These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.
I have the fondest memories of waking up to freshly baked rolls made by my grandmother growing up anytime she would come visit, and especially around the holidays.
She would always make enough for the day, so we’d have them at breakfast with her homemade strawberry preserves and then at dinner as a dinner roll.
We loved her rolls and sourdough bread so much that she would make huge batches, freeze them and then mail them to us, along with fresh fruit and vegetables from their farm.
We actually had an extra freezer in the basement to store all of it.
My grandmother was the best cook, I mean there was seriously nothing that she couldn’t make.
While she has some recipes that I have been able to convert to gluten free and dairy free, I have been unsuccessfully trying to make her rolls for years….until now!
Well, until a couple of days ago if we’re being specific. With the help of my amazing mother, we tested the recipe a couple more times before sharing it with you.
I’ve been doing test runs of my holiday recipes lately as I have a lot of family coming into town this year and I want to show them how delicious gluten free foods can be.
So, I decided to try making the yeast rolls again and I still can’t believe how great they turned out.
My kids and I literally ate an entire batch because they were that good!
So, if you’ve been searching for a gluten free rolls recipe, I think you’ll love this.
How to Make Gluten Free Rolls Video
If you’ve tried this recipe, please RATE THE RECIPE below!
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Gluten Free Rolls Printable Recipe
Gluten Free Rolls Recipe
Ingredients
- 4 1/4 teaspoons SAF instant yeast
- 3 cups King Arthur Measure for Measure flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 cup lukewarm water
- 2 eggs
- 4 tablespoons melted dairy free Earth Balance Olive Oil Buttery Spread
Instructions
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Preheat your oven to 200 degrees.
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Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
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In a stand mixer, add your slightly beaten egg and start mixer on low.
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Next, add the room temperature water and melted dairy free butter.
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Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.
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Mix on medium speed for 3 minutes.
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Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
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Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.
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Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.
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Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.
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Cover the pie pan with a cheese cloth or thin dish towel.
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Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.
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Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
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Preheat your oven to 425 degrees.
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Brush the tops of the rolls lightly with butter.
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Once the oven is preheated, bake the rolls for 6 minutes.
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The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.
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Cook another 2 or 3 minutes.
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Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.
Recipe Notes
Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.
I hope you enjoy this adaptation of my grandmother’s gluten free rolls as much as we do!
Pin for Later:
Can you make with regular butter ?
Yes, absolutely you can use dairy butter.
Hi! I’m super excited to try these! I went to the store and I could only find the earths balance buttery spread and not the one with olive oil. Should I add olive oil or another flavoring to get the same taste that I would get using the one you’re recommending? Has anyone tried it with the non-olive oil one?? Thanks!
Hi, Rachel. Any dairy free butter will work here. They all have slightly different flavors, so my suggestion is try the butter on toast before you make it to make sure you like the flavor.
Have you tried making this with active dry yeast? Yeast is hard to come by these days and that’s all I have on hand.
I haven’t made it with active dry yeast, but it should work just fine. Typically when you replace instant with active yeast, you increase the amount of yeast by about 25 percent. You’ll also need to include the step of activating the yeast by hydrated first in warm water for a few minutes. Make sure that you deduct the amount of water you add for activation from the amount called for in the recipe. Good luck!
I haven’t made it without egg, but an egg replacer like EnerG should work.
If not using c up for cup how much gum would be needed?
I haven’t made it without a flour mix that already has xanthum gum in it. Traditionally, 1/4 tsp – 1 tsp of xanthum gum is recommended per cup of flour so I’d start with 1/4 tsp and add if you feel it’s needed. I hope it turns out great! Happy Holidays.
Made these today and they were delicious!! Do you have a sandwich bread recipe that you can share??
Hi, Debra. I’m so happy to hear that! I don’t have a sandwich bread recipe but I’m working on one 🙂
Thanks, Chrystal!
You can! Hope you make some 🙂
Definitely. When you can create a meal that reminds you of special childhood memories, it’s the best!
Thanks, Sandi!
Made these rolls for Thanksgiving dinner. My sister and nephew are GF and was shocked at how expensive gf items are. I prefer homemade baked goods. They were super easy. Rose beautifully. I just put them near the oven while my turkey cooked. No one believed they were gf. Wonderful texture and not dry. Perfect with my Apple butter. So glad I found your blog!
That’s wonderful! I’m so glad too!
These rolls look very tasty! Love that you adapted it from your Grandmother’s recipe!
Thank you Sharon!
Those rolls would be perfect with some vegan gravy!
Definitely! They work with jam too at breakfast.
This would be a real treat! Fresh baked rolls just haven’t happened since I had to go gluten-free.
I can relate – I was really missing fresh baked rolls too but now we don’t have to 🙂
I love that your grandma mailed you frozen rolls! That is fantastic 😀 I hope your family sees the tasty side of GF this holiday.
Yes – my grandmother was awesome like that! Never wanted anyone to be hungry 🙂
So light and fluffy. I love that they’re gluten free!
Thanks, Kelly!
Those are amazing!! Have you ever successfully made them egg free?
I haven’t tried making them egg free yet, but if you do please let me know.