Every thanksgiving my mom makes the most incredible dinner rolls. They’re soft, fluffy, and the perfect addition to any holiday plate. There’s just one problem – they’re not gluten-free or dairy-free. And now that I’ve assumed a gluten-free diet and my sister is completely dairy-free, that old dinner roll recipe just won’t work for us anymore. Which is why I developed these gluten-free dinner rolls with a dairy-free option. They’re equally as soft and fluffy as the kind my mom used to make, and no one even noticed the difference! I’m not going to lie, I went into developing this recipe with caution – not sure if I could actually make a gluten-free dinner roll that tasted just like the real thing. So you can imagine my surprise when I actually did it! A dinner roll that is entirely gluten-free, and even dairy-free, that everyone can enjoy. 🙂
Why You’ll Love These Gluten-Free Dinner Rolls
- They’re surprisingly easy to make even though they use yeast; no complicated techniques required.
- The dough yields rolls with golden crust and soft, tender insides – just like you remember from regular bread.
- With a non-dairy swap for milk & butter, you can make them dairy-free and allergy-friendly — many bloggers highlight this flexibility.
- They’re perfect for the holidays or any meal where you want warm bread on the table that everyone can enjoy.
Frequently Asked Questions
Can I make these gluten-free dinner rolls dairy-free too?
Yes – simply swap the milk for a non-dairy variety (like coconut or almond milk) and use vegan butter or this buttery-flavored coconut oil instead of regular butter!
Do I have to use gluten-free bread flour?
It’s highly recommended to use a gluten-free bread flour or blend designed for yeast baking; standard gluten-free all-purpose flours may lack structure and rise. I recommend the King Arthur Gluten-Free Bread Flour available on Amazon.
Can I make these without eggs?
Yes, though egg-free versions may result in slightly different texture. I’d recommend an egg replacer, like this one from Bob’s Red Mill, over flax or chia “eggs.”
Sam’s Recipe Tips
- Warm your milk precisely to 110° F before adding yeast – too hot and you’ll kill the yeast; too cold and it won’t activate.
- Let the dough rise in a warm, draft-free spot for about one hour until it’s puffed and slightly set.
- Use a cookie scoop or â…“-cup measure to form each roll for even sizes and consistent baking.
- Brush the rolls with melted butter (or non-dairy butter) right after baking for soft tops and rich flavor.
- These rolls freeze well – just let them cool fully, then store in freezer-safe bags; re-warm before serving.
How to Store These Gluten-Free Dinner Rolls
These gluten-free dinner rolls stay soft and fluffy for up to 3 days when stored properly. Once cooled completely, place them in an airtight container at room temperature (the container must be airtight, any air will dry them out!). For longer storage, freeze the rolls in a sealed freezer bag for up to 2 months – just reheat them in the oven at 300°F for 8–10 minutes before serving to restore that fresh-baked texture.
Soft and Fluffy Gluten-Free Dinner Rolls
Equipment
- 1 small bowl
- 1 electric mixer
- 1 9×9-inch baking pan
Ingredients
- 1 1/4 cups warm milk 110 degrees Fahreneheit or non-dairy coconut milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 1/4 cup butter, melted or non-dairy butter/buttery flavor coconut oil
- 3 cups gluten-free bread flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg plus 1 egg yolk at room temperature
- 2 tablespoons butter, melted or non-dairy butter/buttery flavor coconut oil
Instructions
- Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
- Once milk is warm, add the active dry yeast, honey, and melted butter. Give it a gentle whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
- To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, and salt. Turn the mixer on low until the dry ingredients are combined.
- With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
- Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 3-5 minutes, until the dough is smooth and can be easily formed into a ball.
- Using a large cookie scoop or 1/3 cup measuring cup, scoop the dough into 9 balls and gently roll each ball between your palms until smooth all the way around. If the dough is sticking to your hands, lightly wet your hands with warm water before rolling.
- Then, place the dinner rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
- After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the dinner rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and brush each roll with melted butter, then let them cool before serving.
