Easy 30-Minute Gluten-Free Butter Rolls

27 Reviews
Published Apr 26, 2020 ∙ Kristina Stosek

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These are my favorite gluten-free butter rolls! Soft, buttery, and yeast-free, these quick gluten-free dinner rolls are ready in just 30 minutes! They are the perfect side for a warm bowl of soup or stew, or serve them at brunch with a poached egg, a smear of cream cheese, or your favorite marmalade.

Easy 30-Minute Gluten-Free Butter Rolls

The Easiest Yeast-Free Gluten-Free Dinner Rolls

At my house everyone loves soft, buttery rolls. This recipe is likely the easiest yeast-free, gluten-free roll recipe you’ll find, giving them a pillowy, tender texture with absolutely no rise time required. Simply mix the dry ingredients, add the wet ingredients, combine until smooth, and bake in a muffin pan.

Because this quick bread dough requires no added yeast, it is incredibly fast and convenient, making it the perfect solution when you’re short on time.

Ingredients in bowls for Easy 30-Minute Gluten-Free Butter Rolls

The Secret to Soft, Buttery Gluten-Free Rolls Without Yeast.

The secret ingredient? Sour cream, it’s what made these rolls deliciously perfect!

My Favorite Gluten-Free Flour Blend for Butter Rolls

To keep the recipe simple, I used a gluten-free flour blend. However, not all gluten-free flour blends are created equal. After trying five different blends, I found that only two produced the perfect tender crumb for these rolls: Better Batter Gluten-Free Flour Blend and King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 .

Avoid flour blends that contain bean flour, as they can make the rolls dense and heavy.

How to Measure Flour Without a Scale

Proper flour measurement is crucial to achieving the right texture.

  • Always scoop the flour with a spoon into your measuring cup, then level it off with a knife.
  • Never dip the measuring cup directly into the flour, as this can pack the flour and result in using too much, which will make the rolls dry. Ultimately always use a kitchen scale.

Tips for Making the Perfect Yeast-Free Dough

  • Don’t overwork the dough: Overmixing will make the rolls heavy.
  • Bake immediately: Once your dough is ready, get those rolls into the oven right away to maintain the soft, fluffy texture.

These small details will make all the difference in ensuring your gluten-free butter rolls come out light and tender every time!

Gluten-Free Butter Roll saved with a side bowl of tomato soup

Here are a few delicious ways to serve these quick butter rolls:

  • The Classic Soup Side: Pair them warm alongside a comforting bowl of fresh tomato soup or a spicy Dominican beef stew for the ultimate dipping experience.

  • Brunch Style: Split them open and top with a perfectly poached egg, a generous smear of cream cheese, or your favorite fruit marmalade.

  • Holiday Bread Basket: Serve them warm with extra whipped salted butter as a quick, addition to any holiday dinner spread.

If you have a little extra time and want a yeast-based soft roll recipe, you must try the gluten-free pull-apart soft rolls recipe. Or, check out my collection of 11 Best Gluten-Free Rolls and Buns.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Easy 30-Minute Gluten-Free Butter Rolls

27 reviews
Published Apr 26, 2020 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
20 min
Serves:
12

Ingredients

2 cups (255 g) all-purpose gluten-free flour blend with xanthan gum (otherwise add 1/2 tsp.)I used better batter
2 tsp. sweetener; pure maple syrup, honey or sugar
1 tsp. GF aluminum-free baking powder
1 tsp. Baking soda
1/2 tsp. Sea salt
1 cup sour cream
1/2 cup salted butter, melted (if using unsalted, add 1/4 tsp. sea salt)
1/2 cup milk
1 large egg, whisked

Instructions

  1. Preheat oven to 400 F and spray a muffin pan with cooking oil
  2. Combine flour, baking powder, baking soda and salt
  3. Add in sour cream, butter, milk, egg and sweetener and mix briefly until combined. (if you are using granulated sugar mix it with dry ingredients)
  4. Spoon batter evenly into muffin pan. I used a large cookie scoop, it makes it easier to fill the muffin cups
  5. Bake for 18 - 20 minutes, until golden. Store at room temperature.

Nutrition Info

  • Per roll: Calories: 175 kcal Total Fat: 9.5 g Sodium: 280 mg Total Carbohydrates: 20 g Dietary Fiber: 0.8 g Sugars: 1.2 g Protein: 2.5 g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Jana

    These are so good!! Tried not to over-mix. They were like a cross between a dinner roll and I muffin.

  2. Kristina

    I am happy to hear that you enjoyed them, thank you!

  3. Janet Heald

    These were delicious and so easy to make. Luckily, I had everything on hand to make them. They don't even need butter to top them because they are so flavorful.

  4. Kristina

    Thank you Janet, I am so glad you enjoyed them!

  5. Janet. Reed

    easy recipe, the texture was what I wanted. Thank you, I love all your recipes!!

  6. Kristina

    That’s great to hear Janet, thank you!

  7. Cindy

    These were awesome!!! They’re so tender and delicious! I will make these time and time again! No one would ever know they are gluten free unless you told them. Thank you so much!!!:o)

  8. Kristina

    I am so happy to her that Cindy, thank you for sharing.

  9. Lorelai

    This might be a really silly question, but could I bake this in an 8x8 pan and possibly bake it as a butter cake? haha

  10. Kristina

    Lorelai, to answer your question I don’t know since I have not made it into a butter cake. These are rolls, so probably you could make it into a butter bread using a bread pan. If you do try it, please let us know how the recipe turned out.

  11. Cindy

    These rolls are awesome!!! I made them for my family for a pitch in dinner and everybody loved them especially my finicky granddaughter. Thank you SO much!!!

  12. Kristina

    I am so happy to hear that the butter rolls were a big hit Cindy, thank you for sharing

  13. Karen

    These are wonderful! They are easy to make and don’t have the slightly off taste that some other gluten-free rolls can have. I used Bob’s Egg Replacer due to an egg allergy, and it doesn’t seem to have harmed the bake. Thanks for an option that is so much easier than the yeast rolls.

  14. Raquel Elsa G Herrera

    Hi Kristina - Thank you so much for your hard work in creating this recipe. I cannot wait to bake this today. Butter rolls are the best especially it's gluten free and no yeast.

    Raquel

  15. Kristina

    thank you Raquel.

  16. Donna

    Kristina these gf butter rolls are the best I've tried in 30 plus years. They are moist and delicious. I used a jumbo muffin pan and are pleased with the results. Thank you so much for creating this recipe.

  17. Deb

    These were perfect! I made them for Thanksgiving since my daughter is allergic to wheat. The texture was soft and the flavor was great. I'm so happy I found this recipe. Everyone loved these, and they will be a repeat for us!

  18. Kristina

    Excellent, I am so happy you enjoyed the rolls. They are my go to whenever I need rolls in a hurry.

  19. Lenna R.

    I just made these rolls and served them with beef stew, they were a big hit and so easy to make, thank you for the recipe.

  20. Jacquie

    These rolls make me happy! I’ve been trying to find a good yeast free, gf dinner roll recipe for a long time. I came across this one a couple of months ago and have made them 5 or 6 times already. I was out of sour cream so substituted Greek yogurt and they still turned out amazing! Thanks for sharing this recipe!!

  21. Kristina

    Jacquie, that's wonderful to hear, thank you for sharing K x

  22. Joanne Bonnayer

    I have made these a couple different times. I use butter milk instead of milk. I also instead of melting the butter I use cold butter cut it uo.
    P we love it. It looks like a really authentic biscuit. I also add extra protein. Use Greek yogurt instead of sour cream. I’ve done both. They both come out great.
    I’ve also added cheese. I’ve added other spices. It’s a fun recipe to play with. Thank you so much!

  23. Kristina

    Joanne, thank you for sharing. You sound like a very creative chef K x

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