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Gluten-Free Hawaiian Rolls Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookwithruby.com/gluten-free-hawaiian-rolls-recipe-2/