This post may contain affiliate links. Read my disclosure policy.
These are the best Gluten Free Dinner Rolls with savory garlic butter for an easy buttery bread to serve with your favorite entrees on weeknights or the holidays.
Easy 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?
We all know there are ways to enjoy Gluten Free Lasagna, and even Bolognese Sauce with gluten free pasta or spaghetti squash. And now you can also enjoy light and tasty rolls topped with garlic butter that are just as good as any gluten-containing roll. It’s made with two kinds of flour and active dry yeast for an airy texture you’ll love.
And that garlic herb butter? It turns basic Gluten Free Dinner Rolls into a mouthwatering, savory little pillow of deliciousness.
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 are the ingredients:
- 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.
- 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.
- 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 Success
The nice thing about this dinner roll recipe is that there’s only one proofing time, so they come together faster than most recipes. Follow these tips to make sure they come out perfectly:
- 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.
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 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, like these:
Don’t forget some veggies on the side. Here are a few ideas:
Gluten Free Garlic Butter Dinner 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)
- 3 tablespoons unsalted butter
- 2 garlic cloves , minced
- 1 tablespoon of fresh parsley (or 1 teaspoon dry parsley)
- 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.