Gluten Free Rolls Recipe (that rise!) - Great Value Recipe

This Gluten Free Rolls Recipe is so fluffy and tender you're going to fall in love with them. And yes, they actually do rise!

Great Value's Gluten-Free All Purpose Flour is the first gluten-free all-purpose flour I used that actually worked. Everything I've ever made with this flour turns out just as tasty and moist as its gluten counterparts. (Update 2024: I've switched from using GV flour to Bob's Red Mill.)

In fact, this gluten free rolls recipe is so good that it's featured right on the back of the Great Value Gluten-Free All Purpose Flour bag. The best part? You'll have fresh, hot rolls ready in about an hour from start to finish.

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Looking for more Gluten Free Baked Goods?

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• Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

Normally, I wouldn't share something like this since it isn't a recipe of my own. Please let it be known that I am not sponsored to say any of this and these are all opinions of my own. That being said, I feel that this flour is seriously underrated and feel the need to share this delicious dinner roll recipe.

These Gluten Free Dinner Rolls have become a staple in my house.

Even my fiancée who is fine to eat normal gluten-containing foods closes his eyes and tilts back his head when he takes a bite of these rolls. That's bliss, folks.

Ingredients:

(Dry Ingredients)

• High quality gluten-free all-purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag). King Arthur Measure for Measure also works, but tends to make flatter rolls. Of course, Great Value GF All Purpose is the original intended flour as well.
• Granulated sugar
• Yeast. I've been using Fleischmann's BreadMachine/RapidRise yeast.
• Cornstarch, optional. Omit if your blend already has cornstarch in it. I always use organic cornstarch. If you are allergic to corn, you can omit this ingredient. The cornstarch does two things: It thickens the batter a touch to give the rolls some shape, and it makes the rolls extra soft and tender. This recipe can be made without it, but the rolls will be flat-topped and morph into one.
• Salt

(Wet Ingredients)

• Unsalted butter. If using salted butter, omit the salt in this recipe.
• A large egg
• Apple cider vinegar
• Warm water between 105-110 degrees

Ways to Serve this Gluten Free Rolls Recipe:

• Brushed with melted butter or Texas Roadhouse Copycat Cinnamon Honey Butter and eaten as a side with dinner.
• Cut in half, brushed with butter and herbs & toasted in the oven open-faced.
• As sandwich buns. Make one day ahead of time so they have time to completely cool and firm up some in texture. Cut in half and warm before assembling your sandwich. I've used for hamburgers and BLTs. If you bake the same day, they will be a bit messy but still incredibly delicious. It's more of a fork and knife situation in that case.

Gluten Free Rolls Recipe:

• Grease a round cake pan or baking dish with butter or nonstick cooking spray. Set aside.
• Combine all of the dry ingredients in a large mixing bowl or bowl of a stand-mixer fitted with a paddle attachment. Mix until evenly-distributed.
• Add in all of the wet ingredients, except for the additional tablespoon of butter, and beat on Low until just combined. Then, turn the speed to Medium and beat for an additional 3 minutes. The consistency should be like a thick cake batter - not a dough.

• Scoop the batter into the prepared pan, starting in the center and working around the pan clockwise to make 6 rolls. Keep adding more batter to each roll until all of it has been used up.
• Wet your fingers with warm water and lightly tap the tops of each roll to smooth any peaks. To prevent sticking, re-wet your fingers before moving on to each roll.
• Cover the pan with plastic wrap. Set in a warm place, ideally between 75-80 degrees, for 45 minutes to rise, or until the rolls are 1.5x their original size. Do not allow them to double to prevent over-proofing.

• Meanwhile, halfway through the rise time, preheat the oven to 400 F. Bake for 20-25 minutes, until the tops are golden brown. Do not over-bake.
• Immediately brush the rolls with the additional melted butter for shine and moisture. Serve hot.

Equipment

You don't need any special equipment to make this Gluten Free Rolls Recipe, but I recommend:

• A nonstick round cake pan or (if doubling) a 9x13 ceramic casserole dish. Keep in mind that metal pans cook hotter and faster, so these rolls might bake or brown sooner than in glass or ceramic. Always keep an eye on your rolls since oven temperatures vary.
• A handheld electric mixer or stand-mixer makes mixing the roll batter a breeze.
• A basting brush for brushing the rolls with melted butter.
• A cookie scoop for scooping the rolls into the pan.
• Nonstick cooking spray

How to Store Gluten Free Dinner Rolls:

These rolls are best served fresh, but they can be stored in an airtight container at room temperature for 2 to 3 days. Honestly, I usually just put foil over-top of the cake pan I baked them in.

They do dry out and become crumbly overnight, BUT if you reheat them with a wet paper-towel covering them in the microwave for around 30-40 seconds, they soften and tenderize like new. Plus, they're molting hot again for instant butter melting perfection.

Notes:

• These rolls make a thick batter, not a dough. Scoop the batter into mounds in a greased baking dish. I like to use round cake pans, and sometimes I'll double the recipe and make a 9x13 baking dish of 12 rolls.
• After scooping the batter into the prepared pan, wet your fingertips with warm water and lightly tap the tops of the rolls. This helps smooth them out and get rid of any peaks. I re-dip my fingers into the water between smoothing every roll - this helps prevent sticking.
• Set in a warm place, ideally between 75-80 degrees, for 30 minutes to rise, or until the rolls are 1.5x their original size. Do not allow them to double to prevent over-proofing.
• Beat for the full 3 minutes to encourage air bubbles. It also helps the flours absorb the liquids, producing a soft, tender crumb.
• I don't recommend reducing the sugar in this recipe. The yeast needs it to feed on in order to rise. If there isn't enough sugar, the yeast will work through what sugar there is quickly and lead to over-proofing faster.
• If you are making this recipe in the summer or any time your house is hot or humid, be advised that the rolls may rise even quicker than the 45 minutes allotted. Keep a close eye on them so they don't double.
• The cornstarch in this recipe does two things: it thickens the batter a touch to give the rolls some shape, and it makes the rolls extra soft and tender. This recipe can be made without it, but the rolls will be flat-topped and morph into one. Omit the cornstarch if your GF flour blend already contains it.

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