Gluten-Free Hawaiian Rolls
These Gluten-Free Hawaiian rolls are soft, fluffy, buttery, and slightly sweet. The best part is that you won’t even know that they are gluten-free!
Ingredients
- 2¾ cup gluten free flour
- 1 teaspoon salt
- 2 teaspoon instant yeast
- 2 eggs room temperature
- ¼ cup unsalted butter softened, you can also use dairy-free
- ½ cup milk regular or dairy-free
- ½ cup pineapple juice from canned pineapple
- 2 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For egg wash & finishing:
- 1 egg ligthly beaten
- 2 tablespoon water
- 1 tablespoon salted butter 14g, melted
Instructions
- In the mixing bowl of your electric mixer, mix together gluten-free flour, instant yeast, white and brown sugar, and salt.
- Warm the milk to 45°C (115°F). I use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Add the milk together with the softened butter, eggs, pineapple juice, vanilla extract, to the bowl with the flour mixture and mix until fully combined
- Grease a 9×13-inch baking pan (or two 9-inch square or round pans). You can also use a cast-iron skillet or a lined baking sheet.
- Divide the dough in 15 equal parts and roll each one into a ball. If the dough feels too soft add a bit of flour. Alternatively if your dough feels too soft you can also use an ice cream scoop, portion the dough into balls and place them in the pan. To prevent sticking, spray the scoop with gluten-free cooking spray.
- Cover the pan with a kitchen towel and let the rolls rise in a warm place for 1 hour.
- To make the egg wash, whisk the egg with 2 tablespoons of water. Brush all over the rolls.
- Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
- Bake for about 25 to 30 minutes. Tops should be golden brown.
- Melt 2 tablespoons of butter and brush the tops of the rolls before serving.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
- Gluten-Free Flour – I recommend using a store-bought blend such as King Arthur Measure for Measure Flour or Bob’s Red Mill. Regardless of which flour brand you choose to use, just make sure that it contains xanthan gum. Xanthan gum is the binding agent in gluten-free baking.
- You can also use active dry yeast. If using active dry yeast, use 2 ½ teaspoon and activate it in warm water before adding to the dough.
- If you want your rolls less sweet you can decrease the amount of sugar. You can also substitute brown sugar with coconut sugar, cane sugar, or more white sugar if needed.
- You can substitute the apple cider vinegar with regular white vinegar.
- Use room temperature ingredients
- The milk should be lukewarm. Be careful not to overheat it as that can kill the yeast.
- Use a Warm Environment for Rising – If your kitchen is cold, place the rolls near a heater or in a slightly warmed oven (turned off) to help them rise.
- Smooth Dough with a Spatula – Gluten-free dough can be sticky. Use a spatula or damp hands to shape the rolls neatly.
- Bake on a Lower Rack – This prevents the tops from browning too quickly while allowing the inside to bake through.
- Brush with Butter After Baking – This gives the rolls a beautiful shine and enhances the buttery flavor.
Nutrition
Serving: 1gCalories: 144kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 178mgPotassium: 53mgFiber: 3gSugar: 4gVitamin A: 179IUVitamin C: 1mgCalcium: 33mgIron: 1mg