Fluffy Gluten Free Holiday Rolls

My First Gluten-Free Roll

I tried gluten-free baking years ago. My first rolls were like little rocks. I was so disappointed.

But I kept trying. This recipe changed everything. The rolls came out soft and fluffy. I still laugh at that happy shock. It taught me a good lesson. Never give up on a new way of baking.

Why These Ingredients Work

Let’s talk about the special stuff. Psyllium husk powder is the secret. It gives the dough stretch, like gluten does. Isn’t that clever?

The milk powder makes them tender. The lemon juice helps them rise tall. Every piece has a job. That’s why this matters. Good baking is like a team, where everyone helps.

Shaping With Wet Hands

The dough will be sticky. Don’t worry! That’s normal. Just keep a bowl of water nearby.

Wet your hands before touching the dough. It won’t stick to you. Shape it into rough balls. Place them close in the pan. They will grow into each other as friends. Do you like baking with your hands, or do you prefer a mixer?

The Magic of the Rise

Cover the pan and walk away. Let the yeast do its quiet work. This is the most important step.

Come back in an hour. You’ll see magic. The little balls will be big and puffy. They press on each other, ready to bake. *Fun fact: yeast are tiny living things! They eat the sugar and make the dough rise.* Watching this never gets old for me.

That Golden Finish

Now for the egg wash. It’s just a beaten egg with water. Brush it on gently.

This gives the rolls a shiny, golden coat. Doesn’t that smell amazing in the oven? It means they are almost done. Let them cool just a bit. Then pull them apart while warm. The steam smells like heaven. What is your favorite smell from the kitchen?

More Than Just a Roll

These rolls mean everyone gets a seat at the table. No one feels left out. That’s why this matters most.

Food is about sharing joy. It’s a gift you make with your hands. Breaking bread together is special. Will you be making these for a holiday, or just a cozy Tuesday dinner? Tell me your plans.

Ingredients:

Ingredient	Amount	Notes
America’s Test Kitchen All-Purpose Gluten-Free Flour Blend	15 oz (425 g / 3⅓ cups)
Warm water (110°F)	1 ⅓ cups, plus 1 tsp	Divided use
Unsalted butter	6 tablespoons	Cut into 6 pieces, softened
Large eggs	2, plus 1 large yolk	Divided use
Nonfat dry milk powder	1 ½ oz (43 g / ½ cup)
Sugar	2 tablespoons
Powdered psyllium husk	2 tablespoons
Instant or rapid-rise yeast	2 ¼ teaspoons
Baking powder	2 teaspoons
Lemon juice	2 teaspoons
Salt	1 ½ teaspoons, plus a pinch	Divided use
Vegetable oil spray	For pan

My Fluffy Gluten-Free Holiday Rolls

Hello, my dear. Come sit at the counter. I’m making my special holiday rolls. They are soft as a cloud. Even without regular flour. My grandson, Finn, loves them. He says they taste like a hug. Doesn’t that smell amazing? The yeast is waking up. It always makes me smile. Let me tell you how we make them.

Step 1: First, we get our pan ready with a little spray. Now, whisk the warm water, lemon juice, and one egg with its yolk. In your mixer bowl, mix all the dry friends together. The flour, milk powder, psyllium, and the rest. Slowly pour in your wet mixture. Let it all come together into a shaggy dough. (A hard-learned tip: Make sure your water is just warm, not hot. Hot water will surprise the yeast!)

Step 2: Now add the soft butter. Turn the mixer to medium. Let it beat for a good six minutes. The dough will get very sticky and smooth. I still laugh at that. It looks like a happy, gooey mess. Wet your hands with cold water. Scoop the dough and shape it into rough balls. Place them snug in your pan. Cover them and let them rise. They will grow and become fluffy friends.

Step 3: Time to bake! Heat your oven. Make a simple egg wash. Just beat one egg with a teaspoon of water. Brush this gently over your risen rolls. It gives them that beautiful, shiny, golden top. Bake them until they are perfectly browned. Your whole house will smell like a bakery. What kitchen smell makes you feel most cozy? Share below!

Step 4: Patience is important here. Let the rolls cool in the pan for ten minutes. Then, carefully turn them out. Let them cool a little more on a rack. Finally, break them apart while still warm. The steam puffs out. It is the best moment. Serve them with plenty of butter. They are little pillows of joy.

Cook Time: 35–40 minutes
Total Time: About 2 hours
Yield: 8 generous rolls
Category: Bread, Holiday

Three Fun Twists to Try

Once you master the basic roll, you can play. Here are my favorite little twists. They make every meal special.

Herb & Garlic Butter: Mix soft butter with chopped rosemary and a little garlic. Swirl a spoonful into each dough ball before baking.

Everything Bagel Style: After the egg wash, sprinkle the tops with “everything” bagel seasoning. It adds a wonderful crunch and flavor.

Cinnamon-Sugar Swirl: Roll the dough out flat. Brush with melted butter and cinnamon-sugar. Roll it up, slice, and bake in a pan for sweet buns.

Which one would you try first? Comment below!

Serving Them Up Right

These rolls deserve a lovely plate. For a holiday, serve them with a glossy pat of butter and a drizzle of honey. They are perfect next to a big bowl of creamy soup. Or simply split one and toast it for breakfast the next day. It’s a treat.

For a drink, a cold glass of apple cider is wonderful. The sweet tang pairs so well. For the grown-ups, a glass of rich, smooth Chardonnay is a lovely match. It feels so festive. Which would you choose tonight?

Keeping Your Holiday Rolls Happy

These rolls are best the day you bake them. But they keep well, too. Let them cool completely first. Then store them in a bread bag at room temperature for two days. For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then place them all in a freezer bag. They will keep for one month. I once froze a whole batch for my grandson’s surprise visit. He said they tasted just-baked!

To reheat, thaw frozen rolls at room temperature. Warm them in a 300-degree oven for 10 minutes. This brings back their soft, fluffy inside. You can also make the dough ahead. Shape the rolls and let them rise. Then cover the pan and refrigerate for up to four hours. Bake them when your guests arrive. This matters because it saves you time on a busy day. You can enjoy the party, too. Have you ever tried storing rolls this way? Share below!

Fluffy Roll Fixes for Common Troubles

Is your dough too sticky? Wet your hands with cool water. This prevents the dough from sticking to you. I remember when I forgot this step. I had dough on my fingers for an hour! Are your rolls not rising well? Check your yeast’s date. Also, make sure your water is warm, not hot. Hot water can hurt the yeast. This matters because good yeast makes light, airy rolls.

Do the rolls look pale? Give them a good egg wash. Brush it on just before baking. This gives them a beautiful golden color. A lovely crust makes them look special. It also adds a tiny bit of flavor. Are they dense inside? You might have over-measured the flour. Spoon the flour into your cup. Then level it off with a knife. This matters for confidence. Knowing these fixes makes baking less scary. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these dairy-free? A: Yes. Use a plain, unsweetened non-dairy milk powder. Also, use vegan butter sticks.

Q: Can I prepare them ahead? A: Absolutely. Follow the make-ahead tip in step two. Refrigerate the shaped rolls before baking.

Q: What if I don’t have psyllium husk? A: You must use it. It gives the rolls their stretchy, bread-like texture. There is no good swap.

Q: Can I double the recipe? A: Yes. Simply double all the ingredients. You will need two cake pans to bake them.

Q: Any extra tips? A: Let them cool a bit before breaking apart. This keeps them fluffy. A fun fact: psyllium comes from a plant’s seeds! Which tip will you try first?

From My Kitchen to Yours

I hope these rolls bring warmth to your table. Baking is about sharing love and good food. I love seeing your kitchen creations. It makes my day. Please share a photo of your holiday spread. Let me see your fluffy, golden rolls. You can tag my blog on Pinterest. I look for your pictures every week. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.