Gluten-free Dinner Rolls
gluten-free | dairy-free option | tree nut free
by Alexa Lehr | The Pioneer Chicks | Nov. 21, 2024
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You don’t have to give up soft, fluffy dinner rolls despite being gluten-free! Nor do you have to rely on gluten-free store-bought rolls to enjoy the experience of breaking open a soft bun and slathering it with honey butter or filling it with Thanksgiving leftovers. These gluten-free dinner rolls were a labor of love in my homestead kitchen! I didn’t want to settle for anything that was only halfway perfect. These rolls HAD to be perfectly soft and perfectly fluffy. Now, there are some tips and tricks you need to learn before making perfect gluten-free dinner rolls, so keep reading to find out how you can make homemade gluten-free dinner rolls in your homestead kitchen!

homemade gluten-free dinner rolls in a basket

Pioneer Recipe

I’m going to call these gluten-free dinner rolls a pioneer recipe since the pioneers would have made in rolls on their homesteads too. However, since these dinner rolls are gluten-free, they do have a few ingredients that the earlier pioneers probably didn’t use. Nonetheless, the ingredients in these rolls are still simple and easy to source for keeping stocked in the homestead pantry.

Pioneer Lifeskill– I consider making homemade bread a pioneer lifeskill. And since these rolls are a form of homemade bread, you can count this recipe as a lifeskill! By learning how to make your own homemade dinner rolls, you don’t have to rely on buying rolls at the grocery store. You can use ingredients from your homestead to make your own rolls for dinner, Thanksgiving gatherings, or sandwiches.

Gluten-free– While I won’t necessarily call this recipe ‘allergy-friendly’, it is gluten-free and can easily be made dairy-free as well. Additionally, the ingredients used in these rolls are healthier than some of the ingredients found in store-bought rolls or even in other homemade gluten-free dinner roll recipes. This recipe doesn’t contain cellulose, dextrose, corn, or canola oil.

Makes Many Rolls– The other thing you will love about this gluten-free dinner roll recipe is that it doesn’t just make 6 rolls… instead it makes a full dozen dinner rolls! The recipe is well worth the time and ingredients you put into making gluten-free dinner rolls. I know that baking gluten-free bread is more time consuming than baking traditional bread, so I like to make sure I get plenty of results from my recipes!

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How to Make Soft Gluten-free Dinner Rolls

Making gluten-free dinner rolls is easy. But making soft, fluffy gluten-free dinner rolls is not easy. Homemade gluten-free bread products tend to be firm and dense since they lack gluten. Gluten-free bread brands remedy that by using commercial ingredients to keep their breads soft. As a modern pioneer, I want to use (and consume) natural ingredients, while still enjoying gluten-free bread.

So, when it comes to making soft gluten-free dinner rolls, there are few ingredients and tricks that you need to know about for getting soft, fluffy results.

The Right Flour Blend– I know it’s a pain. BUT, using the gluten-free flour blends that I list in the recipe is the best way to get perfect results. Ever wonder why there is bread flour and all-purpose flour? It’s because the compositional make up of those flour blends have been developed for performing the best in certain baked goods. The same applies to different gluten-free flour blends.

I use gfJules gluten-free breakfast flour and King Arthur gluten-free all-purpose flour in these rolls. Both of those flours are basically the only two gluten-free flour blends you need to have stocked in the homestead pantry for whatever gluten-free baking needs you have. I have found that gfJules gluten-free flour yields the fluffiest, sofest results in my gluten-free bread products. And since you have it stocked in your pantry, you can make my homemade gluten-free sandwich bread too!

Carbonated Beverage– This is a little trick I learned when making my gluten-free sandwich bread recipe. Using a carbonated beverage in gluten-free bread products (instead of milk or water) yields fluffier results and helps the bread or rolls rise better.

Rise & Proof– There are two stages to making these dinner rolls: letting the dough rise and letting the rolls proof. These two stages should not be combined or skipped! Initially, the gluten-free dough will be very sticky. However, this is necessary for getting a good rise. After the dough has risen once, you can mix in more flour to make the dough easier to handle for shaping the rolls. Then the rolls need to proof so that they get back some of the fluffy height from rising.

Sugar– While this recipe does call for a good amount of sugar, the dinner rolls are not sweet. The sugar gives the yeast something to feed on during the first rise and final proof. Adding sugar to gluten-free breads also helps keep the texture soft and supple.

Keeping ‘Em Soft– Lastly, these gluten-free dinner rolls will not stay soft forever. They do not have modified ingredients in them that will allow them to stay soft and fluffy indefinitely. Ideally, these rolls are best served warm or on the same day they were baked. However, if that is not possible (or you are pulling them out of the freezer), reheating them (not toasting) will bring back their softness. You can reheat them in a warm oven (200-250°F) or you can microwave (30-40 seconds) them to get the soft texture of freshly baked dinner rolls.

a basket of homemade dinner rolls with one roll cut open

Recipe Tips

What if I don’t have a stand mixer, can I still make these homemade dinner rolls?

I know a stand mixer is not a very ‘pioneerish’ kitchen tool, but we are talking gluten-free here. Which is also something the early pioneers didn’t have to deal with. So, yes, you can still make these dinner rolls even if you don’t have a stand mixer, BUT, the rolls may not be as fluffy. Whip the dough as much as you can, and if you manage it for 5 minutes, go for it! However, the stand mixer really helps incorporate air into the dough which results in fluffier rolls.

What other beverages can I use besides kombucha?

I use kombucha since it is a carbonated beverage that I make right on my homestead. However, any carbonate beverage will do. Just beware that the intensity of the flavor of the carbonate beverage may shine through in the rolls. I use flavored kombucha and don’t notice any distinct flavor in my rolls. Other carbonate beverages that I have used in my gluten-free breads include Olipop and Zevia. Just make sure that your carbonated beverage is at room temperature before you use it in the recipe.

Are there any ingredient substitutions that I can do?

I already mentioned that I don’t recommend subbing anything for the gfJules flour. You can replace the King Arthur flour with more gfJules flour if you wanted. I have not tried any subs for the potato flakes, but potato starch may also work. I don’t recommend making these rolls egg free as the eggs help with the structure, rise, and texture of the rolls. To make the rolls dairy-free, you can use a dairy-free butter substitute or avocado oil. For sugar, I recommend organic cane sugar or maple sugar. Coconut sugar tends to be more absorbent and may effect the consistency of the dough. It will also make the dough darker in color.

How can I tell if when the dough is done rising and when the rolls are done proofing?

The dough is done rising when it looks puffy and airy. It will not quite have doubled in size. You may also see visible air pockets. At this stage, it is unlikely that you will overproof the dough. In an area that is around 70°F, the dough will need to rise for 50-60 minutes.

Once the rolls have been shaped, you will need to let them proof, which allows the rolls to rise prior to baking. You do not want to let your rolls overproof at this stage! Over-proofed rolls will have tiny air pockets all over them and won’t rise much when baked. The rolls are done proofing when they have risen slightly, are touching in the pan if they were initially placed 1/2″ apart, and they will appear fluffy. They will not double in size.

Tips for working with the sticky roll dough:

After the dough has risen initially and you have added the remainder of the flour, you may still find the dough to be slightly sticky and tacky. That is okay. The dough basically just needs to be able to mostly hold it’s shape when formed into rolls. I find that using a liberally floured cutting board and a rubber spatula is helpful for handling the dough. I use the rubber spatula to ‘knead’ the dough and flatten it into a rough rectangle. Then I use the rubber spatula to divide the rectangle into 12 pieces.

Each piece I then separate with the rubber spatula, sprinkle with a little flour, and shape it into a roll. Then I flour my hands and carefully transfer the roll to the baking pan, finishing the shaping process as I go. You can use warm water to smooth out any cracks in your shaped rolls. The dough tends not to stick to the rubber spatula as opposed to your hands or a metal utensil.

a stack of homemade gluten-free soft & fluffy dinner rolls

These gluten-free dinner rolls are perfectly soft and fluffy! They make a great addition to any homestead meal, and they also make great sliders or lunch sandwiches too!

Gluten-free Dinner Rolls (soft & fluffy)

Recipe by The Pioneer Chicks

Prep Time 20

Cook Time 20

Total Time 2 40

Servings 12 rolls

Author Alexa Lehr

Ingredients

4 1/4 cups gfJules gluten-free breakfast baking flour divided
1/4 cup King Arthur gluten-free all-purpose flour
2 T. potato flakes
1 3/4 tsp. baking powder
1 tsp. sea salt
1/2 cup organic cane sugar or maple sugar
2.5 T. active dry yeast
1 1/4 cups kombucha room temperature
2 large organic, pasture-raised eggs room temperature
3/4 cup butter or olive oil

Instructions

In the bowl of a stand mixer, place 3 1/2 cups of the gfJules flour, the potato flakes, baking powder, sea salt, sugar, and yeast. Whisk to combine.
Add the room temperature kombucha, eggs, and butter. Engage the stand mixer and mix until all the ingredients are incorporated. Use a spatula to scrape the dough down into the bowl. Then turn the mixer on medium-low and allow the dough to mix (un-interrupted) for 5 minutes.
Once the dough has been mixed for 5 minutes, scrape down the sides of the bowl with a spatula and gently shape the dough into a mound in the bowl. Cover the bowl with a towel and place it in a warm area (70-75°F is ideal) to rise.
The dough should rise for up to 1 hour. While the dough is rising, line a 9×13" glass baking pan with parchment paper. The dough is done rising when it appears fluffy and has risen in the bowl, although it may not double in size.
After the rising time, add the remaining 3/4 cup of gfJules gluten-free baking flour and the 1/4 cup of King Arthur gluten-free flour. Mix the flour into the dough using a spatula. A smooth dough that holds together should form.
Turn the dough out onto a floured surface. At this point, use a spatula to manipulate the dough into a rough rectangle and divide the rectangle into 12 pieces, cutting through the dough with your spatula. Add more flour as necessary to keep the dough from sticking to the work surface.
Flour your hands and pick up each piece of dough to gently shape and roll it into a ball. Use a little warm water to patch up any cracks in the roll. Place each shaped roll on the parchment paper lined baking pan. If you want your rolls touching, place them about 1/2" apart on the pan.
Once all the rolls have been shaped and are on the pan, cover the pan with a towel or oiled plastic wrap and place the pan in a warm environment for the rolls to proof for 30-90 minutes. The proof time will depend on the warmth of environment. The rolls should rise some and become fluffy, but they should not overproof and develop air bubbles or pockets.
While the rolls are proofing, preheat the oven to 375°F. Once they have finished proofing, bake the rolls for 15-20 minutes. The rolls should become golden brown.
Remove the rolls from the oven and immediately cover them with a towel for 10 minutes. After 10 minutes, remove the towel and brush the rolls with melted butter if desired, or just leave them plain.
Serve the rolls warm for the fluffiest texture! Store leftover rolls in an airtight container or freeze them.

Where to Find the Ingredients:

You will love slicing open one of these warm dinner rolls, smelling the yeasty aroma of fresh baked bread, and slathering the soft roll in butter and raw honey. Or, you can easily reheat the leftover rolls and make them into sandwiches! No matter how you use these dinner rolls, they will quickly become a staple in your homestead kitchen. Pioneers of all ages will love their soft, fluffy texture and mild, delicious flavor. I like to use my dinner rolls for freeze-dried bbq venison sandwiches. How will you use yours?

Baking gluten-free can be challenging. But we have tips and tricks that will help you make gluten-free baked goods that no body would guess are gluten-free! Join our modern pioneer newsletter community so you don’t miss any more gluten-free recipes!