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.
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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 tested this recipe multiple times to get it right, so you don’t have to waste ingredients trying to make a recipe. These rolls freeze well, so you can make a big batch and have some for later.
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 recipe and the steps to make these gluten-free milk honey rolls. I am including the link to see their steps, 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! If you want gluten free rolls with flavors like whole wheat, try these Gluten Free Yeast Rolls.
I made these with almond milk and plant butter. My daughter really likes them. She is GF and DF. Good recipe. I recommend it.”
Sara L., Blog comment
Allergen Information:
These homemade fluffy honey rolls are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based milk and butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. Note: Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- 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.
- Topping – Certified gluten free rolled oats. I think sesame or poppy seeds would be even better.
Tips For Success:
- 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.
- Store it the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
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! If you need a no-yeast recipe, try this easy Gluten Free Bread Without Yeast.
Step-By-Step Photos and 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.
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Step 3: Add the flour and salt to the stand mixer. Mix on low and gradually increase to medium speed.
Every gluten free flour blend will be different due to their grain-to-starch ratio. Always use your best judgment and add more flour if your dough is wet and hard to shape.
Step 4: The dough forms 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 1/4 sheet pan, but a 9×13 pan will also work well.
Step 6: Loosely cover the rolls with plastic wrap and allow them to rise. As mentioned in the Tips for Success section. 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 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
- BBQ Chicken Sliders
Frequently Asked Questions:
I have not tested this recipe with dairy-free ingredients, so I cannot advise until I have time to test this.
I haven’t tested this recipe with sugar. If you try it, note this will change the ratio of the liquid-to-dry ingredients, so you will need to make adjustments. You can swap the honey for maple syrup.
Most yeast is gluten free. It is still best to double-check the brand you use to ensure the one you use is gluten free. Note that Red Star “Platinum” is NOT gluten free!
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.
Serve these rolls with this tasty Apple Butter.
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 for any meal.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fluffy Gluten Free Milk Honey Rolls
Ingredients
- 4 cups gluten free flour blend (563 grams) * See Notes! (Weight for Steve's Blend Only!)
- 1 ¼ cup milk or non-dairy milk * See Notes
- 2 teaspoons active dry yeast *See Notes
- ⅓ cup honey
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon salt
- 1 egg for the eggwash
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Instructions
- Add the 1 ¼ cup milk or non-dairy milk and ⅓ cup honey to a small glass dish. Heat it 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 2 teaspoons active dry yeast and let it sit for 5 minutes until it gets bubbly.
- Add the yeast mixture, melted ½ cup unsalted butter, and 2 large eggs to the stand mixer. Mix on low speed until they are blended.
- Add the 4 cups gluten free flour blend (563 grams) and 1 teaspoon salt to the stand mixer. Mix on low and gradually increase to medium speed.
- Note, you can also mix this all by hand.
- 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 1/4 sheet pan, but a 9×13 pan will also work well.
- Loosely cover the rolls with plastic wrap and allow them to rise. Rise the rolls for 40-45 minutes. You can see how much my rolls rose.
- 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.
- Use a whisk to mix the remaining egg in a small dish. Use a pastry brush to brush each roll with the egg wash.
- 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.
- Move the rolls to a cooling rack and allow them to cool a little before serving.
- 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.
Notes
- I only tested this recipe with Authentic Foods Steve’s GF Bread Blend. I will test other blends, but note this is by far the best blend to use. Note: Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- I used whole milk; I haven’t tested any plant-based milk yet.
- I have not tested rapid yeast in this recipe.
- Verify your yeast is gluten free. Note Red Star Platinum is not gluten free.
- It is critical to shape your rolls before the rise. Gluten free dough only gets one good rise.
- Store in an airtight container. Freeze if you don’t finish them, they will stay fresh longer in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Ingredients say, 3 large eggs but that one is for egg wash then directions say to add 3 large eggs to recipe. Is it two eggs in the batter and one for egg wash? Or three eggs in the batter?
Hi Shawna, if you look down in the recipe directions, it specifies two eggs go into the mixer. Maybe you printed this recipe a long time ago to make?
This is by far the best gluten free roll recipe I have tried! I used King Arthur 1:1 flour, had to add a little extra flour, around half a cup, to get a manageable dough. They freeze great also. Thank you for this recipe!
Hi Shawna, That is so interesting you had good luck with KA 1:1. That blend typically doesn’t work well with yeast recipes. I am truly glad it worked out.
Hi I’m new with GF can I use the Bob’s Red Mill 1to1 flour (this one have xathan included and add psyllium?
thx
Hi Pat, Welcome! Bob’s 1:1 doesn’t work well in yeast recipes. I have a huge resources section on my site if you are new to GF. This article, which gluten free flour blend works best in what types of recipes would be helpful. https://www.fearlessdining.com/the-best-gluten-free-flour/ As for your second question, adding another binder will make your baked goods turn out poorly. Do you prefer psyllium husk? If you do, I have an easy all purpose gluten free blend recipe on my site and it does work well with yeast. I haven’t tested it in this specific recipe, but it works in other bread recipes. https://www.fearlessdining.com/easy-gluten-free-all-purpose-flour-blend/ If you are new to gluten free I highly recommend using the suggested flour blend in that recipe, Authentic Foods Steve’s GF Bread Blend. It is seriously like magic in a bag.
No xantham gum is needed for this recipe?
Hi Ali, The blend I love the most, Authentic Foods Steve’s Bread Blend has another binder in it…so you do not need to add more. Same with the only other blend I tested in this recipe, Cup4Cup. It has xanthan gum. Which gluten-free flour blend are you planning to use? If you let me know, I can advise better.
Hi there. I made these rolls hoping to have something nice for our granddaughter. I haven’t tasted them yet but they seem very dense and not fluffy at all. I used “Bob mills 1to1 gluten free blend.” What could I have done differently? I followed the instructions as given.
Hi, I am sorry you had trouble with this recipe. Did you read my Tips for Success? I talked in my post a lot about the importance of using a gluten free flour blend that works with yeast. I also linked an article I wrote about it with a lot more details. The problem with most 1:1 blends, they do not work in yeast recipes. I wish these companies put it on the bag, but they only seem to state this on their website, which is frustrating. I would encourage you to try the recipe again and read my post because it has a lot of information and tips.
Are there any adjustments for high altitude?
Hi Sheri. I have no experience baking at a high altitude. I asked my readers for all of their gluten free high altitude baking tips a few months ago. This is a composite of all of their answers. I hope this helps. High Altitude Tips:
My cakes and cookies need to be baked at 375 not 350. What works best where I am is the 25/25 method. Bake at 25 degrees higher than the recipe – this helps the outside cook faster as it rises and the middle won’t sink in later. Also, bake for 20-25minutes less. Depending on what you’re making you can also add a little extra flour or baking soda. But for baked goods like cakes, muffins etc I add a little extra liquid and usually an extra egg and I cut back a little on baking powder or soda (so if it says 1 1/2 tsp baking soda I’ll do 1 tsp). I also bake at a slightly higher temperature so instead of 350F I’ll do 370F for the first part then drop it back down to 350F.
Hello just curious wanting to make these for my daughter who is celiac would the Krusteaz gluten free flour work? Thanks so much.
Hi Amanda, I have no experience with that flour blend. I looked on their website and I think it works with yeast. It is a grain heavy blend, I recommend starting with 1/4 to 1/3 cup less liquid, and add more as needed. The flour blend I used, Steve’s Bread Blend has a much higher water requirement than other blends.
After 2 failed attempts I had to make 3 modifications and that did the trick! The rolls were perfect, super soft, and a huge hit with the family. Like others, my rolls came out very dense despite following the recipe to the letter. The three modifications: 1. I heated up the milk for about a minute to get it warm enough to activate the yeast. 2. I added an additional 1/4 cup of milk to make the dough flexible enough to rise. The dough needs to be sticky and stretchy. 3. I oiled each roll with olive oil prior to rising to ensure the surface didn’t dry out. Perfection!
Hi Emily, What flour blend are you using? You definitely want to use warm milk. I mention heating it to 110º F, which is warm enough to activate the yeast. I am very glad you added more liquid. Every gluten free flour blend has a different grain to starch ratio, so adding more liquid or flour if needed is the right thing to do. I am glad you found what works so you could enjoy the recipe!
Thank you! I used the blend you recommended but now I’m going to experiment with others. I’m so grateful for this recipe. Thank you again! 🙂
You are very welcome. I appreciate the feedback and I love you plan to do more experimenting!
Hello! I’ve never been a good baker so this just might be me doing something wrong- mine came out okay in terms of taste, but for some reason it’s very dense. I used the same flour blend and the dough was very dry- maybe could of used a bit more liquid or something… My yeast mixture didn’t really bubble either though so that could be the cause as well? yeast’s expiration date was a month away.
I am thrilled you loved this recipe, Tarryn. Can you please tell me what flour blend you tried? If it was dense, most likely you needed more liquid, as you mention. A month away from the yeast expiration could have been the issue, but if your house is cold from air conditioning, it needs more warmth or time to bubble.
I can’t get these right. Mine keeps coming out so heavy and dense. The first time I made them I realized I accidentally used instant yeast instead of active yeast, so the second time I tried I was so excited and they didn’t turn out any better or fluffy. What am I doing wrong? does the milk and honey need to be warmer or should I let it rise longer than the 45 mins in a warm oven?
Hi! I am happy to troubleshoot. First, what gluten free flour blend are you using? Some blends do not work with yeast, and EVERY blend has a different starch to grain ratio, which greatly affects the moisture level.
just curious I can’t find your honey butter recipe that’s normally on this link. any suggestions?
Hi Patricia, That is odd, I don’t see it. I wonder if it was removed off the website I linked to? If you do a simple honey butter search, it will pull a lot of recipes.
I made these rolls on a whim to go with homemade chicken soup. They turned out really good considering I made them with gluten free Cup4cup flour and I used oat milk. They were a wee bit heavy so I’ll measure my flour differently next time. I’ll be making these again!
I am so glad you enjoyed these rolls! It is good to know Cup4Cup worked well for you. If they were a little heavy, you could go by the dough consistency and use a little less flour. Also, did they double in size? Maybe they just needed more time for rising?
my yeast didn’t bubble after 5 minutes , any suggestions
Hi Patricia, what brand of yeast, are you using purified water or tap, what was the water temperature, what is the expiration date of the yeast, and how cold is it in your house?
Thank you, Sandra , for your quick reply! I have a cool house, used tap water, Fleischmanns active dry yeast , just purchased. I waited about 10-15 minutes, near warm oven and it started to thicken up so I just proceeded and thought I’d give it a try! They came out delicious! I even made your honey butter link to go with it. Very easy for my first time baking gluten-free and so good. Thank you!
I am so glad they turned out great. Purified water is a lot better in yeast recipes…I would try using that next time and see if they get fluffier.
Anyone know if these would be good to use for cheeseburger sliders??
Yes, we use these as slider buns…they are perfect as sliders.
I made these last week for my husband! He is celiac and loves bread. Ever since going gluten free bread hasn’t been the same but he loved these! I used Bobs Red Mill 1:1.
Thank you so much!
Used King Arthur gluten free flour. worked well. Not only did I make the rolls also used the recipe to make a loaf of bread. Mixer made the texture better than by hand
I am so glad you enjoyed this recipe as rolls and bread, Pat. Thank you!
Did you use the KA GF flour blend or 1:1 all purpose blend. I’ve read that the all purpose doesn’t do well with breads. (But that’s all I have, hence the question.)
Hi Kelly, I talk a lot about the gluten free flours I have tested in the recipe, and talk about how some blends do not work with yeast. KA 1:1 is one of the brands that will not work well with yeast. This is a good guide: https://www.fearlessdining.com/the-best-gluten-free-flour/
Shoot I put three eggs in the recipe instead of 2! Gosh I hope the rolls turn out. I was obviously not paying attention.
Hi Heather, What flour blend did you use? I am assuming it will be okay as long as the batter isn’t too wet. Please keep me posted.
I made these rolls last week for my husband who is celiac. He loves bread and bread has not been the same for him since going gluten free but he loved these rolls! I used Bobs Red Mill 1:1 flour and it worked. I was worried at first cause they felt dense and heavy but I think that must have been the honey.
Hi Penny, I am glad you loved the recipe. The dense is coming from the flour blend you used. Bob’s Red Mill 1:1 doesn’t work well with yeast. I wish it said this on the bag, but they say it on their website. You will get a much better rise and pillowy softness using a flour blend that works with yeast. Here is more information to help you decide which blend works with yeast: https://www.fearlessdining.com/the-best-gluten-free-flour/
I made these with almond milk and plant butter. My daughter really likes them. She is GF and DF. Good recipe. I recommend it.
I am thrilled she loved this recipe. I am glad to know the dairy-free option was delicious.
How do you get such smooth tops from your picture?
Hi Betty, Two things. First, The Authentic Foods Steve’s GF Bread Blend is workable and easy to get the shape. If you use a different flour, it is important to use a flour blend that works with yeast. Other blends may also need a lot more flour. I would try wetting your hands a little and rubbing them over the rolls to smooth them out.
Have you made this with an egg substitute? My daughter is G-intolerant as well as eggs.
This looks like a great recipe for Thanksgiving if I can do an egg sub.
Hi Lorrie, I haven’t tested these with an egg substitute, but my gluten-free biscuits are amazing…and they are egg free! https://www.fearlessdining.com/the-best-flaky-gluten-free-biscuits/
Can your daughter have duck eggs? I can’t have regular eggs, but substitute duck eggs in all my baking.
Hi Lynn, Thank you for trying to help Lorrie :-).
I see oatmeal in the pictures, but don’t see it in the recipe. When do you add it to the tops?
Hi Clara, it is optional. I sprinkle it on after the egg wash. You can also use sesame or poppy seeds.
I don’t see where I’m supposed to mix the butter in…is this supposed to be included in the recipe? Mine are currently rising so I guess I’ll find out…
You are right, I just added it. Thank you!
I made them without the butter and they were still great!! 😊
Wow, Katie, thank you. Can you please tell me what you changed and which flour blend you used? This will help others so much. Thank you!