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Soft, fluffy, and bursting with tropical flavor, these Gluten Free Hawaiian Rolls are the perfect addition to any meal. Whether you’re serving them as a side or using them for sliders, their sweet and tender texture will have everyone reaching for seconds.
I first discovered the magic of Hawaiian rolls on a family vacation to Hawaii. The sweet, pillowy bread was a revelation, and I knew I had to recreate it at home. After years of experimenting with gluten free flours and techniques, I finally perfected this recipe. Now, I can enjoy that same tropical taste anytime, without the gluten!
Get ready to bring a taste of the islands to your kitchen with these irresistible Gluten Free Hawaiian Rolls.
What to Expect
- Time: Approximately 16 hours (including refrigeration)
- Difficulty: Intermediate
Before You Begin
- Ensure all ingredients are at room temperature for best results.
- Use a kitchen scale for accurate measurements, especially for the flour.
- Prepare your baking pan and have all tools ready before starting.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten Free Bread Flour blend | 3 cups (420 g) |
| Instant yeast | 2 teaspoons (6 g) |
| Granulated sugar | ¼ cup (50 g) |
| Kosher salt | 1 teaspoon (6 g) |
| Unsalted butter, at room temperature | 4 tablespoons (56 g) |
| Egg, at room temperature, beaten | 1 (50 g (weighed out of shell)) |
| Pineapple juice, at room temperature | 17 tablespoons (8.5 fluid ounces) (1 cup + 1 tablespoon) |
| Vanilla extract | 1 teaspoon |
| Egg wash | 1 large egg, at room temperature, beaten with 1 tablespoon water |
| All purpose gluten free flour blend | 2 ½ cups (350 g) |
| Xanthan gum, omit if your blend already contains it | 1 teaspoon |
| Tapioca starch/flour, plus more for sprinkling | ½ cup (60 g) |
| Instant yeast | 2 ⅓ teaspoons (7 g) |
| Granulated sugar | ¼ cup (50 g) |
| Kosher salt | 1 teaspoon |
| Unsalted butter, softened | 5 tablespoons (70 g) |
| Egg (50 g (weighed out of shell)) at room temperature | 1 |
| Pineapple juice, at room temperature | 1 ¼ cups (10 fluid ounces) |
| Vanilla extract | 1 teaspoon |
| Egg wash | 1 large egg, at room temperature, beaten with 1 tablespoon water |
Step-by-Step Guide
- Make the bread dough. Place the flours (gf bread flour OR all purpose gluten free flour blend, xanthan gum, and tapioca starch/flour), yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine.
- Add the butter, egg, pineapple juice, and vanilla, and mix on low speed (with the dough hook for the bread flour blend or the paddle attachment otherwise) until combined.
- Raise the mixer speed to medium and knead (or beat) for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. For the all purpose gluten free flour blend variation, continue to beat the batter with the paddle attachment until it begins to take on a whipped appearance.
- Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
- Place the dough in the refrigerator for at least 12 hours and up to 3 days.
- On baking day, line a rimmed baking sheet and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Knead until smoother as described in the General Shaping Tips below (See Recipe Notes).
- With a floured bench scraper, divide the dough into 8 pieces of equal size. Shape one piece into a round by following the Directions for Shaping Small, Round Rolls below (See Recipe Notes). Place the first roll in the prepared baking pan. Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another.
- Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes.
- Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until nearly doubled in size, about 20 minutes more. If the rolls begin to take on a dimpled appearance, they have begun to overproof.
- About 20 minutes before the rolls have completed their final rise, preheat your oven (to 350°F for the bread flour dough and 375°F for the all purpose gf flour dough).
- Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes for bread flour; 25 minutes for the other variation).
- To maintain the softest rolls, cover the hot rolls, just out of the oven, loosely with a tea towel. Allow the rolls to cool briefly before slicing and serving.
- Once completely cool, leftover rolls can be wrapped tightly in freezer-safe wrap and frozen for up to 4 months. Defrost at room temperature, sprinkle lightly with water, and refresh in the microwave or a toaster oven.
Pointers for Perfection & How to Store
- For the softest rolls, ensure you do not overbake them. Keep an eye on the internal temperature and remove them from the oven once they reach 185°F.
- If you’re using a different gluten free flour blend, you may need to adjust the liquid quantities slightly to achieve the right dough consistency.
- To refresh leftover rolls, sprinkle them lightly with water and warm them in the microwave for about 10-15 seconds or in a toaster oven for a few minutes.
For another delicious gluten free recipe, check out this Gluten Free Cruffins Recipe.
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Gluten Free Hawaiian Rolls
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Gluten Free
Description
These Gluten-Free Hawaiian Rolls are soft, fluffy, and have that signature sweet tropical flavor you crave. Made with real pineapple juice and a touch of honey, they are the perfect dinner roll to accompany any holiday meal or Sunday supper. Best of all, they are simple to make and don’t require any complicated kneading.
Ingredients
— Dry Ingredients —
3 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
1 packet (2 ¼ tsp) instant yeast
⅓ cup granulated sugar (or cane sugar)
1 teaspoon salt
— Wet Ingredients —
¾ cup pineapple juice, warmed to 110°F (45°C)
¼ cup unsalted butter, melted (plus extra for brushing)
2 large eggs, room temperature
1 teaspoon pure vanilla extract (secret ingredient for authentic flavor!)
1 teaspoon apple cider vinegar (helps the rise)
Instructions
1. Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour, sugar, instant yeast, and salt.
2. Mix Wet Ingredients: In a separate jug, combine the warm pineapple juice, melted butter, eggs, vanilla extract, and apple cider vinegar.
3. Combine: With the mixer on low speed, slowly pour the wet ingredients into the dry. Once combined, increase the speed to medium-high and beat for 3-4 minutes. The dough will be sticky (like thick batter)—this is normal for gluten-free bread. Do not add more flour.
4. Shape: Grease a 9×13 inch baking pan. Lightly oil your hands or use a cookie scoop to divide the dough into 12 equal portions. Roll them gently into balls and place them in the prepared pan, spacing them slightly apart.
5. Proof (Rise): Cover the pan loosely with plastic wrap or a warm towel. Place in a warm, draft-free spot for about 60–90 minutes, or until the rolls have nearly doubled in size and are touching each other.
6. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until the tops are golden brown. If they brown too quickly, tent them with foil for the last 5 minutes.
7. Finish: Remove from the oven and immediately brush the hot rolls with melted butter for a soft, shiny crust. Let them cool in the pan for 15 minutes before serving.
Notes
Flour Choice: Use a high-quality ‘measure-for-measure’ gluten-free flour blend that includes xanthan gum (like King Arthur or Bob’s Red Mill).
Pineapple Juice: Use 100% pineapple juice (canned or fresh). Avoid cold juice; warming it slightly helps activate the yeast.
Sticky Dough: Do not be tempted to add more flour if the dough is sticky. Gluten-free dough relies on moisture to stay soft and not crumbly.
Storage: These are best eaten fresh but can be stored in an airtight container for 2 days. Reheat in the microwave for 10 seconds to restore softness.
- Prep Time: 20
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 165
- Sugar: 8
- Sodium: 210
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of juice instead of pineapple juice?
- Pineapple juice is key for the authentic Hawaiian flavor, but you can experiment with other fruit juices like orange or apple juice for a different twist.
- How can I make these rolls vegan?
- You can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter substitute.
Can I make these rolls ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before shaping and baking the rolls.
Dig In & Enjoy!
These Gluten Free Hawaiian Rolls are a delightful treat that brings a taste of the tropics to your table. Whether you’re serving them with a meal or enjoying them on their own, their soft, sweet flavor is sure to impress. Happy baking!
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