Gluten-free Hawaiian Sweet Rolls
User Reviews
4.4
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Prep Time
12 hrs 15 mins
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Cook Time
20 mins
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Total Time
12 hrs 35 mins
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Servings
12 rolls
Gluten-free Hawaiian Sweet Rolls
Description
This recipe starts by combining gluten-free bread flour blend—including rice flours, tapioca and potato starches, xanthan gum, and pectin—with yeast and sugar. Salt, butter, egg, pineapple juice, and vanilla extract are added and kneaded with a dough hook until smooth but sticky. After scraping down the bowl, the dough rests in an oiled covered container refrigerated for 12 hours or up to 5 days, allowing slow fermentation that improves texture and flavor.
On baking day, the dough is turned onto a floured surface, kneaded briefly to smooth, shaped, and placed in a greased pan to rise before baking. The result is tender, sweet rolls with a light crumb and the characteristic pineapple sweetness typical of Hawaiian rolls, adapted for gluten-free diets.
This method uses a homemade gluten-free flour blend, but commercially available blends similar to Better Batter can be substituted. The recipe includes detailed blends for different flour mixes, allowing customization for quality and simplicity depending on ingredient availability.
Ingredients
Hawaiian Roll Dough:
- 3 cups gluten-free bread flour 420 g; plus more for sprinkling
- 2 teaspoons instant yeast 6 g
- ¼ cup sugar 50 g
- 1 teaspoon kosher salt 6 g
- 4 tablespoons unsalted butter 56 g; at room temperature
- 1 egg at room temperature, beaten, large
- 1 cup pineapple juice 1 tablespoon
- 1 teaspoon vanilla extract gluten-free
- egg 1 large egg, at room temperature, beaten with 1 tablespoon water, wash
Gluten-Free Bread Flour:
- 100 grams all-purpose gluten-free flour about 11½ tablespoons
- 25 grams Whey Protein Isolate unflavored; about 5 tablespoons
- 15 grams modified tapioca starch Expandex brand; about 5 teaspoons
High-Quality All-Purpose Gluten-Free Flour:
- 42 grams brown rice flour superfine; about ¼ cup
- 42 grams white rice flour superfine; about ¼ cup
- 21 grams tapioca starch about 2⅓ tablespoons
- 21 grams potato starch about 2⅓ tablespoons
- 7 grams potato flour about 1¾ teaspoons
- 4 grams xanthan gum about 2 teaspoons
- 3 grams pectin pure powdered; about 1½ teaspoons
Make-It-Simpler All-Purpose Gluten-Free Flour:
- 90 grams white rice flour superfine; about 9 tablespoons
- 31 grams potato starch about 3½ tablespoons
- 15 grams tapioca starch about 5 teaspoons
- 4 grams xanthan gum about 2 teaspoons
Instructions
- Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, egg, pineapple juice, and vanilla, and mix on low speed with the dough hook until combined.
- Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
- Place the dough in the refrigerator for at least 12 hours and up to 5 days.
- On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- Knead until smoother as described below under general shaping tips. With a floured bench scraper, divide the dough into twelve pieces of equal size.
- Shape one piece into a round by following the directions for shaping small, round rolls below. Place the first roll in the prepared baking pan.
- Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until fully doubled in size (about 20 minutes more).
- About 20 minutes before the rolls have completed their final rise, preheat your oven to 350°F. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes).
- Allow to cool briefly in the pan before serving.
Notes
- Use the High-Quality All-Purpose Gluten-Free Flour blend for the best texture; Better Batter brand is a suitable substitute.
- The dough ferments slowly in the refrigerator from 12 hours up to five days to develop flavor and improve texture.
- Ensure ingredients such as egg, butter, and pineapple juice are at room temperature before mixing.
- Grease bowls and cover dough with oiled plastic wrap or lids to prevent drying during refrigeration.
User Reviews
Overall Rating
4.4
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