Servings 20 Prep Time 45 Cook Time 30


  • 2 1/2 cmilk or dairy-free substitute
  • 1/3 c granulated sugar
  • 2 tsp kosher salt
  • 12 Tbl (1 1/2 sticks) unsalted butter or dairy-free margarine, divided
  • 1 pkg rapid rise active dry yeast (if you do not have rapid rise yeast please note instructions below)
  • 1 egg
  • 3 1/4 to 4 1/4 cups (13 - 17 oz or 368-481g) Better Batter Gluten Free Flour, divided – note you should reserve about 1/2 c for flouring the surface of the dough and rolling surfaces
  • parchment paper and plastic wrap


A stand mixer works best for this recipe! Preheat and prepare. Preheat the oven to 400 degrees and butter or grease a 9 x 13 baking pan. Set aside. Warm the milk. In a saucepan over low heat, gently warm the milk, sugar, salt, and 4 Tbl butter. The mixture should not boil or even simmer - you are looking for the milk to be warmed just over body temperature, so just around 100 degrees. If your milk mixture is too hot the yeast will not thrive, so warm the milk and let it cool to just lukewarm to the touch before going on to the next step. Melt the butter. Melt the remaining 1 stick of butter in a separate saucepan and set aside until rolls are shaped. Bloom the yeast. Add the yeast and egg to the warm milk mixture and whisk well to incorporate. Let this mixture sit 10 minutes for the yeast to begin to bloom and multiply. If your yeast doesn't begin to puff up in the mixture start this process over. (See note below about using an alternative yeast to rapid rise.).

Mix the dough. In the bowl of a stand mixer beat together 3 1/2 cup the flour and yeasty milk mixture on medium-high speed for 4 minutes. The consistency will be rather wet and soft at this point.[Note: If you are using instant yeast instead of rapid rise, follow these alternative directions. Mix together half the flour and all of the yeast milk mixture as directed above. Let the batter proof for 30 minutes before adding the remaining flour and continuing with the recipe.

Add more flour. Slowly add up to 1 additional cup of flour to the dough, in 1/2 cup increments. Beat well in between additions. The desired consistency will be like wet play dough or drop cookie dough.
Shape the rolls. Place a large piece of parchment paper on your work surface. Using 1/2 cup flour, sprinkle the parchment with 1/4 cup flour then scoop the dough on top of the flour. Sprinkle with the remaining 1/4 cup flour. Using a 1/4 cup measuring cup and floured hands, begin to scoop and shape the dough.
Gently roll the dough into a ball just smaller than a baseball. The extra flour sprinkled under and on top of the dough should not be worked into the interior of the dough. Line up the balls of dough in the prepared pan. Repeat with remaining dough.

Butter and let rise. Brush the dough balls with melted butter and gently cover with plastic wrap. Let rise in a warm, draft-free place for at least 30 minutes.

Bake the risen rolls for 15-20 minutes or until golden brown. Remove from the oven and brush with remaining melted butter before serving.

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