These bread rolls are tender, delicious, and quick and easy to make! They are yeast-free, so they can be made and ready to devour in less than an hour! The rolls are perfect for with main entrees, salads, and soups, and they also make great breakfast or lunch sandwiches! Enjoy them toasted and topped with butter and jam with a cup of coffee for breakfast! These bread rolls are so good, you'll be surprised they're gluten-free!
This recipe was inspired by my Gluten-Free Bagels and Easy Amazing Gluten-Free Pizza Crust, both of which have proven to be delicious hits on their own!
Ingredients
- Brown rice flour
- Tapioca starch
- Xanthan gum
- Baking powder
- Sugar
- Salt
- Greek yogurt
- Milk
- Oil
Equipment
Using a food scale like this digital scale (affiliate link) is important to this recipe. In general, measuring by weight is more precise and yields more reliable results, but it is especially important for gluten-free flours which are not as forgiving as regular wheat flour.
If you prefer using cups and spoons for measuring your ingredients, I have included volume measurements in the Notes section of the recipe card below. Keep in mind that the volume measurements are approximate and it is important to pay attention to what the dough looks like to see if any adjustments need to be made.
Instructions
In a mixing bowl, whisk together the brown rice flour, tapioca starch, xanthan gum, baking powder, sugar, and salt. Add the Greek yogurt, melted butter, and milk.
Mix the dry and wet ingredients together with a fork, spoon, or rubber spatula until a cohesive dough is formed and no dry ingredients remain.
Transfer the dough to a work surface dusted with brown rice flour. Sprinkle some brown rice flour over the dough and onto both hands and press the dough together, shaping into a disc. Cut the disc into 6 wedges.
Dust your hands with brown rice flour and roll each wedge into a ball.
Place the dough ball onto a parchment-lined baking sheet. Repeat with the remaining dough wedges.
Crack an egg into a separate bowl and beat well with a fork until the egg is runny. Brush the top of each dough ball with the beaten egg. Bake in a 400F/200C preheated oven for 15 minutes until golden brown. Transfer baked buns to a cooling rack and let cool 5-10 minutes before serving.
Top tip
Split the rolls open using a fork! Poke a fork into the side of the roll, poking all the way around until it splits in two, like how English muffins are split. This creates a nice rough texture for each side of the roll, perfect for spreading butter, peanut butter, or jam into!
Commonly Asked Questions
Yes!
Try substituting the brown rice flour with buckwheat, sorghum, or millet flours.
Try substituting with cornstarch or potato starch.
The gluten-free bread rolls are best eaten soon after the are made. They can be kept for no more than 2 days, but they will not be as good as the first baked. Warm the rolls for 10-20 seconds in the microwave or 5 minutes in a toaster oven, or split one open and pop it into the toaster.
Yes, the baked bread rolls can be frozen for up to a month. Allow them to defrost at room temperature, then either microwave to soften, or split them open and pop it into the toaster. I would not recommend freezing unbaked rolls.
Serving Suggestions
These bread rolls are perfect for serving at the dinner table to enjoy with the main meal or for pairing with a hot bowl of soup or a salad. They're also delicious when you split them open and toast them! I have tried them with butter and jam, and I love them with a good shmear of almond butter and a drizzle of honey.
I have also used the bread rolls to make a sandwich, stuffed with slices of my Easy Homemade Sandwich Deli Meat and a tasty cheddar and it totally hit the spot!
Other Recipes You Might Like
As I mentioned, this gluten-free bread rolls recipe was inspired by my recipes for Gluten-Free Bagels and Easy Amazing Gluten-Free Pizza Crust. Readers on gluten-free diets love that they can enjoy a couple of their favorite foods again with these super easy recipes!
For other easy and delicious gluten-free bread recipes that use baking powder, be sure to take a look at these recipes:
You are going to love how quick and easy these bread rolls are to make and how tender and delicious they are. You can literally whip up a batch in less than an hour! Yeast-free and gluten-free, they're sure to be a hit
~ Lisa.
Watch How To Make It!
Gluten-Free Bread Rolls
Ingredients
Dry Ingredients (volume measurements in the Recipe Notes below):
- 200 grams brown rice flour
- 60 grams tapioca starch
- 30 grams sugar
- 25 grams baking powder
- 4 grams xanthan gum
- 2 grams salt
Wet Ingredients (volume measurements in the Recipe Notes below):
- 180 grams full-fat Greek yogurt
- 100 grams milk
- 13 grams butter, melted
Egg Wash:
- 1 egg, beaten well
Instructions
- Preheat oven 375 deg F (190 C).
- Combine the brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a mixing bowl and whisk together until well-combined.
- Add the melted butter, milk, and yogurt to the mixing bowl. Mix well using a rubber spatula, spoon, or fork until a cohesive dough forms and no dry ingredients remain.
- Transfer the dough to a work surface lightly dusted with brown rice flour.
- Dust your hands with brown rice flour and work the dough slightly, shaping it into a round disc.
- Cut the dough into 6 equal wedges. Alternatively, you can divide the dough into 6 pieces by equal weight (approximately 100 grams each).
- Making sure your hands are dusted with brown rice flour, roll each portion into a ball. Place on a parchment-lined baking sheet. Repeat with the remaining pieces of dough.
- Brush each dough ball with the beaten egg.
- Bake for 15-18 minutes, until the rolls are golden brown.
- Transfer the rolls to a cooling rack and allow to cool for 5-10 minutes before serving.
- Tip: Use a fork to split the rolls in half instead of using a knife. You will get more nooks and crannies to soak up butter, jam, peanut butter, mayo, etc.
Notes
- Volume Measurements Please note that gluten-free recipes work best with weight measurements because they are more precise and yield more accurate results. These measurements are approximate.
- 200 grams brown rice flour = 1 ⅔ cups
- 60 grams tapioca starch = ½ cup + 2 tablespoons
- 30 grams sugar = 2 ½ tablespoons
- 25 grams baking powder = 2 tablespoons
- 4 grams xanthan gum = 1 teaspoon
- 2 grams salt = ½ teaspoon
- 180 grams Greek yogurt = ¾ cup
- 100 grams milk = 6 tablespoons
- 13 grams butter = 1 tablespoon
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- Brown rice flour can be substituted with buckwheat, sorghum, or millet flour.
- The rolls taste best eaten soon after baking, but they will keep for no more than 2 days in a covered container. Warm them in the microwave or toaster oven, or split them in half and toast them to soften them.
- For extra flavor, try brushing them with melted butter right after removing them from the oven!
**This post was originally published June 30th, 2018 and republished on July 22nd, 2024 with a completely rewritten recipe, new photos, and new writing.
Nancy Markus says
Made this recipe for the first time today and I'm blown away!
I don't make G-free breads that have to rest and rise - I simply don't have the time - so I'm always looking for an easier, quicker version that's still palatable.
These are more than just palatable - they are DELICIOUS! Firm with good structure outside, soft and fluffy inside. I used a regular 1:1 all-purpise gluten-free flour with great results.
When I first started rolling out the balls, they seemed really big, so I cut them in half and made 12 smaller rolls, which baked up to the perfect size. I will be trying the larger sized rolls as well since they look like they'll be a good size for sandwiches.
Thank you for my new go-to recipe!
Thank you so much, Nancy! I'm glad this recipe worked out for you and that you liked it!
Chantell says
These look amazing! Are they nice and fluffy? I've tried so many recipes and I just can't find one that is soft and tasty (with some height to it)
Hi Chantell! They are soft and have some chew to it, but I wouldn't say they are like a light fluffy roll. You could give the recipe a try and see what you think. Thanks for the question!
DebS says
I am definitely going to try these. Nice to have a quick and easy recipe on hand. Do you think these would make good hot dog buns? Any thoughts on any modifications or best way to shape? Looks like the dough is sturdy enough no special pans are required, which makes it a bonus!!!
Hi Debs! I would simply handle and shape the dough with my hands so it's hot dog bun shaped, and you're right...no special pan required! The rolls might not be as soft as you might expect with regular hot dog buns, but it would definitely be worth trying out! Thanks for the comments, and please check back in after you make them!