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These are the best Gluten Free Garlic Rolls to serve with your favorite entrees on weeknights or the holidays. Fluffy dinner rolls are slathered with garlic butter for a mouthwatering buttery bread that is impossible to resist.
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Why You’ll Love These Gluten Free Dinner Rolls with Garlic Butter
When you are sitting down to your favorite Italian meal, there is nothing better than a buttery, garlicky hunk of bread to scoop up the sauce. But what do you do if you are gluten free? Make this recipe for delicious rolls topped with garlic butter. Here’s why you’ll love it!
- Classic side. It’s exactly what you want when you make Gluten Free Lasagna, and even Bolognese Sauce with gluten free pasta or spaghetti squash.
- Light and tasty. Just as good as any gluten-containing roll because it’s made with two kinds of flour, some extra xanthan gum for stretchiness, and active dry yeast for an airy texture you’ll love.
- One rise time. The nice thing about this dinner roll recipe is that there’s only one proofing time, so they come together faster than most recipes.
- Perfectly flavored. That garlic herb butter? It turns basic Gluten Free Dinner Rolls into a mouthwatering, savory little pillow of deliciousness.
Cuisine Inspiration: Italian-American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Nut-free
Skill Level: Challenging
Ingredients
The ingredients for these fluffy golden garlic rolls are straightforward. If you do much gluten free baking, you may already have everything you need on hand. Here is an overview of the ingredients. See the recipe card at the bottom of the post for the full amounts.
- Active dry yeast. This kind of yeast needs to be activated with warm water and sugar before using it.
- Brown sugar. Use light or dark brown sugar.
- Gluten-free flour. I used King Arthur Measure-for-Measure flour.
- Tapioca flour. You can find this in most well-stocked grocery stores.
- Xanthan gum. This is a helpful thickener and binder for gluten-free baking. It adds stretchiness even if your blend already contains some.
- Salt
- Butter. Use unsalted butter.
- Eggs. Let the eggs come to room temperature so they blend easily into the batter.
- Milk. You can use any kind of milk for the buns.
- Garlic
- Parsley. Fresh or dried will work.
How to Make Gluten Free Garlic Rolls
It’s easiest to make this dough in an electric mixer. Follow these instructions to prepare these easy gluten-free rolls:
Prepare for baking: Grease or line a 9×13-inch baking dish with parchment paper.
Activate the yeast: In a small bowl, combine 1/2 cup of warm water, the active dry yeast and 1 teaspoon brown sugar. Stir well, then let this sit for 5-10 minutes, until it’s frothy and bubbly. If it’s not frothy, your yeast may no longer be fresh and you’ll have to start over.
Make the dough: In a mixing bowl, combine the remaining brown sugar, the all-purpose flour, tapioca flour, xanthan gum, and salt until uniform. Add the yeast mixture, melted and cooled butter, eggs, and milk. Mix on low speed until the dough starts to come together. Add more all-purpose flour if necessary, until you have a sticky dough. Turn the mixer to medium-high and mix the dough for about 6 minutes, or until it sticks to the sides of the mixing bowl and looks airy.
Shape the buns: Divide the dough into 12-16 equal portions. On a lightly floured work surface, roll each piece of dough into a smooth, round ball.
Proof the buns: Place the buns into the prepared baking dish. Cover the pan with a dish towel or a greased piece of plastic wrap and place somewhere warm to proof for 20 to 25 minutes, until the buns are puffy. Meanwhile, Preheat the oven to 350°F.
Bake: Bake the rolls for 20 to 25 minutes, until golden brown and firm in the center.
Make the garlic butter: While the rolls are baking, combine the butter, garlic, and parsley in a small saucepan or melt in the microwave. When the rolls come out of the oven, brush them generously with the garlic butter. Serve hot.
Tips for The Best Garlic Rolls
- Make sure your yeast is active. If it doesn’t get frothy and bubbly within 10 minutes after you mix in the water and sugar, it might be dead and you’ll need to start over with fresh yeast.
- The water for your yeast should be between 90 and 110°F.
- Beating the dough with an electric mixer ensures that all of the ingredients are well combined, the flour is hydrated, and that your buns have a nice amount of fluffiness and air to them.
- If you forget to take the eggs out of the fridge, place them in a bowl and run warm water in for 5 minutes to let them come to room temperature.
- Brush the rolls with garlic butter as soon as they come out of the oven so they absorb all that delicous flavor.
Storing and Reheating Dinner Rolls
Store leftover dinner rolls in an airtight container in the fridge for up to three days. You can reheat them in the oven by wrapping the rolls in tin foil and heating them in a 350°F oven for 5-10 minutes.
Can I Freeze Garlic Rolls?
Certainly! Freeze fully cooled dinner rolls in an airtight container or zip-top bag for up to three months. When you’re ready to serve, thaw the rolls at room temperature for a few hours. You can warm them in a 350°F oven wrapped in tin foil for 5-10 minutes. until warmed through.
What to Serve with Gluten Free Garlic Rolls
My favorite way to enjoy these dinner rolls is with my favorite gluten free Italian-inspired dishes and a nice Italian Wedge Salad on the side. Here are some ideas for you:
- Pasta and sauce. Make your favorite gluten free pasta and smother it with Homemade Vodka Sauce or rich Alfredo Sauce that you can scoop up with the garlic bread.
- Classic casserole. Go full-on comfort food with vintage Italian Noodle Casserole or the all-time favorite Gluten Free Stuffed Shells.
- Make a meaty meal. You’ll love these dinner rolls with cozy Mozzarella Stuffed Meatloaf or a savory and impressive Stuffed Flank Steak Braciole.
- Add a veggie. Round out your email with a vegetable side dish like Balsamic Roasted Vegetables or some simple Air Fryer Asparagus with Parmesan.
Gluten Free Garlic Rolls
Ingredients
Rolls
- ½ cup warm water (90-110°F)
- 1 packet (2 1/2 tsp) active dry yeast
- 3 tablespoons brown sugar , divided
- 3 cups gluten-free flour (I used King Arthur Measure-for-Measure)
- 1 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 ½ teaspoons salt
- ¼ cup melted butter , cooled
- 2 eggs , room temperature
- 1 cup milk , warmed (90-110°F)
Garlic butter
- 3 tablespoons unsalted butter
- 2 garlic cloves , minced
- 1 tablespoon of fresh parsley (or 1 teaspoon dry parsley)
Instructions
- Grease or line a 9×13-inch baking dish with parchment paper.
- In a small bowl, combine the water, yeast and 1 teaspoon brown sugar. Let this sit for 5-10 minutes, until frothy and bubbly.
- In a mixing bowl for a stand mixer, use the paddle attachment and combine the remaining 2⅓ tablespoons brown sugar, both flours, xanthan gum, and salt until uniform.
- Add the yeast mixture, melted and cooled butter, eggs, and milk. Mix on low speed until the dough starts to come together. Add more all-purpose flour if necessary (I added another 2 tablespoons). It will be sticky. Turn the mixer to medium-high and mix the dough for about 6 minutes, or until it sticks to the sides of the mixing bowl and looks airy.
- Divide the dough into 12-16 equal portions on a lightly floured work surface. Roll each piece of dough into a smooth, round ball.
- Place the buns into the prepared pan. They will almost be touching. Cover the pan with a dish towel or greased plastic wrap and place somewhere warm to proof for 20 to 25 minutes, until the buns are puffy.
- Preheat the oven to 350°F.
- Bake the rolls for 20 to 25 minutes, until golden brown and firm in the center.
- Meanwhile, combine the ingredients for the garlic butter in a small saucepan or melt in the microwave.
- When the rolls come out of the oven, brush them generously with the garlic butter. Serve hot.
If you can’t get King Arthur flour, do you have second choice for this particular recipe?
I would go with King Arthur All Purpose (not the 1-to-1) plus a teaspoon of xanthan gum or Cup4Cup.