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Gluten Free Garlic Dill Dinner Rolls

Melissa Goff

"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 cals
Original recipe yields 12 servings (12 rolls)

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Directions

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  • Prep

  • Cook

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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 g fat; 2.5 g carbohydrates; 1.9 g protein; 46 mg cholesterol; 232 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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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.

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...

Kind of blah, have to put a lot of butter on 'em. I think they should have been let to rise after forming the biscuits in the pan as mine look like round nuggets, not biscuits. I baked them anot...