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Rolls & Buns · beginner

Gluten-Free Sourdough Dinner Rolls

Key takeaway

Bake dinner rolls crowded in a skillet so gluten-free sides stay pull-apart tender.

Pull-apart skillet rolls with a butter finish. Holiday bread that still starts with a peaked starter.

By Andrew KittridgeSoft enriched rolls; 4.5% powder
rollsdinnerholidaysourdoughgluten freevegetarian
Pull-apart gluten-free sourdough dinner rolls in a skillet

Prep

30m

Ferment / rest

2.5h

Bake

24m

Servings

12

Difficulty

beginner

The short answer

Dinner rolls are burger bun dough with more butter on top and a skillet for the photograph. 12 rolls from 400g flour, 18g powder, 320g milk, 50g butter, 15g sugar, 90g starter. Proof until the gaps look like they might close. Bake 375F for 22–25 minutes. Brush with butter. These are the rolls Claire makes for Thanksgiving next to the stuffing bread. They are not miniature boules—if you bake them as separate islands they crust too hard.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Shared walls trap steam between rolls.
  • Butter on top replaces the egg shine a lot of recipes lean on.

Ingredients

  • 150gbrown rice flour
  • 100gsorghum flour
  • 150gtapioca starch
  • 18gpsyllium husk powder
  • 15gsugar
  • 8gfine sea salt
  • 90gactive gluten-free starter
  • 320gwarm milk or plant milk
  • 50gmelted butter or vegan butter, divided

Equipment

  • Cast-iron skillet or square pan
  • Scale

Instructions

  1. 1

    Mix dry ingredients. Add starter, milk, and 30g melted butter. Rest 12 minutes.

  2. 2

    Divide into 12. Nestle in a buttered 10-inch skillet or 8-inch square pan.

  3. 3

    Proof 2–3 hours at 76F until puffy and nearly touching.

  4. 4

    Bake 375F for 22–25 minutes until golden and 200F.

  5. 5

    Brush with remaining butter.

  6. 6

    Cool 15 minutes. Pull apart at the table.

  7. 7

    If the centers are wet, bake 4 minutes more rather than raising the temperature.

  8. 8

    Leftovers split and toast with jam the next morning.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories160 kcal
Protein3 g
Carbs28 g
Fat4 g
Fiber2 g
Sodium210 mg

Substitutions

Skillet
Any pan where the rolls touch
Butter
Olive oil for a more savory roll

Storage

Same day is best. Freeze and rewarm covered at 300F.

Notes

  • Add 2g garlic powder and parsley for steakhouse rolls.

FAQ

Can I make dinner rolls dairy-free?

Yes. Use unsweetened plant milk and oil or vegan butter. Enriched gluten-free doughs do not rely on dairy proteins for structure—psyllium and starch do that work.

Why didn't these rise like wheat rolls?

Gluten-free enriched dough proofs until puffy and jiggly, not until doubled. Overproofing collapses the gel. Bake when a wet fingertip springs back slowly.

Do I still need psyllium if I use a 1:1 blend with xanthan?

Use a lighter psyllium dose (about 4% of flour) and do not add extra xanthan. Two full gums stacked make a bouncy, gummy crumb.

How do I keep sandwich bread from drying out?

Cool fully, then bag once the crust is dry to the touch. Freeze slices by day two. Toast from frozen.

Can I use discard instead of active starter?

Not for these yeasted-style enriched breads. Unfed discard belongs in pancakes and crackers. You need a peaked starter for lift.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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