Pillowy Soft Gluten Free Dinner Rolls

A tangzhong makes these pillowy soft gluten free dinner rolls the best ever! Soft, fluffy, buttery–what more could we ask for?

pillowy soft gluten free dinner rolls stacked on top of each other

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

This recipe has been on the blog for three years (under a different name) and since that time, I’ve learned so much more about baking gluten free. I had worked on this bread dough for years when I finally posted it for the first time. It’s a dough that’s not too sweet, but something that creates soft, fluffy rolls that will serve as simple dinner rolls, buns for hamburgers, hot dogs, or sandwiches.

I wanted to update this recipe with the addition of psyllium husks for better stretch and workability, and also to give it a refresh with fresh new pics and a video!

soft dinner rolls in round cake pan

The Ingredients You’ll Need to Make These Rolls

all ingredients needed to make soft dinner rolls


If you’ve made my gf white sandwich bread or Olive Garden style breadsticks, then you already know about a tangzhong and the magic that it works in bread baking. This, combined with some dry milk powder and a few enrichments, is what makes these rolls so darn soft.

the softest gluten free rolls ever

To recap what a tangzhong is, it’s when a small amount of the flour from the bread is cooked with a small amount of liquid (milk or water, or both) and it creates a thick paste. This paste 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 these rolls 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.

How to Make the Rolls

  1. Make the tangzhong by whisking the tangzhong ingredients in a small saucepan until they come together into a thick paste. Set aside to cool slightly.
  2. Whisk together the dry ingredients for the rest of the dough in the bowl of a stand mixer.
  3. Using the dough hook, begin mixing and add the milk, egg, and butter until a dough forms.
  4. Add the tangzhong and turn up the speed to medium high. Knead for 5 minutes.
  5. Cover dough and proof until doubled in size. Refrigerate overnight.
  6. Dump dough onto a well-floured surface and knead until smooth. Separate into small portions for rolls and shape as desired.
  7. Place on parchment-lined baking sheet and cover loosely with plastic wrap.
  8. Proof until nearly doubled in size.
  9. Brush rolls with melted butter and bake until golden brown.
  10. Brush again with melted butter as soon as they come out of the oven.

What I love so much about these rolls is that 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!!

squishing one roll in hand

Soft Dinner Rolls FAQs

Can I Shape These Rolls Into Buns for Hamburgers or Hot Dogs?

Absolutely! For hamburger buns, divide dough into 3-ounce portions and space about 2 inches apart on a parchment-lined baking sheet. Proof and bake as directed in recipe. For hot dog buns, roll 3-ounce pieces into ropes and place about 1 inch apart on parchment-lined baking sheet. Proof and bake as directed in recipe.

How Long Will These Rolls Last?

Because of the tangzhong, these rolls will last much longer at room temperature, up to five days! Keep them in a sealed ziptop bag and they will remain soft for that time, without the need for reheating (unless you want to serve them warm).

I’d Like to Add Herbs/Spices. Any Ideas?

Add chopped fresh herbs (rosemary, parsley, thyme, basil, etc) to the dough, or after baking brush the rolls with a mixture of melted butter and chopped fresh herbs. Mix honey and cinnamon into softened butter and serve with warm rolls.

How Can I Make These Rolls in Advance?

To freeze unbaked rolls, shape and place in baking pan. Wrap baking pan with plastic wrap and foil. Freeze for 2 months. Thaw in fridge overnight and then remove from fridge and allow to rise until doubled in size before baking. To freeze baked rolls, wrap individually in plastic wrap and store in a gallon ziptop bag for 2 months. Wrap rolls in foil and reheat at 300 degrees F for 15 minutes.

split open dinner roll on white plate with pan of rolls in background

For gluten free soft dinner rolls that will stay soft for days, you’ve come to the right place!

pillowy soft gluten free dinner rolls stacked on top of each other.

Pillowy Soft Gluten Free Dinner Rolls

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?  
4.71 from 89 votes
Prep Time 25 minutes
Cook Time 20 minutes
Proofing and Refrigerating 10 hours 30 minutes
Total Time 11 hours 15 minutes
Course bread, Side Dish
Cuisine American
Servings 16 rolls, depending on size of rolls





  • 2 tbsp butter, melted



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


  • In the bowl of stand mixer, add flour, sugar, yeast, psyllium husks, dry milk, and salt.  Whisk to combine.  With mixer running on low speed with the dough hook attached, add the butter and then slowly add milk. Add egg and mix briefly. Stop mixer and add tangzhong. Increase the speed to medium high and knead for 5 minutes.  
  • Scrape dough together and cover bowl (or transfer to another bowl). Place in a warm, draft-free area and allow to proof until doubled, 1-2 hours.  Refrigerate dough overnight (at least 8 hours).   
  • When ready to make rolls, remove dough from refrigerator and dump onto a well-floured surface.  Knead until smooth, adding additional flour as needed to create a smooth, less sticky dough.  


  • Divide dough into portions.  For dinner rolls, I divide into 2-ounce pieces. If making hamburger or hot dog buns, 3-4 ounces is standard. 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 (the seam) is on the bottom. Put ball of dough on a smooth surface that isn't floured (the flour will cause the dough to slide around and you want friction). Put your hand over the dough with the outer edge of your palm where your pinky finger is creating a "cage" over the roll (the side of your hand should always touch the surface of the counter). 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 place it into a prepared pan*.   
  • Cover rolls with plastic wrap and place in warm, draft-free area to rise until not quite doubled in size, 30 minutes to an hour.  Before baking, brush rolls with melted butter.  Bake in a preheated 350° oven for about 20 minutes, or until golden brown and they bounce back when lightly touched.  Brush with remaining melted butter and, if desired, cover with a towel to further soften the crust.


*These rolls can be baked in greased round 8-inch cake pans, 8 or 9-inch square baking pans, or 9 by 13-inch rectangular baking pans for soft-sided dinner rolls.  For hamburger buns, place them on a large parchment-lined baking sheet about 2 inches apart. 
You can bake as little or as many rolls as you would like at one time.  For instance, half the dough can be left in the fridge, well covered, and you can shape and bake half one night and half 2-3 days later.  Because of the egg in the dough, you shouldn’t hold the dough in the refrigerator for more than 3-4 days.  However, the dough can be wrapped tightly and frozen for 2-3 months.  Thaw in fridge overnight before proceeding with recipe.   
Keyword dinner rolls, Gluten Free, soft
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

205 thoughts on “Pillowy Soft Gluten Free Dinner Rolls”

  • Hands down the best gf bun recipe ever! I baked half yesterday to test them out, and just finished baking the other half this morning. I followed the recipe exactly…no changes whatsoever. (I have been mixing up Kim’s gf AP and Bread flour recipes and using them for about a year…there is no comparison. These flour recipes make all the difference in baking.) Thanks, Kim for all the time and effort you take to experiment for us. These buns are so much like my “old” homemade buns before going gf. Thank you!!
    Question: have you used this recipe for cinnamon buns? The texture makes me think they would be perfect. I can’t wait to try it this weekend!
    Oh, and so many recipes say they are fresh the next day but are really not. This one is truly as good today as they were fresh yesterday! I am looking forward to sharing these buns with my gf granddaughter.

  • I am wondering what the purpose of doing two rises is since we are not developing gluten..?

    As well, is the 8-hour wait time necessary?


  • Hi Kim,
    I used this dough to make a dutch sausage roll called “Brabants worstenbrood”. The recepy looks complicated, but wasn’t complicated at all. And this dough is not sticky, so easy to fold around the raw ground meat. And the bread was the same quality as the expensive commercial GF rolls.

  • Hi Kim, thank you for this recipe. I made it as a loaf with your multigrain flour blend – baked at 350 in a 9×4 Pullman pan without the lid. The flavor was wonderful so I will definitely make again. However, all my breads have been too wet for some reason, and this one fell in the center. Would appreciate your suggestions for how much to reduce the liquid (I’ve heard 10% before)? And is 350 the temp you would use for a loaf? Thank you!

  • I am in process with this recipe and the potato brioche. They are both doing the overnight rise and I’m sure they will be wonderful. Made your cinnamon rolls and my mother almost cried when she ate them. She was an excellent baker, but since having to go gluten free she has tried so many cinnamon roll recipes and they are always lacking. She was thrilled with these. I’m sure these will turn out well too. I thank you that you don’t charge for your recipes and have shared your blend recipes. Many of us have trouble just affording all the flours. Would love to see you put out a cookbook, so we could have all the info and recipes in one place. I would to support you by buying a cookbook!!

  • Kim, new to your website and I have a problem you might be able to help with since you are in the US. I make kolaches from my husband’s grandmother’s recipe and want to do GF. Just tried it with GF flours with suggestions from a group I am with on FB. Did not work–the dough was like a batter and the kolaches turned out like a flat cookie that had a filling. I was wondering if one of your recipes either the dinner roll or cinnamon roll would work for what I am trying to do? I am not sure which recipe to try. I have several people that are gluten intolerant but love kolaches so trying to figure out how to make them edible. Any help you could give me would be GREATLY APPRECIATED! I hate to waste expensive ingredients if they are not going to be edible. Anxious to hear your thoughts..

    • Margaret, you are in LUCK because I happen to have a kolache recipe right here on the blog!! I made them a long time ago and was actually planning on updating the post with new pics and maybe updating the recipe a bit. I don’t know whether the ones I made are anything like what you’re used to because I know they can be different in different parts of the country (in Texas they’re big and fat, at least the ones I saw in the grocery stores there). Of note, my recipe uses the very same dough as the cinnamon rolls. Here’s the link directly to that recipe: https://www.letthemeatgfcake.com/gluten-free-kolaches/ Please let me know what you think if you decide to make them 🥰

  • Made these for Thanksgiving last night and my whole family was so impressed. My mom has been celiac since 1993 and it was so much fun to see her so excited about a bread product. My only question is: is it possible to freeze these after they are shaped? Or even after they are baked? The recipe note seems to imply you can freeze the dough after the refrigerator time but before shaping. It would be great to be able to have some to just thaw and pop in the oven spontaneously instead of planning them in advance!

    • Awe, I’m thrilled for your mom! I know how it is not being able to have good bread for so long!!

      Yes, you can freeze them before or after baking. Shape them and put them on a baking sheet a few inches apart and freeze them for about an hour, or until they’re solid. Then place the frozen rolls in an airtight container (or ziptop freezer bag). I like to individually wrap mine as well so they have extra protection from freezer burn. You can thaw them directly on the counter (loosely covered with plastic wrap) and let them rise before baking 🥰

  • Hi there Kim, first of all thank you very much for taking the time to test, fail and finally create something we all need 🙂

    Ok so I am Aussie but have spent time in the US and I do find by nature, US breads are way more sweet than what we’re accustomed to here, therefore making it a bit cakey for us. Any ideas if I really need to have the sugar in it? I made them today and the family do like them but commented on them being a bit like cake due to the sweetness

    Thanks and if you don’t know then I will test it myself (man the whey protein isolate does bump up the cost per roll tho!)

    • Hi, Robyn! Thank you so much for your kind words!

      If you’re looking for something a little less enriched, I would suggest my artisan bread, crusty rolls, or my Italian bread. These are barely enriched with any added sugars, fats, or eggs and might be more of what you’re looking for.

  • I finally made this recipe after thinking about it for a very long time. Wow!! Game changer. Almost a week later, the last two rolls that accidentally got shoved out of sight and forgotten are still soft, and delicious. No exaggeration.
    I have a question: if I want to add sorghum flour (I really like it’s flavor profile in bread recipes), how should I go about experimenting with that? Any suggestions?
    I’m definitely going to be making the other recipes on your site. Thank you, thank you, thank you for a gluten free roll recipe that is easy and delicious.
    I used to make homemade gluten breads and rolls before finding out I had to be gluten free. I have tried many different blends, recipes, you name it over the years, to the point of giving up, honestly.
    This recipe has made me very happy and given me a desire to try again. Just in time for Thanksgiving. ❤

    • Awe, that is so awesome, Ruthie! I’m thrilled you’re enjoying these rolls!!

      I haven’t tried sorghum flour, but you could possibly attempt to replace half the white rice flour in the flour blend with sorghum. Let me know if you do 🥰

  • Hi, Thank you so much for all the research you do. I have a question regarding the TANGZHONG. In all the years I’ve been baking and cooking I’ve never heard of this. I’m surprised nobody else had a question about this either. What are the exact measurements for the ingredients to make this? Looking forward to making these dinner rolls to have with soup and for Thanksgiving!

    • My apologies Kim. I just saw the ingredient measurements for the TANGZHONG. since I have been gluten intolerant on my life but didn’t realize it until 12 years ago, I so miss regular tasting breads, pizzas, rolls, etc. so when I come across a recipe that works, I keep it. Thanks for your recipes, videos, research. Can’t wait to try these!

  • Hi Kim, I made your bun recipe but cooked it as a loaf…
    I also added currants and spices to make it a fruit loaf. Very happy to have have found your recipe…. simply the best and softest gf bread I have made and you are right it doesn’t look our taste line your typical gf bread does.
    I made your flour blend and its great.

    I have a thermomix ( I Tweaked the method!)so after I made the tangzong I added the butter to it and set aside while I measured my other ingredients . mixed the dry ingredients in machine then just added all the wet to dry and processed speed 5 for about 40 seconds.Proved it in bread tin once only and baked 10 minutes 200 degC then turned heat down to 180 deg C for remainder of cooking time. All up about 55 mins)
    BTW…I cooked this in my toaster oven… covered with foil part way through cooking once at desired Browness.
    Thankyou for a such a great recipe Pam from NZ

  • I can’t say enough good things about this recipe. They turned out awesome! Your bread flour is absolutely amazing. Thanks again!

  • Would this be a suitable dough to make deep fried Piroshkis? Or do you have a better suggestion? I want a less sweet dough as I will be using a meat filling. I will need to roll the dough into 6-8 inch circle, fill, fold, rise and fry. Thanks

    • I will answer my own question. Yes this made excellent dough for deep fried Piroshki’s. The dough was a little too soft and took some extra effort but I was able to roll the dough a little less than 1/4 inch thick and fill them with meat and cheese and close them up. They fried amazing! They were crispy on the outside and soft dough on the inside.

  • I think I messed the recipe up and they still turned out delicious? My dough was so wet and gloopy after an overnight chill that even a full extra cup of flour kneaded in didn’t help. I had to roughly shape them in liberally greased hands, so they looked pretty lumpy post bake. But! They were so soft, and chewy, and tender. They reheat from frozen amazingly, and aren’t dry at all. The perfect dinner roll consistency. I will definitely make them again, and hopefully get a more workable dough next time.

    • Did you substitute anything within the flour blend? That usually is the culprit for wet and sticky dough issues.

      • No substitutions, I know how amazing your flour blend is. I also use a scale so my measurements are accurate. I wonder if baking at altitude changes liquid absorption somehow? I’ve usually have to add at least 1/2 c or more of flour when I’m kneading the cinnamon roll dough.

        • Altitude could definitely be the problem. I live at sea level so I’m not familiar with high altitude baking, but if you usually need to add more flour for the cinnamon roll dough, I would give that a try for these rolls as well. Let me know what happens 🤞

  • Another great recipe, Kim! For some reason I’m having trouble getting my rolls to brown on top- really weird! I even tried increasing my oven temperature but that didn’t help. Has anyone else had this issue?

  • I signed up to get your bread flour recipe or where to purchase it. Your site keeps taking me in circles and not the recipe. Is it no longer available

    • I don’t sell it, but I do offer the recipe. In every recipe that uses it, there is a clickable link right to it (all the text in pink–such as Kim’s gluten free bread flour blend). It will take you to the recipe page, which may look different than a regular recipe post. You just need to scroll down further and you’ll find a table with different amounts you can make. People often don’t read through it to figure out what to do, but I assure you it’s there 😊 It also has its own drop down menu from the main menu 🥰

      • Yes, it’s really imperative that the dough be as cold as possible or you won’t be able to work with it as it will be too sticky. If you want to make the dough in the morning and bake it in the evening, that would also be fine.

        • Okey dokey. Perfect. Oh I managed to find a reasonably priced stand mixer today so going to try it tonight, can’t wait, I miss my soft white bread so much

          Thank you so much

    • I don’t think you can mix it by hand. However, if you have a handheld mixer with a pair of dough hooks, you should be able to use that.

  • I just tried your recipe and I am beyond impressed by the results!!! I’ve tried so many times to make gluten free yeast rolls and they have never turned out until now!

    I did do almost everything dairy free and it still worked great! I used plant based butter and coconut milk powder instead and they are still so fluffy and yummy!!

    So excited to share with my gf friends/ family and try some more recipes😍
    Thank you!

  • The refrigerated dough was very wet and not very manageable. I had to use lots of flour to keep it from sticking badly. Maybe I let it rise too long (active dry yeast needs a longer rise than instant yeast)… But was able to form rolls. Last portion I am attempting a loaf. Hope it rises and turns out!

  • Hi Kim, I love your recipes, they are Amazing!! One question, can I make Cresent rolls from any one special dough of yours?

    • The closest you’ll get to crescent rolls is from my puff pastry recipe. I’ve used this recipe as a replacement for my favorite old party recipe, Veggie Pizza, and it worked great! (Recipe is on the blog under Appetizers). I plan to use it more as I bake my way through all my old recipes 🙂

  • Wow! Kim, you are a genius. These rolls are so-o-o delicious. I made them exactly as you instructed — great instructions, by the way — and am over the moon with their taste AND texture. It’s a gluten-free miracle. I even made myself wait until the roll was completely cooled, just so I’d get the best bite. I will definitely make these over and over. I’ve made several of your recipes (cinnamon rolls….yum, white chocolate ginger cookies, Olive Garden breadsticks, GF Challah) and have not been disappointed in any of them. A big thank you from me and my gluten-free family members. Bread is no longer something to avoid!

    • Awe, you are way too kind! I’m just a fellow gluten free person trying to not give up on my love for great tasting, great textured baked goods. I appreciate you trying so many of my recipes and taking the time to make such a wonderful comment 🥰🥰🥰

  • Hello! I tried these for a soup/dinner roll and the texture was amazing!!! They were a little dry eating plain, but once I added a bit more butter to the top they were lovely. My question is, could I add a bit more butter to the recipe to moisten it up a bit?

    • That will throw the percentages of everything else off, so I wouldn’t do that. You could try one of my other recipes that you might like better. My Hawaiian rolls and Italian bread (which could be made into rolls) are a few that I can think of.

      • Thank you! The Italian bread is actually next on my list to try! Would you just shape it into rolls instead of a loaf? I assume adjust the baking time similar to that of the rolls?

  • I made klobásníky (smoked sausage rolls) with this dough and they turned out pretty good! I will also try to make kolaches with it later, too (basically the same thing, but with sweet filling in a well in the center instead of wrapping the dough around a piece of sausage like you would for a klobásník). These are regional favorites in Texas, where I live. I have been missing these *so much* since I had to go gluten-free. The dough is indeed very sticky and a bit difficult to handle, even after refrigerating overnight. I might experiment with putting less liquid in the recipe up front to see if it makes the dough easier to handle. Nonetheless, Kim, your flour blends and recipes are a big step up above most of the gluten-free recipes I’ve found online.

    • Thanks so much! By the way, I have a kolache recipe on the site. I don’t think it’s quite like the Texas ones (I visited my sister in Texas and saw some in stores there and they were much bigger). But it might satisfy your needs anyway 😋

      • Everything’s bigger in Texas, you know. 😏 I would love to try your kolache recipe—thanks for the heads-up!

  • Do you think the tangzhong approach would work for your Hawaiian rolls? I love the sweet flavor of those rolls but I’m intrigued by the idea of making them even softer and easier to knead. Just curious if you’ve tried it!

  • 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

  • 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.

    • 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 😍

  • 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.

  • 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

  • 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!

  • 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.

  • 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)!

  • 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. 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 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 🙂

  • 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 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.

  • 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.

  • 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, 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 🙂

  • 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.


    • 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, what kind of consistency should the dough have? And what exactly do you mean by protein? For example hemp flour, quinoa flour? Thanks!

        • Have you watched the video? You’ll see the consistency of the dough in the video.

          I have plenty of protein powder options right there in the bread flour table, which are all links to Amazon to find any of them.

    • 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.

  • 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).

    • 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) 🙂

  • 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).

  • 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?

        • Usually the dry milk powder you find in the grocery store is nonfat (skim). Dry milk powder that’s made from “whole milk” is more of a specialty item… I’ve never seen that in a grocery store, but you can buy it online.

  • 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

  • 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.

  • 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.

  • 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.

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

  • 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 🙂

    • 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.

  • 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!)

  • 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!!!!!!!

    • 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.

  • 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

  • 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 😀

  • 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!

  • 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 🙂

  • 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!

  • 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

  • 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 🙂

  • 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.

    • 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 🙂


  • 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 🙂

  • 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 🙂

  • 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.

  • 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, thank you for sharing your recipe. I’m lactose intolerant and so I was wondering if there is any substitute for milk powder and if I could leave that out. Thanks, B

          • There is no milk powder in my bread flour blend, but there is whey protein isolate. You may be looking at my all purpose flour, which is not to be used for this recipe. However, whey protein isolate is lactose free so it can be used by those who are lactose intolerant. Otherwise, there are several other substitution suggestions within the flour blend table to choose from and links to all of those for where to buy them.

  • 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.

    • The protein in dairy milk helps add structure to a recipe. I would add maybe 1/8 tsp of gelatin to each cup of nondairy milk to make up for the loss of the milk protein. (I learned recently that I’m casein-intolerant.)

    • Hi! I have now baked this recipe twice as hot dog buns. The first time I used the cup-to-cup flour that I had on hand, in spite of your warnings, because I was hoping it would work without me having to go to the effort of creating the special blend. The texture came out great, and the flavor was good, but they kind of looked like ladyfingers. No real rise at all. Which makes sense because there’s practically no protein in cup-to-cup flour, and bread needs protein. So I decided to try it again and do the proper blend this time. I finally got around to it this week, and they came out glorious: puffy, soft, golden, and with a wonderful flavor. Success!! I don’t have a bun pan, so I pleated parchment paper to create pockets for the buns, and it worked really well. They took about 23 minutes for the end ones, and then I took the end ones out, spread the others out a bit, and baked them for a few more minutes.

      The only reason I did not give this recipe five stars is because there are some things you should probably warn about that you don’t. For example, in the blog post, you say that you use a hot dog bun pan for making these, but that is not mentioned in the recipe itself, so anyone who jumps straight to the recipe won’t know that. And it DEFINITELY works better with a bun pan (or a DIY one like mine). Secondly, you don’t mention in the recipe timing header that it requires an overnight stay in the refrigerator. That would have been good to know right out of the gate. The total time listed on this recipe is 35 minutes, which is a flat-out falsehood. From start to finish, including all resting time, it took me about 15 hours, and that really should be listed at the top.

      All of that being said, this is a great recipe, and I’m definitely filing it for future use. Thanks for perfecting it! My GF hot-dog-loving husband is grateful to you. 🙂

      • Hi, Jennie! Thanks for the feedback!! I definitely need to update this blog post because it’s one of the first ones I ever did and there are so many things I’ve learned along the way that really need to be included. In the meantime, though, I will go through right now and change the timing header to denote the proper time it takes because you’re right, it is very deceiving and I apologize for that. I actually don’t use a hot dog bun pan for the hot dogs. It was a hamburger bun pan, but I didn’t even state that. I was very vague and just stated I used a pan I got from Lidl. When I make my hot dogs, I never use a pan and just put them side by side on a parchment-lined sheet pan.

        I will be updating this entire post and recipe very soon and I thank you so much for bringing these things to my attention 😍 If you get a chance, check out my hamburger and hot dog bun recipe, which has a video and, to me, is a better recipe than this one 😊🥰

    • Hi Kim, I have just baked this rolls and I have put together everything as in your recipe except for the flour , I had just woollies brand gluten free and they were delicious!
      Thank you!!

    • I substituted with oat milk ( needed it to be dairy free) but left the dairy milk powder as is . Its a really good recipe. The rolls are soft n fluffy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating