Gluten Free Garlic Dill Dinner Rolls

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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.


  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 (.25 ounce) package rapid rise yeast
  • 3 large eggs
  • 1 ½ teaspoons canola oil
  • 1 teaspoon apple cider vinegar
  • 2 ½ cups gluten-free all purpose baking flour (such as Bob’s Red Mill®)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 teaspoons dried dill weed
  • 1 ½ teaspoons minced garlic


Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.

Whisk eggs, canola oil, and vinegar together in a bowl until frothy.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10×13-inch baking dish.

Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.

Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Prep time: 15 mins / Cooking time: 35 mins / Total time: 1 hr 25 mins

Serving: 12 / Yield: 12 rolls

Calories: 33.6

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