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