Gluten-Free Dinner Rolls

There’s nothing quite like a basket of warm, buttery dinner rolls on the table, and these gluten-free dinner rolls prove you don’t have to miss out. After years of testing gluten-free yeast doughs, I finally created a soft, fluffy roll that bakes up golden and pull-apart tender every time.

This recipe uses my enriched gluten-free dough base made with milk, butter, and eggs for that classic bakery-style texture. Whether you’re planning a Thanksgiving feast or just want fresh bread for a weeknight dinner, these rolls deliver that comforting, homemade taste you’ve been missing.

Why You’ll Love this Recipe

Soft and Fluffy Texture: These rolls are tender, springy, and tear just like traditional dinner rolls.
Perfect for Any Occasion: Whether it’s Thanksgiving dinner or just a weeknight meal, these rolls fit right in.
Tried, Tested, and Foolproof: This dough was tested over and over until the texture was just right — soft, springy, and easy to shape without crumbling or drying out.

Searching for more gluten-free bread recipes? gluten-free focaccia / gluten-free cheddar biscuits / gluten-free irish soda bread

Ingredients

TIP

The secret to these soft, fluffy rolls is the psyllium husk gel. It helps trap moisture and gives structure to the dough. I use whole psyllium husk (not the powder!) because it mixes more evenly and makes the dough easier to shape.

Searching for more gluten-free dinner recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches

Ingredient Notes

Brown Rice Flour – This forms the base of our flour blend and gives structure and a mild flavor. It’s light enough to help the rolls rise without feeling dense.
Tapioca Starch & Potato Starch – These two starches work together to create that soft, fluffy, pull-apart texture. Tapioca adds elasticity while potato starch gives tenderness and helps the rolls brown beautifully.
Xanthan Gum – Essential for binding and giving the dough stretch. It replaces the gluten and keeps the rolls from crumbling once baked.
Whole Psyllium Husk – This ingredient is key. When hydrated with warm water, it forms a gel that strengthens the dough and makes it easy to shape — no dry, cracking dough here. I prefer whole psyllium husk over psyllium powder, which can get really clumpy.
Yeast – Instant yeast makes this recipe quick and reliable. You can mix it straight into the dry ingredients, no need to proof it first.
Milk, Butter, and Eggs – These are what make this an enriched dough. They add richness, flavor, and that soft, tender crumb you expect from a great dinner roll.
Sugar – A small amount feeds the yeast and adds a touch of sweetness to balance the salt. I promise the dinner rolls do not taste sweet.

About This Dough

This recipe starts with my Gluten-Free Enriched Dough — made with milk, butter, and eggs for a soft, tender crumb and golden color. It’s the same base I use for my gluten-free cinnamon rolls, but this version is halved and slightly less sweet, making it perfect for savory dinner rolls.

Getting the texture right for this dough took a lot of testing. I really wanted to simplify the process by skipping the psyllium gel step and just mixing psyllium powder straight into the dry ingredients. But every time I tried it, the dough took much longer to hydrate and the texture was inconsistent — sometimes sticky, sometimes dry, and never as soft as I wanted.

When I switched back to hydrating whole psyllium husk in warm water first to form a gel, everything clicked. The dough came together beautifully every time — soft, elastic, and easy to shape. That step may feel extra, but it’s absolutely worth it. It’s what gives these rolls their pillowy structure and that bakery-style rise that’s so hard to achieve in gluten-free baking.

Once you’ve mastered this dough, you can use it for so many recipes — from fried donuts to crescent rolls. It’s a versatile base that opens up a whole world of soft, fluffy, gluten-free breads.

Overhead view of gluten-free dinner rolls with flaky sea salt glistening on top.

How to Make Gluten-Free Dinner Rolls

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

Dry ingredients for gluten-free dinner rolls, including flour, starch, yeast, and salt, in a large glass mixing bowl. — *In the bowl of your stand mixer, whisk together the brown rice flour, tapioca starch, potato starch, sugar, salt, instant yeast, xanthan gum, and baking powder until everything looks evenly combined.*

Brown psyllium husk gel in a glass bowl after mixing with warm water, forming a thick texture. — *In a separate bowl, whisk whole psyllium husk into warm water. Stir it for a minute or two until it thickens into a gel*, *the thickness of applesauce.*

Wet ingredients for gluten-free dinner rolls whisked together in a glass bowl until smooth. — *Whisk together the warm milk, egg, melted butter, apple cider vinegar and psyllium gel until it looks mostly uniform.*

Soft, sticky gluten-free dinner roll dough after mixing in a large glass bowl. — *Pour the wet mixture into the dry ingredients. Using the paddle or dough hook, mix on medium speed for about 4 to 5 minutes, scraping the bowl once or twice* *to make sure no pockets of flour are on the bottom of the bowl.*

Smooth gluten-free dough ball resting on a lightly floured surface before shaping. — *Lightly dust your counter with tapioca starch and turn out the dough. Gently pat it into a thick circle. Cut into 9 equal wedges.*

Shaped gluten-free dinner roll dough balls arranged in a metal baking pan before rising. — *Working with one piece at a time,* *shape the wedges into* *smooth balls. Place then in a buttered baking dish, leaving space between each one to allow room for them to rise.*

Gluten-free dinner roll dough after rising, smooth and puffy in a baking pan. — *. Cover loosely and let rise in a warm spot until doubled in size and just starting to touch.*

Golden brown gluten-free dinner rolls baked in a square pan, brushed with butter and sprinkled with flaky sea salt. — *Brush the tops with egg wash, then bake until golden brown and the centers read about 200°F. While they are still warm, brush with melted butter and finish with a pinch of flaky sea salt.*

Recipe FAQs

Can I use a store-bought gluten-free flour blend instead of the homemade one?

I don’t recommend it. Most gluten-free flour blends aren’t formulated for yeast doughs — they tend to absorb liquid differently and can make the rolls dense or dry. My blend was tested specifically for this recipe to get that soft, pillowy texture.

Do I need to use psyllium husk?

Yes! Psyllium husk gives gluten-free dough strength and flexibility so you can knead and shape it easily. Without it, the dough won’t rise as well and the texture will be more crumbly. I recommend whole psyllium husk, not the powder.

Can I make the dough ahead of time?

Definitely. Shape the rolls, cover them tightly, and refrigerate overnight. The next day, let them sit at room temperature for about an hour to finish rising before baking.

Why did my rolls come out dense?

Most often, it’s from under-proofing or using the wrong flour blend. Make sure your dough doubles in size before baking and stick with the blend listed in the recipe. Every ingredient contributes to that light, fluffy texture.

Expert Tips

This recipe uses my Gluten-Free Enriched Dough base. Most gluten-free all-purpose blends aren’t designed for yeast doughs, so this custom flour blend makes a big difference in how soft and fluffy the rolls bake up. Once you make this dough once, you’ll be able to adapt it for everything from dinner rolls to sweet breads.
Weigh your ingredients. Accuracy matters with gluten-free baking! Using a kitchen scale ensures your flour-to-liquid ratio stays balanced for soft, fluffy rolls every time.
Check the internal temperature. For perfectly baked rolls, aim for an internal temperature of around 200°F. It ensures the centers are cooked through but still soft.

Storage instructions

These gluten-free dinner rolls are best enjoyed the day they are baked because that is when the texture is at its softest.

Storing Baked Rolls:

If you have leftovers, store them in an airtight container at room temperature for up to 2 days.

Reheating:

To refresh the texture, wrap rolls in foil and warm in a 300°F oven for 5 to 7 minutes until soft and steamy again. You can also microwave a single roll for about 15 seconds, covered with a damp paper towel to keep it moist

Freezing:

Allow baked rolls to cool completely, then wrap tightly in foil and place in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in a 325°F oven until soft and heated through.

Make Ahead Option

You can prepare the dough a day in advance. After shaping the rolls, cover the pan tightly with plastic wrap and refrigerate overnight. The next day, let them sit at room temperature for about an hour to finish rising before baking. This is perfect for holidays or hosting when you want fresh-baked rolls without the rush.

Close-up of the inside texture of a gluten-free dinner roll showing a soft, airy crumb.

Serving suggestions

These gluten-free dinner rolls pair perfectly with cozy soups, hearty mains, and holiday meals. Try them alongside my gluten-free broccoli cheddar soup, gluten-free chicken noodle soup, or gluten-free beef stew for an easy weeknight dinner.

They’re also great with gluten-free gravy or red wine cranberry sauce on the Thanksgiving table. If you’re serving a crowd, warm the rolls just before dinner and brush them with a little salted butter or garlic butter for extra flavor and shine.

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Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.