Gluten free hawaiian rolls
These soft and sweet gluten free Hawaiian dinner rolls are perfect for any meal. Made with simple ingredients and easy steps, they’re a delicious, allergen-friendly side dish that will wow your family and friends!
Equipment
- Stand Mixer or Hand Mixer Ideal for mixing gluten-free dough smoothly. A paddle attachment helps withconsistency, but a hand mixer works too.
- Large mixing bowl Provides ample space for mixing and kneading. Ensure it’s clean and dry.
- Measuring Cups & Spoons Accurate measurements are key. Use dry cups for flour and liquid cups formilk or honey.
- Baking Sheet or 9x13 Dish Use a baking sheet for traditional rolls or a 9x13 dish for pull-apartstyle.
- Parchment Paper or Silicone Mat Prevent sticking and ensure even baking with a lined baking surface.
- KitchenTowel Cover dough during rising toretain warmth and prevent drafts.
Ingredients
- 3 cups Gluten-Free Flour Blend A blend with rice, potato, and tapioca flour works best
- 1 teaspoon Xanthan Gum Essential for elasticity and texture
- 2 1/4 teaspoons Instant Yeast No need to proof just mix it with dry ingredients
- 1/4 cup (or 1/3 cup) Sugar (Honey or Coconut) Adds sweetness and moisture
- 3/4 cup Milk or Non-Dairy Milk, Warm, to activate the yeast
- 1/4 cup Butter or Dairy-Free, For richness and soft texture
- 2 large Eggs Bind the dough and add softness
- 1 teaspoon Salt Balances sweetness and enhances flavor
Instructions
1-Prepare Your Dry Ingredients
- Start by whisking together the gluten-free flour blend, xanthan gum, sugar, and salt in a large mixing bowl. This ensures everything is evenly distributed, which is key for the best texture.
2-Activate the Yeast
- In a separate bowl, combine the warm milk (not hot!) and instant yeast. Stir it gently to dissolve, and let it sit for about 5 minutes. You should see some bubbles or foam, indicating the yeast is activated and ready to go. If it doesn’t foam, your yeast may be expired—so it’s best to start fresh!
3-Mix Wet Ingredients
- Add the eggs and softened butter (or dairy-free butter) to the activated yeast mixture. Stir to combine, creating a creamy liquid mixture.
4-Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and mix them together until a soft dough forms. The dough may feel slightly sticky, but that’s completely normal for gluten-free dough. If it’s too sticky to handle, add a little more gluten-free flour, but be careful not to add too much, or the rolls could become dense.
5-Knead the Dough
- Use your hands or a dough hook on your stand mixer to knead the dough for about 5 minutes. Don’t expect it to be as smooth as regular bread dough—gluten-free dough will still have a slightly different texture, but it should come together nicely.
6-First Rise
- Cover your dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. Gluten-free dough needs a little extra time to rise, so be patient. If your kitchen is a bit cool, you can place the dough in the oven with the light on to create a warm environment.
7-Shape the Rolls
- Once the dough has risen, punch it down gently to release any air bubbles. Then, divide the dough into 12 equal pieces and shape each one into a round ball. Arrange the rolls on a baking sheet or in a 9x13-inch baking dish, leaving a bit of space between each roll.
8-Second Rise
- Cover the rolls again with the kitchen towel and let them rise for another 30 minutes. This second rise will help your rolls become light and airy.
9-Bake to Perfection
- Preheat your oven to 350°F (175°C). Bake the rolls for 18–22 minutes, or until they are golden brown on top and cooked through. The tops should be slightly firm to the touch, and the rolls will emit a delicious, warm aroma as they bake.
10-Cool and Serve
- Once your gluten free hawaiian dinner rolls are done, remove them from the oven and let them cool slightly before serving. They are best enjoyed warm, but they’re also delicious at room temperature!
