Gluten-Free Hawaiian Dinner Rolls
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Prep Time
20 mins
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Cook Time
20 mins
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Proof time
1 hr
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Total Time
1 hr 45 mins
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Servings
9 rolls
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Calories
277 kcal
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Course
Side Dish
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Cuisine
gluten-free
Gluten-Free Hawaiian Dinner Rolls
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Soft, pillowy, and slightly sweet, these gluten-free Hawaiian rolls bring the classic taste and texture of original Hawaiian sweet rolls to a gluten-free version. Made with a blend of gluten-free flours and pineapple juice for a hint of tropical flavor, these rolls are fluffy, tender, and perfect for any meal.
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Ingredients
- 12 g active dried yeast
- 75 g fine sugar divided (see notes)
- 100 g milk warm
- 175 g pineapple juice room temp
- 15 g psyllium husk or 12.75g if using powdered
- 220 g tapioca flour
- 178 g millet flour
- 35 g sorghum flour
- 5 g xanthan gum
- 5 g salt
- 8 g baking powder
- 2 egg 1 large egg + 1 egg yolk
- 40 g unsalted butter
Finishing Wash
- 1 egg for egg wash
- 1 tablespoon salted butter melted
- 1 teaspoon sugar
Instructions
Activate Yeast
- Activate the Yeast: In a small bowl, mix warm milk with 1 tablespoon of sugar and the active dried yeast. Stir and let sit for 10 minutes until foamy. Tip: If your yeast mixture does not foam your yeast is likely dead and shoudl be discarded.
Mix ingredients
- Make the Psyllium Husk Gel: In a small bowl, mix the psyllium husk with room-temperature pineapple juice. Let it sit for 30-45 seconds until it thickens into a gel.
- Mix the Dry Ingredients: Into the bowl of your stand mixer or food processor, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, baking powder, and salt.
- Combine Wet & Dry Ingredients: To the stand mixer (dough hook attachment), slowly add the yeast mixture, psyllium gel, melted butter, egg, and egg yolk. Increase speed to medium and knead for 3 minutes. -Food Processor: Pulse using the dough blade in 30-sec intervals for 3 minutes to prevent overheating the dough. -Hand Mixing: Stir everything together, then knead with oiled or wet hands for 5 minutes.
Shape the Dinner Rolls
- Weigh the Dough: The dough will be sticky, so please avoid adding any extra flour! Lightly flour a surface with millet or tapioca flour (1-2 tbsp). Avoid excess flour to prevent dryness. Then, with floured hands, shape the dough into a ball so you can weigh it. Divide the weight by 9 (they should be roughly 93 grams each) and weigh out each dinner roll. Do not over-knead here! You want the fluffy dough to keep its air bubbles.
- Shape the Dough: Flatten each piece of your dinner dinner into a square. Then, fold the corners into the center and pinch. Flip the dough over so the pinched part is on the table. Then, cup your hands over the roll and use a circular motion to get a round roll. Repeat for all 9 pieces.
Proof and Bake
- Proof the Dough: Grease an 8-inch (20cm) baking tin with unsalted butter or parchment paper. Place the shaped rolls in the baking pan, leaving space for rising. Cover with a towel and let them proof for 60-90 minutes in a warm, draft-free place.Tip: The rolls have finished poofing when they have doubled in size.
- Bake the Rolls: Preheat oven to 375°F (190°C). Brush the tops with an egg wash (whisked egg with 1 tbps water) before baking. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- Brush with Sugar Butter: Immediately brush warm rolls with melted butter mixed with sugar.
Notes
- Fine Sugar: Fine sugar is recommended to ensure it dissolves into the dough. If you can not find fine sugar blend regular granulated sugar for 30 seconds.
- 📏 Weigh Your Ingredients for Best Results: Small measurement variations can affect hydration and rise (a critical issue with gluten-free baking), so for consistent results, always bake by weight!
- 🔑 Key Tips for Perfect Rolls:
- Storage & Reheating: These gluten-free Hawaiian rolls are best served hot or warm on the day of baking. However, they can be kept in an airtight container at room temperature for 2 days or refrigerated for up to 5 days for longer storage. I like to reheat my rolls in the microwave for 20-30 seconds per roll.
- Proof Until Doubled in Size (Don't rely on time)
- Dough Will Be Sticky (That’s Normal!)
- Do NOT Substitute Psyllium Husk
- Don’t Underbake!
Nutrition Information
Show Details
Serving
1roll
Calories
277kcal
(14%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
47mg
(16%)
Sodium
346mg
(14%)
Potassium
133mg
(4%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
183IU
(4%)
Vitamin B12
0.2µg
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Zinc
1mg
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 277kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 346mg | 14% |
| Potassium | 133mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 183IU | 4% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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