Dairy-Free Gluten-Free Dinner Rolls

There’s something magical about a warm, fluffy dinner roll, isn’t there? That moment you pull apart the soft, steaming bread and slather it with your favorite spread is pure comfort. But if you’re navigating life with dairy or gluten sensitivities, that simple joy can often feel like a distant memory. I’m here to tell you that it doesn’t have to be! These Dairy-Free Gluten-Free Dinner Rolls are the answer to your prayers—they’re tender, cloud-like, and perfect for sopping up gravy at Thanksgiving or just making a Tuesday night feel special.

Perfecting this recipe felt like a personal mission. I wanted to create a roll that my entire family, including those with dietary restrictions, could enjoy without feeling like they were missing out. After many, many batches (my kitchen smelled like a bakery for weeks!), I landed on this beautifully simple formula. They rise up beautifully, have a wonderfully soft crumb, and are so versatile. Trust me, these rolls are about to become your new go-to.

Table of Contents

Table of Contents

Why You’ll Love These Dairy-Free Gluten-Free Dinner Rolls

• Incredibly Soft & Fluffy: No one will guess they’re free from gluten and dairy. The texture is truly something to celebrate.
• Surprisingly Simple: While baking gluten-free can seem intimidating, these rolls come together with straightforward steps for bakers of any level.
• Perfect for Gatherings: Whether it’s a holiday feast or a casual family dinner, these rolls please everyone at the table.
• Meal-Prep Friendly: You can make the dough ahead of time or freeze the baked rolls for later, making life a little easier.

Ingredients You’ll Need

Gathering your ingredients is the first step to success! I find that using a digital scale for gluten-free flours gives the most consistent results, but careful measuring with cups works too.

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• 2 ¼ cups (270g) All-Purpose Gluten-Free Flour Blend (I recommend a blend with xanthan gum, like Bob’s Red Mill 1-to-1)
• 1 packet (2 ¼ tsp) Active Dry Yeast
• 3 tbsp Sugar
• 1 tsp Salt
• 1 cup Warm Unsweetened Almond Milk (about 110°F)
• 1/4 cup Avocado Oil (or another neutral oil like light olive oil)
• 1 large Egg, at room temperature (for an egg-free version, see tips below)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm almond milk, sugar, and yeast. Give it a quick stir and let it sit for about 5-10 minutes. You’re looking for it to become foamy and bubbly—this is how you know your yeast is alive and ready to make your rolls rise!

Step 2: Combine the Dough

In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand), whisk together the gluten-free flour and salt. Pour in the foamy yeast mixture, avocado oil, and the egg. Mix on low speed until everything is just combined, then increase the speed to medium and beat for about 2-3 minutes. The dough will be softer and stickier than traditional wheat dough—this is normal!

Step 3: Let the Dough Rise

Scrape the dough into a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 60-90 minutes, or until it has roughly doubled in size. Don’t worry if it doesn’t look exactly like wheat dough; gluten-free doughs are a bit different, but they still rise beautifully.

Step 4: Shape the Rolls

Punch down the dough to release the air. Lightly oil your hands to prevent sticking, and turn the dough out onto a surface that’s been lightly dusted with gluten-free flour. Divide the dough into 9 equal pieces. Gently roll each piece into a smooth ball and place them in a parchment-lined 8×8 inch baking pan.

Step 5: Second Rise and Bake

Cover the pan with the towel again and let the shaped rolls rise for another 30-45 minutes. While they rise, preheat your oven to 375°F (190°C). Once the rolls have puffed up, bake for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped. For a soft crust, brush the tops with a little melted dairy-free butter right when they come out of the oven.

My Go-To Equipment

• Stand Mixer or Large Mixing Bowl
• 8×8 inch Square Baking Pan
• Parchment Paper
• Digital Kitchen Scale (highly recommended for accuracy)

Tips & Variations for the Perfect Roll

Here’s where we can get creative! This recipe is a fantastic base. My youngest once declared they were “better than the regular ones,” which I consider the highest praise.

• Egg-Free Option: No problem! You can replace the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
• Herb & Garlic Twist: Add 1 tsp of dried rosemary or garlic powder to the dry ingredients for a savory kick. They’re amazing with a hearty soup like my Creamy Vegan Tomato Soup.
• Don’t Over-Bake: Keep a close eye on them towards the end of the baking time. Over-baking can make them dry. They should be a lovely golden color.
• Storage: Keep leftover rolls in an airtight container at room temperature for 2-3 days. They also freeze beautifully for up to 3 months. Just thaw and warm in the oven.

What to Serve With Your Homemade Rolls

These rolls are the ultimate sidekick! They’re a must-have for your holiday table alongside a juicy roast turkey and all the trimmings. For a simple weeknight meal, they’re fantastic with a big bowl of chili or stew. And let’s be honest, they’re also pretty incredible all on their own, still warm from the oven with a drizzle of honey.

Nutrition Information

The following nutrition information is approximate and calculated using an online calculator.

Per roll (1 of 9 rolls): Calories: 165kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 270mg | Potassium: 15mg | Fiber: 3g | Sugar: 3g

Frequently Asked Questions

Can I make these rolls without a stand mixer?

Absolutely! While a stand mixer makes it easier, you can definitely mix the dough by hand in a large bowl with a sturdy spoon. You might need a little extra elbow grease to get it smooth, but it works perfectly well.

My dough didn’t double in size during the first rise. What happened?

This usually means your yeast wasn’t activated properly or your kitchen was a bit too cool. Make sure your milk is warm but not hot (around 110°F is perfect), and try placing the bowl in a slightly warmer spot, like an oven that’s been turned off but preheated for just a minute.

Can I use a different type of gluten-free flour?

I strongly recommend using a trusted gluten-free 1-to-1 baking blend that includes xanthan gum. Different flour blends have different absorbencies, so using a different one may change the texture of the rolls.

How do I reheat the rolls to keep them soft?

The best way to bring back that fresh-from-the-oven softness is to wrap them in aluminum foil and warm them in a 300°F oven for about 10 minutes. You can also warm them for a few seconds in the microwave, but the oven method is best for texture.

I hope these Dairy-Free Gluten-Free Dinner Rolls bring as much warmth and joy to your table as they have to mine. There’s nothing quite like the feeling of serving a homemade bread that everyone can enjoy. If you make them, I’d love to hear about it! Share your creation with me, and don’t forget to check out my other favorite gluten-free recipes for more inspiration. Happy baking!