If I could only share one recipe from this entire blog, it would be these Gluten Free Dinner Rolls. Soft, fluffy, golden brown, and so close to a traditional yeast roll that nobody at your table will believe they are gluten free. This is the recipe that started it all and the foundational dough behind more than a dozen other Back Porch Paleo favorites.
The Story Behind These Gluten Free Dinner Rolls
Over the Thanksgiving holiday a few years ago, a dear friend reached out in search of a dinner roll for her son, who had recently been diagnosed with Celiac Disease. Thanksgiving without a warm roll on your plate? Not on my watch. I adapted my Paleo Dinner Tin Roll recipe, subbing ingredients as needed, and after just one bake I knew there was real potential here.
That single act of love turned into the most versatile recipe I have ever developed. This dough has since become hamburger buns, French bread, sandwich bread, pretzels, s’more rolls, cheesy stuffed rolls, garlic pull-apart bread, and of course cinnamon rolls. If you learn one dough, learn this one.
The Secret Ingredient: Mashed Potatoes
Yes, really! A half cup of mashed potatoes is what gives these gluten free rolls their soft, pillowy texture and keeps them from drying out the way so many gluten free breads do. Day-old mashed potatoes work beautifully, so make them ahead. For a nightshade free version, mashed sweet potatoes work too, you may just need an extra 3-4 tablespoons of flour to get the dough texture right.
Choosing Your Gluten Free Flour
This recipe has been tested with three different gluten free flour blends. My top pick is Caputo Fioreglut gluten free flour as it bakes up the closest to traditional wheat rolls of anything I have tried. King Arthur Measure for Measure and Bob’s Red Mill 1:1 both work well too. Whichever you choose, the dough should come together soft, pliable, and not sticky.
Tips for Perfect Gluten Free Dinner Rolls
Bloom the Yeast Properly
Warm the milk to 110°F – warm bath water temperature. Too hot kills the yeast, too cool and it will not activate. Give it a full 5 minutes to get foamy before adding it to the dough.
Add the Flour Gradually
Add the final cup of flour a third at a time. Gluten free flours absorb liquid differently by brand and even by humidity, so watch the dough — you want soft and pliable, never dry or crumbly.
Give Them a Warm Spot to Rise
About 20 minutes covered in a warm spot is all these need. I like to place them on my stovetop while the oven is pre-heating, as this seems to be the perfect spot in my kitchen.
Do Not Skip the Egg Wash
The egg wash is what gives that gorgeous deep golden brown bakery finish. Brush it on right before baking.
Turn This Dough Into Gluten Free Cinnamon Rolls
The exact same dough makes dreamy gluten free cinnamon rolls! Roll half the dough into roughly a 12×10 inch rectangle, spread with softened butter, sprinkle generously with brown sugar and cinnamon, roll it up, and slice into 1.25 inch rounds. Rise, bake at 350°F for 20-25 minutes, and frost warm with cream cheese frosting. Full instructions are in the recipe card below.
One Dough, Endless Possibilities
Once you master this dough, a whole world of gluten free baking opens up. Try these Back Porch Paleo variations next: Gluten Free Hamburger Buns, Gluten Free French Bread, Gluten Free Sandwich Bread, Gluten Free Pretzels and Pretzel Bites, Gluten Free S’more Rolls, GF Cheesy Stuffed Rolls, Gluten Free Garlic Parmesan Rolls, Gluten Free Garlic Pull-Apart Bread, Crescent Rolls, and Homemade Croutons made from the sandwich bread!
Frequently Asked Questions
Can I make these dairy free?
Yes! Use your favorite plant-based butter, organic vegetable shortening, or coconut oil in place of the butter, and almond milk in place of the whole milk.
Can I make the dough ahead of time?
Yes — the dough can be made a day ahead, wrapped tightly in plastic, and refrigerated. Let it come toward room temperature before shaping and rising.
Why are my rolls dense?
Usually one of three things: the yeast did not bloom (check your milk temperature and yeast freshness), too much flour was added, or the rise spot was too cool. See the tips above!
Can I freeze these rolls?
Absolutely. Bake, cool completely, and freeze in an airtight bag. Reheat in a 350°F oven until warmed through — they taste freshly baked.
Gluten Free Dinner Rolls
Course: Recipes4
servings30
minutes40
minutesIngredients
1/4 cup Whole Milk, warmed to 110F sub dairy free as needed, such as Maizly!
1 Tbsp Granulated White Sugar
2 tsp Active Dry Yeast (rapid rise preferred)
1/3 cup Salted Butter, softened
3 whole Eggs, room temperature
2 tsp Sea Salt
1/2 cup Mashed Potatoes
1/2 cup Whole Milk, warmed to 110F – sub dairy free as needed, such as Maizly!
3 cups GF Pizza Flour – Caputo Fioreglut (can sub King Arthur 1:1 or Bob’s Red Mill 1:1)
1 whole Egg plus 1 tsp water for optional egg wash
Directions
- Add 1/4 cup milk, sugar, and yeast to a measuring cup. Stir well and allow to bloom 5-10 minutes.
- Add butter, eggs, mashed potatoes, and salt to a stand mixer with whisk attachment. Mix to combine.
- Once yeast has bloomed, add it along with the remaining 1/2 cup milk to the egg mixture along with 2 cups flour. Mix well. Switch to dough hook and add remaining flour 1/3 at a time until dough comes together – soft, pliable, and not sticky.
- Separate into 18 (larger) or 24 (smaller) dough balls. Prepare a large baking dish by spraying with avocado oil. Place dough balls about 3/4 inch apart, cover with plastic, and let rise in a warm spot approximately 20 minutes.
- Brush with egg wash if desired then bake in a preheated 375F oven for 20-25 minutes until golden brown. Spread tops with butter while warm if desired.
Notes
- Make the mashed potatoes ahead of time – day-old potatoes work beautifully. NIGHTSHADE FREE: sub mashed sweet potatoes and add 3-4 Tbsp extra flour as needed. DAIRY FREE: use plant-based butter and almond milk. This is the foundational dough for many Back Porch Paleo recipes!
If you make these Gluten Free Dinner Rolls — or turn them into cinnamon rolls, buns, or bread — I would love to hear about it! Leave a comment below and tag me on Instagram @backporchpaleo. This recipe was born out of love for a friend’s son, and every time one of you bakes it for someone you love, that story keeps going. Happy baking! 🌿 — Michelle