A tangzhong makes these pillowy soft gluten free dinner rolls the best ever! Soft, fluffy, buttery--what more could we ask for?
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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!
The Ingredients You'll Need to Make These Rolls
- Milk
- Kim's gluten free bread flour blend
- Granulated sugar
- Instant yeast
- Dry milk powder
- Psyllium husks -- whole or powder
- Salt
- Egg
- Butter
WHAT'S THE MAGIC THAT MAKES THESE ROLLS SO SOFT?
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.
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
- 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.
- Whisk together the dry ingredients for the rest of the dough in the bowl of a stand mixer.
- Using the dough hook, begin mixing and add the milk, egg, and butter until a dough forms.
- Add the tangzhong and turn up the speed to medium high. Knead for 5 minutes.
- Cover dough and proof until doubled in size. Refrigerate overnight.
- Dump dough onto a well-floured surface and knead until smooth. Separate into small portions for rolls and shape as desired.
- Place on parchment-lined baking sheet and cover loosely with plastic wrap.
- Proof until nearly doubled in size.
- Brush rolls with melted butter and bake until golden brown.
- 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!!
Soft Dinner Rolls FAQs
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.
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).
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.
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.
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
Ingredients
TANGZHONG
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) water
- ¼ cup (35 g) Kim's gluten free bread flour blend
DOUGH
- tangzhong (cooled slightly)
- 2½ cups (350 g) Kim's gluten free bread flour blend
- ¼ cup (50 g) granulated sugar
- 1 tablespoon whole psyllium husks, or 1½ teaspoon psyllium husk powder
- 1 tablespoon instant or fast acting yeast
- 2 tablespoon nonfat dry milk powder
- 1 teaspoon salt
- 1 cup (240 ml) whole milk
- 1 egg beaten
- ¼ cup (57 g) butter, very soft
FOR BRUSHING ONTO ROLLS
- 2 tablespoon 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 get very thick and paste-like. Remove from heat and set aside to cool slightly.
FOR THE DOUGH
- 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.
SHAPING ROLLS
- 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.
Lisa Marie
Kim, you have nailed the recipe! Thank you!!!!!!
Kim
Thanks so much, Lisa Marie!!!!
Lindy
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.
Kim
Did you substitute anything within the flour blend? That usually is the culprit for wet and sticky dough issues.
Lindy
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.
Kim
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 🤞
Tanya Hudson
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?
Victoria
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
Kim
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 🥰
Andrea
Hi me again, sorry 😊
Instead of making this as baps or buns it would work well as a loaf of bread?
Kim
I haven't tried it, but it's worth a shot!
Andrea
Hi, I don’t have a stand mixer. Is it possible to do this by hand?
Andrea
Also is it vital to leave the dough in the fridge overnight?
Kim
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.
Andrea
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
Kim
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.
Sandra P
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!
Kim
Yay!!!! I'm so glad they turned out for you! And dairy free at that 🥰
Menachem Erez
How much psyllium husks. It's not in the Recipe?
Kim
I'm so sorry! It's 1 tbsp, or 1 1/2 tsp in powder form. I corrected it in the recipe. Thanks for alerting me!
Linda Johnson
Would you add the Psyllium husks with the rest of the dry ingredients? Thanks.
Mellanie Parrish
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!
Nancy Meister
Hi Kim, I love your recipes, they are Amazing!! One question, can I make Cresent rolls from any one special dough of yours?
Kim
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 🙂
Kasha
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!
Kim
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 🥰🥰🥰
Emmie Lyn
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?
Kim
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.
Emmie Lyn
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?
Kim
Yes, most likely the same baking time as these rolls.
TrisKit
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.
Kim
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 😋
TrisKit
Everything’s bigger in Texas, you know. 😏 I would love to try your kolache recipe—thanks for the heads-up!
Sarah
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!
Kim
I'm sure it would! I have been meaning to try it myself, just haven't gotten around to it yet. 😊
GABI
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
Rosina Walsh
Hi, Thank you for your recipes. Do you know what if any I can use as a substitute for yeast? Thank you.
Kim
The only thing I know of that can be substituted for commercial yeast is a sourdough starter. If you want to make your own, here's a post to get you started: https://www.letthemeatgfcake.com/gluten-free-sourdough-starter/ 😊