QUICK SUMMARY
These Basic Gluten-Friendly Dinner Rolls have golden tops, soft centers, and the classic pull-apart texture that makes homemade bread worth the effort. The dough is naturally sweetened with coconut sugar or Mama Z's Christmas Cookie Blend and can be turned into cinnamon buns, Cinnamon Swirl Bread, or Pull-Apart Bread.
One important distinction: these rolls are gluten-friendly, not gluten-free. The recipe uses spelt, an ancient form of wheat that contains gluten. Spelt is not appropriate for people with celiac disease or a wheat allergy. Some people who avoid modern wheat say they tolerate spelt better, but controlled human research has not found a consistent digestive advantage for spelt over bread wheat. (1, 2)
Homemade bread also gives you something packaged rolls rarely do: control over the ingredients. You can choose grass-fed butter or extra-virgin unrefined coconut oil, use a simple gluten-free flour blend, avoid refined white sugar, and make a batch that works beautifully for family dinners, holidays, and leftovers.
There’s nothing better than fresh bread coming out of the oven. One of our favorite bread recipes is our Basic Gluten-Friendly Dinner Rolls. They feature golden tops, soft centers, and an elegant knot shape that elevates any gathering.
When I first started experimenting with bread recipes, I wanted something that felt classic and comforting, but still aligned with the way we eat. These Basic Gluten-Friendly Dinner Rolls are the happy medium: gluten-friendly, soft and fluffy, and made with wholesome ingredients that don’t weigh you down.
A quick clarification before you bake: these rolls are not gluten-free. Spelt is a form of wheat and contains gluten, so this recipe is for people who can tolerate spelt, not for anyone who needs a medically strict gluten-free diet. That distinction matters, especially when you are cooking for guests.
The best part? The dough doubles beautifully. And, you can enjoy it as dinner rolls one night and transform the leftovers into Cinnamon Buns the next morning. That’s the kind of kitchen rhythm I love…nothing wasted, everything repurposed, and each bite full of good flavor. Plus, it’s a kid favorite!
Table of Contents
Why We Love This Recipe
Breadmaking can feel intimidating, but it’s really a simple process. You measure, mix, rest, shape, bake, and enjoy. In a fast-paced world, baking bread reminds us that slow cooking is a chef’s best friend. Once you find your groove, the process becomes second nature. You’ll start to notice how the dough feels under your hands, how it rises best when the kitchen is warm, and how your home fills with that unmistakable scent of comfort when the rolls begin to bake.
These Basic Gluten-Friendly Dinner Rolls prove that baking doesn’t have to be complicated to be meaningful. They’re naturally sweetened with coconut sugar or my Christmas Cookie Blend, giving them a touch of sweetness without refined white sugar. The dough itself is wonderfully adaptable.
Every ingredient has a purpose. Grass-fed butter or extra-virgin unrefined coconut oil gives the rolls richness. Spelt helps create the traditional bread structure and rise, while the gluten-free flour blend keeps the texture lighter. Coconut sugar adds caramel-like sweetness without relying on refined white sugar.
The biggest nutritional advantage of homemade bread is not that one ingredient turns a dinner roll into a superfood. It is that you control what goes into the dough. You can avoid bleached flour, refined white sugar, hydrogenated shortening, artificial flavors, dough conditioners, and other highly processed ingredients often found in packaged breads.
Together, these ingredients create a dough that’s full of flavor, with that irresistible buttery pull-apart texture that disappears fast at family dinners. Whether you’re serving them beside a holiday roast or using leftovers for the next morning’s cinnamon buns, these rolls are a simple reminder that wholesome food and heartfelt connection often rise together.
The Nutritional Benefits of Homemade Bread
Each ingredient in these rolls serves a purpose. Unlike traditional rolls made with processed sugar and bleached flour, these Basic Gluten-Friendly Dinner Rolls bless your body while giving you much more control over the ingredient list. Here’s what’s in each bite.
Grass-Fed Organic Sea-Salted Butter or Extra-Virgin Unrefined Coconut Oil: Grass-fed butter provides vitamin A and naturally occurring conjugated linoleic acid (CLA). Current compositional research confirms that pasture feeding can increase CLA, alpha-linolenic acid, carotenoid markers, and other unsaturated fatty acids in butter compared with butter from cows fed an indoor total mixed ration. That does not mean a serving of butter has been proven to treat inflammation, but it does support our preference for high-quality grass-fed butter when we use dairy. (3)
Coconut oil is our dairy-free option. It is rich in lauric acid, a fatty acid with antimicrobial and immunomodulatory activity in laboratory and preclinical research. Human evidence for broad “immune boosting” from eating coconut oil is much less established, so I prefer the simple truth: extra-virgin unrefined coconut oil is a versatile natural baking fat that works beautifully in this recipe. (4)
Gluten-Free All-Purpose Flour: Using gluten-free flour as part of this recipe helps create the texture we love, but the presence of gluten-free flour does not make the finished rolls gluten-free because the dough also contains spelt.
We love using Bob’s Red Mill 1-1 Blend. As with any commercial baking blend, read the entire ingredient panel. Gluten-free blends are often more highly processed than whole-grain flour and may rely on refined rice flour, potato starch, tapioca starch, gums, or other texture-building ingredients. A systematic review and meta-analysis found that many gluten-free breads tested had a high glycemic index, which is a good reminder that “gluten-free” is not automatically synonymous with whole-food or blood-sugar friendly. (5)
For this recipe, the blend is a baking tool, not a health claim.
Organic Coconut Milk Powder: This ingredient gives the rolls a light, creamy texture and adds coconut-derived fat. It’s one of those small touches that makes a big difference.
Check the label when you shop. Some coconut milk powders contain highly processed carriers or additives such as maltodextrin, glucose syrup solids, anti-caking agents, or milk-derived sodium caseinate. Those extras may not fit a minimally processed or dairy-free kitchen. We look for a simple ingredient list that is as close to coconut milk as possible.
Organic Coconut Sugar or Christmas Cookie Blend: Instead of refined white sugar, we use coconut sugar. It has a rich caramel flavor and may retain small amounts of minerals and plant compounds from coconut sap. Some sources report a lower glycemic response than table sugar, but the evidence is not strong enough to promise that coconut sugar will not spike blood glucose. It is still added sugar and should be used intentionally. A 2023 review noted potentially useful nutrients and bioactive compounds in coconut sugar while also emphasizing the need for better standardized evidence on its health effects. (6)
You can also use my Christmas Cookie Blend, which mixes coconut, date, and maple sugar for a well-rounded flavor.
Mineral Salt: The original version of this recipe highlighted trace minerals in pink Himalayan salt, and mineral salts do contain small amounts of minerals beyond sodium chloride. But those amounts are tiny at normal culinary servings. A compositional study of 31 pink salts found wide variation in mineral levels and concluded that the trace minerals do not make a meaningful contribution to daily nutrient intake at normal salt consumption. (7)
That does not take away from why we enjoy quality mineral salts. We choose them for flavor, sourcing, and less processing, not because a pinch of salt is going to function as a mineral supplement. In the recipe instructions, I also link to the Colima sea salt we love.
Organic Spelt Flour: Spelt is an ancient form of wheat with protein, fiber, iron, magnesium, and a nutty, slightly sweet flavor that gives these rolls depth. If you tolerate gluten, spelt flour can give you a more traditional rise and texture.
You will often hear that spelt is “easier to digest” than modern wheat. Some people absolutely report that experience, but current controlled research has not shown a consistent group-level digestive advantage. In two randomized crossover studies published in 2024, people with self-reported non-celiac wheat sensitivity had similar gastrointestinal symptom responses to bread wheat, spelt, and emmer breads. (2)
And this is critical: spelt contains gluten. It is not safe for celiac disease, and it is wheat, so it is not appropriate for someone with a wheat allergy. (1)
Is This Recipe Gluten-Free?
No. This recipe is gluten-friendly, not gluten-free. Spelt is a wheat species and contains gluten. Do not serve these rolls to someone with celiac disease or a wheat allergy on the assumption that spelt is gluten-free.
The term “gluten-friendly” is how we describe this recipe in our home because it uses a combination of gluten-free flour and spelt instead of relying entirely on conventional modern wheat flour. It is not a medical or regulatory gluten-free claim.
Basic Gluten-Friendly Dinner Roll Recipe
Basic Gluten-Friendly Dinner Rolls (With Vegan Option)
Servings
Ingredients
- ¾ cup PLUS 1 tablespoon purified OR distilled water (80℉)
- 3 cups organic spelt flour OR gluten-free all-purpose flour OR gluten-free all-purpose bread flour*
- ¼ cup organic coconut sugar OR Christmas Cookie Blend
- 2 tablespoons organic coconut milk powder
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 1 tablespoon active dry yeast
- 4 tablespoons grass-fed organic sea-salted butter OR 4 tablespoons coconut oil, extra-virgin AND unrefined AND 1 pinch pink Himalayan salt or sea salt, ground, PLUS additional butter for basting
- Pasture-raised organic egg whites, for egg wash (optional)
Supplies
- Bread machine
Instructions
- Preheat the oven to 350℉. Spray your bread machine pan with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. Add the water, flour, coconut sugar, coconut milk powder, and salt to the inside of the pan.
- Make a well in the ingredients and add the yeast. Place pats of butter all around the outside. Run the dough cycle on your bread machine.
- Place the dough on a lightly oiled and floured surface. Allow to rest for 15 minutes, then mold into a pie shape. Cut into 12 equal pieces.
- Shape each roll into a bow/knot.
- Place in a muffin tin and brush with additional melted butter, coconut oil, OR egg white. Bake for 15-20 minutes on your oven's middle or bottom rack.
Step-by-Step Baking Instructions
There’s a special kind of joy that comes with baking something mouthwatering. Be sure to invite the kids into the kitchen…breadmaking is an art anyone can enjoy!
Step One: Add the Dry Ingredients to the Bread Machine
Preheat the oven to 350℉. Spray your bread machine pan with unrefined (non-propellant) coconut oil or olive-oil cooking spray. Add the water, flour, coconut sugar, coconut milk powder, and salt to the inside of the pan.
Step Two: Add Yeast and Butter
Make a well in the ingredients and add the yeast. Place pats of butter all around the outside. Run the dough cycle on your bread machine.
Step Three: Let the Dough Rest
Place the dough on a lightly oiled and floured surface. Allow to rest for 15 minutes, then mold into a pie-shape. Cut into 12 equal pieces.
Step Four: Shape the Basic Gluten-Friendly Dinner Rolls
Shape each roll into a bow/knot.
Step Five: Bake the Rolls
Place in a muffin tin and brush with additional melted butter, coconut oil, OR egg white. Bake for 15-20 minutes on your oven's middle or bottom rack.
Cinnamon Bun & Pull-Apart Bread Variation
Cinnamon Bun Variation:
The next morning, take any leftover rolls and give them new life with the easiest transformation ever. Melt a bit of grass-fed organic sea-salted butter or extra-virgin unrefined coconut oil in a shallow dish, then submerge each roll so it’s lightly coated. Roll them in my Cinnamon and “Not” Sugar blend until every inch glistens with that warm, spiced sweetness. Sprinkle a little extra over the top for good measure. This is one of those moments where “a little extra” makes all the difference.
For a beautifully caramelized finish, pop the rolls back in the oven at 350°F for 5-10 minutes, just until the edges turn golden and the sugar topping melts into a light glaze. The smell that fills your kitchen? Pure heaven.
If you don’t have time to make individual rolls, you can roll out your bread dough and sprinkle Cinnamon and “Not” Sugar over the top. Then, roll up jelly-roll-style, into Cinnamon Swirl Bread.
Cinnamon and “Not” Sugar (Vegan)
Servings
Ingredients
- 2 cups Christmas Cookie Blend
- ¼ cup organic ground Ceylon cinnamon
- ¼ cup organic pumpkin pie spice powder
Instructions
- Place the Christmas Cookie Blend, Ceylon cinnamon, and pumpkin pie spice in a gallon-size Ziploc bag. Shake to mix thoroughly. I prefer milling this recipe in the dry goods container of a Vitamix. I start blending on one, then slowly increase until the mixture is fully blended. Then, I open the blender, stir and repeat the process. The final color of your product will differ based on the brand of sweetener you use. Use in place of processed cinnamon & sugar in all your favorite baked goods.
Pull-Apart Bread Variation:
Also known as “Monkey Bread” (but don’t let Mimi hear you call it that!), this pull-apart masterpiece is a sweet, sticky celebration in every bite. It’s the kind of treat that makes birthdays feel extra special and homecoming after-dance evenings smell like pure joy. To make it, spray your favorite baking dish or bundt tube pan with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray.
Simply tear apart your dinner roll dough into 18 small pieces (or roll into balls if you prefer). Dip each piece into melted grass-fed organic sea-salted butter or extra-virgin and unrefined coconut oil, then coat generously with Cinnamon and “Not” Sugar. Layer them into the pan, and if you have any leftover coating, drizzle it on top for good measure, or save it for something else. Bake at 350°F for 30-45 minutes, checking around the 30-minute mark. I like to top half of my Pull-Apart Bread with organic raw pecans and leave half without nuts, to fit a variety of preferences.
If you want the top of the Pull-Apart Bread to be glazed, whisk ¼ cup melted butter and 4 tablespoons Grade A Dark Amber Maple Syrup together, then pour into the bottom of the bundt pan before adding the nuts and the dough pieces. Note that your glazed Pull-Apart Bread will look darker.
How to Serve and Store Basic Gluten-Friendly Dinner Rolls
These rolls are best enjoyed warm from the oven, brushed with a touch of melted butter or a drizzle of raw honey that seeps into every golden crevice. The texture is just right; soft enough to pull apart with your hands, yet sturdy enough to hold up as a base for sliders or leftover turkey sandwiches.
If you somehow end up with leftovers (a rare miracle in our house!), let them cool completely before storing. Place the rolls in an airtight container lined with parchment paper to help them stay fresh. You can keep them at room temperature for up to two days, or refrigerate for up to five. To reheat, wrap the rolls loosely in parchment and warm them in a 300°F oven for about 5-7 minutes until soft and fragrant again.
For longer storage, these rolls freeze beautifully. After baking and cooling, wrap each one individually in parchment paper and store them together in a freezer bag for up to three months. When you’re ready to serve, let them thaw overnight in the refrigerator, then reheat in the oven just before serving.
Gluten-Friendly Dinner Roll FAQs
What does gluten-friendly mean in this recipe?
For this recipe, “gluten-friendly” means the dough combines a gluten-free all-purpose flour blend with spelt instead of using only conventional modern wheat flour. It does not mean gluten-free. Spelt contains gluten.
Can someone with celiac disease eat spelt dinner rolls?
No. Spelt is a gluten-containing wheat species and is not considered safe for people with celiac disease. The Celiac Disease Foundation specifically lists spelt among gluten-containing wheat varieties. (1)
Is spelt easier to digest than regular wheat?
Some people say they personally tolerate spelt better, but that experience is not universal. In 2024 randomized crossover research involving adults with self-reported non-celiac wheat sensitivity, gastrointestinal symptoms did not differ significantly between breads made with bread wheat, spelt, and emmer. (2)
Are gluten-free flour blends automatically healthier?
No. Gluten-free flour is essential for people who medically need to avoid gluten, and it can be a useful baking ingredient for anyone. But many commercial blends rely heavily on refined starches. Research on gluten-free breads has found that a substantial proportion have a high glycemic index, so the ingredient list and the complete recipe still matter. (5)
Can I freeze these dinner rolls?
Yes. Let them cool completely, wrap each roll individually in parchment paper, and store them together in a freezer bag for up to three months. Thaw overnight in the refrigerator and warm them in the oven before serving.
Can I use the leftover rolls for cinnamon buns?
Yes. That is one of our favorite parts of this recipe. The preserved Cinnamon Bun Variation above coats leftover rolls with melted grass-fed butter or coconut oil and Cinnamon and “Not” Sugar, then warms them in the oven until the topping caramelizes.
Bread and Blessings
Baking bread has always been one of my favorite ways to slow down and reconnect…with God, my home, and the people I love most. There’s something grounding about it: the rhythm of kneading dough, the warmth of the oven, the smell that fills every corner of the house.
As I bake, I often think about how many times Scripture uses bread as a symbol of God’s provision and faithfulness. From manna in the wilderness to Jesus calling Himself the Bread of Life, it’s a reminder that the Lord doesn’t just provide what we need physically, but spiritually, too. “The eyes of all look to You, and You give them their food at the proper time. You open Your hand and satisfy the desires of every living thing.” Psalm 145:15-16.
Each loaf, each roll, each simple meal is another opportunity to practice gratitude. When we bake with intention, not rushing, but enjoying the process, we make space for peace to enter our homes.
So whether you’re preparing these rolls for Thanksgiving dinner, using them for sandwiches after church, or turning them into sweet cinnamon buns for a lazy weekend morning, take a moment to pause and give thanks to God. He has, and will continue to be our Provider and give us our daily bread.
“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.” Psalm 34:8
“He fills the hungry with good things.” Luke 1:53
“And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through Him.” Colossians 3:17
References:
- Celiac Disease Foundation. “Sources of Gluten.” Accessed August 23, 2026. Source.
- van Gils T, et al. “Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?” American Journal of Clinical Nutrition. 2024. PubMed.
- Timlin M, et al. “Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter.” Journal of Dairy Science. 2024. PubMed.
- Wallace TC. “Health Effects of Coconut Oil: A Narrative Review of Current Evidence.” Journal of the American College of Nutrition. 2019;38(2):97-107. PubMed.
- Romão B, et al. “Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis.” Foods. 2021;10(3):506. PubMed.
- Saraiva A, et al. “Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications.” Foods. 2023;12(5):969. PubMed.
- Fayet-Moore F, et al. “An Analysis of the Mineral Composition of Pink Salt Available in Australia.” Foods. 2020;9(10):1490. PMC.
