These gluten-free sourdough rolls are incredibly soft and pillowy thanks to a tangzhong technique and a well-fed gluten-free sourdough starter. The method helps the rolls stay tender for days, producing a texture that rivals — and for many, surpasses — traditional rolls.
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These truly are the best rolls I’ve made. Gluten-free or not, their tenderness and flavor are outstanding. The tangzhong creates an exceptionally soft crumb that retains moisture, and the enriched dough with dry milk and butter gives great flavor without being heavy.
What makes these rolls so soft?
The secret is a tangzhong: a small portion of flour is cooked with liquid until it forms a thick paste. This pre-gelatinizes the starches, allowing the dough to absorb and hold more liquid. The result is a dough that is softer initially and stays soft much longer than ordinary rolls.
In short, tangzhong yields a more hydrated, tender dough and better shelf life. This technique is used in several other recipes on the site with similarly soft results.
What you’ll need to make these rolls
- Kim’s gluten-free bread flour blend — a custom blend designed for bread. Store-bought blends vary; only specially formulated gluten-free bread flours will produce the same texture.
- Dry milk powder — whole milk powder adds richness and flavor; fat enhances taste and keeps rolls tender.
- Active gluten-free sourdough starter — it must be lively and bubbly. If you don’t have one yet, start one and maintain it so it’s ready when you bake.
- Sugar — a small amount feeds the starter and contributes to a tender crumb without making the dough overly sweet.
How to make the best sourdough rolls
- Step 1: Make the tangzhong by whisking the flour with milk and water. Heat gently, whisking at intervals until the mixture forms a thick, smooth paste.
- Step 2: The tangzhong is ready when it reaches about 145–150°F or becomes a thick paste. Let it cool to lukewarm before using.
- Step 3: Combine the remaining milk with psyllium husks, then mix in the active sourdough starter.
- Step 4: Add the rest of the dough ingredients to the mixer (wet first, then dry). Knead on medium for about 5 minutes, until the dough comes together. Scrape into a bowl and cover.
- Step 5: Let the dough rise until doubled, then refrigerate overnight to develop flavor and make shaping easier.
- Step 6: Divide the chilled dough into portions of about 80 grams each for uniform rolls.
Shape and bake!
- Step 1: Shape each piece into a tight round and place the rolls in a buttered baking dish.
- Step 2: Cover and proof the rolls in a warm, draft-free spot until they are nearly doubled.
- Step 3: Brush the tops with melted butter and bake at 350°F for 15–20 minutes. The rolls will be very light in color and should spring back when gently pressed.
- Step 4: Immediately brush the hot rolls with any remaining melted butter for a glossy, tender finish.
Gluten-free sourdough rolls FAQs
Yes. If you prefer commercial yeast, use a yeast-based recipe designed for that rise and timing—such as a pillowy soft dinner roll recipe made with instant yeast.
Store rolls in an airtight container at room temperature for up to five days; they should remain soft. For longer storage, freeze individually on a tray, then transfer to a freezer-safe bag for up to three months. Avoid refrigerating, which can dry them out.
A tangzhong — a cooked flour-and-liquid paste — traps and holds extra moisture in the dough, producing a softer, longer-lasting crumb.
More gluten-free sourdough recipes
- Gluten free sourdough focaccia
- Same day gluten free sourdough
- Gluten free sourdough sandwich bread
- Best ever gluten free sourdough bread
- Gluten free sourdough soft pretzel recipe
- Gluten free cranberry walnut sourdough
- Gluten free sourdough pizza crust
- Sourdough English muffins (gluten free)
- Gluten free sourdough cinnamon rolls
More recipes using a tangzhong
- Pillowy soft gluten free dinner rolls — the yeast version of this recipe.
- Best ever gluten free white sandwich bread
- Gluten free Olive Garden-style breadsticks
- Gluten free sourdough soft pretzel recipe
- Gluten free sourdough cinnamon rolls with brown butter
Take a bite of these soft gluten-free sourdough rolls and you’ll understand why they become a repeat favorite. They slice and serve beautifully for dinners or sandwiches and keep their tenderness longer than most gluten-free baked goods.
The Softest Gluten Free Sourdough Rolls
Ingredients
Tangzhong
- 35 grams Kim’s gluten free bread flour blend
- 60 grams water
- 120 grams whole milk
Dough
- tangzhong (cooled to lukewarm)
- 190 grams whole milk (dairy-free milk may be substituted)
- 100 grams gluten free sourdough starter (active and bubbly)
- 5 grams whole psyllium husks (or 3 grams psyllium husk powder)
- 56 grams butter, very soft
- 1 large egg, at room temperature
- 50 grams granulated sugar
- 300 grams Kim’s gluten free bread flour blend
- 16 grams whole or nonfat dry milk powder
- 6 grams kosher salt
Instructions
Make the tangzhong
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Place the flour in a medium bowl and pour the milk and water over top. Whisk until combined. It may be lumpy at this point, but it will smooth out.
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Heat in short intervals, whisking between, until it reaches 145–150°F or becomes a thick, smooth paste. Let cool to lukewarm.
Make the dough
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Add ingredients to a stand mixer in the order listed (wet then dry). Knead on low until combined, then medium for 5 minutes.
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Scrape dough into the center of the bowl, cover, and allow to rise until doubled. Proofing time varies with temperature — rely on appearance rather than a strict time.
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After proofing, refrigerate the dough overnight to firm it up and develop flavor.
Shape and proof
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Remove dough from the fridge and work on a well-floured surface. The dough is soft and slightly sticky — add flour as needed while smoothing and deflating large air bubbles.
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Divide into roughly 80g pieces and roll each into a tight ball using extra flour as needed.
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Place rolls in a greased baking dish, cover, and proof in a warm spot until nearly doubled. Times vary; use visual cues.
Bake
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Preheat oven to 350°F. When rolls are proofed, brush with melted butter and bake for about 20 minutes, or until they gently spring back when pressed.
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Brush with more melted butter right after removing from the oven. Allow to cool slightly before serving.
Notes
For longer storage, freeze individually on a sheet tray, then transfer to an airtight container or freezer bag. They keep up to three months in the freezer.