Squishy Soft Gluten-Free Rolls Recipe

Introduction

These squishy soft gluten-free rolls are perfect for anyone craving fluffy, tender bread without the gluten. Light, slightly sweet, and buttery, they make a wonderful accompaniment to any meal or a delicious snack on their own.

Ingredients

• 2 tablespoons (18 g) gluten free all purpose flour (I recommend Cup4Cup brand)
• 3 tablespoons (45 g) water
• 3 tablespoons (45 g) milk
• 1 ½ cups (214 g) gluten free all purpose flour
• 3 tablespoons (31 g) potato starch
• 3 tablespoons (38 g) granulated sugar
• 1 tablespoon (11 g) psyllium husk powder
• 1 packet (9 g) instant rapid rise yeast (2 ¼ tsp)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (184 g) warm milk (110°F)
• 1 large egg (room temperature)
• 2 tablespoons (28 g) melted butter (slightly cooled)
• 2 tablespoons (28 g) butter
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 200ºF and prepare an 8×8-inch baking pan by greasing it. This warm oven will be used for the initial rise of the rolls.
2. Step 2: Make the roux by combining 2 tablespoons gluten-free flour with 3 tablespoons milk and 3 tablespoons water in a small saucepan. Whisk constantly over medium heat until a trail forms at the bottom of the pan. Remove from heat and set aside.
3. Step 3: In a large mixing bowl, combine 1 ½ cups gluten-free flour, potato starch, sugar, psyllium husk powder, instant yeast, baking powder, and salt. Use a stand mixer with paddle attachment on low speed to mix.
4. Step 4: Add warm milk, egg, melted butter, and the roux to the dry ingredients. Mix on low until blended, then increase to high speed and beat for 5 minutes, scraping down the bowl as needed. The dough will be stiff but sticky.
5. Step 5: Grease a silicone baking mat or parchment paper and spray your hands and a ¼ cup measuring cup with cooking spray. Scoop just under ¼ cup of dough, place it on your hands or the mat, and shape it into a smooth ball. Place each ball pinched side down in the prepared pan.
6. Step 6: Cover the pan with plastic wrap and place it in the warm oven for 10 minutes. Then remove from the oven and let the rolls rest uncovered at room temperature for 20 minutes while you preheat the oven to 350°F.
7. Step 7: Melt 2 tablespoons butter with ¼ teaspoon salt. Remove plastic wrap and gently brush the tops of the rolls with this butter mixture, reserving some for after baking.
8. Step 8: Bake the rolls for 20-22 minutes, until lightly browned and an instant-read thermometer registers 195-200ºF. Immediately brush the tops with the remaining butter and serve warm.

Tips & Variations

• Use a stand mixer with a paddle attachment to get the best texture and proper dough consistency.
• If you don’t have instant yeast, you can substitute active dry yeast—just proof it in warm water with a pinch of sugar before adding.
• For dairy-free rolls, substitute milk and butter with your preferred plant-based alternatives.
• Adding herbs like rosemary or garlic powder to the dough can enhance flavor for savory rolls.
• Be sure to measure gluten-free flours by weight when possible for accuracy.

Storage

Store these rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls tightly wrapped for up to 1 month. To reheat, warm them in a 350°F oven for 5-10 minutes until soft and warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat flour instead of gluten-free flour?

This recipe is specifically formulated for gluten-free flours, so using regular wheat flour will change the texture and rising behavior. For best results, stick with gluten-free blends.

Why do I need to let the rolls rise in a warm oven?

The warm, turned-off oven provides a perfect environment for the yeast to activate and the dough to rise gently without drying out or cooling down too quickly.

Squishy Soft Gluten-Free Rolls Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

Enjoy these squishy soft gluten-free rolls that are perfect for any meal. Crafted with a blend of gluten-free flours and psyllium husk powder for tenderness and structure, these rolls have a rich buttery flavor achieved by brushing them with melted butter both before and after baking. Their soft texture and light crumb make them ideal for sandwiches or alongside soups and salads.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Roux

• 2 tablespoons (18 g) gluten free all purpose flour (Cup4Cup recommended)
• 3 tablespoons (45 g) water
• 3 tablespoons (45 g) milk

Dough

• 1 ½ cups (214 g) gluten free all purpose flour
• 3 tablespoons (31 g) potato starch
• 3 tablespoons (38 g) granulated sugar
• 1 tablespoon (11 g) psyllium husk powder
• 1 packet (9 g) instant rapid rise yeast (2 ¼ tsp)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (184 g) warm milk (110°F)
• 1 large egg (room temperature)
• 2 tablespoons (28 g) melted butter (slightly cooled)

For Brushing

• 2 tablespoons (28 g) butter
• ¼ teaspoon salt

Instructions

1. Preheat and prepare pan. Set your oven to 200ºF and grease an 8×8-inch baking pan. This warm oven will be used as a proofing spot for the dough to rise initially.
2. Make the roux. In a small saucepan, whisk together 2 tablespoons gluten-free flour with milk and water over medium heat. Keep whisking until you see a trail separation appear at the bottom of the pan, indicating the roux is thickened. Remove from heat and set aside.
3. Mix dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the gluten-free flour, potato starch, sugar, psyllium husk powder, instant yeast, baking powder, and salt on low speed.
4. Add wet ingredients and roux. Pour in the warm milk, egg, melted butter, and the roux mixture. Mix on low until just combined, then increase to high speed and beat for about 5 minutes, stopping occasionally to scrape down the bowl. Dough will be stiff but sticky.
5. Shape the rolls. Grease a silicone baking mat or parchment paper with cooking spray. Also spray ¼ cup measuring cup and your hands liberally with cooking spray to prevent sticking. Scoop just under ¼ cup of dough (about 2 ounces), place on greased hands, and roll into smooth balls. Alternatively, place dough on the mat, flatten with fingers, then pinch up into balls with smooth tops. Arrange the rolls pinched side down in the prepared pan.
6. Initial rise. Cover the pan tightly with plastic wrap and place it in the warmed, turned-off oven for 10 minutes to encourage rising.
7. Second rise and preheat oven. Remove the pan from the oven and let the rolls sit at room temperature for an additional 20 minutes while you preheat the oven to 350°F.
8. Brush with butter before baking. Melt the 2 tablespoons butter with the salt. Remove plastic wrap from rolls and gently brush the tops with this salted butter mixture, reserving some butter for after baking.
9. Bake the rolls. Bake the rolls for 20-22 minutes until they are lightly golden on top and an instant-read thermometer inserted into the centers registers between 195-200ºF.
10. Finish and serve. Immediately brush the hot rolls with the reserved melted butter. Serve warm for best texture and flavor.

Notes

• You can substitute active dry yeast for instant rapid-rise yeast, but proof it in warm water before adding to the dry ingredients.
• Make sure all wet ingredients are at room temperature to promote proper yeast activation and dough consistency.
• For best results, use a digital instant-read thermometer to check for doneness to avoid under or overbaking.
• These rolls freeze well; thaw and warm them in the oven before serving.
• Psyllium husk powder helps bind gluten-free dough and improve texture; do not omit or substitute this ingredient.

Keywords: gluten-free rolls, soft gluten-free bread, psyllium husk rolls, dairy-inclusive gluten free rolls, easy gluten-free bread