Gluten-Free Hawaiian Dinner Rolls Recipe

Introduction

These Gluten-Free Hawaiian Dinner Rolls are soft, slightly sweet, and perfect for any meal. Made with a blend of gluten-free flours and pineapple juice, they offer a unique tropical twist. Enjoy them warm, brushed with a buttery sugar glaze for extra deliciousness.

Ingredients

• 12 g active dried yeast
• 75 g fine sugar (divided, see notes)
• 100 g warm milk
• 175 g pineapple juice (room temperature)
• 15 g psyllium husk (or 12.75 g 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 eggs (1 large egg + 1 egg yolk)
• 40 g unsalted butter
• 1 egg (for egg wash)
• 1 tbsp salted butter (melted)
• 1 tsp sugar

Instructions

1. 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. If it does not foam, discard the yeast and start with fresh yeast.
2. Make the Psyllium Husk Gel: In a small bowl, combine the psyllium husk with room-temperature pineapple juice. Let it sit for 30-45 seconds until it thickens into a gel.
3. Mix the Dry Ingredients: In a stand mixer bowl or food processor, whisk together tapioca flour, millet flour, sorghum flour, xanthan gum, baking powder, the remaining sugar, and salt.
4. Combine Wet and Dry Ingredients: Slowly add the yeast mixture, psyllium gel, melted butter, egg, and egg yolk to the dry ingredients. Using the dough hook attachment, knead on medium speed for 3 minutes. If using a food processor, pulse with the dough blade for 30-second intervals up to 3 minutes. For hand mixing, stir then knead with oiled or wet hands for 5 minutes.
5. Weigh and Shape the Dough: Lightly flour a surface with millet or tapioca flour (1-2 tablespoons). Shape the sticky dough into a ball, weigh it, and divide by 9. Weigh each piece to approximately 93 grams. Flatten each piece into a square, fold the corners to the center, pinch, and flip over. Use cupped hands to roll into a smooth ball. Repeat for all 9 rolls.
6. Proof the Dough: Grease an 8-inch (20 cm) baking tin with unsalted butter or line with parchment paper. Place the shaped rolls in the pan, leaving space between them. Cover with a towel and let proof in a warm, draft-free place for 60-90 minutes, until doubled in size.
7. Bake the Rolls: Preheat the oven to 375°F (190°C). Brush the rolls with an egg wash made by whisking an egg with 1 tablespoon of water. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
8. Brush with Sugar Butter: Immediately after baking, brush the warm rolls with melted salted butter mixed with 1 teaspoon sugar. Serve warm.

Tips & Variations

• Use room temperature pineapple juice for best psyllium gel consistency.
• If you don’t have millet or sorghum flour, you can substitute with other gluten-free flours like brown rice or oat flour, but texture may vary.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Make an extra batch and freeze the baked rolls; thaw and warm before serving.

Storage

Store these dinner rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. To reheat, warm in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dried yeast?

Yes, you can substitute instant yeast. Use about 75% of the active yeast amount and mix it directly into the dry ingredients without activating it first.

What does psyllium husk do in this recipe?

Psyllium husk acts as a binder and adds moisture, helping to mimic the texture and elasticity of gluten in gluten-free baking.

Gluten-Free Hawaiian Dinner Rolls Recipe

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★★★★★

4.8 from 101 reviews

These Gluten-Free Hawaiian Dinner Rolls are soft, fluffy, and slightly sweet, making them the perfect side for any meal. Made with a blend of gluten-free flours and a touch of pineapple juice for a subtle tropical flavor, these rolls are tender and delicious, ideal for those avoiding gluten without sacrificing taste and texture.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 9 dinner rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Yeast Activation

• 12 g active dried yeast
• 1 tbsp fine sugar (from 75 g total)
• 100 g warm milk

Wet Ingredients

• 175 g pineapple juice (room temperature)
• 15 g psyllium husk (or 12.75 g if using powdered)
• 40 g unsalted butter, melted
• 2 eggs (1 large egg + 1 egg yolk)
• 1 egg (for egg wash)

Dry Ingredients

• 220 g tapioca flour
• 178 g millet flour
• 35 g sorghum flour
• 5 g xanthan gum
• 8 g baking powder
• 5 g salt
• remaining 74 g fine sugar

Finishing

• 1 tbsp salted butter, melted
• 1 tsp sugar

Instructions

1. Activate the Yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and active dried yeast. Stir gently, then let the mixture sit for 10 minutes until it becomes foamy. This indicates the yeast is active. If no foam appears, discard and use fresh yeast.
2. Make the Psyllium Husk Gel: In another small bowl, mix the psyllium husk with room-temperature pineapple juice. Allow it to sit for 30 to 45 seconds until it thickens into a gel-like consistency, which helps bind the gluten-free dough.
3. Mix the Dry Ingredients: In the bowl of a stand mixer or food processor, whisk together tapioca flour, millet flour, sorghum flour, xanthan gum, baking powder, remaining sugar, and salt until evenly combined.
4. Combine Wet and Dry Ingredients: Attach the dough hook to your stand mixer and gradually add in the yeast mixture, psyllium gel, melted butter, egg, and egg yolk to the dry ingredients. Knead on medium speed for about 3 minutes until a sticky dough forms. If using a food processor, pulse in 30-second intervals for 3 minutes. If mixing by hand, stir then knead with oiled or wet hands for 5 minutes.
5. Weigh and Shape the Dough: Lightly dust a surface with millet or tapioca flour to prevent sticking without drying the dough. Shape the dough into a ball for weighing, then divide the total dough weight by 9 to portion out approximately 93 grams per roll. Flatten each portion into a square, fold each corner to the center, pinch, flip so the pinched side is down, and cup your hands to roll into a smooth round shape. Repeat for all portions.
6. Proof the Rolls: Grease an 8-inch (20 cm) baking pan with unsalted butter or line with parchment paper. Place the shaped rolls in the pan with space between them for expansion. Cover the pan with a towel and let the dough proof in a warm, draft-free area for 60 to 90 minutes until doubled in size.
7. Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the proofed rolls with an egg wash made by whisking one egg with 1 tablespoon of water. Bake for 20 to 25 minutes until the rolls are golden brown and they sound hollow when tapped on the bottom.
8. Brush with Sugar Butter: As soon as the rolls come out of the oven, brush the tops with a mixture of melted salted butter and 1 teaspoon sugar for a shiny, slightly sweet finish. Allow to cool slightly before serving.

Notes

• Ensure your yeast is active by verifying it foams during activation; otherwise, the rolls will not rise properly.
• Do not add extra flour during shaping to keep rolls moist and tender.
• Use millet or tapioca flour lightly during shaping to avoid drying out the dough.
• Allow rolls to proof fully until doubled in size for best texture.
• Brush with sugar butter immediately after baking for appealing flavor and shine.

Keywords: Gluten-free dinner rolls, Hawaiian rolls, psyllium husk bread, gluten-free baking, sweet rolls