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