Gluten-Free Rolls & Buns

Recipe by King Arthur Test Kitchen
Not Yet Reviewed

For years, home bakers have longed for soft and fluffy gluten-free dinner rolls without the hassle of stocking their pantries with a plethora of special ingredients. Our Gluten-Free Roll & Bun Mix delivers just that: Just add water and butter for warm, buttery rolls (or buns) that taste better than anything you’ll find prepackaged at the store. They’re perfect alongside a main course, split and stuffed for sliders, or shaped a little larger for burger buns.  

Prep
15 mins
Bake
35 to 40 mins
Total
2 hrs 5 mins
Yield
16 rolls or 12 burger buns
Mix Tips
Freshly baked gluten-free rolls in a basket seen from above. - select to zoom
Freshly baked gluten-free rolls in a basket seen from above. - select to zoom
Freshly baked gluten-free rolls and buns on a sheet tray with split tops and a deep golden crust. - select to zoom
Guten-Free rolls and buns in a basked with another sliced and buttered on a plate and a box of King Arthur Baking's GF Roll & Bun Mix in the frame. - select to zoom
Freshly baked gluten-free rolls on a sheet tray with split tops and a deep golden crust. - select to zoom
A sliced and buttered Gluten-Free roll on a small dark plate. - select to zoom
Freshly baked gluten-free rolls on a sheet tray with split tops and a deep golden crust. - select to zoom
Various gluten-free buns and rolls shown in a basket and on plates. - select to zoom
Holding a hamburger that is loaded up with cheese, onion, and lettuce all between a gluten-free roll. - select to zoom
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Instructions

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  1. To make the dough: In a large bowl or the bowl of a stand mixer, stir together the included yeast and the mix, then add the remaining dough ingredients. Stir vigorously using a flexible spatula for 2 to 3 minutes, or use the flat beater attachment to beat the mixture at medium speed for 1 minute, until smooth. Cover and let rest for 10 minutes. 

    Mixing Gluten-Free Roll and Bun Mix in a clear bowl with a spatula.

  2. Using lightly greased hands or a bowl scraper, fold the dough in the bowl over on itself five or six times to build strength. Cover the dough and let it rise for 20 minutes or until puffy, then repeat the folding process once again.

    Folding Gluten-Free Roll and Bun Mix in a clear bowl with a bowl scraper..

  3. Preheat the oven to 400°F with a rack in the bottom third.  

  4. To shape the rolls: Working on a lightly greased surface with a bench knife or sharp knife, divide the dough into 16 pieces (about 47g each).  

  5. With greased hands, shape each piece into a ball and then place onto a parchment-lined or greased baking sheet, spacing evenly apart. Cover and let rise for 20 minutes or until puffy. 

    Shaping Gluten-Free Roll dough into balls.

  6. Use kitchen scissors to snip the tops of the rolls once, about 1/4" deep.

    Using kitchen shears to snip the tops of gluten-free rolls before baking.

  7. To add the topping: If you plan to top your rolls with seeds, gently brush the surface of each roll with water. Sprinkle the seeds of your choice on top.

    Brushing the top of gluten-free dough with water and sprinkling toppings on them.

  8. Bake for 35 to 40 minutes, until the rolls are well-browned and internal temperature is at least 212°F. While the rolls are still hot, brush with the melted butter. Transfer to a rack to cool completely before serving. 

    Brushing butter onto Gluten-Free Rolls & Buns

  9. Storage information: Store leftover gluten-free rolls in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze for up to 1 month.  

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