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 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’s quite possibly the best gluten free bread, ever.

Just 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 — we shouldn’t be expected to go without these treasures just because we’re gluten free!

gluten free pull apart dinner rolls in pan on rack

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.

Check out this video showing how to make these soft and springy gluten free pull apart dinner rolls!

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.

gluten free pull apart dinner roll

I’ve re-worked the recipe somewhat since he shared his with me, but the bones are his, so thank you, Patrick! 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’ve heard from so many people who have made these rolls now, and 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!

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

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) |



Gluten Free Pull Apart Dinner Rolls

Gluten free pull apart dinner rolls in basket

4.6 from 15 reviews

  • Author:
  • Prep Time: 20 minutes + 20 minutes rise time
  • Cook Time: 22 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-9 rolls



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.

scooping gluten free pull apart dinner rolls

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.

rolls before rising

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.

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120 thoughts on “Gluten Free Pull Apart Dinner Rolls

  1. We let the rolls rise and bake in muffin pans, they were golden and crispy on the outside and soft on the inside. We will definitely make this one again.

  2. This is the first time I have used your flour or recipes but this is the BEST gf recipe I have ever made in 5 yrs. They are delicious, soft, fluffy rolls. I can’t wait to try more recipes. And so easy to make!

    • That is fantastic to hear, Kim! I’m so glad you didn’t give up on gluten free recipes and products ever tasting great. No compromises needed! May all your baking from here on out be happy!

  3. Thank you! These are the best gf bread!/rolls I ever had since being Gf. I found that spraying a little cooking spray on scoop the dough come out easy and top are nice and round with no jagged tops to smooth. My husband said they were light fluffy.
    Easy to make it’s a keeper.

    • Oooh nice tip, Patty! Thanks for sharing!
      So glad you both love these rolls – they are a favorite in our house, for sure!

  4. I can’t wait to try this recipe. I love Jules gf flour mix . I couldn’’t believe how much better my cookies were. They stayed soft until they were gone. My baked goods will all be made with Jules gf flour from now on. Thank you so much for this wonderful flour Jules.

    • Oh Shirley, I’m so happy that you’ve tried my gfJules Flour and are loving it! It does keep things fresh longer and makes recipes so much easier to make. I can’t wait to hear how you love these rolls, too!

  5. Oh my, what a wonderful gf Dinner Roll – everyone says these are as good any roll – BUT THESE ARE DELICIOUS! Made just as instructed in recipe and these little GEMS turned out just perfect! Thank You for all your Hard work – my 13 year old granddaughter is learning to deal with being Celiac – you have taught us gf does not have to taste like cardboard – Thank You! Happy Holidays! Yes we did use gfjules All Purpose Flour.

    • Oh Cindy, it makes me so happy to know that your family isn’t settling for crummy tasting gluten free. Your granddaughter will grow up being both aware of avoiding gluten and choosing great gluten-free! Wishing you all a very happy holiday as well!

  6. Is there a way to rate this 10 stars? I made these rolls for dinner for the first time and I was amazed at the taste and texture of the rolls. They were light and airy and had a great taste. I have several family members who are gluten intolerant or celiac and they were all equally impressed. I have tried numerous brands of GF flour and I will be a repeat customer for sure.

    • Oh Cheryl, I’m so happy to hear that! It’s such a sweet baking victory to be able to make amazingly soft gluten free bread that others want to eat, as well! Congratulations and may all your baking from here on out be happy!

  7. I’m an ass…….. they came out perfect….. if I knew how to delete that stupid comment and one star I would ….. *walk of shame*

    • LOL Nicole you really made me laugh out loud with this comment! I’m so glad you baked them off and let the magic happen. Sometimes gluten free doughs can be disconcertingly wet (although I avoid using the term you used – not very appetizing!), but the end result is what counts. Thanks for coming back to let me know they turned out perfectly, despite their humble beginnings. 🙂

  8. Hi Jules.
    I am new to the gluten free scene. My daughter-in-law is gf as well. Wanting to make the pull apart rolls for Christmas. I have a question. Do I need to weigh the ingredients in grams? Looking forward to the pull apart rolls. Thank You!

  9. Hi, Jules –
    I have your flour on hand and will be getting more in the future. Great product!
    Made these in the past with Michelle’s flour and they were a hit then; I’m sure these will be even better. My Christmas dinner problem is quantity. Can this recipe be doubled or even tripled without a problem?
    Any further suggestions re keeping them fresh for a day or two?

    • Hi Pat, so glad you’re loving my gfJules Flour! I actually just doubled this recipe for Thanksgiving and they turned out fantastically, so I know that’s will work just fine for you. I have a 7 qt. mixer and it wouldn’t have held any more dough if I had tried to triple it, so maybe make a double and then a single batch? Happy baking!

  10. I made these and they looked decadent!! I was disappointed that they had a funky aftertaste. I used better batter and pellagrini sparkling water. They were ok with jam on them for breakfast. I was a bit disappointed.

    • The variable here is Better Batter since that blend is quite different from mine. Usually you need more liquid when using recipes calling for Better Batter, and perhaps that was the aftertaste? I have only tried this recipe with my gfJules Flour, so it’s hard to tell, but definitely there’s no funky aftertaste with it. Glad you’re not giving up – it’s a great recipe!

  11. I made these for the first time today. I did not have club soda or sparkling water so I used water and lemon juice. They were so delicious! Even the gluten eaters in my family loved them!

    • That’s so wonderful, Rachel!!! We made them again for Thanksgiving as well, and people preferred them over the gluten rolls people brought. That’s a win!!!
      Hope you had a great Thanksgiving!!!

  12. I made these for Thanksgiving hoping they would be as good as yours. For some reason they came out with more of a biscuit texture. They are delicious but nothing like yours. I don’t know what I did wrong. I would definitely try making these again in hopes they would be like yours.

        • Did they rise like my pictures show? It’s odd that with yeast they would turn out biscuity – makes me wonder if the yeast was totally effective. They should have smelled yeasty and had an open texture and not have been dense at all.

          • They did rise and they smelled yeasty. They looked very much like yours going into the oven and when they were baked they looked like yours. They just came out very dense and crumbly. I will try again. Thanks for trying to help me figure this out.

          • Perhaps next time leave them covered longer in the oven and be sure not to overbake. If they were crumbly, it’s likely they were overbaked or the oven was too hot. Good luck next time!!