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Gluten free pull apart dinner rolls in basket

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.
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.
4.37 from 192 votes
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Course: Homemade Gluten Free Breads
Cuisine: Bread
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 1 hour 2 minutes
Servings: 9 -9 rolls
Calories: 164kcal
Author: Jules Shepard

Ingredients
  

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; and salt.
  • In a separate bowl, stir egg to mix. Add to it liquid ingredient*, 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 2-3 minutes. The dough will become fluffier but will still be thick.
  • Using a 2 inch 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. OR roll each ball gently in more gfJules Gluten Free Flour first.
  • If needed, 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.
  • Cover lightly with parchment paper and allow to rise for 20 minutes. 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. Brush rolls with 1 tablespoon of melted butter.
  • Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 325°F convection. If your oven doesn't have convection, use 350℉ -- the rolls will not be as browned.
  • Bake for approximately 20-22 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.
  • Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently brush on remaining 1 tablespoon melted butter just before serving. Serve warm.

Video

Notes

2024 UPDATE *In the previous recipe version I made these rolls using baking powder and baking soda which I have now removed from the 2024 recipe update. The dough does not need the extra leavening and they are less "biscuity" without the chemical leaveners. If you would like to use the previous recipe version, add 2 tsp. baking powder + 1/4 tsp. baking soda and reduce yeast to 1 packet.
**regular active dry yeast may be used here, but should be proved 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 or a sweet potato (nightshade-free) 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.
****my gfJules Gluten Free Bread Mix MAY BE used in place of the gfJules Gluten Free All Purpose Flour. To use, measure out the bread mix as if it were flour, do not simply dump the whole mix into the recipe.
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 Facts
Gluten Free Pull Apart Dinner Rolls
Serving Size
 
1
Amount per Serving
Calories
164
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Cholesterol
 
51
mg
17
%
Sodium
 
404
mg
18
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

** 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.