Print

Gluten-Free Hawaiian Dinner Rolls Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/gluten-free-hawaiian-dinner-rolls-recipe/