Fluffy, soft, and flavorful, these gluten-free rolls are perfect for sharing with the whole table. Thanks to our Gluten-Free Bread Flour, the dough is easy to mix and to shape, and the rolls rise proudly in the oven. Bake them for a special occasion — they’re ideal for mopping up gravy on Thanksgiving — or simply serve them alongside soup and salad on any given night.
In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer), mix until a sticky, batter-like dough forms, about 2 to 3 minutes by hand (there may be some lumps; that’s OK) or 1 minute on medium speed.
With a bowl scraper, scrape the dough into a rough ball in the center of the bowl. Cover the bowl and set aside for 20 minutes, at which point the dough will be firmer and less sticky.
Use the bowl scraper to transfer the dough to a large, greased work surface. Gently knead the dough — fold the dough in half toward you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn), and fold again — until it becomes firmer to the touch, smoother, and easier to handle, about 10 or 11 times. As you work, apply more grease to the work surface as needed to prevent sticking.
Invert the mixing bowl over the dough to cover it, then let rise for 40 to 60 minutes, until puffy and increased in size by about 1 1/2 times.
While the dough is rising, line an 8" square pan with parchment, then lightly grease the parchment and the sides of the pan. Preheat the oven to 375°F with a rack in the center.
Still working on the greased surface, gently deflate the dough, then repeat the kneading motion 5 or 6 more times to bring the dough together into a smooth, cohesive ball. This second round of kneading further develops the dough’s strength, which leads to easier shaping and a better rise in the oven.
Pat the dough into a rough 8" square, then use a bench knife or sharp kitchen knife to divide it into 16 equal pieces (about 52g each) by cutting 4 rows and 4 columns. Gently roll each piece into a ball on the work surface or in your palms, then dip it into the melted butter to lightly coat all over. As you work, place the buttered rolls in the prepared pan in a 4 x 4 grid.
Cover the pan and allow the gluten-free rolls to rise in a warm spot for 15 to 30 minutes, or just until puffy.
If sprinkling with seeds, use a pastry brush to coat the rolls with egg wash, then sprinkle with seeds. If omitting the seeds, brush the dough with about half of the melted butter.
Bake for 25 to 30 minutes, or until well browned; a digital thermometer inserted into the center of one of the rolls should read between 190°F and 205°F.
Remove the gluten-free rolls from the oven and let cool in the pan for about 10 minutes before transferring them onto a wire rack. Brush the tops and sides of the rolls with the remaining melted butter, then let them cool to room temperature.
Store any leftover gluten-free rolls, well wrapped, at room temperature for 2 to 3 days. Freeze for longer storage.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
