Gluten-Free Hawaiian Rolls

Ingredients

• 330 g (2¾ cups)gluten-free flour
• 5 g (1 tsp)salt
• 6 g (2 tsp)instant yeast
• 2, at room temperatureeggs
• 57 g (¼ cup), softenedunsalted butter
• 120 ml (½ cup)milk, dairy or dairy-free
• 120 ml (½ cup)pineapple juice, from canned pineapple
• 25 g (2 tbsp)granulated sugar
• 12 g (1 tbsp)brown sugar
• 2.5 ml (½ tsp)vanilla extract
• 5 ml (1 tsp)apple cider vinegar
• 1, lightly beatenegg
• 30 ml (2 tbsp)water
• 14 g (1 tbsp), meltedsalted butter

Instructions

1. 1

   Mix dry ingredients

   In the bowl of an electric mixer, combine the gluten-free flour, instant yeast, granulated and brown sugars, and salt.

2. 2

   Combine the dough

   Warm the milk to 45°C (115°F), checking it with a thermometer so it does not get too hot and harm the yeast. Add it to the flour mixture along with the softened butter, 2 eggs, pineapple juice and vanilla extract, then mix until combined.

3. 3

   Prepare the pan

   Grease a 23 × 33 cm (9 × 13-inch) baking pan. Alternatively, use two 23 cm (9-inch) square or round pans, a cast-iron skillet or a lined baking sheet.

4. 4

   Shape the rolls

   Divide the dough into 15 equal portions and roll each into a ball. If it feels too soft, add a little flour or portion it with an ice-cream scoop; spray the scoop with gluten-free cooking spray to prevent sticking.

5. 5

   Let them rise

   Cover the pan with a tea towel and leave the rolls to rise in a warm place for 1 hour.

6. 6

   Brush with egg

   Whisk the beaten egg with 30 ml (2 tablespoons) of water, then brush the mixture over the rolls.

7. 7

   Heat the oven

   Move the oven rack to a lower position and preheat the oven to 177°C (350°F). Baking the rolls low in the oven helps keep their tops from burning.

8. 8

   Bake until golden

   Bake for about 25–30 minutes, until the tops are golden brown.

9. 9

   Brush with butter

   Melt 2 tablespoons of butter and brush it over the rolls before serving.

10. 10

    Store leftovers

    Cover leftover rolls tightly and keep them at room temperature for 2–3 days or in the refrigerator for up to 1 week.

What are Hawaiian rolls?

Hawaiian rolls are soft, slightly sweet American-style bread rolls, often flavoured with pineapple juice. This gluten-free version follows that sweet, buttery profile while using a gluten-free flour blend.

The pineapple juice, milk, sugars and vanilla bring the characteristic sweetness, while an egg wash gives the tops colour. The dough is portioned into individual rolls and baked together in a pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 4g protein, 20g carbs, 6g fat.

The flour and sugars provide most of the carbohydrates, while the butter and eggs contribute much of the fat; eggs and milk also provide some protein. Pair a roll with a protein-rich savoury dish and vegetables for a more balanced plate.

Choosing the ingredients

Gluten-free flour: Use a blend intended for baking, as the recipe relies on it for the dough's structure. Different blends absorb liquid differently, so the dough may feel softer or firmer depending on the one you use.

Pineapple juice: Juice from canned pineapple adds a fruity sweetness. Measure it before mixing so the liquid balance stays consistent.

Butter and milk: The recipe allows dairy-free alternatives for both. Softened butter is easier to mix evenly into the dough.

Getting the dough into shape

Soft dough: Gluten-free dough can feel looser than conventional bread dough. If it is too soft to roll, add a little flour or use an ice-cream scoop to portion it.

Even portions: Divide the dough into 15 pieces so the rolls bake at a similar rate. Rolling each piece into a ball gives them a smooth shape.

Rise and egg wash

Warm rise: Cover the pan and leave the rolls in a warm place for 1 hour. The recipe gives a fixed rise time rather than a visual size cue.

Egg wash: Whisk the egg with water and brush it over the shaped rolls before baking. This helps the tops colour in the oven.

Bake for a golden top

Lower rack: Positioning the rack lower in the oven helps protect the tops from browning too quickly. Preheat to 177°C (350°F) before baking.

Doneness: Bake for about 25–30 minutes, looking for golden-brown tops. Brush with melted butter before serving for a buttery finish.

Serving ideas

Serve the rolls warm alongside a savoury meal, or split them for sandwiches. Their gentle sweetness also works well with butter or a savoury spread.

Because the recipe makes 15 rolls, they are convenient for sharing at the table. Set out the rolls together in their baking pan or transfer them to a serving basket.

Recipe notes & tips

• Check the milk with a thermometer before adding it; the recipe specifies 45°C (115°F).
• Use a gluten-free flour blend suited to baking for the dough.
• If the dough is too soft to shape by hand, use an ice-cream scoop to portion it.
• Grease the pan before arranging the dough balls.
• Brush the egg wash over the rolls before they go into the oven.
• Keep the oven rack low to help prevent the tops from burning.

Variations

• Dairy-free: Use dairy-free milk and butter as allowed in the ingredient notes.
• Round pans: Divide the rolls between two 23 cm (9-inch) round pans instead of one rectangular pan.
• Square pans: Bake the rolls in two 23 cm (9-inch) square pans.
• Skillet bake: Use a cast-iron skillet in place of the baking pan.
• Tray bake: Arrange the rolls on a lined baking sheet instead of in a pan.

Common mistakes to avoid

• Overheated milk: Check it with a thermometer and keep it to 45°C (115°F) so it is not too hot for the yeast.
• Sticky dough: Add a little flour if it is too soft to roll, or use a greased ice-cream scoop to portion it.
• Uneven portions: Divide the dough into 15 equal pieces so the rolls bake more evenly.
• Skipped rise: Cover the pan and leave the rolls in a warm place for the full 1 hour.
• Rack too high: Set the rack lower in the oven to help keep the tops from burning.
• Overbrowning: Check the tops as they approach the 25–30 minute baking time and look for a golden-brown finish.

How to store

Cover leftover rolls tightly and store at room temperature for 2–3 days, or refrigerate for up to 1 week. Reheat gently before serving.

Frequently asked questions