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Gluten Free Garlic Dill Dinner Rolls

Rated as 3.65 out of 5 Stars
1k

"My mother sent me this as a quest for breads for my sister and mother-in-law. A little tweaking and it's a recipe my family enjoys."
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Ingredients

1 h 25 m servings 34
Original recipe yields 12 servings (12 rolls)

Directions

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  1. Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
  2. Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
  3. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  5. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
  6. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Footnotes

  • Cook's Note:
  • If you want just plain gluten-free dinner rolls omit garlic and dill. If you want a loaf of bread instead of rolls, place in a 9x9-inch baking pan and bake according to the same baking time.

Nutrition Facts


Per Serving: 34 calories; 1.9 2.5 1.9 46 232 Full nutrition

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Reviews

Read all reviews 15
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...

Most helpful critical review

I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick t...

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I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter t...

We are gluten free and have been having a hard time making bread that isn't sticky. This bread was definitely not sticky and even the gluten eaters loved them! I left out the dill and just add...

I didn't have any dill, so I left it out, but they turned out so good! My brother, who didn't know they were gluten free, had 2. Thanks so much for the recipe. I think next time I'm going to t...

Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.

I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick t...

These are excellent.

The dough ended up being very similar to cake batter, much like some of the others in the comment section. However, I abstained from adding additional flour/xantham gum and added it into both sm...

Very tasty. Smelled amazing! I may let it rise a little longer next time, but overall delicious and filling. One is enough in one sitting.

Horible - tasted chalky and the ingredients must be off. Way too much liquid. After i mixed it, it was like a cake batter. Added more flour, still lacked flavor and the right consistency. Se...