Gluten Free Pull Apart Rolls
Gluten-Free Pull-Apart Dinner Rolls
Soft, fluffy, and perfect for pulling apart at the dinner table, these homemade gluten-free dinner rolls are the kind of bread you’ll want alongside everything from a weeknight dinner to Thanksgiving dinner.
One of the things people often think they have to give up when going gluten-free is that basket of warm, soft dinner rolls.
You know the ones. You pull one away from the others, split it open while it’s still warm, and add a little butter.
Thankfully, gluten-free doesn’t mean giving that up.
These gluten-free pull-apart dinner rolls bake together in one round pan, giving you nine soft rolls with beautifully golden tops. They’re especially good for holiday dinners, but there’s no reason to save them only for Thanksgiving or Christmas.
And unlike traditional yeast rolls, you don’t have to knead and shape a traditional bread dough. Gluten-free yeast dough behaves differently, so we simply scoop the dough into the pan, smooth the tops, let it rise, and bake.
Why You'll Love These Gluten-Free Dinner Rolls
Soft and fluffy inside
Beautiful golden tops
Easy pull-apart style
No traditional kneading required
Only about an hour of rise time
Perfect for Thanksgiving and holiday meals
Delicious warm with butter
Makes nine generously sized rolls
Ingredients
2 3/4 cups (11 1/2 ounces) good-quality gluten-free flour blend (I use Bob's Red Mill 1 to 1!)
1 1/2 teaspoons xanthan gum (I do add this even though my flour blend includes it!)
2 teaspoons instant yeast
1/4 cup granulated sugar
1 teaspoon salt
1 cup warm water, 105–110°F (temp this!)
2 tablespoons butter, dairy-free margarine, or shortening, melted
1 large egg, preferably at room temperature
1 teaspoon apple cider vinegar
Additional melted butter for brushing the tops, about 1/2–1 tablespoon
Instructions
Combine the dry ingredients.
In the bowl of an electric mixer, combine the gluten-free flour blend, xanthan gum, instant yeast, sugar, and salt.Add the wet ingredients.
With the mixer running on low speed, add the warm water, melted butter, egg, and apple cider vinegar.Mix the dough.
Increase the mixer to medium speed and beat for 3 minutes. (Time this!)Gluten-free bread dough will look much softer and stickier than traditional wheat bread dough. That's normal! It looks like a thick paste!
Prepare the pan.
Spray an 8- or 9-inch round cake pan or pie plate with gluten-free cooking spray.Scoop the rolls.
Using approximately a 2-inch cookie scoop or 1/3-cup measuring cup, scoop the dough into nine mounds.Place one mound in the center of the pan, then arrange the remaining eight rolls around it.
Smooth the tops.
Dip your fingertips into warm water and gently smooth the tops of each roll. Continue wetting your fingers as needed so the dough doesn't stick to them.Let the rolls rise.
Cover the pan with a clean, dry towel and place it somewhere warm. (You can turn an oven on to 200 while making the rolls then turn it off and stick them in, or if your oven has a proof setting that works great! I have also put these in front of a warm fireplace on an end table)Allow the rolls to rise for approximately 45 minutes to 1 hour.
Preheat the oven.
During the last few minutes of rising time, preheat your oven to 400°F.Bake.
Bake the rolls for approximately 26–28 minutes, until the tops are golden brown.If you're checking them with an instant-read thermometer, the inside of the rolls should reach approximately 200°F.
Brush with butter.
As soon as the rolls come out of the oven, brush the tops with about 1/2–1 tablespoon of melted butter.Serve warm.
Allow them to cool slightly, pull them apart, and enjoy!
Carrie's Gluten-Free Engineer Tips
Gluten-Free Bread Dough Is Supposed to Look Different
If you're used to making traditional bread, your instinct might tell you something is wrong with this dough.
It isn't.
Gluten-free roll dough is much softer and stickier than traditional yeast dough. You aren't looking for a smooth ball of dough that you can knead with your hands. This will be thick paste like!
That's why we scoop these directly into the pan instead.
Pay Attention to Your Water Temperature
You want the water around 105–110°F.
Water that's too cool can make your yeast sluggish and give you a poor rise.
Water that's too hot can damage or kill the yeast.
If you make yeast breads regularly, an inexpensive instant-read kitchen thermometer makes this step much easier.
Give Them a Warm Place to Rise
Gluten-free yeast dough appreciates warmth.
If your kitchen is chilly, your rolls may need longer than an hour to rise.
One trick is to place them in your oven while it's turned off but with the oven light turned on. Just remember to remove them before preheating the oven!
Wet Fingers Make Shaping Easy
Don't try to shape this sticky dough with dry hands.
A little warm water on your fingertips lets you smooth the tops without adding extra flour, which could make your rolls heavier or drier.
Don't Guess When They're Done
The golden tops are a good visual clue, but bread can sometimes look finished before the center is fully baked.
If you have an instant-read thermometer, you're looking for an internal temperature of approximately 200°F.
That's one of my favorite engineer-approved ways to take the guesswork out of bread baking.
A Note About Gluten-Free Flour and Xanthan Gum
This recipe was developed using a gluten-free flour blend plus additional xanthan gum.
Different gluten-free flour blends contain different ingredients, and some already include xanthan gum.
Because xanthan gum affects the structure and texture of gluten-free bread, I recommend using a flour blend you know works well for yeast baking and following the recipe as tested rather than assuming every 1:1 flour will behave exactly the same. I have tested this many times with Bob's Red Mill 1:1 flour (and added the extra xanthumgum)
Gluten-free bread can be a little particular, but once you find the combination that works, stick with it!
Perfect for Gluten-Free Thanksgiving Dinner
These rolls are especially good when you want that traditional holiday dinner experience without feeling like the gluten-free person at the table is missing something.
Put a basket of warm pull-apart rolls next to the turkey, mashed potatoes, gravy, and vegetables and suddenly gluten-free Thanksgiving feels a whole lot more normal.
They're also great for soaking up gravy or making little leftover turkey sandwiches the next day.
And if you're heading to someone else's house for Thanksgiving, bringing your own safe rolls means you don't have to watch everyone else pass around the bread basket while you go without.
How to Store Gluten-Free Dinner Rolls
Allow the rolls to cool completely before storing them.
Keep them in an airtight container or sealed bag so they don't dry out.
Gluten-free breads tend to lose moisture faster than traditional wheat breads, so keeping them tightly sealed is especially important.
For the best texture, I prefer these fresh or gently reheated.
How to Reheat Gluten-Free Dinner Rolls
To bring back that soft, warm-from-the-oven texture, gently warm the rolls before serving.
You can wrap them loosely in foil and warm them in the oven, or microwave an individual roll briefly wrapped in a paper towel.
Adding a little butter after reheating doesn't hurt either!
Can You Freeze Gluten-Free Dinner Rolls?
Yes. These are a great candidate for freezing, which can be especially useful when you're preparing for a holiday meal.
Allow the baked rolls to cool completely, then transfer them to a freezer-safe bag or container.
Freeze until needed, then thaw and gently warm them before serving.
That means you don't necessarily have to bake bread on Thanksgiving morning while you're trying to cook everything else.
Tools & Ingredients I Use
A few things that make gluten-free bread baking easier:
Stand mixer or electric mixer
2-inch cookie scoop or 1/3-cup measuring cup
8- or 9-inch round cake pan
Instant-read thermometer
Pastry brush for melted butter
Measuring cups and spoons
More Gluten-Free Recipes You Might Like
If you're planning a cozy meal or holiday dinner, you might also enjoy:
Gluten-Free Fresh Pasta – Homemade gluten-free pasta that's perfect for noodles, lasagna, or comforting holiday meals.
Gluten-Free Chicken & Noodle Soup – A warm, hearty soup that's especially good with homemade gluten-free noodles.
The Best Gluten-Free Vanilla Cake – A moist, fluffy dessert for holidays, birthdays, and family gatherings.
And if you're getting ready for the holidays, check out my guide to Surviving Thanksgiving Gluten-Free Without the Stress.
Recipe Summary
Prep Time: About 15 minutes
Rise Time: 45–60 minutes
Bake Time: 26–28 minutes
Yield: 9 rolls
Course: Bread / Side Dish
Cuisine: American
Diet: Gluten-Free
These gluten-free pull-apart dinner rolls are soft, fluffy, buttery, and perfect for everything from Sunday dinner to Thanksgiving. Scoop them into one pan, let them rise, bake until golden, and serve them warm with butter.
Soft, fluffy gluten-free pull-apart dinner rolls with buttery golden tops. Perfect for Thanksgiving, holiday dinners, or anytime you miss warm homemade bread.
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