Gluten Free Parmesan Herb Dinner Rolls

These gluten free dinner rolls are light, fluffy and filled with delicious herbs and parmesan cheese. If you’re looking for a new favorite dinner roll, I hope you’ll give these a try. It's one gluten free recipe you won't want to be without! They’re perfect any day of the week, but especially for Thanksgiving and Christmas dinners.  Enjoy!

Makes: 9 dinner rolls 

Show Me How

Walk Me Through It

1

Getting Ready: Set out butter to soften. Set out eggs to bring to room temperature. Grease pan if it's not non-stick.

2

Crush dried herbs.

3

Prepare dry ingredients: To a large mixing bowl, add your brown rice flour, corn starch, tapioca flour, xanthan gum, salt, baking powder,

4

parmesan, sugar, Rosemary, thyme, and garlic powder. Whisk well. Set aside.

5

Proof the yeast: To your cup of warm water, add yeast and 2 Tbsp. of sugar.

6

Stir. Set aside for 5 minutes to proof. ​

7

Mix together with beater.

8

Add wet mixture into dry.

9

Prepare wet ingredients:: To a medium-sized mixing bowl, add eggs, yolk, softened butter, and vinegar.

10

 Mix well.

11

Mixture will be dry at this point.

12

Now check your yeast. It should be foamy. If yeast is not foamy, proof a new packet before continuing with recipe.

13

Pour foamy yeast mixture into dry mixture.

14

Beat for a full 5 minutes.

15

Scrape down bowl as needed.

16

Dough should look smooth after beating.

17

Scoop 9 equal mounds of dough into your prepared pan. If using a 2-inch scooper, each scoop should be full. Try to keep mounds separate from each other in order to form individual rolls.

18

To make scooping easier, you can very lightly grease your scooper with Crisco first. Set out a small bowl of warm water, and use fingers dipped in the water to gently smooth dough mounds. 

19

Cover with plastic wrap and set in warm spot to rise until roughly doubled. (In my kitchen it takes about 50 minutes).

20

At some point while the rolls are rising, preheat oven to 375 degrees, so that it will be ready when your rolls are.

21

Remove plastic wrap when rising is completed.

22

Bake, uncovered, for the first 15 minutes.

23

After 15 minutes, cover loosely with tinfoil to prevent over-browning. 

24

Remove rolls from oven.

25

Look how nice!

26

Remove rolls from pan.

27

Brush with melted butter.

28

These gluten free rolls are fluffy!

Yay! Time to eat!

Serve your rolls on a platter as pull-apart rolls,

or pre-cut them and serve in a bowl or bread basket.

Ready to Make Some Gluten Free Parmesan Herb Dinner Rolls?

Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!

The Recipe:

GLUTEN FREE PARMESAN HERB DINNER ROLLS

INGREDIENTS

Dry Mixture:
1 cup brown rice flour
1 cup corn starch
1 and 1/3 cup tapioca flour
1 ½ tsp. xanthan gum
¾ tsp. salt
2 ½ tsp. baking powder
1/3 cup parmesan
3 Tbsp. granulated sugar
½ tsp. dried rosemary
½ tsp. dried thyme
½ tsp. garlic powder
 
Yeast Mixture:
1 cup warm water (about 105-110 degrees)
2 Tbsp. granulated sugar
1 packet active dry yeast
 
Wet Mixture:
2 large eggs + 1 yolk
2 tsp. vinegar
4 Tbsp. butter

DIRECTIONS

​Getting Ready

  1. Set out butter to soften.

  2. Set out eggs to bring to room temp.

  3. Grease your pan (unless it’s non-stick) Use a 9” round or an 8x8 square.

  4. Crush your dried herbs.   

 
Let’s Get Started

  1. Mix dry ingredients together: To a large mixing bowl, add your brown rice flour, corn starch, tapioca flour, xanthan gum, salt, baking powder, parmesan, sugar, Rosemary, thyme, and garlic powder. Whisk well. Set aside.

  2. Proof the yeast: To your cup of warm water, add yeast and 2 Tbsp. of sugar. Stir. Set aside for 5 minutes to proof.

  3. Mix wet ingredients: To a medium-sized mixing bowl, add eggs, yolk, softened butter, and vinegar. Mix together with beater.

  4. Add wet mixture into dry. Mix well.

  5. Now check your yeast. It should be foamy. If it is, then continue to step 6. If yeast is not foamy then proof a new packet of yeast before going on.

  6. Pour foamy yeast mixture into dry mixture and beat for a full 5 minutes, scraping down bowl as needed.

  7. Scoop 9 equal mounds of dough into your prepared pan. If using a 2-inch scooper, each scoop should be full. Try to keep mounds separate from each other in order to form individual rolls. To make scooping easier, you can very lightly grease your scooper with Crisco first.

  8. Set out a small bowl of warm water, and use fingers dipped in the water to gently smooth dough mounds.

  9. Cover with plastic wrap and set in warm spot to rise until roughly doubled. (In my kitchen it takes about 50 minutes).

  10. At some point while the rolls are rising, preheat oven to 375 degrees, so that it will be ready when your rolls are.

  11. Remove plastic wrap when rising is completed.

  12. Bake, uncovered, for the first 15 minutes.

  13. After 15 minutes, cover loosely with tinfoil to prevent over-browning.

  14. Bake 15 minutes more. (30 minutes total baking time).

  15. Remove rolls from oven and from pan. Serve hot.

  16. Serve on a platter as pull-apart rolls, or pre-cut the rolls and serve in bowl or basket.

Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

Tip: The size of the pan matters because a pan that's too large will result in flatter rolls, and a pan that's too small may crowd the rolls, causing them to overflow. A 9-inch round pan or an 8x8 square is just perfect for these Parmesan Herb Dinner Rolls.

Tip: If you prefer a stronger herb flavor, increase the amount of herbs used.

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