Gluten Free Pull Apart Dinner Rolls

Gluten Free Pull Apart Dinner Rolls

There are few universally loved recipes that scream “DINNER!” more than pull apart dinner rolls. You may think that heavenly soft, pillowy gluten free bread isn’t possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong — it makes quite possibly the best gluten free dinner rolls … ever.

Bold statement, yes, but once you try it, you’ll see why these airy gluten free rolls are what everyone’s talking about. 

Gluten Free Pull Apart Dinner Rolls in pan

My barometer for a great gluten free recipe has always been one where everyone — even, or perhaps especially those who are not gluten free — loves it. After serving these gluten free pull apart rolls last Thanksgiving where my mother and I were the only ones out of 33 people who were gluten free, I knew this recipe was a winner. They were gone in a flash and you know what? The GLUTEN rolls someone else brought were still left sitting there, looking lonely indeed.

Since then, I’ve heard from countless readers who have made this recipe and now swear by it. 

Kristin Lee R.G.:  These are literally one of my favorite things on the planet!!! And they are incredibly easy to make! I serve them and no one knows they are gluten (and dairy) free!! The first time you make them, it is helpful to follow Jules on her video while she makes them! So so easy and fool proof (if you use GF Jules flour).❤️

Geri H.: Love these! The best part is the leftovers, I turn them in to egg & bacon biscuits the next morning!

Perhaps my favorite comment about these rolls was from Raymond N.:

If you need to buy your way into Heaven, slip St. Peter one of these.

Did I mention they were heavenly? Just so you know!

Seeing them in the pan or in a basket on the table means that something good is coming. That’s why I just had to share a recipe for these Parker House style Gluten Free Pull Apart Dinner Rolls with you — you deserve it! And none of us should be expected to go without these treasures just because we’re gluten free!

Looks delish, doesn’t it?

gluten free pull apart dinner roll

My dear friend Michelle over at My Gluten Free Kitchen was really the inspiration for this recipe, as her gluten-free rolls have made me drool every Thanksgiving since she published her recipe.

But Chef Patrick Auger is who I have to thank for taking my gfJules Flour and creating the foundation for this incredible recipe. He is a recipe developing machine, and luckily he loves using my flour! He has also been super excited about how fresh my flour can keep baked goods for days afterwards.

And lest you fear these are too difficult for you to make, check out my video showing how to make these soft and springy gluten free pull apart dinner rolls! 

Here’s what one reader said about how valuable this video is:

Kristin Lee R.G.: The video made all the difference in the world in my willingness to try making them. It eased the intimidation factor (which was completely unwarranted) because they are so easy and nearly fool-proof! I just watched what you did, paused the video and did the same thing! They are incredible easy to make, take very little time and they are AMAZING! They are a staple around here, along with the bagels, the pumpkin chocolate chip muffins and coffee cake. And cinnamon rolls on special occasions! 😍

 

I’ve re-worked the recipe somewhat since he shared his with me, but the “bones” of the recipe are his, so thank you, Patrick!

Technique for Making Gluten Free Pull Apart Rolls

My favorite technique to make these gluten free pull apart rolls is to use a large ice cream scoop dipped in water before scooping the sticky dough.

scooping gluten free pull apart dinner rolls

Then, if necessary, I go back and smooth the tops with a wet rubber spatula.

rolls before rising

In the spirit of sharing that is so ever-present this time of year, I share with you the Parker House style gluten free pull apart dinner rolls recipe that has been passed around and shared from Michelle to me to Patrick and back again. It’s fitting that these rolls are meant to be shared, too.

Gluten free pull apart dinner rolls in pan

I published this recipe just in time for Thanksgiving last year, so I’ve heard from tons of people who have made these rolls since then, and absolutely everyone has adored them. They truly defy the definition of “gluten free bread” in every sense of the word. They are as good as they look.

If you live at high altitude, reader Diane C. offers these tips for making this recipe:

I used 7-Up the last time I made them. I know that’s not a new thing in baking yeast rolls, but the taste was just a bit better with the more subtle 7-Up than with the seltzer water and tonic water I’d tried before (maybe the brands of seltzer and tonic water I’d used?) I also made altitude adjustments. Nothing in the ingredients, but I reduce the temperature to 325 degrees and bake the rolls longer. We live at just above 6800 ft in elevation. It takes 40-45 minutes to bake them, but this was the only way to get them to bake evenly at this altitude.  I took a batch to a potluck dinner tonight and people could not believe they are gluten free. I’ve been asked to bake them for another dinner tomorrow night and again for Christmas with friends. You’ve made me very popular with your wonderful flour blend. Thanks!

Make Ahead Option for Gluten Free Pull Apart Dinner Rolls

And for those of you who want to make these gluten free pull apart rolls ahead of time — you’re an over-achiever! Just kidding — you’re actually super smart!

I’ve tried them a few different ways: baked fresh (best, of course); baked, cooled, wrapped and frozen (second best option); made, refrigerated, risen then baked the next day (third best option). I think the refrigerated option would have worked better if I had a pan with higher sides — perhaps a springform. Wrapping the rolls in the pan and then refrigerating kept down the rise because the wrap was over the low sides of the pan, and thus too tight on top of the pan.

See my photos below … rolls in that order, front to back:

gluten free pull apart rolls: fresh-baked in front; baked then frozen in middle; refrigerated overnight then baked the next day in the back

Gluten Free Ingredients

The recipe is surprisingly forgiving. Even for those who haven’t baked much (or any) gluten free bread before. I’ve heard from enough of you now to know that it really is possible to follow these directions and bake delicious gluten free pull apart dinner rolls without a lot of stress or worry, so don’t let the idea of it stop you from trying!

And I know many of you have written in that you are lacking one ingredient or another, so I’ve tried to give you lots of different ingredient options. One that you cannot switch without experiencing major differences in the dough and the finished product: the gfJules Flour. It is THE critical ingredient because it’s the flour that holds the bread together.

It’s the flour that the recipe was created with and around. In gluten free baking, gluten free flour is all different; it’s not like regular wheat flour where one brand is virtually identical to another. Gluten free flour blends are all totally different, which means switching them up in recipes will yield totally different results.

That being said, for many other ingredients listed, I’ve provided alternatives where I can in order to give you options because I really want you to be able to make this recipe. It’s that good! 

Lately, there’s been a run on yeast at the store. If you’re having trouble finding instant or quick rise/rapid rise yeast, don’t worry. You may use active dry yeast in its place. Simply add it to a portion of the liquids called for in the recipe to proof first before adding to the rest of the mixture. (Read more about yeast and how to use active dry yeast in my article on yeast linked here).

Check out reader Tim Viets’s gorgeous gluten free Pull Apart Dinner Rolls made with my gfJules Flour and active dry yeast using this method below.

Tim Viets gluten free pull apart dinner rolls

Tim Viets’ gluten free Pull Apart Rolls made using gfJules Flour and active dry yeast added to liquids to proof before mixing into dry ingredients.

 

I’ll leave you with one more reader’s comment:

Made them, loved them. Used the last one roll to make a sandwich out of. Been over 2 years since I’ve had a sandwich. Thank you gfjules. ~Beth M.
 

Wishing you and yours great gluten free bread — you deserve it!

Gluten free pull apart dinner rolls in basket

Gluten Free Pull Apart Dinner Rolls

Yield: 8-9 rolls
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 1 hour 2 minutes

You may think that heavenly soft, pillowy gluten free bread isn't possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong -- it's quite possibly the best gluten free bread, ever.

Ingredients

  • 2 ¾ cups (371 grams) gfJules™ Gluten Free All Purpose Flour
  • 2 packages (4 ½ tsp.) quick rise instant yeast (Red Star® Quick Rise or Fleischmann’s® Rapid Rise)
  • ¼ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • ¼ cup (16 grams) instant gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; Edward & Sons™ Organic)
  • 1 ½ cups seltzer water, club soda, sparkling water or 7up
  • 1 egg (room temperature) or favorite substitute - I like 1 Tbs. flaxseed meal + 3 Tbs. warm water
  • 3 Tbs. olive oil
  • 1 tsp. apple cider vinegar
  • 1 egg for egg wash or use milk of choice, oil or apricot preserves, thinned with water
  • 2 Tbs. butter or non-dairy alternative (I like Earth Balance®) for rubbing on cooked rolls

Instructions

Spray one 8" or 9" round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls).

In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules; sugar; potato flakes; baking powder; salt and baking soda.

In a separate bowl, stir egg to mix. Add to it seltzer water, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.

Increase mixing speed to medium and continue stirring for 3 minutes. The dough will become fluffier but will still be thick.

While lining the pan with parchment isn't necessary, having made them both ways, I like how easy they rolls are to remove when the pan is lined with parchment before baking.

Using a 2" scoop, place 7-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water before filling with dough.

Dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn't stick to the spatula or your fingers.

Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls); or use or oil or apricot preserves.

Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have risen to crowd one another but don’t have a lot of little pocks or holes showing from too quick of a rise.

If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.

Remove the rolls after rising in order to preheat the oven to 450°F.

Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.

Bake for approximately 22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.

Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.

These rolls stay soft for at least 3 days if stored in a zip-top bag at room temperature. Recipe makes 8-9 rolls, depending on size.

Reader Catherine Hopkins got creative with this recipe and my gfJules Flour and shaped these buns into an adorable bunny for Easter! How cute!!!

Catherine Hopkins gluten free Bunny Roll

Catherine Hopkins’s Easter Bunny Roll made with gluten free Pull Apart Dinner Rolls Recipe and gfJules Flour.

 

I hope you also get to try lots of recipes with my gfJules Flour and enjoy soft, never gritty recipes that last long after they come from the oven.

Pin for later!

Gluten Free Pull Apart Dinner Rolls – soft and springy rolls that stay fresh for days. A delicious addition to any table! (Gluten-Free & Dairy-Free with vegan sub) |gfJules.com

Gluten Free Pull Apart Dinner Rolls - soft and springy rolls that stay fresh for days. A delicious addition to any table! (Gluten-Free & Dairy-Free with vegan sub)

 

 

 

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199 thoughts on “Gluten Free Pull Apart Dinner Rolls

  1. With the shortage of yeast in many grocery stores, I was only able to find regular yeast – no rapid rise avaible. How would I alter rise time to make these rolls?
    Made them previously with rapid rise yeast and everyone loved them including all non-Celiacs). Best ever!!!

    • Hi Lisa, so happy to hear that everyone has loved this recipe for gluten free pull apart rolls! That’s wonderful to hear!!! As for yeast, I completely understand the difficulty right now in finding rapid rise yeast. If you’ll notice, there’s now a photo posted from another reader who had the same dilemma and used regular active dry yeast. He thought they turned out even better (see his review for notes)! Check out my article on yeasts for baking times and how to handle active dry versus quick rise yeasts. Hope that helps! Happy baking!
      ~jules

  2. Thoroughly enjoying my gluten free dinner rolls! I also needed to add more time to my baking. I was wondering if using a glass Pyrex effected the baking. Mine browned beautifully with the egg wash ands I did cover with foil after about 15 min. I will def make these again!

    • Hi Joyce, so happy to hear these gluten free pull apart rolls turned out beautifully for you! Also glad that you kept close tabs on the baking and took them out when they were done, not just when the recipe said so. Baking pans and individual ovens do make a difference on bake times, for sure. Glass conducts differently than metal, so make a note for next time; you absolutely did the right thing to cover them and bake longer! Not only are you apparently a good gluten free bread baker, but you’re a smart cookie! 🙂
      ~jules

  3. These are my favorite and so easy! I recently made these into a loaf instead of rolls and turned out great! Only change was adding 18 minutes to the baking time and covering the bread with foil halfway through to prevent over browning.

  4. Really need to find something for my son, but he hates everything he’s tried. Are the GFJules products (e.g. All Purpose Flour) available in the UK? The products I’ve tried here really aren’t great 🙁

    • Hi Susan, sorry to hear of your struggles with UK brands. I know that folks do order my products for deliver there (select “international shipping”) at checkout, but it’s expensive to ship overseas as I’m sure you know. The best course of action is to order a large amount of product or combine your order with others’ orders to reduce shipping per product. The first 10 pounds of weight seem to be the most pricey and after that, adding more to your cart doesn’t seem to increase the shipping price much. My products have an 18 month best by date, so they’ll last for a long time and that’s why people are able to buy in bulk to save on shipping. I hope that helps! I know it can be a struggle to get kids to eat as they need to, and that’s why people have found such success with my gfJules products, since they make foods taste “normal”. I hope it works out for you!
      ~jules

  5. I made these rolls and they were fabulous. While they tasted delicious, they were fairly large. I am wondering if I could use a smaller scoop to make a smaller roll. I have a scoop that is about an inch and one half in diameter. Do you think that would work?

    • Hi Barbara, so glad to hear you loved these rolls! You can use any size scoop, but adjust your bake time accordingly. Smaller rolls will need less time to bake, so make sure you’re not over-doing it by testing often, then write down how long you baked them so you know for next time!
      Enjoy!
      ~jules

    • Hi Samantha, we do offer overnight shipping and you can also order my gfJules Flour from Amazon if you have prime and you can get 2 day shipping. Regarding using another gluten free flour, I can’t really say, as all GF blends are SO different. I always hesitate to recommend using a different one since I haven’t tested it and I don’t want anyone to be disappointed. If you do give it a try, don’t use a blend with bean flours or lots of heavy or smelly gluten free flours. Also make sure you add enough liquid so the dough looks like it does in my photos, since lots of other gluten free flours require more liquid. Whatever you end up doing, I hope you have a wonderful Christmas!
      ~jules

  6. There are absolutely fabulous! I didn’t have any instant mashed potato flakes so used real mashed potatoes – it worked very well. These rolls will become a new family favorite in my half glutenfree family (my 3 daughters are all gluten intolerant.) Have been baking and cooking gf for about 20 years and yeasty rolls have been a challenge. Not anymore! Thank you, thank you!!

    • So glad to hear it, Anne! And also so glad to hear about your using real mashed potatoes – it’s great to know that works too! Happy baking!
      ~jules

  7. They are pasty and heavy. More like biscuits that you would put gravy over. Any suggestions? Should I weigh the flour instead of measuring? I am in Michigan. No altitude problems. I use your flour for cookies and many other recipes including bread maker bread. Thanks!

    • Hi Peggy, if you’re not weighing your flour, that definitely is a variable. One cup of my flour is 135grams, for reference. Also check these general baking tips for gluten free and these tips on baking gluten free bread. Pay close attention to the amount of mix time in recipes, as well, since that can affect the final product. They should not be biscuity or heavy, so something was definitely off — perhaps too much flour. Don’t give up, because these rolls are magic!
      ~jules

      • I did not discard them. I put butter and honey on them and had them for breakfast as biscuits. They were delicious! I will try again and measure the flour on my scale. When you say to heat the oven to 450 and then turn it down to 350, do you put the biscuits in right away? It seemed like the top browned a little too quickly. I did do an egg wash. I will try again and let you know how it works out. By the way I made Christmas sugar cookies today and they are fantastic! I just love your flour. These taste exactly like cookies from my childhood.

        • That is so wonderful to hear about the sugar cookies! There’s nothing like a great sugar cookie, IMHO!
          Regarding the rolls, good for you not throwing them out! If they were biscuit-y, treating them like biscuits was absolutely the right thing to do!
          If the top browns too much at first, make sure the rolls aren’t too close to the top of the oven.
          Looking forward to hearing how it goes next time!
          ~jules

  8. These are without a doubt, the BEST gluten free rolls available. The recipe is foolproof and makes the most delicious rolls. I used fresh Club Soda (to control the sugar) and waited the full 25 minutes rise time to get super tall, fluffy rolls.

    I’ve just made them again as cinnamon rolls – Ohmygosh!!! My gluten eating husband couldn’t believe they came out so well and scrumptious 😉

    • I’m so happy you both loved this recipe so much! And yes, making them into cinnamon rolls would be a brilliant switcher-oo!!!! WOW! Great idea!
      ~jules

  9. Would it be possible to make these by hand? I spend a lot of my time traveling in an RV and there’s no room to carry the stand mixer with me.

    • Hi Cindy, I’d say if you don’t mind putting in some effort to really mix it well, you could make it happen!
      Let me know how it goes!
      ~jules

  10. These look wonderful! But I can’t use your flour because it has corn. How do you think they would turn out with a different flour?
    Thank you!

  11. I DID it, I made the dinner rolls for Thanksgiving. It was so nice to have them while everyone else was passing theirs around. Some even ate my gf ones and said how good they were. Thank you for an easy recipe that tastes amazing!!

    • Hi Lisa, I’m so glad to hear you loved this recipe!!! I always suggest rubbing a stick of butter on the tops right after they come out of the oven. You can get a lot of butter infused goodness that way! Otherwise, you could use buttermilk in place of the seltzer water, just know that the rolls won’t rise quite as high. Enjoy!
      ~jules

  12. Made these for Thanksgiving. They were Delicious!!! I had to try one & OMG! Followed your directions using Sprite. They even looked like the pics you had posted. Was wondering how long they can sit after rising before baking them.
    I’ve been using your flour for over a year & find it to be amazing! Had tried others, but they seemed gritty.
    Unless I tell folks they are eating a gf dish, they have no idea.
    Thank you for your great products & recipies !!!

    • That is so wonderful to hear, Deb! Thrilled that you enjoyed great bread and a tasty gluten free Thanksgiving!
      Regarding the rolls, I have let them sit at room temperature for several hours before baking, as long as they’re covered so they don’t dry out.
      Happy baking!
      ~jules

  13. I was absolutely surprised by the results! Thank you for the recipe. I have 1 question, I missed the buttery flavor in these even after rubbing butter on them before serving. Do you think melted butter would work instead of oil?