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 at 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?
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 an extra large ice cream / cookie dough scoop sprayed with oil or dipped in water before scooping the sticky dough.
Then, if necessary, I go back and smooth the tops with a wet rubber spatula or clean, wet fingers.
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 three years ago, 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 every bit as good as they look.
High Altitude Gluten Free Bread Suggestions
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!
Reader Cydney C. adds these high altitude tips for this recipe as well:
Since it’s so dry here, (we sometimes get single digit humidity) I usually bag them before they completely cool, and the extra moisture keeps them for the next day. I put parchment paper between the layers so they don’t get soggy. Seems to work. We don’t have them for a long time, but I also usually undercook a few, package them the same as above, and pop them in the freezer for later use.
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);
- formed, refrigerated, risen then baked the next day (third best option)
Refrigerated Overnight Option:
For the overnight option, rise the rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure it’s sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours. When ready to bake, remove to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking.
I think the refrigerated option would have worked better for me in this photo if I had a pan with higher sides — perhaps a springform. Wrapping the rolls in the pan and then refrigerating kept down the rise for me because the wrap was over the low sides of my pan, and thus too tight on top of the pan.
See my photos below … rolls in that order, front to back (baked fresh in front; baked then frozen in middle; refrigerated overnight then baked in back):
Reheat Gluten Free Rolls from Frozen Option:
If you decide to bake these rolls ahead of time and freeze them to serve later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap, then place the wrapped rolls in a freezer bag in the freezer.
There are a couple options to reheat. Either set the rolls out from the freezer the night before to let them thaw, then warm them for a few minutes in the oven before serving (follow my instructions below). OR, reheat the rolls straight from the freezer.
Either way, when reheating in the oven, remove the plastic wrap and loosen the foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls and place them in an oven preheated to 400F for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
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 (see notes in recipe card, as well). 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.
Other Ingredient Options
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 (photo above).
Also, you CAN use mashed potatoes in place of dry potato flakes. Check out the recipe notes below for how to make that substitution.
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.
Gluten Free Pull Apart Dinner Rolls
Gluten Free 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's quite possibly the best gluten free bread, ever.
Ingredients
- 2 ¾ cups (371 grams) gfJules® All Purpose Gluten Free 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 plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
- 1 1/2 cups seltzer water or club soda or sparkling water or 7up (OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy like coconut, almond, soy, flax, hempseed, certified GF oat)*
- 1 egg (room temperature) or favorite substitute (I like using 3 Tbs/50 grams aquafaba)
- 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 {optional}
- 2 Tbs. butter or non-dairy alternative (I like Earth Balance®), melted, for brushing 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). Bring all ingredients to room temperature.
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/milk*, 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 an oiled 2" scoop, place 8-9 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 or oil well 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.
{Optional: 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 doubled in size to crowd one another but don’t have a lot of little 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 brush vegan butter or melted butter/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.
Baked with my gfJules Flour, these rolls stay soft for 3 days if stored in a zip-top bag at room temperature. To reheat to serve, cover the rolls with a slightly damp, clean tea towel and microwave just until warmed, approximately 30-45 seconds.
Notes
*in the video I make these rolls using ONLY 1 1/2 cups seltzer water and no milk; the recipe works either way.
**regular active dry yeast may be used here, but should be proofed first and added with the liquids rather than with the dry ingredients. See photo just above recipe card.
***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.
To freeze these rolls for serving later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.
To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400F. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 192Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 52mgSodium 563mgCarbohydrates 18gFiber 1gSugar 10gProtein 4g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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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This were so beautiful and really delicious, so grateful for a good recipe and great GF flour!
Beautiful!!! I wish I could reach through the screen and grab one right now — they look so fluffy!!!
~jules
Can you make this into a loaf of bread?
Hi Sally, I haven’t tried it, but I’m sure it could be done! It’s just all about the time and the pan.
~jules
Can the bread mix be used in this recipe? If so, how?
Hi Katy, you can use the bread mix as a “flour” ingredient in recipes like this, but note that it also includes things like baking soda, baking powder, salt and psyllium, so don’t add any of those ingredients if called for in the recipe you’re using. You will need to use your best judgement about whether you may need to add extra liquid to the recipe, as well, if it seems too thick, since the recipe wasn’t written for the bread mix and the mix includes some psyllium which binds doughs together and requires a bit of extra liquid.
~jules