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Grandma’s Gluten Free Dinner Rolls

  • Author: Teri Delany
  • Total Time: 35 minutes
  • Yield: 9 rolls 1x
  • Diet: Gluten Free


Grandma’s gluten free dinner rolls. Soft, tender and buttery all over. Pull apart of batch of these delicious rolls at your next evening or holiday meal.



Choose Gluten Free, Non-GMO & Organic Ingredients.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Substitutions: Do you need to substitute an ingredient? Click here.


  • 325g (11.5 oz) Flour Farm Organic Gluten Free Flour Blend (3 C spoon & level)
  • 1 1/2 tsp Xanthan Gum (6.75g)
  • 2 tsp Instant or Rapid Rise Yeast (6.5g)
  • 50g (1.8 oz) Cane Sugar (1/4 C)
  • 1 tsp Extra Fine Pink Himalayan Salt (6g)


  • 237 ml (8 fl. oz) Warm Filtered Water (not to exceed 110 F/43 C)
  • 2 T Butter, melted (28g or 1 oz)
  • 1 Large Pasture Raised Egg, room temp (50g)
  • 1 tsp Apple Cider Vinegar (5 ml)


  • 1 1/2 T Butter, melted – optional (42g or 1.5 oz)


Equipment: Digital scale (preferred), 8″ Baking Pan, 2 oz scoop, Stand-up mixer with paddle attachment, Cooling rack, Measuring cups and spoons, Mixing bowls, Clean tea towel or cover

Before You Dive In – Prep: please read!

  • Melt the butter
  • Warm the water
  • Bring egg to room temp
  • Move oven rack to center
  • Grease baking pan (we use an 8″ round cake pan)

Step 1: Whisk together the dry ingredients in the bowl that attaches to the sand-up mixer or large mixing bowl. If using the stand mixer, attach the bowl.

Step 2: In the liquid measuring cup that holds the water, add the melted butter, egg and vinegar. Whisk to combine.

Step 3: Turn the mixer to low and slowly pour in the wet mixture. When combined, scrape down the sides and increase speed to medium. Blend for at least 3 minutes. Turn the mixer off and scrape down the sides of the bowl to form a rough ball of dough. The dough will be very sticky and thick.

Step 4: Use a 2 oz scoop (#16 with a blue handle) to scoop out dough. Alternatively, you may use a 1/3 measure cup. If you fill the scoop evenly with the edge, you should have 9 total rolls. Place rolls near each other, as the close proximity helps the rolls to keep their shape and rise up. They will hug tightly as they puff up. A helpful trick here is to wet the scoop in between each roll to prevent the dough from sticking inside the scoop. Damp fingers also helps. Keep a cup of water near you to dip the scoop and your fingers in.

Step 5: Cover the pan and allow rolls to rise in a warm area for up to an hour. They should puff up considerably and rise to the edge of the pan. Preheat oven to 400 F/200 C after 30 minutes of rise time.

Step 6: Bake in the center of a preheated oven for about 25 minutes. Tops of rolls will appear a lovely golden brown. The internal temperature should read 200 F/93 C.

Step 7: Remove rolls and brush with melted butter if desired. Transfer to a cooling rack. Pull apart and serve warm.



Store: Rolls are best eaten the same day. To store, place in an airtight container for up to 2 days or freeze for up to a month.

The nutrition information provided below is for the recipe as written using salted organic butter. Each roll averages 39g (about 1.5 oz.)

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: bread
  • Method: baking
  • Cuisine: American


  • Serving Size: 1 roll
  • Calories: 60
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 25mg

Keywords: gluten free dinner rolls pull apart