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Gluten-Free Hawaiian Dinner Rolls Recipe

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4.2 from 13 reviews

These gluten-free Hawaiian dinner rolls are soft, pillowy, and slightly sweet, replicating the classic flavor and texture of traditional Hawaiian sweet rolls. Made using a blend of gluten-free flours, psyllium husk for structure, and pineapple juice for a subtle tropical hint, these rolls are fluffy and tender, ideal as a side dish for any meal.

  • Total Time: 1 hour 45 minutes
  • Yield: 9 rolls

Ingredients

Dough Ingredients

  • 12 g active dried yeast
  • 75 g fine sugar, divided
  • 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 large eggs (1 whole egg + 1 egg yolk)
  • 40 g unsalted butter, melted

Finishing Wash

  • 1 egg (for egg wash)
  • 1 tablespoon salted butter, melted
  • 1 teaspoon sugar

Instructions

  1. Activate the Yeast: In a small bowl, combine 100 g of warm milk with 1 tablespoon of sugar and 12 g of active dried yeast. Stir gently and let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Make the Psyllium Husk Gel: In a separate small bowl, mix 15 g of psyllium husk with 175 g of room-temperature pineapple juice. Allow it to rest for 30-45 seconds until it thickens into a gel-like consistency.
  3. Mix Dry Ingredients: In the bowl of a stand mixer or food processor, whisk together 220 g tapioca flour, 178 g millet flour, 35 g sorghum flour, 5 g xanthan gum, 8 g baking powder, the remaining sugar (approximately 74 g), and 5 g salt to evenly combine.
  4. Combine Wet and Dry Ingredients: Attach the dough hook to your stand mixer. Slowly add the yeast mixture, psyllium gel, melted unsalted butter (40 g), 1 whole egg, and 1 egg yolk to the dry ingredients. Mix on medium speed for about 3 minutes to knead the dough. Alternatively, pulse 3 minutes in 30-second intervals in a food processor or mix and knead by hand for 5 minutes with oiled or wet hands.
  5. Shape the Dinner Rolls: The dough will be sticky—avoid adding extra flour except lightly dusting a surface with 1-2 tablespoons millet or tapioca flour. Shape the dough into a ball and weigh it. Divide into 9 equal portions, approximately 93 grams each. Flatten each piece into a square and fold the corners towards the center, pinching them. Flip so the pinched side is down, then cup your hands and gently roll in a circular motion to form a smooth round roll.
  6. Proof the Dough: Grease an 8-inch (20 cm) baking pan with unsalted butter or line with parchment paper. Place the shaped rolls in the pan leaving space between them to expand. Cover with a towel and proof in a warm, draft-free environment for 60 to 90 minutes until the rolls have doubled in size.
  7. Bake the Rolls: Preheat your oven to 375°F (190°C). Whisk 1 egg with 1 tablespoon of water for an egg wash and brush this over the tops of the rolls. Bake for 20 to 25 minutes until golden brown and hollow sounding when tapped.
  8. Brush with Sugar Butter: Remove the warm rolls from the oven and immediately brush them with a mixture of 1 tablespoon melted salted butter and 1 teaspoon sugar to give them a glossy, sweet finish.

Notes

  • Ensure your yeast is fresh: if the yeast mixture fails to foam, discard and use new yeast.
  • Do not over-knead the dough to preserve air bubbles for soft rolls.
  • Use only a light dusting of flour to shape the dough to avoid dryness.
  • The proofing time can vary depending on your room temperature; the rolls should double in size.
  • If using powdered psyllium husk, reduce the amount slightly (to 12.75 g) to avoid overly thick dough.
  • Egg wash helps achieve a shiny, golden crust.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Gluten-free
  • Diet: Gluten Free

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