Updated: Jan 23
Soft, easy to make, flavorful and 100% delicious. These dinner rolls will become a favorite at your dinner table!
Prep time: about 12 to 15 minutes
Inactive time: 75 minutes
Cooking time: 20 minutes
Yields 16 rolls
Last holiday season, my mother-in-law surprised me with these gluten free dinner mini rolls. They were soft, fluffy, and just delicious! For the first time in years I was able to have rolls with my holiday dinner and I was ecstatic! Ever since, we have these rolls every Sunday with dinner. They are truly easy to make and require no fuss, which is great when having a busy schedule.
These rolls are savory but could be made sweet by adding some extra sugar or honey. If you want to change the flavor profile, just add herbs or spices. Just feel free to play with the recipe to achieve the flavor profile you desire. Play with the recipe...make it yours!
Note: there was a small error in the amount of sugar required to make these rolls. It has been corrected. Thank you!
What is the flavor profile?
Savory with a hint of sweetness.
What ingredients will I need to make these rolls?
Bob's Red Mill 1:1 Baking Gluten Free Flour, water, milk, sugar, salt, unsalted butter, yeast, and eggs.
What else will I need to make this?
Can I make substitutions?
Yes. You could use Pillsbury Best Gluten Free All Purpose Flour Blend instead.
I can't have dairy. Can I use a dairy substitute?
Absolutely! You can use any dairy substitute of your choice!
Can I make some additions?
Yes. As I mentioned in the introductions, you can add dried fruit, cheese, sweeteners, herbs or spices to the rolls to change the flavor profile.
I don't have a hand mixer. Can I mix it by hand?
Yes you can. Wet your hands and just work the dough until all the ingredients are incorporated and it becomes a soft yet somewhat sticky dough ball.
Can I store the rolls after baking them?
Yes. You can freeze them for up to 2 months. Just thaw overnight at room temperature when need it.
1 cup of warm milk or dairy substitute
1 packet of instant dry yeast
1/4 cup of warm water
1 large egg
2 tablespoons of sugar
1/8 teaspoon of sugar
1 teaspoon of salt
4 tablespoons of melted unsalted butter or dairy free butter substitute
Activate the yeast in a bowl by combining warm water (not hotter than 110º F), 1/8 teaspoon of sugar, and yeast together. Let it rest covered for at least 5 minutes.
Bring the milk to 100º F.
In another bowl, combine the flour, sugar and salt together. Mix well.
Add the activated yeast to the flour mixture, followed by the milk, egg, and 2 tablespoons of melted butter.
Mix with a hand mixer at medium speed until a soft ball forms. The dough will remain somewhat sticky. Set aside.
Line a baking tray with parchment paper and return to the dough. Wet your hands and pull small quantities of the dough and roll into a ball, about 3" in diameter. The dough will be sticky so re-wet your hands as needed.
Place ball onto the baking tray and repeat the process until all the dough has been used.
Grease a piece of plastic wrap and cover the rolls. Allow them to rest and rise in a warm environment for 75 minutes or until they have almost doubled in size.
Preheat oven to 350º F. Bake the rolls for 20 minutes. Once ready, remove from the oven and brush 2 tablespoons of melted butter on them. Allow them to rest for another 5 minutes before serving.
Rolls can be frozen for up to two months. Thaw at room temperature for 8 to 12 hours before serving.
Printable recipe (pdf) below: