The Softest Gluten Free Rolls Ever!!!

Who says we can’t have the softest gluten free rolls ever? Not me…anymore!! These rolls will blow your mind and make you question whether you’re actually eating the real deal. Soft, fluffy, buttery–what more could we ask for in a gluten free roll?

the softest gluten free rolls ever

I have been working on this bread dough for YEARS!!!!!! I have wanted this dough forever–a dough that I could make great gluten free rolls with, like hamburger buns or hot dog buns, sub rolls (hoagie rolls) or whatever shape I’d like to make them into! But NOT a sweet roll dough.

I created a great gf sweet dough when I made my gluten free cinnamon rolls, which also makes wonderful gluten free Hawaiian rolls. But when I was trying to make some rolls that weren’t quite so sweet, I constantly failed. I could never get away from the sugar. Every time I’d reduce the sugar, they just never came together. They were either too dense, too hard, too sour tasting, too cardboard like. NOTHING like what I wanted. But a week ago I FINALLY nailed it, and after I stopped jumping up and down with excitement, haha, I got busy trying to get it on the blog. And here we are!!

the softest gluten free rolls ever

WHAT’S THE MAGIC THAT MAKES THESE ROLLS SO SOFT?

If you’re a baker, you’ve probably at one point or another heard of Japanese milk bread. If you haven’t, Japanese milk bread is one of the softest breads ever. I made it once before my diagnosis (BC) and it was OUT OF THIS WORLD! And I’m not really sure why the heck I didn’t try it gluten free until now, but I have tried other gluten free milk bread recipes, and although they are softer than some, they aren’t as soft as they should be. And I am not going to make a gluten free bread that doesn’t live up to the hype. Why waste time and ingredients?

the softest gluten free rolls ever
Tangzhong

Japanese milk bread starts with what’s called a tangzhong, which is when a small amount of the flour from the bread is cooked with a small amount of liquid (milk or water, or both) and creates somewhat of a thick slurry. This slurry pre-gelatinizes the starches in the flour, which means they can absorb more liquid. It’s able to hold onto that extra liquid throughout the entire bread making process, which helps this bread in a couple of ways:

  • The dough is less sticky and easier to knead and work with.
  • The rolls may rise higher due to the increased liquid causing more steam.
  • Because the bread retains more liquid while baking, it’s able to stay soft and fresh longer.

I’m still learning how to create videos so bear with me, but for now I had to show you how soft these rolls are so I took a video on my phone. Check it out!!!!

Don’t you want that roll right now? I’ve never had a gluten free roll that soft, other than my own gluten free sweet rolls. I think these might even be softer (if that’s possible)!!! What I love so much about them is they’re not “bready.” I’m not quite sure how to explain what I mean other than if you’ve ever had a Walmart brand (Sam’s) gluten free hot dog bun, you know what I’m talking about. It’s pretty soft, but there is just SO MUCH BREAD!!! You almost have to take half the bread off the bun in order to eat a regular hot dog. These are light, not too “bready” and soft as can be!!

I used a silicone baking mold that I got from my Lidl several months ago. If you have a Lidl anywhere near you, you know they never have the same stuff. Otherwise, I’d say run to your Lidl and get one. As an alternative, you could use this one I found on Amazon. Or you can just put your rolls on a parchment-lined baking sheet.

the softest gluten free rolls ever

Run, don’t walk to your kitchen and start making the dough for the softest gluten free rolls ever! You can thank me later 😉

the softest gluten free rolls ever

The Softest Gluten Free Rolls Ever

Who says we can’t have the softest gluten free rolls ever? Not me…anymore!! These rolls will blow your mind and make you question whether you’re actually eating the real deal. Soft, fluffy, buttery–what more could we ask for in a gluten free roll?  
Print Recipe
CourseSide Dish
CuisineAmerican
KeywordGluten Free, rolls, softest
Prep Time15 minutes
Cook Time20 minutes
Proofing1 hour 30 minutes
Total Time35 minutes
Servings20 rolls, depending on size
AuthorKim

Ingredients

TANGZHONG

DOUGH

  • tangzhong
  • 2 1/2 cups (350 g) Kim’s gluten free bread flour blend
  • 1/4 cup (50 g) granulated sugar
  • 1 tbsp instant or fast acting yeast
  • 2 tbsp nonfat dry milk powder
  • 1 tsp salt
  • 1 cup (250ml) whole milk
  • 1 egg beaten
  • 1/4 cup (56 g) butter, very soft

FOR BRUSHING ONTO ROLLS

  • 2 tbsp butter, melted

Instructions

FOR THE TANGZHONG

  • In small saucepan, add milk, water, and flour and whisk to combine.  Continue whisking over medium low heat until mixture starts to very thick and paste-like.  Remove from heat and set aside to cool.  

FOR THE DOUGH

  • In bowl of stand mixer, add flour, sugar, yeast, dry milk, and salt.  Whisk to combine.  In separate small bowl or measuring cup, combine milk and egg.  With mixer running on low speed with dough hook attached, slowly add milk and egg mixture, followed by cooled tangzhong.  Increase speed to medium and mix until cohesive dough forms.  While mixer is running, add butter, one tablespoon at a time.  Mix on medium for about 5-7 minutes.  
  • Remove hook from mixing bowl and cover bowl with plastic wrap.  Place in warm, draft-free space and allow to proof until doubled, about 2 hours.  Refrigerate dough for at least 4-6 hours, overnight if possible.  
  • When ready to make rolls, remove dough from refrigerator and dump onto well-floured surface.  Knead until smooth, adding additional flour as needed to create a smooth, less sticky dough.  
  • Divide dough into portions.  

FOR HAMBURGER ROLLS:

  • Divide into about 2-ounce pieces. Flatten each piece slightly and pull in the dough from the sides to create a taut dough. Pinch the dough together and turn over to where the pinched dough is on the bottom. Put ball of dough on smooth surface that isn’t floured (the flour will cause the dough to slide around). Put your hand over the dough with the outer edge of your palm and your fingers creating a “cage” over the roll. Move your hand in a counter clockwise direction, pushing the dough around inside the “cage” until the roll is nice and round. If it sticks a little, that’s okay. Just use your bench scraper to lift it up and put it on a parchment-lined baking sheet. Repeat with the rest of the rolls.  
  • Cover rolls with plastic wrap and place in warm, draft-free area to rise until doubled in size, about 45 minutes to an hour.  Before baking, brush rolls with melted butter.  Bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned.  Cool completely before cutting open.  

FOR HOT DOG BUNS:

  • Divide dough into about 2-ounce pieces and roll into ropes about 6-7 inches long.  Place onto parchment-lined baking sheet.  Cover rolls with plastic wrap and place in warm, draft-free area to rise until doubled in size, about 45 minutes to an hour.  Before baking, brush rolls with melted butter.  Bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned.  Cool completely before cutting open.


139 thoughts on “The Softest Gluten Free Rolls Ever!!!”

  • Do you think this recipe would work with non-dairy milk? My daughter is gf and df… I have coconut milk in the dried form and usually use coconut/almond milk when I bake. Hmmmm…..

    • Hi, Rebecca! I haven’t tried it since I don’t have a problem with dairy (thankfully), but I really think it would work. I would give it a shot.

      Good luck, and let me know how it goes 🙂

      • I noticed you reccomend Bob’s Red Mill milk powder. It is not considered gluten free. It is processed in a facility with wheat. It can be cross contaminated.

        • Thank you for finding that! I use a dry milk powder that I find at my local commissary so when I was writing my flours page I was searching for something that would be accessible to everyone (on Amazon). I found another brand that is gluten free and changed the link.

          Thanks again for correcting that for me 🙂

          • Hi, Ericka! Have you tried Amazon for potato starch? There are several options on Amazon.

            I’ve never tried substituting with cornstarch, but it may work with slightly altered results. The dough may be a little more difficult to work with, and the rolls may be a little stiffer than they’re meant to be.

    • Turned out amazing!!! Light fluffy soft buttery rolls! I substituted almond milk for the whole milk and coconut milk powder instead of nonfat dry milk powder, it still worked with no coconut flavor at all! Following the 2 oz recommendation per roll they seemed a little small to me, might be due to the dairy free substitutes. Next time I’ll just make em bigger. Thank you for another amazing recipe!👍

        • help! I would love to try these flour blends, but besides gluten free I am a lot free! Like no potato, corn, or oats. The rice I have, sometimes I use arrow root powder, golden flaseed, and almond flour..but it usually stays flat. Any suggestions for those like me?

          • Oh gosh, I don’t know Joy! I’m so sorry you have to watch all those things in addition to gluten. Unfortunately the only thing I really know how to bake without is gluten. But the potato starch should be able to be substituted with arrowroot.

            I wish I could be more helpful.

    • Hello,

      I have not tried this specific recipe from letthemeatgfcake, but I HAVE tried the cinnamon rolls. They work great with So Delicious Coconut milk. It would stand to reason that this one would too.

      • No, unfortunately it’s not the same thing. Kim’s flour blend is just my own blend that I’ve created and the recipe card is a link to what you’ll need to make it. You will not get anywhere near the same results if you use a different blend.

  • Can cashew or almond milk be substituted for the whole milk? If so, which one do you think would work better?

    • Hi, Laura! I had someone make another of my bread recipes using almond milk and she said it came out perfect so I would try that first.

      Happy Gluten Free Baking 🙂

      • I thought I read last night to be sure to use the “Flour Blend”. Now, I can’t find where I read that and I don’t see the ‘blend’ on Amazon. Are there two? – A “Kim’s GF Bread Flour” and a “ Kim’s GF Bread Flour Blend”? If so, what makes them different ?

        • If you click on Kim’s gluten free bread flour blend in the recipe, there is a link to my gluten free flour blends page, which is under resources on my main menu. There are actually 3 different kinds of flour blends that I have created and I use them for different things. Most of the breads I make, other than maybe a pastry or things like biscuits and quick breads, use the gluten free BREAD flour blend. The other two blends are used for cookies, cakes, pancakes, quick breads, biscuits, etc (things that don’t use yeast and don’t require extra protein to mimic the effects of gluten in bread baking).

          I hope this makes sense. A couple people who are dairy free, as well as gluten free, told me they have used pea protein as a substitute for whey protein, and everything turned out great! Also, one person did make my gluten free artisan bread using Cup4Cup gluten free flour and she said it worked out great as well, so you could give that a try, but I have never used it before in any of my baking so I can’t personally guarantee the results. Please let me know if you have any more problems or questions 🙂

  • Hi Kim, I just wanted to say thank you so much for sharing your recipes!!! I stumbled upon your website last weekend and have been busy gathering ingredients to make these rolls. I live in a pretty rural place and could not find xanthan gum anywhere so just bought it on Amazon. Problem with that was I had to wait to make rolls! The anticipation was too much and I decided to make them with GF King Arthur flour I already had. Mentally I justified it that it would be a good comparison when I made them with your flour mix after I had all the ingredients. I was a little scared with all the time proofing and refrigerating, but oh my goodness are they AMAZING!!!! I can’t wait to make them with your flour. I also can’t wait to try all your other recipes. Thank you so much!!!!!!

    • Hi, Pam! Thank you so much for your kind words!!! I’m so glad you liked the rolls, even without my flour, and I hope they’ll be even better with my flour. It makes such a difference having good bread, doesn’t it? If you’re going to try other recipes, you should definitely try the Italian bread and/or the cinnamon rolls. They will rock your world 😊😊😊

      Thanks again, Pam!!

      • Hi Kim, I’m so excited to try the cinnamon rolls! I haven’t had good cinnamon rolls since having to be gluten free. You are so right, having good bread makes such a difference. Many of your recipes are on my to do list. So many to try and too little time, but I will get to them all eventually. Thank you again 😃

    • I was just wondering if you used the regular GF all purpose King Arthur flour or the GF KA Measure for Measure flour? I would love to try this recipe, but can’t find superfine white rice flour for the blend where I live.

  • I feel like I followed this recipe to a T, but did not get good results. In the beginning, I had a nice dough ball but when I added the tangzhong the ball of dough became mush. I then added more flour while it was mixing trying to regain a dough consistency, and more flour, and more and more. When it seemed like it was close I let it rest and it rose about 2x then chilled it overnight. The next day it was VERY sticky and more like cookie dough. So, I needed a bunch more flour into it for about 20-30 mins. until it was almost like pizza dough then portioned it into my hot dog and hamburger . 2oz. Is not enough, I will go 4oz. next time. Let them rise for over an hour then baked. They look like breadsticks and biscuits with a texture closer to biscuits. What did I do wrong?

      • That’s exactly what went wrong, Joshua. I can’t guarantee any of my recipes, especially yeast breads, will work if you use anything but my bread flour blend. I think Bob’s Redmill flour blend is more for things that don’t require gluten to develop, such as cakes, cookies, etc. That’s why I developed my own blend, because I was having the same problems in trying to bake yeast breads. They never came out well at all.

        I can say with confidence that had you used my bread flour blend, you would have had much better results 🙂

  • OMG I can’t wait to try this!! I love your artisan bread recipe, so I know this will be great!

    • Thanks so much, Catherine!! If you love the artisan, you should definitely try the Italian. It’s mine and my husband’s absolute favorite of all my breads 🙂

      • I did mean the Italian bread when I wrote my last comment. It’s my go to recipe for bread, it’s so delicious! I just bought all the flours and starches yesterday at Bulk Barn to prep 20 cups of the flour mix so I can make a few breads and baguettes over the holidays! I made the artisan bread once, and the taste wasn’t as good as the Italian bread, but I am giving it one more chance this weekend.
        I also love how you changed the format of the flour mix for different amount of cups, no need anymore to do the math myself! 🙂

        • Thank you, and I couldn’t agree more, Catherine! I loved my artisan bread (and it’s still great for a crusty loaf), but once I made the Italian bread I definitely LOVE, LOVE, LOVE that one!! What I like the most about the Italian bread is the texture. The outside crust is thin enough so it’s not super crusty and the inside is SO soft.

          I’m so glad you’re liking the new flour mix charts. I used to have to pull out my own notebook to mix a big batch of them, but now I just look right on my website and it’s all there 🙂

    • It really depends on the size you make them. They’ll make anywhere from 10 rolls for really large buns to 20 rolls for smaller buns.

      Hope that helps 🙂

      Kim

  • I’m currently in the process if making these. I’m going to follow everything to the letter (except I only ever have semi skimmed milk in the house) but for future reference is the fridge period essential? Whenever I make bread it’s because I want to eat it there and then

    • In order for the dough to be manageable, yes it is (at least a few hours). Otherwise, you’ll have a really hard time working with it.

  • I want to make these rolls, but I’d like to freeze the extras to have on hand for burgers & hotdogs in a pinch. Has anyone tried freezing them? If so, how were they on the other side?

    • Hi, Chris! Yes, these rolls freeze beautifully!! I should have put that in the post (I’ve noticed I need to go back through some of my older posts and add freezing directions). What I like to do is individually wrap them in plastic wrap, then put them in a larger ziptop baggie and suck as much of the air out as possible with a drinking straw. It sounds kinda funny, but I saw Tyler Florence do it a long time ago on the Food Network and it’s stuck with me since. It works kind of like one of those food saver vacuum systems. Then just pull out how many rolls you want at a time, leave them in the plastic wrap to thaw, and refresh them either in the microwave (wrapped in a paper towel) or wrapped in foil and put in a 300-degree oven for 15-20 minutes 🙂

      • These are amazing! I put a roast on in the morning for french dips and realized at the end of the day when it was ready I had forgotten to defrost my rolls. So I took a chance and wrapped it in a paper towel and microwaved for 30 seconds. It came back to life perfectly. So thought I’d share. Thanks for the great recipe.

        • Yay!!! So glad they worked perfectly out of the freezer! I haven’t had a French dip in years and you just made me really want one. I must get some ingredients for that now. Thanks for the idea 🙂

  • Hey ! I want to try your recipe this weekend and i was wondering how many gramms is one cup of your flour. Its written once 1/4 cup = 35g , so one cup is 140g ? In french one cup is 200g 🙂
    Thank you

  • These! Were! Amazing! I made these burger & dog rolls today because my husband was planning to make hamburgers for dinner tonight, and I have to say it was the most enjoyable burger dinner that I’ve had in the past 3 years since having to give up wheat.

    In addition to being intolerant to wheat sugars, I’m also intolerant to lactose, so I used lactose free milk & skipped the added milk powder and they still came out great! These soft rolls, as well as Kim’s other recipes, are worlds better than any other gluten free bakes I’ve ever made or eaten, including Schar brand gluten free breads. Thank you!

  • This is going to sound dramatic, but I was so happy with this dough, I almost cried! I have always loved making bread, but most gluten free bread bears little resemblance to what I loved. Every recipe says that it’s just like gluten filled bread, but this was definitely as close as I have seen. And I loved being able to knead dough again, and make soft tasty real buns that I can eat!
    Thank you, thank you, thank you!

    • Wow, thank you SO much for the wonderful comment! And I get it. Completely. It’s something I mourned when I found out I had celiac, not just the food but the baking and kneading as well.

      I’m so glad my recipe could brighten your day a little bit 🙂

  • Best GF buns ever! I made these last night, but filled half with custard and almost died and went to heaven. I thought I would never be able to eat japanese custard buns until i found your site q.q Thank you so much for sharing your amazing flour blend and recipes. I’m excited to try out the rest!

  • I want to make the hot dog buns but don’t want to bake them all can the dough be frozen and then take out what I want and bake then

    • Yes! I wrap my dough in a couple layers of plastic wrap and then place it in a gallon bag. It can be frozen for about 2 months.

    • Yep, you sure can! Wrap it in a few layers of plastic wrap and put it in a gallon baggie. It can be frozen for about two months 😀

  • Hi Kim!
    Your Gluten Free Flour Bread Blend is fantastic!! I made it today and it turned out fantastic! Thanks again for sharing your fabulous recipes with everyone! Fantastic!
    Thanks Again
    Mandy😉👏👍

    • Yes, you can. Wrap it well in plastic wrap and place it in a ziptop bag. It should freeze well for about one month. Thaw overnight in the refrigerator before using in the recipe.

  • I was first diagnosed with Coeliacs diesease 35 years ago and have over time eaten or should I say put up with 3rd/4th rate excuses for bread. no one seems to care research and developement costs do not pay the bills!!!
    I can now say hand on heart that these best buns (baked by my own fair hand-and I have baked many different types) are without doubt the beat that I have ever tasted. I have to say 2nd to none.
    Any chance you could come up with a Tiger Bread similar to the Warburtons on offer in supermarkets. Once again thank you these are the best!!!!!!!

  • These were great! I bought some GF hamburger buns shortly after my daughter was diagnosed with celiac, and they just weren’t good – way too thick, not at all squishy, dense, and the flavor wasn’t anything to get excited about. Plus, it was like $7 for 6 rolls. I am so excited to have your recipe! These were light, tasty, and soft, and my whole family was practically giddy eating what felt like a really normal burgers-and-dogs meal. Thanks so much for sharing! (Also can’t wait to try your other recipes with the rest of my flour mixture!)

    • Absolutely! I freeze all my rolls. I do a neat little trick that I learned from watching Tyler Florence. I put the rolls in a gallon-sized ziptop bag and zip it almost all the way, leaving enough space for a straw. I put the straw through and then suck out the air with the straw. It works like one of those food saver machines and I do it again every time I take a roll out of the bag.

  • Do you suppose this would also make a great bread (regular loaf-type)? It seems so similar to the texture of the standard tangzhong breads.

    My gd was GF many years ago as a child, then it was discovered she doesn’t actually have celiac disease (cruel trick, because GF really made her miserable). But I will never get out of my head how difficult I found it trying to constantly substitute and make things “as good as…” I went so far as to make bread with a GF angel food cake type recipe (not sweet, though) because I was so desperate for that light texture.

    All to say, I feel you’ve reached the holy grail here with something that so closely resembles the gluten version. Brilliant!

    • Edit to add: odd twist to the story: since finding out she doesn’t have to be GF, my gd doesn’t like bread any more. Aaargh! 🥴

    • Awe, thanks so much Judy!! I’ve had trouble trying to convert some of my dough recipes to be baked in a loaf pan. They always come out dense and heavy. I’m still working on trying it though, because I won’t give up ever when it comes to great gluten free food, especially breads 🙂

  • What do you suggest as a substitute for potato starch for those who are nightshade sensitive?

  • Just made the hot dog buns. For my first attempt I am very pleased. Inside is soft and fluffy outside has a bit of a crust. Sort of a French bread kind of texture but very pleased. One question…..the refrigerated rising time serves what purpose?

    • The refrigerated rise is essential to make it so much easier to properly shape the dough. Without the refrigeration, the dough will be so hard to manage, almost too hard.

  • Oops, one more question. After the final rise the dough was very creamy. I kept adding more flour until it was workable. Should the consistency of the dough be much like yeast dough or will adding too much dry it out?

    • It will be a little like yeast dough, but only in the sense that you’ll be able to shape it. It’ll still be sticky and you can add more flour, just enough to shape it properly.

  • Hi! I’m currently trying out your recipe for hot dogs and was wondering what type of flour has to be used once your are giving them their shape. I currently have the dough in the fridge ready to be baked tomorrow! Is it the one used to make the dough or a simpler one? Thank you!

    • Hi, Ericka! I always make a really large batch of my own flour blend and then just use that to sprinkle on the counter for kneading and shaping. But you can use any flour you’d like, even just tapioca starch or rice flour. It’s mainly to keep the dough from sticking to the surface and won’t alter the texture of the bread.

  • I want to give the recipe 10 stars!!!!! OMG these buns are fantastic. I have never been any good at making bread from scratch. It was always an epic failure. This recipe looks intimidating but it really isn’t. Thank you so much , I can finally enjoy burgers on a tasty bun that I doesn’t cost a fortune

  • Hello!
    I would love to try this recipe out. I have been making your artisan bread for months.. and I LOVE it!!
    I don’t have any non fat dry milk powder. Can I leave it out? Or substitute for something else.

    • You could probably leave it out, but the rolls probably won’t be as soft and tender as they should be. It really makes a more tender roll, if you can find it. I have a link right on my flour blends page of where you can find it online.

      • Great. I will have look. Also wondering why it’s non fat milk powder. Does it make a difference if you use dry milk powder rather than non fat?

  • Hello I would like to do a vegan GF bread. with what I can sunstitute de eggs and it is 100% necessary the Whey protein? why? thank you for all the tips and help!

    • Hi, Catherine! You can’t really sub the eggs in this recipe, but I have several bread recipes on the blog that don’t use eggs and can be made vegan, gf artisan bread and gf Italian bread to name a few. You’ll find vegan substitution options for the whey protein on my flour blends page as well. The reason I use protein powders is to mimic regular wheat flour and the gluten that’s in wheat flour (which is the protein portion of flour).

    • Thanks so much, Jerry! I found that coconut oil works wonders on breads (I’m releasing a new recipe today using coconut oil). But any other fat would work well, too (I think) 🙂

  • After the success of making your Italian bread recipe, I gave this a try. It says a cohesive dough would form but mine never did? It looked the same as it did in the Italian bread recipe. I let it proof and then hooked it on the kitchen aid one more time to kneed as it was way too sticky to do it by hand. I added more flour and it became easier to handle. Should I have added more of the flour blend before adding in the butter initially?

    • Hi, Sala! Did you refrigerate the dough for at least 4-6 hours (preferably overnight) before trying to shape? The refrigeration time helps the dough firm up so it’s easier to shape the rolls. Adding a little more flour when shaping (more than you would think for regular gluten-filled baking) while you’re kneading the dough before shaping is fine. It is a sticky dough, though, so having it cold helps so much (you could even pop it in the freezer for 10-20 minutes before attempting to shape the rolls).

    • I don’t. I’m sorry, Wendy. It costs a little more to get the plugin for my blog to list the nutritional content, and I felt that I personally don’t want to know the nutritional value of most of the things I make because I’d probably never eat them, haha! They’re far from healthy, just gluten free.

  • Can the soft roll recipe be made as a loaf? I have a gf pan but not sure how long to bake?

    It’s the best recipe I have come across for soft rolls rather than crunchy, crumbly results.

    Thanks!!

    • I tried it and personally didn’t like the outcome, but you can certainly try it. I would bake it at 450 degrees F for the first 10 minutes (just to get good oven spring) and then drop it down to 350 and continue to bake for another 30 minutes or until a thermometer reads 200 degrees on the inside.

      If you find you don’t like it either, I do have a gf sandwich bread recipe that is very similar to the rolls, but just a few ingredient changes. Here’s the link for that one: https://www.letthemeatgfcake.com/best-ever-gluten-free-white-sandwich-bread/ 🙂

  • Hi Kim, from Sydney Australia.

    Firstly, thank you so much for sharing all of your work with us ! So far I’ve tried your English muffin loaf and focaccia and both are amazing (and your focaccia even impressed my wife who is Italian !) For myself and my daughter, who are both Coeliac, you have given us back these types of bread. Thank you so much !!!

    Having eased myself in with some”easier” recipes I’m feeling ready to try these hot dog rolls. Can I ask – from reading your site I can see you’ve recently started using psyllium husk in some bread receipes. If you were writing this recipe now, would you add any psyllium husk. I just happen to have some in the pantry and will add if you think helpful.

    Again – thank you so much for sharing all of this with us.

    • Hi, David from Down Under!!!

      Thanks so much for your kind words! I’m so glad you and your daughter (and wife) were able to enjoy the breads!

      That’s a good question, David, and I think the answer would be a resounding yes! I think it would work GREAT for this recipe. I’m thinking 1 tbsp would be enough.

      Good luck and fingers crossed. Please let me know how it turns out for you 🙂

      • Hi again Kim – I tried the rolls with psyllium husk this weekend and they come out great !! I definitely need to work on my roll – shaping technique, but my daughter (7 y.o) and I had a great time making them.

        Thank you once again for your recipes and your readiness to engage here on the site.

        • Awesome, David! I’m so glad it worked great!

          I know this dough isn’t the easiest to work with, but have you tried my Hawaiian rolls yet? They are a breeze to shape! They’re sweeter, but one of my favorites 🙂

  • Hi Kim, I’m trying to make these right now but the dough does not look stiff enough. It looks like a thick batter. I used your Gf bread Flour and substitute milk with coconut milk. I’ve also sub coconut milk powder for the milk powder. What am I doing wrong?

    • Did you allow them to remain in the fridge for a long while (at least 4-6 hours, but preferably overnight)? Right after mixing, it does look like a thick batter, but it transforms after it has its first rise and then sits in the fridge overnight. Even still, it’s a fairly sticky dough, but it can be worked with.

  • Hi Kim, thank you so much for sharing the recipe! The roll was amazingly soft and fluffy! I was wondering if I can use this recipe dough to make cinnamon roll? Oddly enough, the last non-GF cinnamon roll I had was not bread-like but airy and fluffy and I miss that so much.
    Also, for your bread flour blend, could I substitute the xanthan gum with psyllium husk? I’m about to make a new batch of your flour blend and realized I am out of xanthan gum
    Thank you again for an amazing recipe!!!

    • Hi, Dan!! Thank you so much! I think you could use this dough for cinnamon rolls, but I actually have a cinnamon roll recipe on the blog and it is TO DIE FOR!! Here is the link: https://www.letthemeatgfcake.com/ultimate-gluten-free-cinnamon-rolls/

      I’m not sure about the amounts of psyllium husk in the bread flour blend itself, but if you don’t have xanthan gum I would just make up the bread flour blend minus the xanthan gum and add a tablespoon of psyllium husk powder per every cup of flour in the individual recipe.

  • i tried this recipe with hot dog bun shape, and it was really good, even though i didn’t do everything the exact same way (i guess thats why my dough was looser than the reference picture) with the help of some diy molds everythings went just fine.
    i’m not gluten free myself actually, but my brother is cutting gluten lately to see if he has some degree of intolerance or sensivity, and these buns didnt disappoint alongside regular homemade ones. totally recommended.

  • My husband is GF and recently our local grocer stopped carrying GF bread so I’ve been trying to make some for him. He said he loved these! The texture was much softer and less scone-like than many other GF bread recipes I’ve tried. My problem was that the burger style rolls came out very thin and flat. The initial rise was beautiful. I flattened them before the final rise though. Was I supposed to leave them as a ball? I didn’t think they’d be the right final shape if I left them as a ball..

  • I made these but I obviously did something wrong. After adding all of the ingredients, my dough was really loose. Is that how it should be? I would like to try again, but I’m wondering if you have a video on these? I’ve found that my items from your website turn out better when I can watch the video first. I can’t seem to find one though.

    • The dough is very loose and you have to use a gentle touch and add extra flour as necessary. Another trick I’ve recently started using is freezing the dough to shape it easier. After you knead it, before you’re ready to shape the rolls, put it in the freezer, wrapped, for 20-30 minutes or until it’s fairly stiff. Then shape the rolls. I currently don’t have a video of these, but I will add that to my list. I may not get to it until after the new year, however. In the meantime, if the freezer trick doesn’t work, you could try any one of my other roll recipes. Just search through the “bread” section in the main menu 🙂

  • Hi, Kim. If I roll this into 1 oz rounds, would that make a nice small dinner roll? I’ve made the Hawaiian rolls and they are delicious. But I’d like a dinner roll that’s not quite as sweet as the Hawaiian roll. So 1 oz or so and about 10 minutes at 350? That sound about right?? TIA

    • Yes, that would probably be perfect. You may need to play around with the time (they may need a little longer) but I think they’d be wonderful 🙂

  • I didn’t have white rice flour, so I used brown rice flour instead. I also added 1 tbsp of psyllium husk powder because I’m high altitude, and we have to adjust our recipes so they turn out right; psyllium is my go-to adjustment up here when baking gluten-free. This bread is outstanding!!! Soft, fluffy, perfect dinner rolls came out of my oven! Time to stock up on enough ingredients for a huge batch of bread flour! Thank you for sharing!!!!

  • Hi Kim,

    I’m a big fan of your blog and have made tons of your recipes with great success. This is the first one where I’m running into some trouble, and wanted to pick your brain for some advice, if you don’t mind! I followed the recipe and ingredients very closely, but after the overnight chill in the fridge, the dough was a touch too gooey and difficult to hand- I had to add more flour than I was comfortable with to get them to be smoother and not stick to everything. I measured the buns out to 3 oz, shaped them, let them rise for an hour in my bread proofer (where they didn’t puff up as much as I envisioned they would), then baked them off. The buns didn’t turn out bad at all- in fact, I gobbled up two after they came out of the oven! They were just kind of small, didn’t brown on the top, and didn’t have that squishy texture you showed in the video. Any ideas where I went wrong? Thanks in advance.

    • Hi, Denise, and thanks so much for trying so many of my recipes!! This dough is naturally pretty sticky and soft, but since you already know what you’re doing I’ll skip asking if you subbed anything or used my flour blend. I’m not sure why they didn’t rise much and were small, but I’m guessing they weren’t proofed enough when they went into the oven, or there was just too much extra flour added. Or you didn’t cook the tangzhong long enough for the starches to gelatinize. Maybe it was just a fluke, but in the future what you can try doing is before kneading the dough and shaping the rolls place the dough, well covered, in the freezer for 10-20 minutes. This will make the rolls a little easier to shape so you don’t have to add so much flour.

      I hope this works for you in the future. If not, please let me know. Happy New Year 🎉🍾🥂

      • Thanks so much for the advice, Kim! Once I finish this batch I’ll try it again and report back. One quick question, though- should I increase the time in the oven since the dough is colder, or would it be negligible? Thanks again (especially for getting back to me so fast)!

  • Hi. Why do we have to use fat free milk powder? Why can’t we use full cream milk powder for the flour?

    I have yet to try your recipe. We are a gluten free household and I am excited to find your website.

    • You could probably use full cream milk powder. I’ve just never seen a full fat milk powder in any stores, but I always see fat free so I wanted it to be easier for people to obtain.

      • Hello! Just wanna say that I tried this recipe out and I used the full cream (26% fat) milk powder and it came out wonderful! The buns are so pillowy!

        • I’ll have to try it! I usually go for the nonfat variety because that seems to be the one that’s available the most in almost every area.

  • Thank you for sharing this recipe! I made this with Better after flour because I didn’t have all of the others on hand and the results were amazing! Froze and reheated perfectly! No one knew they were gluten free!

  • Has anyone made this with an egg substitute? If so, which worked best? I am really wanting a good gf bun and these look wonderful but my husband has an egg allergy

  • We can’t thank you enough for this recipe!!!! It is everything you described and more. Both my grandson and I must eat GF … we have found a “real” hamburger and hot dog buns. No need to look further. My grandson says we must try all your recipes… so we have a few others lined up. 😉😁 So glad I found your website!!!
    One question… do you think this recipe could be doubled ? I’d like to bake and freeze individual buns.

    • Hi, Rose! My flour isn’t currently for sale. I have the recipe on the blog so that anyone can make it themselves. You should be able to find the ingredients in your area, but if you can’t, please let me know 😍

  • Hey Kim, my wife is new to the gluten free thing. I tired your hot dog bun recipe and followed it to a T. I have made a lot of breads and always turned out well. I used your flour mix. The dough was super wet and sticky throughout the process and when it came to making the buns, I couldn’t get to dough off my hands. I added an entire 5 cups recipe worth of your flour mix to the recipe by the end and I was able to roll them into hamburger and hotdog buns. But I had to double the flour. Then for the final ride before baking, they didn’t rise. I don’t know what happened. I have read that gf bread is stickier than normal bread but this stuff was not workable at all.

    • Somehow I’m thinking you missed a step or missed something because there’s no way you would need an extra 5 cups of flour. Yes, they’re sticky, but nothing like what you’re describing. Can you please tell me the brands of flour components you used for each of the components in my bread flour blend? I might be able to tell from that what went wrong.

      • I looked over the recipe twice after i was done and can’t seem to find anything that I missed. I used a total of five cups by the end, one entire batch of your mix. I used bob’s red mill for everything except the whey powder, I used kaizen. I couldn’t get the dough off my hands or off the table. It just stuck to both and stretched. Didn’t look like your pictures. Rose great the first time, probably tripled then I put it immediately in the fridge.

        • It’s most likely the Bob’s Red Mill. Their rice flour doesn’t work in my blend. That’s why I recommend only using Authentic Foods superfine white rice flour. If you get a bag of the superfine WRF and still have some of the BRM rice flour, you can compare and see the major difference between the two.

  • Tried these yesterday for my bday party (my first party after the pandemic started!) and they were DIVINE. Everyone at the party is non gf and they didn’t even notice the buns were gf. So thankful. Started the recipe a day earlier to work it well with refrigeration times and faced no issues. At first the dough was very sticky but I’ve successfully made several of your recipes in the past so I just trusted this one would work out in the end and it did!!!!!!!! The only change I made was using pea protein because I can’t find gf unflavored whey protein in my country 🙁 Thank you so much for your hard work, and for sharing the recipes you develop <3

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