Soft, fluffy, luxurious, gluten-free Thanksgiving rolls that will steal the show! This recipe will be your go-to for gluten-free rolls!
Delightfully soft, savory gluten-free rolls for Thanksgiving! We lay out a step-by-step guide that makes creating these fluffy, crowd-pleasing treats easier than ever. No more missing out for those with dietary restrictions - our rolls are gluten-free and dairy-free, but they are full of flavor!
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These are really easy gluten-free rolls for Thanksgiving and Christmas time and you can bake them in either a baking dish or in a muffin pan!
Key ingredients
- instant rise dry yeast
- lukewarm water
- maple syrup
- Gluten-free flour - I used Bob's Red Mill for this recipe
- baking powder - you can also make your own if you need - see my baking powder recipe
- pink Himalayan salt
- large eggs
- unsweetened dairy-free milk such as almond milk or cashew milk (you can also use cow milk if lactose is not an issue)
- extra virgin olive oil
Recipe instructions
- Lightly coat a 9 x 13 inch glass baking dish with cooking spray. Or use a muffin pan and spray it with cooking spray.
- In a large bowl, dissolve the yeast and 1 tablespoon of maple syrup in the warm water. Stir with a fork until the yeast dissolves and let stand until the yeast foams and is activated, 5 to 10 minutes.
- Whisk in the eggs, oil, vinegar, remaining maple syrup and milk. Whisk to blend. Add in the flour, baking powder, and salt and blend just until a wet dough forms, 3 to 5 minutes. Slowly add in a bit more flour so you are able to touch the dough but you still want it slightly damp so it rises.
- Divide the dough into 12 pieces and shape into 2-inch rounds. Place each round ball evenly in the prepared baking dish (or in muffin cups). Cover with plastic and let it set 3 hours to rise.
- Preheat the oven to 375 F. Optional to do an egg wash and using a basting brush, brush the tops of the rolls with egg yolk. Bake for 20 minutes until the tops are golden brown.
Tips for baking success
Do not use too much flour while kneading the dough, otherwise, the dough may be too dense to rise. Add just enough to manage the dough and so it does not stick to your hands and it forms into balls.
How to store gluten-free rolls
Make sure the gluten-free rolls have cooled completely before storing. Store at room temperature in an airtight container for up to 3 days. If the rolls are hard, microwave for 5 to 10 seconds to soften.
Try these other Thanksgiving breads
More gluten-free breads to enjoy!
I hope you enjoy this Gluten-Free Thanksgiving Roll Recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Gluten-Free Thanksgiving Rolls
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Equipment
- 1 9" x 13" baking dish
Ingredients
- 4 ½ teaspoons instant rise dry yeast
- 1 cup lukewarm water
- 2 tablespoons maple syrup
- 4 ½ cups Gluten-free flour plus about ½ cup extra after the dough is mixed to form into balls
- 1 tablespoon baking powder
- 2 teaspoons pink Himalayan salt
- 4 eggs large
- 1 cup unsweetened dairy-free milk
- ¼ cup extra virgin olive oil
- 1 egg yolk optional for basting the tops of the rolls
Instructions
- Lightly coat a 9 x 13 inch glass baking dish with cooking spray. Or use a muffin pan and spray it with cooking spray.
- In a large bowl, dissolve the yeast and 1 tablespoon of maple syrup in the warm water. Stir with a fork until the yeast dissolves and let stand until the yeast foams and is activated, 5 to 10 minutes.
- Whisk in the eggs, oil, vinegar, remaining maple syrup and milk. Whisk to blend. Add in the flour, baking powder, and salt and blend just until a wet dough forms, 3 to 5 minutes. Slowly add in a bit more flour so you are able to touch the dough but you still want it slightly damp so it rises.
- Divide the dough into 12 pieces and shape into 2-inch rounds. Place each round ball evenly in the prepared baking dish (or in muffin cups). Cover with plastic and let it set 3 hours to rise.
- Preheat the oven to 375 F. Optional to do an egg wash and using a basting brush, brush the tops of the rolls with egg yolk. Bake for 20 minutes until the tops are golden brown.
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