These pull-apart gluten free parmesan rolls are soft, fluffy, and brushed with a savory parmesan butter. They make a delightful side for almost any meal and are irresistible warm from the oven. This recipe yields 9 buttery rolls that quickly become a family favorite. The recipe is also dairy free when using vegan butter and dairy-free parmesan.
Gluten free bread baking can be intimidating at first — rolls can turn out gummy or crumbly if the formula or technique is off. The right recipe and a little practice make all the difference. This parmesan roll recipe is straightforward and quick, similar to other easy dinner roll recipes, and won’t take up your entire day. Whether it’s your first time making gluten free rolls or one of many, these will deliver dependable results.
Table of Contents
Want more gluten free rolls? Try sesame seed rolls or crunchy French-style rolls for more options.
Table of contents
Why this recipe is the best!
Buttery parmesan pull-apart rolls aren’t commonly found in gluten free form, and making them dairy free may seem unlikely — but it’s easy with the right vegan ingredients. Nine rolls bake together in a round pan and are fun to pull apart and share. They’re quick to prepare and deliver reliably soft, fluffy results.
- About 30 minutes of active prep time.
- Makes 9 warm, tender rolls with a buttery-parmesan topping.
- Leftovers reheat well and stay enjoyable for up to 2 days.
- Pull-apart format is ideal for dinner, gatherings, or weeknight meals.
Pro tips for making these rolls
1. Weigh the ingredients
Use a digital scale for the ingredients that list weights — it’s the most accurate way to measure and improves consistency.
2. Use room temperature ingredients
Bring ingredients to room temperature before mixing (except melted butter). This helps them combine smoothly.
3. Mix the batter for a full 3 minutes
Once the wet and dry ingredients are combined, mix on medium for a full 3 minutes to incorporate air and develop a light, tender crumb.
4. Check on the rolls after 20 minutes of baking
If the tops brown too quickly, tent the pan with foil for the remaining bake time to prevent overbrowning.
5. Helpful tools
Useful tools include a digital scale, a stand mixer, a rubber spatula, and a 9″ round baking pan.
Ingredients & substitutions
- Gluten free flour mix – The recipe uses a specific gluten free bread flour mix. Other mixes may work but haven’t been tested here.
- Xanthan gum – Required for structure in this recipe; no direct substitute recommended.
- Sugar – Granulated sugar is called for; some granulated sweeteners may be used as alternatives but results may vary.
- Instant yeast – Use instant (rapid rise) yeast as specified; it’s not interchangeable with active dry yeast in this formula.
- Salt – Can be reduced or omitted for a low-sodium diet.
- Garlic powder – Adds flavor to both dough and topping.
- Vegan butter – Use a solid vegan stick butter and melt as directed for best results.
- Egg – The recipe uses one large egg; an egg substitute has not been tested here, though some bakers try JUST Egg or other substitutes.
- Apple cider vinegar – Included to react with baking ingredients and improve texture.
- Vegan parmesan cheese – A grated dairy-free parmesan is used for the topping; it contributes to the characteristic flavor.
- Dried parsley – Optional for garnish and color.
Exact ingredient measurements and full instructions are provided in the recipe card below.
Note about instant yeast
This recipe calls for instant yeast (also called rapid-rise yeast). Do not substitute active dry yeast without adjusting the method and proofing, as they perform differently.
Mixing
Add the gluten free flour mix, xanthan gum, sugar, instant yeast, salt, and garlic powder to the stand mixer bowl and mix on low for about 15 seconds. Add the warmed water, melted vegan butter, egg, and apple cider vinegar and mix again on low for 15 seconds. Scrape the bowl, then mix on medium for 3 minutes. Spray a 9″ round pan with cooking spray. Using a 1/3-cup measure, portion 9 mounds of batter into the pan — one in the center and eight arranged around it. Let the rolls rise for 30 minutes (they should increase by roughly 50%). Preheat the oven to 400°F toward the end of the rise.
While the rolls rise, prepare the topping: combine melted vegan butter, dairy-free parmesan, garlic powder, salt, and dried parsley in a small bowl. Brush the topping over the risen rolls before baking.
Baking & serving
Bake at 400°F for about 30 minutes, or until an instant-read thermometer inserted into a roll registers between 205°F and 210°F. Check the rolls at 20 minutes and tent with foil if the tops are browning too quickly. Serve warm for best texture and flavor.
Storing
Store pulled-apart gluten free parmesan rolls covered at room temperature for up to 2 days. Reheat individual rolls in the microwave for about 30 seconds or warm them in a covered dish in the oven at 200°F.
FAQ’s
Let the rolls rise for 30 minutes; they should increase in volume by about 50%.
Dense rolls are often the result of under-mixing. After combining ingredients, mix the batter on medium for the full 3 minutes to incorporate air and help create a lighter texture.
A common homemade gluten free bread flour mix combines white rice flour, brown rice flour, tapioca starch, cornstarch, and potato flour. Use a tested bread flour blend for consistent results.
Other roll recipes you may like!
Recipe
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Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
Ingredients
For rolls:
- 325 grams gluten free flour mix (about 2 3/4 cups)
- 1 1/2 teaspoons xanthan gum
- 11 grams granulated sugar (about 1 Tablespoon)
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup water, warmed to 110°F
- 2 Tablespoons vegan butter, melted
- 1 large egg
- 1 teaspoon apple cider vinegar
For topping:
- 5 Tablespoons vegan butter, melted
- 4 Tablespoons vegan parmesan, grated
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
Instructions
For rolls:
- In the bowl of a stand mixer, combine the flour mix, xanthan gum, sugar, instant yeast, salt and garlic powder. Mix on low for 15 seconds.
- Add the warmed water, melted vegan butter, egg and apple cider vinegar. Mix on low for 15 seconds, then scrape down the bowl.
- Turn mixer to medium and mix for 3 minutes.
- Spray a 9″ round baking pan with cooking spray.
- Using a 1/3-cup measure, place 9 mounds of batter in the pan (one in the center and eight around it).
- Set rolls aside to rise for 30 minutes (should increase about 50%).
- Toward the end of the rise, preheat the oven to 400°F.
Make topping:
- In a small bowl, combine the melted vegan butter, dairy-free parmesan, garlic powder, salt and parsley.
- Brush the topping over the risen rolls, using all of the mixture.
- Bake for 30 minutes or until an instant-read thermometer reads 205°F–210°F. If the tops brown too quickly, cover with foil after 20 minutes.
- Serve warm.
Notes
- A tested gluten free bread flour mix was used; other mixes may work differently.
- Measure by weight where provided for best results.
- Use room temperature ingredients, except melted butter.
- Mix the batter on medium for 3 minutes to achieve a light, fluffy roll.
- Place one mound in the center and eight around it for even baking.
- Rolls should rise by about 50% before baking.
- Check at 20 minutes and tent with foil if necessary.
- Store covered at room temperature for up to 2 days. Reheat in the microwave for 30 seconds or in a covered oven at 200°F.
Nutrition
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Carbohydrates: 26 g
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Protein: 5 g
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Fat: 9 g
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