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 * See Notes
- 2 teaspoons active dry yeast *See Notes
- ⅓ cup honey
- ½ cup unsalted butter melted
- 3 large eggs One is for the egg wash.
- 1 teaspoon salt
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Instructions
- Add the milk and 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 yeast and let it sit for 5 minutes until it gets bubbly.
- Add the yeast mixture, melted butter, and eggs to the stand mixer. Mix on low speed until they are blended.
- Add the flour and 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, you may need to adjust your moisture levels in your baked goods.
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.
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.