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Gluten-Free Yeast Dinner Rolls

For this recipe, I use a special flour blend from Italy called Caputo Fiore Glut. It was specially designed for pizza dough and this type of bread that has a chewy and light crumb. These rolls are about as close to the real deal yeast dinner rolls you're used to on your Thanksgiving Day table, but they're gluten-free.
Prep Time30 minutes
Cook Time20 minutes
Proofing Time1 hour
Course: Breads, Dinner, Holidays, Side Dish
Servings: 24 Rolls
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For the Rolls

  • 455 Grams (3 ½ Cups) Gluten-Free Flour Blend - Like Caputo Fiore Glut (a fine flour blend from Italy that can be purchased on Amazon)
  • 75 Grams (6 Tablespoons) Granulated Sugar
  • 6 Grams (1 teaspoon) Salt
  • 475 Grams (About 2 Cups) Milk - 2% or Whole Milk
  • 70 Grams (5 Tablespoons) Butter
  • 57 Grams (4 Tablespoons) Extra melted butter for brushing on rolls before and after baking - optional

For the Yeast

  • 1 Packet (Equal to 7 Grams) Active Dry Yeast - I prefer to use active dry yeast and not instant (but either one works)
  • 60 Grams (¼ Cup) Lukewarm water - Temperature between 110° and 115°
  • 3 Grams (½ teaspoon) Granulated Sugar


To activate the yeast

  • Add the yeast packet and 1/2 teaspoon of sugar to 1/4 cup of the lukewarm water. Use a food thermomenter to make sure that the temperature is between 110° and 115° so that the yeast can activate it. You can kill the yeast if the water is too hot and then your rolls won't rise.
  • Let this sit for about 15 minutes, until it "blooms" which means that the yeast comes alive. It will look sort of foamy/fuzzy and it you won't be able to see any yeast granules in the water anymore.
  • If the yeast doesn't bloom during this time then your yeast is "dead" and won't work. You'll need to start over.

To create the rest of the dough

  • In a mixing bowl, add in the flour, sugar, and salt. Make sure the paddle attachment is on the mixer.
    To measure the flour correctly for this recipe, I like to scoop it gently into the measuring cup and then level it off. You don't want to dig the measuring cup into the bag of flour because it gets too compacted. Then there will be too much flour in the dough.
  • Warm the milk and butter together and check the temperature to get it between 110° and 115° just like you did for the yeast. Use the microwave for this step and check it in 15 second increments until you get to the desired temperature.
    Pour this into the flour mixture.
  • When the yeast is bloomed add that into the mixing bowl. Mix everything together on slow for about a minute so that it starts to combine. Scrape down the sides. Then mix on medium for 3-4 more minutes. I can't stress this enough that you need to let it mix for quite a while so that the flour can absorb all the liquid. You want it smooth with no clumps. It will be a very sticky consistency, but it still needs to hold it's shape (somewhat).
  • Warm up your proofing area to get it to about 100° Fahreneheit.
  • If you are using a non-stick pan, spray with cooking spray. Scoop the dough into a 9x13 inch baking pan (metal works best - non-stick is even better). You'll want to have 4 rows going across the top and 6 rows going down.
  • Wet your fingers and pat down and smooth the tops very gently.
  • Cover with plastic wrap and make sure it's tight on the top. Then cover with a towel and place into your proofing area.
  • Let these sit for one hour until they have proofed enough to be doubled their original size.
  • After they are done proofing, remove them from the oven and then preheat it to 350° Fahrenheit.
  • Remove the plastic wrap from the top of the pan and very gently brush the tops of the dough with melted butter. Put the pan into the preheated oven and bake for 20 minutes. The tops will be golden brown.
  • Brush the warm rolls with more melted butter and sprinkle with sea salt. These are best served warm, but they can be stored in an airtight container for a few days and then warmed up in the microwave.


  • This recipe can be cut in half. If you are doing that you'll want to get a food scale to measure out the yeast just right - you are looking to get 3.5 grams. If you don't have a food scale, you'll need to measure out 1 ⅛ teaspoons. Also, these work great in a round cake pan if making only 12 rolls.