Pillowy Soft Gluten Free Honey Rolls

These gluten free honey rolls are pillowy soft and almost melt in your mouth. They make the best dinner rolls or slider rolls. I share easy step-by-step directions with photos to walk you through making this incredible recipe.

Jump to:

• Why This Recipe Is Great:
• Ingredient Notes:
• Tips For Sucess:
• Recipe Step-By-Step Directions:
• Did you know?
• Slider Filling Ideas:
• Storage:
• Recipe FAQ:
• More Gluten Free Bread Recipes:
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This new recipe is for my readers who love fluffy soft dinner rolls and those who love to use rolls like this to make sliders. I am talking game-day sliders that taste incredible.

I was inspired to make this recipe when I saw Milk Honey Rolls in an old Better Homes and Garden Magazine. Their recipe is complicated; some ingredients must be cooked, etc.

Gluten free baking is so different from regular baking that I suspected these cooking steps would not work. I modified the entire recipe and the steps to make these gluten-free milk honey rolls. I am including the link so you can see what steps they took, just in case you are curious.

If you love baking bread and rolls made with yeast recipes, I have a lot of great gluten free bread recipes for you to try!

Why This Recipe Is Great:

1. I tested this recipe multiple times to get it right, so you don't have to waste ingredients trying to make a recipe.
2. I will tell you exactly what brands of gluten free ingredients to use and how much by measure and weight.
3. I have a lot of experience creating bread recipes that work. I include a lot of easy-to-follow step-by-step directions with photos.
4. These rolls freeze really well, so you can make a big batch and have some for later.

If you want gluten free rolls with flavors more like whole wheat, try these Gluten Free Yeast Rolls.

Ingredient Notes:

• Gluten Free Flour Blend - I have only tested this blend with the Authentic Foods Steve's GF Bread Blend. I did one test with my DIY gluten free flour blend, and it still needs some tweaking due to needing more flour than Steve's blend. I will keep you posted when I test it again.
• Yeast - Use active dry yeast. I have not tested instant yeast.
• Honey - I highly recommend using inexpensive honey. There is no need to use expensive artisanal honey in this recipe.
• Milk - I used regular milk in this recipe. I have not tested plant-based milk yet.
• Butter - Use unsalted butter.
• Eggs - Size large.
• Salt - I used sea salt.
• Topping - Certified gluten free rolled oats. I think sesame or poppy seeds would be even better.

Tips For Sucess:

• You only get one good rise when baking gluten free. It is important to shape your rolls before you rise the dough.
• Rise your rolls in a warm oven. I preheat the oven to 200º F. I then turn the oven off, cover the rolls loosely with plastic wrap, then place them in the warm oven. This may not be needed in the hotter summer months, but this is how I tested the recipe.
• Always ensure you are using a gluten free flour blend that works with yeast. Many brands do not and will state this on the bag or their website. This gluten-free flour blends article talks more about this, and I share a list of blends that will work with yeast.

I have a lot of resources to help you make incredible gluten free rolls and bread. If you need more tips, read my Gluten Free Bread Troubleshooting Guide.

These rolls are fluffy and springy. If you press down on them, they puff right back up!

Recipe Step-By-Step Directions:

Step 1: Add the milk and honey to a glass dish or measuring cup. Heat in the microwave for 25 seconds. You do not want the liquid hotter than 110º F. Stir to mix the honey and milk. Add the yeast and let it sit for 5 minutes until it gets bubbly.

Step 2: Add the yeast mixture, melted butter, and eggs to the stand mixer. Mix on low speed until they are blended.

Step 3: Add the flour and salt to the stand mixer. Mix on low and gradually increase to medium speed.

Step 4: The dough forms really well with this flour blend.

Step 5: Use your hands to tear off some of the dough and roll it into balls. Place the dough balls on a parchment paper-lined baking sheet. I used a ¼ sheet pan, but a 9x13 pan will also work well.

Step 6: Loosely cover the rolls with plastic wrap and allow them to rise. As I mentioned in the Tips for Success section above, I let my rolls rise in a warm oven. Rise the rolls for 40-45 minutes. You can see how much my rolls rose.

Step 7: Use a whisk to mix the remaining egg in a small dish. Use a pastry brush to brush each roll with the egg wash.

Step 8: The original recipe used rolled oats for the topping. I would recommend using sesame seeds instead. The rolled oats were a little crunchy, taking a little away from the rolls. If you do use rolled oats, use certified gluten free oats only.

Step 9: Bake the honey rolls at 350º F for 20-25 minutes. The final baking time will vary depending on the size of the rolls you make.

Step 10: Move the rolls to a cooling rack and allow them to cool a little before serving.

Slider Filling Ideas:

If you are making sliders, you want delicious filling ideas! Try some of these:

• Crispy Pulled Pork - Makes great slider filling!
• Pickled Onions - Easy to make and they add so much flavor!
• Cheese - Always verify your shredded cheese is gluten free.
• Barbecue Sauce
• Sourkraut

This BBQ Chicken Sliders also works well to fill these gluten free slider buns!

Storage:

Store the leftover rolls in an airtight container. Gluten free doesn't keep fresh for long, so I highly recommend storing leftover rolls in a freezer-safe zip bag in the freezer. Microwave the rolls for 30 seconds to thaw them.

Recipe FAQ:

Serve these rolls with this tasty Apple Butter or Honey Butter recipe.

More Gluten Free Bread Recipes:

• The best Gluten Free Bread Machine Bread - This recipe makes a fluffy loaf of sandwich bread.
• Easy Gluten Free Oat Bread - This dough would make great oat rolls too!
• Fluffy Gluten Free Hamburger Buns - These are perfect for hamburgers and sandwiches.
• Gluten Free Garlic Knots - These buttery rolls are perfect with any meal.

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