These honey-sweetened, gluten-free dinner 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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❤️ Sandi’s Recipe Summary: In a Nutshell
The Quick Bite: These gluten free honey dinner rolls are pillowy, yeast-risen rolls designed for dinner sides or slider buns. Unlike dessert “honey buns,” these are savory-leaning rolls with a soft, springy crumb that holds up perfectly to slider fillings. They are much easier to make than traditional milk-and-honey recipes, requiring only a single rise.
This new recipe is for my readers who love fluffy, soft dinner rolls and slider buns. 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. These rolls freeze well, so you can make a big batch and have some for later.
I was inspired to create a gluten-free version of this recipe after seeing these Milk Honey Rolls in an old issue of Better Homes and Gardens. Their recipe is complex; some ingredients must be cooked. I simplified the recipe, making it much easier to make in less time. These rolls are lightly sweetened with honey, but are not dessert rolls or honey buns.
If you enjoy baking gluten-free yeast breads for meals, you may also like these other gluten-free bread recipes. If you are looking for a faster, neutral-flavored roll with air fryer instructions, try these everyday Gluten-Free Dinner Rolls.
Testing Notes From My Kitchen
I only tested this recipe with Authentic Foods Steve’s Gluten-Free Bread Blend. It is my go-to flour blend for bread and rolls that require shaping. (Plus, it is like magic in a bag.) Several readers did test Bob’s Red Mill 1:1 and King Arthur Measure for Measure in this recipe. Unfortunately, these brands don’t say these blends don’t work with yeast on the bags, but these blends clearly state on their websites that they are not made for yeast recipes.
Readers using these blends commented that the buns turn out dense. If you want to use a 1:1 blend, I recommend Namaste or Cup4Cup, and start with 1/4 cup less milk. Check the dough consistency and add more flour if needed.
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. Every flour blend performs differently, and many 1:1 blends do not work in yeast recipes. Two important notes: Ensure the blend you use is compatible with yeast, and if you use a different flour blend, start with less water. The Steve’s Bread Blend has a much higher moisture need than typical flour blends. Read Why Gluten-Free Flour Blends Vary to learn more. That being said, several readers left comments that they used Bob’s Red Mill 1:1, and it worked, though the rolls were not quite as fluffy.
- Binder – If your blend doesn’t contain a binder, you will need to add 1 teaspoon xanthan gum.
- Yeast – Use active dry yeast. I have not tested instant yeast, but it should work as well. Not all yeast is gluten-free. Avoid using Red Star Platinum.
- 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, but a few readers have and had great success.
- Butter – Use unsalted butter.
- Eggs – Size large.
- Topping – Certified gluten-free rolled oats. I think sesame or poppy seeds would be even better.
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.
How to Make Gluten-Free Dinner Rolls (or Slider Buns)
Step 1: Add the milk and honey to a glass dish or measuring cup. Heat in the microwave for 25 seconds. Do not allow the liquid to exceed 110°F. Stir to combine 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.
Every gluten free flour blend will be different due to its 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.
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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 called for rolled oats in the topping. I would recommend using sesame seeds instead. The rolled oats were slightly crunchy, taking 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: Transfer the rolls to a cooling rack and let cool slightly before serving.
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, loosely cover the rolls with plastic wrap, and 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.
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 that your shredded cheese is gluten-free.
- Barbecue Sauce
- Sourkraut
- BBQ Chicken Sliders
Frequently Asked Questions:
You can swap the honey for maple syrup at a 1:1 ratio, though it will slightly alter the flavor profile. I do not recommend swapping honey for granulated sugar in this specific recipe. Honey attracts moisture, which gives these gluten-free rolls their signature “melt in your mouth” texture and helps prevent drying out.
Most yeast is gluten-free. It is still best to double-check the brand you use to ensure it is gluten-free. Note that Red Star “Platinum” is NOT gluten-free!
While these are incredible as a side for holiday dinners, their sturdy structure makes them the perfect gluten-free slider buns. They hold up beautifully to pulled pork, BBQ chicken, or even small burger patties without crumbling.
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 Apple Butter or this Kumquat Honey Butter.
More Gluten-Free Bread Recipes:
If you want gluten-free rolls with flavors like whole wheat, try these Gluten-Free Yeast Rolls.
- 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
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 and Namaste should work, but start with 1/4 cup less milk and add more flour as needed.
- 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.
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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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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!