Gluten

These gluten-free dinner rolls are light, fluffy, and every bit as delicious as the traditional version. They’re vegan too!

With the holidays coming up, it’s a good idea to start planning your menu—and when you’re serving a crowd, it can be a challenge finding recipes that meet everyone’s dietary preferences. These gluten-free dinner rolls check a few different boxes: they’re gluten-free, they’re vegan, and they’re so fluffy and delicious, everyone at the table will love them so you don’t even need to bother making any other rolls! (Although if you do want to offer a wheat-based version, give my vegan dinner rolls a try.)

Why You’ll Love This Gluten-Free Dinner Roll Recipe

• Light and fluffy . Some gluten-free breads and rolls are dense, heavy, and dry, but these dinner rolls have the perfect texture. They’re soft, airy, and just like traditional wheat-based rolls.
• Versatile . Use your gluten-free dinner rolls as a side, for making sliders, sandwiches, and more.
• Easy to make . Like my gluten-free sandwich bread , this gluten-free dinner roll recipe is great if you’re just getting started with gluten-free baking!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Non-dairy milk – For the best taste and texture, I recommend soy milk for this recipe. You can also use other non-dairy milk .
• Water
• Gluten-free all-purpose flour blend – I use King Arthur’s Gluten-Free All-Purpose Flour . Do NOT use a single gluten-free flour (like almond flour or coconut flour ), as the recipe will not turn out—you must use a measure-for-measure all-purpose flour substitute.
• Sugar
• Psyllium husk – This is the key ingredient for mimicking gluten in this gluten-free dinner roll recipe. Psyllium husk powder helps with binding and creates a fluffy texture.
• Instant yeast – Here’s how to test yeast to see if it’s still good .
• Xanthan gum – This helps with binding and structure in gluten-free baking. You can find xanthan gum in many grocery stores or online.
• Baking powder
• Kosher salt
• Vegan butter – You’ll need some for the gluten-free dinner rolls themselves and some for topping.
• Maple syrup
• Cornstarch – Dust your work surface with cornstarch to prevent the dough from sticking.

How to Make Gluten-Free Dinner Rolls

Warm liquids, add psyllium husk.

• Warm the liquids . Combine the non-dairy milk and water. Warm them to 115ºF. Whisk in the psyllium husk and set aside for 5 minutes.
• Mix the dry ingredients . Add the gluten-free flour, sugar, instant yeast, xanthan gum, baking powder, and salt to the bowl of a stand mixer and stir.
• Combine wet and dry . Pour the milk mixture, vegan butter, and maple syrup into the dry ingredients. Mix with the hook attachment on low speed to combine.
• Knead . Once the dough is shaggy, increase the speed to medium-low and knead for 5 minutes.

Form rolls.

• Form the rolls . Turn out the dough onto a work surface dusted with cornstarch. Divide into 12 portions and shape into balls. Set the balls into a greased square pan with the seam side down.
• Rise . Cover the pan with a towel and let rise in a warm place until the rolls have doubled in size. Start preheating the oven to 375ºF about 20 minutes before the rolls are done rising.
• Bake . Brush the tops of the rolls with butter and bake for 22 to 25 minutes, or until the rolls are golden brown and reach 200ºF on an instant-read thermometer .
• Serve . Let the gluten-free dinner rolls cool in the pan for 10 minutes, then serve.

Tips for Success

• Weigh your dry ingredients if possible . Baking bread is all about accuracy. Use a food scale , as it is the surest way to make certain that your measurements are accurate.
• Don’t skip the psyllium husk or xanthan gum . These ingredients are essential for achieving the right texture in gluten-free baking. If you can’t find them at your regular grocery store, you can order them online.
• Use a warm place to proof the dough . This helps the rolls rise faster and more evenly. I like to use my oven with the pilot light on; another good option is your microwave. (Put a post-it note on the oven or microwave so no one tries to use it while your bread is rising!)
• Be patient with the rising time . Don’t rush this step, as it’s crucial for fluffy dinner rolls. It’s better to go by the appearance of the rolls than by the clock—we’re looking for them to double in size.

Serving Suggestions

Pair these gluten-free dinner rolls with your favourite holiday dishes, like vegan meatloaf , vegan mashed potatoes , and vegan green bean casserole . They’re also great for making mini sandwiches with leftovers!

How to Store

• Room temperature : These dinner rolls can be stored at room temperature in an airtight container or bag for up to 3 days.
• Freezer : To freeze, let the rolls cool completely and then place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven or microwave before serving.

More Vegan Gluten-Free Recipes

• Gluten-Free Focaccia
• Gluten-Free Vegan Pie Crust
• Vegan Gluten Free Chocolate Cake Recipe
• Gluten-Free Vegan Puff Pastry
• Gluten-Free Vegan Strawberry Pancakes

Ingredients

• 1 cup soy milk , or other non-dairy milk , 240 ml
• ⅔ cup water , 160 ml
• 2 ½ cups gluten-free all-purpose flour blend , I use King Arthur’s, 400 g
• ¼ cup sugar , 50 g
• 2 ½ tablespoons psyllium husk , 13 g
• 3 teaspoons instant yeast , 12 g
• 1 ½ teaspoons xanthan gum , 5 g
• 1 ¼ teaspoons baking powder , 6 g
• 1 ¼ teaspoons kosher salt , 6 g
• 6 tablespoons vegan butter , melted and cooled, 85 g
• 2 tablespoons maple syrup , 39 g
• cornstarch , for dusting the work surface

For top:

• 2 tablespoons vegan butter , melted, 28 g

Instructions

• Combine the non-dairy milk and water. Warm to 115ºF / 46ºC.
• Add the psyllium husk to the milk mixture and stir well. Set aside to gel for 5 minutes.
• Combine the gluten-free flour, sugar, instant yeast, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Stir well.
• Add the milk mixture, melted vegan butter, and maple syrup to the dry ingredients. Using the hook attachment, stir on low speed until the dry ingredients are incorporated. You may need to scrape down the sides of the bowl a couple of times.
• Once the dough reaches a shaggy state with no dry bits remaining, increase the speed on the mixer to medium low and mix for 5 full minutes.
• Lightly dust your work surface with cornstarch. Turn the dough out onto the surface.
• Divide the dough into 12 equal sized balls (mine were 82 grams). Using your fingers, pinch and pull the undersides to shape each ball round.
• Spray a 9×9 baking pan with non-stick cooking spray. Place the dough balls with the seam side down in the dish. They should barely touch.
• Cover with a dish towel and leave to rise in a warm place for 75-90 minutes, until the rolls have doubled in size.
• When there is 20 minutes remaining in the proof time, preheat the oven to 375ºF / 190ºC.
• Use a pastry brush to brush the melted vegan butter on top of the rolls. Bake for 22-25 minutes until the tops are golden brown and the internal temperature reaches 200ºF / 93ºC.
• Remove from the oven and cool in the pan for about 10 minutes before serving.

Notes

• Room temperature : These dinner rolls can be stored at room temperature in an airtight container or bag for up to 3 days.
• Freezer : To freeze, let the rolls cool completely and then place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven or microwave before serving.

Gluten-Free Dinner Rolls

Ingredients

• 1 cup soy milk or other non-dairy milk , 240 ml
• ⅔ cup water 160 ml
• 2 ½ cups gluten-free all-purpose flour blend I use King Arthur’s, 400 g
• ¼ cup sugar 50 g
• 2 ½ tablespoons psyllium husk 13 g
• 3 teaspoons instant yeast 12 g
• 1 ½ teaspoons xanthan gum 5 g
• 1 ¼ teaspoons baking powder 6 g
• 1 ¼ teaspoons kosher salt 6 g
• 6 tablespoons vegan butter melted and cooled, 85 g
• 2 tablespoons maple syrup 39 g
• cornstarch for dusting the work surface

For top:

• 2 tablespoons vegan butter melted, 28 g

Instructions

• Combine the non-dairy milk and water. Warm to 115ºF / 46ºC.
• Add the psyllium husk to the milk mixture and stir well. Set aside to gel for 5 minutes.
• Combine the gluten-free flour, sugar, instant yeast, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Stir well.
• Add the milk mixture, melted vegan butter, and maple syrup to the dry ingredients. Using the hook attachment, stir on low speed until the dry ingredients are incorporated. You may need to scrape down the sides of the bowl a couple of times.
• Once the dough reaches a shaggy state with no dry bits remaining, increase the speed on the mixer to medium low and mix for 5 full minutes.
• Lightly dust your work surface with cornstarch. Turn the dough out onto the surface.
• Divide the dough into 12 equal sized balls (mine were 82 grams). Using your fingers, pinch and pull the undersides to shape each ball round.
• Spray a 9x9 baking pan with non-stick cooking spray. Place the dough balls with the seam side down in the dish. They should barely touch.
• Cover with a dish towel and leave to rise in a warm place for 75-90 minutes, until the rolls have doubled in size.
• When there is 20 minutes remaining in the proof time, preheat the oven to 375ºF / 190ºC.
• Use a pastry brush to brush the melted vegan butter on top of the rolls. Bake for 22-25 minutes until the tops are golden brown and the internal temperature reaches 200ºF / 93ºC.
• Remove from the oven and cool in the pan for about 10 minutes before serving.

Notes

• Room temperature : These dinner rolls can be stored at room temperature in an airtight container or bag for up to 3 days.
• Freezer : To freeze, let the rolls cool completely and then place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven or microwave before serving.

Nutrition

Gluten-Free Dinner Rolls https://jessicainthekitchen.com/gluten-free-dinner-rolls/ September 19, 2025

Hot buttered rum is a warm winter cocktail perfect for serving at holiday parties or enjoying by the fire! Butter adds richness, while a trio of spices makes it oh-so-cozy.

What Is Hot Buttered Rum?

No, hot buttered rum is not adding a pat of butter to warm rum! Hot buttered rum is a classic winter cocktail that combines rum, cozy spices, and a buttery batter to create a rich, comforting drink.

Hot buttered rum dates back to colonial New England. It’s creamy, smooth, and the warm spices infuse it with holiday vibes. (This vegan eggnog is another holiday favourite!) Once you’ve made the hot buttered rum batter, or base, you can keep it on hand and enjoy this buttered rum recipe all winter long!

Why You’ll Love This Hot Buttered Rum Recipe

• Impress your holiday guests . Hot buttered rum is a festive drink that will wow the guests at your next holiday gathering. Serve it alongside my slow cooker hot chocolate or boozy Christmas spiced eggnog !
• Warm up on a cold day . Nothing beats a warm cocktail on a chilly winter day! Hot buttered rum is the perfect drink to cozy up with by the fireplace.
• Easy to make . This hot buttered rum recipe doesn’t require a bunch of pricy liqueurs or fancy bar equipment—you don’t even need a cocktail shaker!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Butter Base:

• Vegan butter – You can use store-bought or my vegan butter recipe.
• Brown sugar
• Vegan vanilla ice cream – Let this soften a bit. I love this homemade vegan ice cream , but store-bought is just fine!
• Spices – Ground cinnamon, ground nutmeg, and ground cloves.
• Vanilla extract – Use pure vanilla extract for the best flavour.
• Salt – Just a pinch!

For the Cocktail:

• Butter base
• Rum – Choose a good quality dark rum; spiced rum works too, but it’s not necessary since we’re already adding spices.
• Hot water

For the Toppings:

• Vegan whipped cream – Use your favourite store-bought variety, or try my coconut whipped cream or cashew whipped cream .
• Ground cinnamon or nutmeg
• Cinnamon stick – Optional, for garnish.

How to Make Hot Buttered Rum

Mix batter ingredients.

• Prepare the batter . Beat the butter, brown sugar, spices, vanilla extract, and a pinch of salt in a bowl until creamy. Whisk in the softened ice cream.
• Store . Transfer the batter to an airtight container and freeze.

Place batter in mugs.

• Assemble . Add 2 tablespoons of batter to a mug. Pour in 2 ounces of rum, a cup of hot water, and stir.
• Garnish . Add vegan whipped cream and a sprinkle of ground cinnamon or nutmeg, along with a cinnamon stick , if desired.

Tips and Variations

• Make a big batch . If you’re making hot buttered rum for a party, you can easily scale up the recipe by assembling it in your slow cooker and using the keep warm setting for serving.
• Try using apple cider . For a fall variation on the classic, swap the water for hot apple cider.
• Give it some holiday flair . Instead of cinnamon or nutmeg, you can add holiday sprinkles or red and green sanding sugar on top of the whipped cream.

What to Serve With Hot Buttered Rum

Hot buttered rum is the kind of cocktail you serve with dessert. Vegan pumpkin pie and vegan apple pie are always good choices if you’re serving this in the fall or for Thanksgiving , or pair it with holiday cookies like chai sugar cookies , gingersnap molasses cookies , and buttery vegan spritz cookies .

How to Store Leftovers

• Refrigerator : If you have an unfinished mug of hot buttered rum, you can refrigerate it for up to a day in an airtight container or covered in the original mug. Reheat in the microwave before enjoying.
• Freezer : The butter base can be stored in the freezer for up to a month. For easy cocktails in the future, you can freeze it into 1-tablespoon portions in an ice cube tray, then you’ll know you need exactly 2 cubes to make a mug of this hot buttered rum recipe.

More Festive Vegan Drink Recipes

• Spiced Mulled Wine
• Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
• Winter Cranberry Gin Fizz Cocktail (With Cran-Rosemary Infused Simple Syrup)
• Hot Spiced Apple Cider
• Vegan Eggnog (Creamy & Heartwarming)

Ingredients

For the Butter Base:

• ½ cup vegan butter , softened, 115 g
• ½ cup brown sugar , 100 g
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 cup vegan vanilla ice cream , softened but not fully melted, 150 g
• pinch of salt

For the Cocktail:

• 2 tablespoons butter base , per serving
• 2 ounces rum , per serving, 60 ml
• 6 ounces hot water , per serving, 180 ml

Toppings:

• vegan whipped cream
• ground cinnamon , or nutmeg for garnish
• cinnamon sticks , optional

Instructions

For the Butter Base:

• In a medium-sized bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt.
• Beat the mixture until smooth and creamy. Make sure that all the spices are well incorporated.
• Add the softened vegan ice cream and whisk until fully combined.
• Transfer the butter base to an airtight container and store in the freezer for up to a month. The recipe makes about 12 servings.

For the Cocktail:

• Take a heat-safe mug and add 2 tablespoons of the prepared butter base.
• Pour in 2 oz of rum over the butter base.
• Add about 1 cup of hot water and stir well to combine the ingredients.
• Top with vegan whipped cream and garnish with a sprinkle of cinnamon or nutmeg, and a cinnamon stick if desired.

Notes

• Refrigerator : If you have an unfinished mug of hot buttered rum, you can refrigerate it for up to a day in an airtight container or covered in the original mug. Reheat in the microwave before enjoying.
• Freezer : The butter base can be stored in the freezer for up to a month. For easy cocktails in the future, you can freeze it into 1-tablespoon portions in an ice cube tray, then you’ll know you need exactly 2 cubes to make a mug of this hot buttered rum recipe.