You are going to fall in love with these Gluten Free Dinner Rolls. And yes, that's right - they use yeast and actually do rise!

This may be a shocker to some, but I love using Great Value's gluten-free all purpose flour. Not surprised? You love it, too? Regardless, it's the first gluten-free flour I used that worked. Everything I make with this flour is successful and turns out just as tasty and moist as its gluten counterparts.

In fact, this dinner roll recipe is so good that it's featured right on the back of the gluten-free all purpose flour bag.

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Love Baking Gluten Free? Try my:

Gluten Free Honey Oat Bread – Gluten Free Baking

Gluten Free Apple Muffins with Streusel – Easy Fall Breakfast

Amish Baked Oatmeal – Classic Vanilla, Gluten Free

Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast

Gluten Free Buttermilk Pancakes – Thick and fluffy

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.

I always have the ingredients in my pantry and they come together in about an hour and a half. Even my fiancée (who is fine to eat normal gluten-containing rolls) closes his eyes and nods his head when he takes a bite of these. That's bliss, folks.

Ways to Use Gluten Free Dinner Rolls:

Brushed with melted butter and eaten as a side with dinner.
Cut in half, brushed with butter and herbs & toasted in the oven.
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.
These are also really good topped with cinnamon butter. (Keep reading below for the recipe.)

What makes these Gluten Free Dinner Rolls taste so good?

Apple cider vinegar. I haven't met a gluten-free baked good that contained apple cider vinegar that I didn't absolutely love. Adding ACV helps the yeast perform better and aerates the batter, giving it all those scrumptious air bubbles we adore. It also adds a hint of acidity, which really makes this recipe taste like a roll. If you've been gluten-free awhile you might not even remember what that's like (me before these rolls), and now I remember what was so special about them.
Yeast. When I made all of my recipes gluten-free in 2016, I was surprised at how many gf baked goods and breads omitted yeast. Honestly, hardly any of them turned out. Yeast is crucial in this recipe for giving it that bready taste, and also helping the dough to rise and double in size.
Melted butter. C'mon, you can't eat a dinner roll without it.

Dough Rising Before and After:

before, dough freshly scooped into round cake pan

Cinnamon Honey Butter Recipe (optional):

½ cup unsalted butter, softened. Use a good quality butter or your favorite-tasting.
1 tbsp. honey
½ teaspoon pure vanilla extract
1 ½ teaspoon ground cinnamon
¼ cup powdered sugar
pinch of salt

Beat together in a bowl. Taste and adjust to your liking, especially salt. Spoon into a jar & refrigerate. You can leave out at room temp up to three days. Note: Do not microwave; ingredients will separate.

Notes:

*Update December 2021: Walmart seems to have removed its Great Value brand gluten-free all-purpose flour from its website. I have since switched over to using Bob's Red Mill 1:1 Baking Flour and King Arthur's GF Measure for Measure flour. I will be testing this recipe with both of those flours and will update this post with any successes and new pictures.

*Update February 2022: Great Value's gluten-free all-purpose flour has returned to their website! I have since tested the rolls with Bob's Red Mill GF 1:1 flour. They turn out delicious and fluffy. However, please note that the batter does come out thinner, which produces slightly more conjoined rolls.