Gluten-Free Hawaiian Rolls

Ingredients

• 240 ml (1 cup)milk
• 120 ml (½ cup)pineapple juice
• ½ teaspoonvanilla extract
• 50 g (¼ cup), or more for sweeter rollsbrown sugar
• 1 tablespooninstant yeast
• 1egg
• 1egg yolk
• 560 g (4 cups)all-purpose gluten-free flour
• 60 g (½ cup), plus more for sprinklingtapioca starch or flour
• 1 teaspoonxanthan gum
• 57 g (¼ cup), softenedunsalted butter
• ¾ teaspoonsalt
• 1egg white
• 15 ml (1 tablespoon)milk

Instructions

1. 1

   Warm the liquids

   In a microwave-safe bowl, heat the milk, pineapple juice and vanilla for about 15 seconds, just until warm.

2. 2

   Mix dry ingredients

   In the bowl of a stand mixer, whisk together the brown sugar, instant yeast, gluten-free flour, tapioca starch and xanthan gum.

3. 3

   Combine the dough

   Add the egg, egg yolk and warmed milk mixture to the dry ingredients. Mix until smooth.

4. 4

   Add butter and salt

   Mix in the softened butter and salt until the dough is smooth.

5. 5

   Knead the dough

   Move the dough to a floured surface and knead for 10 minutes.

6. 6

   Let dough rise

   Shape the dough into a ball and put it in an oiled bowl. Cover with a warm towel and leave for 45 minutes, or until doubled in size.

7. 7

   Prepare the pan

   Lightly grease a 23 × 33 cm (9 × 13-inch) baking pan and set it aside.

8. 8

   Shape the rolls

   Divide the dough into 12 equal portions and shape each into a ball. Set them in the prepared pan, cover with a towel and leave to rest for another 45 minutes.

9. 9

   Preheat the oven

   Preheat the oven to 190°C (375°F) for 10 minutes.

10. 10

    Brush with egg wash

    Whisk the reserved egg white with the tablespoon of milk. Gently brush the tops of the rolls with this mixture.

11. 11

    Bake the rolls

    Bake for 20–25 minutes, until golden brown, then serve.

What are Hawaiian rolls?

Hawaiian rolls are soft, lightly sweet bread rolls associated with American cooking and inspired by tropical flavours. This version uses pineapple juice and vanilla for a gentle fruity note, while gluten-free flour and tapioca starch make up the dough.

The rolls are arranged close together in a pan, so they bake into a batch that can be pulled apart. They work well alongside a meal or as small sandwich rolls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 4g protein, 20g carbs, 5g fat.

The flour and brown sugar provide most of the carbohydrates, while the butter and egg contribute fat; the eggs, milk and flour also provide some protein. To balance the plate, serve a roll with a protein-rich main and vegetables.

The gluten-free flour blend

Flour blend: Use an all-purpose gluten-free blend as listed; blends can vary, so measure carefully. Tapioca starch contributes softness, while xanthan gum helps the dough hold together.

Getting the dough started

Warm liquids: The milk and pineapple juice should be just warm, not hot, when they meet the yeast. The recipe warms them for about 15 seconds, so check the temperature rather than relying only on the microwave time.

Mixing: Add the egg and yolk with the warmed liquid, then mix in the butter and salt. Aim for a smooth dough before moving on to kneading.

Two rests, two purposes

First rise: Let the covered dough rest for 45 minutes, or until it has doubled in size. The time can vary, so use the stated rise cue as well as the clock.

Second rest: Once shaped and arranged in the pan, the rolls rest for another 45 minutes. Keep them covered while they rise.

Shaping and baking

Even portions: Divide the dough into 12 equal pieces so the rolls bake at a similar rate. Round each portion into a ball and leave a little space between them in the greased pan.

Doneness: Bake at 190°C for 20–25 minutes, looking for golden-brown tops. The egg wash helps give the surface colour.

Serving ideas

Serve the rolls warm with a savoury meal, or split them for small sandwiches. Their mild sweetness pairs well with both savoury fillings and simple spreads.

Recipe notes & tips

• Measure the flour and tapioca starch carefully for a more consistent dough.
• Use milk and pineapple juice that are just warm before adding them to the yeast mixture.
• Oil the bowl lightly so the dough is easier to remove after its first rise.
• Keep the dough covered during both rests to prevent the surface drying out.
• Brush the egg wash on gently so the shaped rolls are not pressed down.
• Start checking for a golden-brown finish at 20 minutes.

Variations

• Sweeter rolls: Add more brown sugar as suggested in the ingredient list.
• Extra vanilla: Increase the vanilla slightly for a more pronounced aroma.
• Citrus note: Replace some of the pineapple juice with orange juice while keeping the total liquid amount the same.
• Seeded tops: Sprinkle sesame seeds over the egg wash before baking.
• Sandwich rolls: Shape the portions into slightly flatter rounds for easier filling.

Common mistakes to avoid

• Hot liquid: Excess heat can affect the yeast; warm the milk and juice only until just warm.
• Uneven portions: Rolls of different sizes may finish at different times; divide the dough into 12 equal pieces.
• Skipping the first rise: The dough needs its 45-minute covered rest, or until doubled, before shaping.
• Dry dough surface: Leaving the dough uncovered during a rest can dry it out; keep it under a towel.
• Overbaking: The rolls can lose their softness if left too long; check from 20 minutes and remove once golden brown.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven until warm; freezing is also an option, with the rolls thawed before reheating.

Frequently asked questions