Introduction

These gluten-free Hawaiian rolls are soft, fluffy, and perfectly sweet with a hint of pineapple. They’re an ideal treat for those avoiding gluten but still craving that classic, tender roll experience.

The image shows a close-up of soft dinner rolls with a golden brown top, some sprinkled with a light dusting of salt or sugar. One roll is split open to show its fluffy white inside, with a small square of pale yellow butter melting on top. The rolls are grouped tightly together on a white marbled surface. Natural light falls softly on the smooth shiny crusts, highlighting their warm color and fluffy texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Gluten-Free All-Purpose Flour (about 420g, spoon & level or weigh; do not scoop)
1 tsp Xanthan Gum (skip if your flour blend includes it)
2 1/4 tsp Instant Yeast (1 standard packet)
1/3 cup Granulated Sugar
1 cup Warm Milk (about 110°F; or 1/2 cup milk + 1/2 cup pineapple juice for authentic flavor)
1/4 cup Melted Butter or Dairy-Free Butter
2 Large Eggs (room temperature)
1 tsp Salt

Instructions

Step 1: In the bowl of a stand mixer, whisk together the gluten-free flour, xanthan gum (if using), sugar, instant yeast, and salt. This ensures even distribution and helps prevent gummy streaks.
Step 2: In a separate jug, combine the warm milk (and pineapple juice if using), melted butter, and eggs. Make sure the liquid is warm but not hot to avoid killing the yeast.
Step 3: Pour the wet ingredients into the dry. Using the paddle attachment, mix on low speed to combine, then increase to medium-high and mix for 3 minutes. The dough should be thick and sticky, like cake batter—do not add more flour.
Step 4: Grease a 9×13 inch baking pan. Using a large cookie scoop or oiled hands, portion 12 equal pieces of dough into the pan. Smooth the tops with wet fingers.
Step 5: Cover the pan loosely with oiled plastic wrap or a warm damp towel. Let the rolls rise in a warm, draft-free spot for 45 to 60 minutes until they puff up and touch each other. Avoid over-rising to prevent collapse.
Step 6: Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes until golden brown. If they brown too fast, cover loosely with foil for the last 5 minutes. Brush hot rolls immediately with extra melted butter and let cool at least 30 minutes before serving.

Tips & Variations

Use half milk and half pineapple juice for an authentic Hawaiian flavor twist.
Do not add extra flour to the dough; sticky dough ensures a soft, tender roll.
For dairy-free rolls, substitute butter with your favorite dairy-free alternative.
Let rolls cool completely before slicing to prevent gumminess.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat in a warm oven or microwave covered with a damp paper towel to restore softness.

How to Serve

A white plate holds a group of eight soft dinner rolls with a golden brown shiny top and light fluffy inside visible on a few. They are stacked in two layers with some rolls touching each other. On the plate, in front left, there is a small white bowl filled with smooth yellow butter. The plate sits on a cloth with a dark checkered pattern placed on a white marbled surface, and the background is blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without xanthan gum?

If your gluten-free flour blend already contains xanthan gum or a similar binder, you can skip adding more. Otherwise, xanthan gum helps give structure and prevents crumbly rolls.

Why is my dough so sticky? Should I add more flour?

The dough should be sticky and more like thick batter than traditional dough. Adding more flour will make the rolls dense and dry. Trust the recipe and handle the dough with oiled hands or a scoop to manage stickiness.

Gluten-Free Hawaiian Rolls Recipe

Print Recipe

★★★★★

4.5 from 226 reviews

These Gluten-Free Hawaiian Rolls offer a soft, fluffy texture with a subtle sweetness that’s perfectly balanced by a hint of pineapple juice. Made with a blend of gluten-free flour and enriched with eggs and butter, these rolls are a delicious and allergy-friendly alternative to traditional Hawaiian rolls. Ideal for sandwiches, sliders, or simply enjoying with butter, they’re easy to prepare and bake to golden perfection.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 rolls 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

3 Cups Gluten-Free All-Purpose Flour (spoon & leveled, approx. 420g)
1 tsp Xanthan Gum (skip if your flour blend already contains it)
2 1/4 tsp Instant Yeast (1 standard packet)
1/3 Cup Granulated Sugar
1 tsp Salt

Wet Ingredients

1 Cup Warm Milk (use 1/2 cup milk + 1/2 cup pineapple juice for authentic flavor)
1/4 Cup Melted Butter (or dairy-free butter)
2 Large Eggs (room temperature)

Instructions

Prepare Your Dry Ingredients: In the bowl of a stand mixer, whisk together the gluten-free flour, xanthan gum (if using), sugar, instant yeast, and salt. This ensures even distribution and prevents gummy streaks in the dough.
Mix Wet Ingredients: In a separate container, combine the warm milk (and pineapple juice if using), melted butter, and eggs. Make sure the liquid is warm (about 110°F) but not hot to avoid killing the yeast.
Mix the Dough (Don’t Knead!): Pour the wet ingredients into the dry. Using the paddle attachment on the stand mixer, mix on low speed to combine, then increase to medium-high speed and mix for 3 minutes. The dough will be thick and sticky like cake batter; do not add extra flour.
Shape the Rolls: Grease a 9×13 inch baking pan thoroughly. Using a large cookie scoop or oiled hands, scoop 12 equal portions of dough directly into the pan. Smooth the tops with wet fingers since the dough is sticky.
The Rise: Cover the pan loosely with oiled plastic wrap or a warm damp towel and let the rolls rise in a warm, draft-free area for 45 to 60 minutes, until they puff up and touch each other. Do not overproof to prevent collapse.
Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes until golden brown. If the tops brown too quickly, loosely cover with foil for the last 5 minutes. Immediately brush hot rolls with extra melted butter for a soft, shiny crust. Allow them to cool for at least 30 minutes before serving.

Notes

Use a gluten-free flour blend without xanthan gum if you plan to add it separately in the recipe.
Do not add extra flour beyond what’s called for; the dough should be sticky to keep the rolls soft.
For authentic Hawaiian flavor, substitute half the milk with pineapple juice.
Allow rolls to cool before pulling apart to maintain their soft texture.
Gluten-free dough requires a gentle touch and minimal handling to avoid toughness.

Keywords: gluten free rolls, hawaiian rolls, soft dinner rolls, dairy-free option, pineapple juice bread, allergy-friendly bread