Cooking and Serving: 40 minutes | 8 bun-size rolls
Ingredients
The tools you’ll need for making gluten free Hawaiian bread | How to make the dough for these gluten free Hawaiian rolls | How to shape gluten free round rolls
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 8 bun-size rolls
Ingredients
The tools you’ll need for making gluten free Hawaiian bread
How to make the dough for these gluten free Hawaiian rolls
How to shape gluten free round rolls
Tips for making the perfect gluten free Hawaiian rolls
The best ways to serve gluten free Hawaiian rolls
Instructions
GLUTEN FREE HAWAIIAN ROLLS INGREDIENTS
I’m sharing two variations of this recipe: one made with our gluten free bread.
flour, and the other made with a combination of Better Batter (or our mock.
additional tapioca starch/flour.
GLUTEN FREE BREAD FLOUR BLEND
The recipe variation that uses our gluten free bread flour.
combination of Better Batter classic blend all purpose gluten free flour,.
Expandex modified tapioca starch, and whey protein isolate) is somewhat simpler,.
requires less liquid, less butter, and calls for a bit more yeast.
It necessarily involves dairy, though. That’s just something to keep in mind as.
you choose the variation that best suits your needs.
GLUTEN FREE ALL PURPOSE FLOUR BLEND
The other gf Hawaiian rolls recipe variation relies on the addition of tapioca.
starch/flour, which helps add structure and chew to the rolls in a way that is.
usually unavailable without the use of gluten free bread flour. The best all.
purpose gluten free flour blend to use is Better Batter’s classic blend, which.
already contains tapioca starch, but you must add the additional tapioca starch.
for the recipe to work properly.
INSTANT YEAST
I like baking with instant yeast, which is also called “breadmaker’s yeast” or.
“rapid rise yeast.” It’s just like active dry yeast, but has less of a.
protective shell around the single-strain commercial yeast so it doesn’t have to.
be soaked before adding it to the remaining bread dough ingredients.
If you’d like to replace the instant yeast with active dry yeast, you’ll need.
25% more yeast, the recipe, until it becomes foamy. Here, where the recipe calls for 6 grams of.
instant yeast, you’d need 7.5 grams active dry yeast (for 7 grams instant yeast,.
it would be 8.75 grams active dry yeast).
SUGAR
The 1/4 cup of granulated sugar in this roll recipe aids in browning of the.
rolls, and adds tenderness, too. It’s essential to the proper texture here.
SALT
Salt does a lot of important things in a yeast bread recipe! It helps retard the.
activity of the yeast, so it doesn’t overproduce; it also adds flavor and.
balances the sweetness.
Kosher salt is the most common salt used in baking, as it is much more difficult.
to overmeasure than table salt, which is much more concentrated, can also use lightly flaked sea salt.
BUTTER
Butter adds richness and aids in browning of your Hawaiian rolls. Don’t skip it!
For a dairy-free alternative, please scroll down to the ingredients and.
substitution section.
PINEAPPLE JUICE
Hawaiian rolls get their telltale sweetness and flavor from pineapple juice in.
place of milk or water. You can buy pineapple juice in a can, or do what I.
usually do and drain the liquid from a can of pineapple slices in their own.
VANILLA EXTRACT
Since this is such a robust-flavored bread that is a bit on the sweet side, we.
add vanilla extract to enhance all of those lovely qualities.
4 stages of shaping Hawaiian rolls.
stages of shaping Hawaiian rolls.
Be sure to try out my gluten free hot dog buns.
THE TOOLS YOU’LL NEED FOR MAKING GLUTEN FREE HAWAIIAN BREAD.
FOOD SCALE
For reliable baking reasults, always measure your ingredients (especially dry.
ingredients) cups is not standardized, and there is unavoidable human error that often causes.
overmeasuring of flour, no matter how experienced the baker.
You don’t need a fancy digital food scale. Escali is a great brand that makes a.
scale that should cost around $15 U.S.
STAND MIXER WITH DOUGH HOOK (GF BREAD FLOUR BLEND) OR PADDLE ATTACHMENT (AP GF.
For this recipe, you simply can’t effectively mix your bread dough you can with our gluten free artisan bread recipe.
isn’t wet enough to allow that sort of margin of error.
For the gf bread flour recipe, you’ll need an electric mixer with a dough hook.
(many handheld mixers also have dough hook attachments). For the all purpose.
gluten free flour blend variation, a paddle attachment is what you need. You.
might be able to use a food processor instead, but be very careful not to.
BENCH SCRAPER
One of the most useful tools in a baker’s kitchen is a bench scraper, which is.
one of the many kitchen tools stolen from the carpenter’s workbench. I simple.
metal bench scraper is ideal for folding the raw dough over on itself to smooth.
it out, and for dividing the dough into portions.
PROOFING BUCKET
I use 2 liter Cambro brand proofing buckets.
for all of my bread dough.
Whether I’m just letting the unshaped dough rest and absorb some of its.
moisture, and chill a bit for easier shaping, or giving the dough the time for a.
true first proofing, Cambro buckets seal tight like a drum.
Whenever you’re letting yeast bread dough rise in the refrigerator, keep in mind.
that it must be sealed very, very well. Otherwise, the moisture in the dough.
that you’ve worked so hard to incorporate will evaporate into the dry air of the.
refrigerator, and it will struggle to rise.
4 Hawaiian rolls on white oval platter.
Hawaiian rolls on white oval platter.
HOW TO MAKE THE DOUGH FOR THESE GLUTEN FREE HAWAIIAN ROLLS.
Whether you are making this bread dough with all purpose gluten free flour or.
with our gluten free bread flour blend plus tapioca starch and xanthan gum.
separately, the remaining ingredients in the dough are the same. They differ.
Both varieties require use of a stand mixer to make a smooth dough. For the.
bread flour blend mixture, you’ll need the dough hook attachment; for the.
all purpose blend mixture, you’ll use the paddle attachment.
In the bowl of a stand mixer, place the flour blend (either the bread flour.
blend, or the all purpose gluten free flour blend, including xanthan gum and.
extra tapioca starch, which adds a lot of stretch to the rolls), yeast, and.
sugar, and whisk to combine.
Add salt separately, to avoid any possibility of the salt and yeast clumping.
together, and whisk again to combine.
To the whisked dry ingredients, add room temperature butter egg, pineapple.
juice, and vanilla, and mix on low speed until combined. Turn the mixer up.
to medium speed and beat (or knead, if using the dough hook with bread.
flour) for about 5 minutes. If you’re using the all purpose blend, continue.
to beat with the paddle until the dough begins to look whipped, like it has.
had more air incorporated into it.
Transfer the dough to a bucket or bowl with a tight-fitting lid that’s large.
enough to allow the dough to nearly double in size.
Place it in the refrigerator, sealed, for at least 12 hours, and up to 3.
days. Before 12 hours, the dough will still be too sticky to handle; after 3.
days, there will be too much yeast development and the rise after shaping.
Notes
* With a floured bench scraper, divide the dough into 8 pieces of equal size.
* 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.
LET THE SHAPED ROLLS RISE.
* 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
* 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
* 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
* 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.
General gluten free bread flour bread shaping tips.
Unless otherwise noted, always begin on a well-floured surface with floured
hands. With the help of an oiled bench scraper, keep moving the dough as you
shape it, particularly if it begins to stick to the surface or your hands. The
process of kneading the dough in this book will be done using the
scrape-and-fold method.
Scrape the dough off the floured surface with the bench scraper, then fold the
dough over itself. Sprinkle the dough lightly with flour, scrape the dough up
again, and fold it over itself again. Repeat scraping and folding in this manner
until the dough has become smoother.
Keep the outside of the dough and the surface covered in a light coating of
flour as you shape the dough. Handle the dough with a light touch to avoid
kneading the flour into the dough, which might dry it out and result in a tight,
A light touch is the key. Repeat that to yourself as a mantra as you first learn
to shape this bread dough. It’s the most important rule in shaping. More
technique, less muscle.
You’ll notice that the recipes do not include instructions to allow dough that
has been rising in the refrigerator to come to room temperature before shaping.
Always begin with cold dough when shaping the dough in this book. It is much
How to shape small gluten free round rolls.
On a well-floured surface, flatten the dough into a disk, then pull the edges
toward the center of the disk and secure the edges together between your thumb and forefinger.
Turn the dough over so that the gathered edges are on the bottom and cup your
whole hands around the dough, to coax it into a round shape.
Place the round of dough on a lightly floured surface and cup only one palm
around the dough with the side of your hand resting on the counter (the side of
your hand nearest your pinkie).
Maintaining contact between the side of your hand and the surface, begin to move
your hand in a circular motion while gently coaxing the edges of the dough
upward (toward the top of the round) with the tips of your fingers.
GF Hawaiian rolls bread flour blend recipe from the book Gluten-Free on a
Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More
Lifelong, a member of the Perseus Books Group. Copyright © 2013.
Blog recipe revised in 2019, and again in 2022 (added variation without gluten
free bread flour, including photos and video).
Nutrition information is approximate and for the all purpose gluten free flour
blend version only, not the bread flour blend version.
Fat: 0.3g | Cholesterol: 132mg | Sodium: 361mg | Potassium: 128mg | Fiber: 3g |
Sugar: 10g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an