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+ servings
A pan filled with baked honey rolls.

Fluffy Gluten Free Milk Honey Rolls

Sandi Gaertner
These amazing pillowy soft gluten free honey rolls are perfect as a side or as slider rolls!
5 from 9 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 45 minutes
Total Time 1 hour 25 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 12 rolls
Calories 262 kcal

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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
  • cup honey
  • ½ cup unsalted butter melted
  • 3 large eggs One is for the egg wash.
  • 1 teaspoon salt

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 9x13 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

  1. 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.
  2. I used whole milk; I haven't tested any plant-based milk yet.
  3. I have not tested rapid yeast in this recipe.
  4. Verify your yeast is gluten free. Note Red Star Platinum is not gluten free.
  5. It is critical to shape your rolls before the rise. Gluten free dough only gets one good rise.
  6. 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

Serving: 1rollCalories: 262kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 221mgPotassium: 65mgFiber: 4gSugar: 10gVitamin A: 337IUVitamin C: 0.05mgCalcium: 67mgIron: 2mg
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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.