Grandma’s Gluten Free Dinner Rolls
My grandfather ate bread at every meal: toast for breakfast, sandwich for lunch, and dinner rolls at 5:30. Grandma’s dinner rolls were the best! My sister and I could eat a dozen and skip supper all together. Our daughter now keeps the bread-at-meals tradition alive, and we’re grateful for delicious gluten free options. These GF, pull-apart dinner rolls do not disappoint! Soft, tender and buttery – these rolls are soon to be your family’s favorite.
We attribute the lovely, tender, pull-apart goodness of these rolls to Flour Farm flour. A delicious baked good starts with a quality foundation. It also needs a kick-in-the-booty recipe. Special thanks to My Gluten Free Kitchen. We adapted their recipe to be successful with Flour Farm Organic Free Flour Blend, and are simply thrilled with the results. These dinner rolls are the closest to my grandma’s that we’ve made yet. If you choose to make these dinner rolls with a different flour blend, your results may differ.
Please let us know how Grandma’s GF Dinner Rolls recipe worked for you! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
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Soft. Tender. Buttery.Print
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)
- 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 temperature (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:
- 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.)
- Category: yeast bread
- 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 pull apart dinner rolls
For more gluten free recipes using Flour Farm, click on this link to be directed to our recipe page.