily accessible for you, use that. It shouldn't change the consistency too much.
Let me know if you have any other questions.
Gabrielle
Can the different flour kinds and the xanthum gum be substituted for an already mixed flour like cup4cup?
Christine
Hi Gabrielle,
I haven't tested it with other flour blends, so I can't say with certainty. But if you try it, let me know how the results are!
~Christine
Shelley
I’m not seeing any amount of flour for this recipe
Christine
Hi Shelley,
I'm so sorry for the late reply here.
No flour needed in this recipe - the starches act as the flour!
Hope that helps - hope you enjoy them!'
~Christine
Yvonne Hooper
My batter was much thinner than what I see in the picture.
When I took that baked bread out of the oven, it sank, lost its rise. Browned nicely, but Could have been baked a little longer. So, I guess I am disappointed. It was a lot of fussing and lots of clean-up.
Any helpful suggestions for me?
Christine
Hi Yvonne,
Oh I'm so sorry to hear that. I definitely want to help find out where the recipe went astray.
First, did you make any substitutions in the recipe?
And next, the batter should keep it's shape when scooped up with a spatula. Did you use the 1/2 cup sour cream and 1/2 cup Greek yogurt?
Hope we can get to the bottom of it!
~Christine
Jeanne
Due to allergies, we have been doing gluten free for almost a year. My problem is that when a recipe calls for both eggs and xanthun gum, I become lost. Both are allergens. I know how to substitute for one, but not for both. Do you have any hints along these lines?
Susan
Can you sub tapioca starch?
Christine
Hi Susan
Yes, absolutely.
~Christine
Sandy
Do you have any yeast free recipes?
Christine
Hi Sandy,
I do! Here's a bread recipe https://zestforbaking.com/ultimate-gluten-dairy-yeast-free-white-bread
Hope that helps!
~Christine
Maria
hoi, een vraag, over het recept van de glutenvrije gistbroodjes. Wat wordt er bedoeld met 2 eetlepels verkorting? en 3 eetlepels lieve schat?
Christine
Hi,
So if Google translate is right - the 2 tablespoons of shortening is Crisco shortening in a can. And the 3 Tablespoons of honey is just any kind of honey. You could also try agave nectar if you have that.
Hope I answered your questions correctly!
~Christine
Betsy Taylor
Christine, I just made these rolls this evening for myself (gluten free) & my husband (not gluten free). We love them! They are so soft & delicious. Thanks so much for your wonderful gluten free recipes!
Betsy
Christine
Hi Betsy,
Oh wonderful! So glad you both enjoyed them 🙂
~Christine
Terrie
What can be used to substitute the egg without having a huge effect on this recipe?
I have GF and eggfree family members.
Christine
Hi Terrie,
So I haven't tested this recipe with an egg substitute, but I would recommend using Just Egg.
Christine
Joanne
I have now made these twice and they are excellent! I substitute rice flour for the cornstarch because it's a lot of cornstarch that I shouldn't have. But then I use cornstarch in place of the xanthan gum! I also increased the salt to one teaspoon. I'm wondering if I can create a loaf out of this recipe. That's my next try. And I also may add a bit of cheddar cheese and reduce the shortening..
Christine
Hi Joanne,
Thank you for sharing your results! That all sounds delicious - and I bet a loaf would be fantastic - let me know!
Christine
Joanne
I have made this now as a loaf a number of times. I find that it's wonderful when it first comes out of the oven, but overall it becomes very dusty and dry. In fact it's impossible to slice a piece. I found something similar with the rolls after a day or so. Any thoughts out of how to make these more moist to last longer? I've put them in the freezer, but that still does not helped quality once they're defrosted. Thanks.