Dinner Rolls–Pull Apart and Gluten-Free

This recipe only takes a bit of planning and you can present gluten-free dinner rolls at almost any meal.  The batter mixes up in no time thanks to a stand mixer.  They do need to rise for about an hour (there is where the planning comes in) and bake for almost a half an hour, so give yourself enough time.  Believe me, it will be worth it!

In just a 9-inch cake pan you can make nine light, fluffy dinner rolls.  Your family will think you have been taking baking classes.  Serve them with a fancy Sunday dinner or with a simple soup for a busy day’s dinner.  The more you make them, the better you will become at being a gluten-free baker.  Practice does make perfect.  Just think, if you start practicing now, you will be fabulous by the holidays!

Happy gluten-free baking!

Easy Pull-Apart Dinner Rolls
  • 2¾ cups Baking Free™ gluten-free All Purpose Flour (341 g)
  • ½ teaspoon xanthan gum
  • 2 teaspoons instant yeast
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup warm water (105-110 degrees)
  • 2 teaspoons butter, melted
  • 1 egg (room temperature)
  • 1 teaspoon cider vinegar
  1. In the mixing bowl of your stand mixer, mix together flour, xanthan gum, instant yeast, sugar and salt.
  2. With the mixer running on low, add the water, melted butter, egg and cider vinegar.
  3. Mix batter for 3 minutes on medium.
  4. Prepare an 8-inch or 9-inch round cake pan by spraying with cooking spray, Using a ¼ cup measure or a large ice cream scoop (also sprayed) scoop dough into pan. I put one in the middle and eight more around the pan. Smooth the tops with your fingers dipped in warm water.
  5. Cover with a clean towel and place pan in a warm spot to rise for about 45 minutes to 1 hour.
  6. Preheat oven to 400 degrees F. Once the rolls have risen, bake them for 26-30 minutes. Tops should be golden. Brush the rolls with an additional bit of melted butter before serving. Makes 1 pan--9 dinner rolls.