Gluten-Free Hawaiian Rolls Recipe

Overhead close up view of gluten-free Hawaiian rolls with one sliced in half.

3.40 from 5 votes

These soft and fluffy gluten-free Hawaiian rolls are easy to make, tender, and delicious. Perfect as a holiday side or for game day sliders!

Prep Time2

Cook Time20

Total Time2 20

Course: Side Dish

Cuisine: American

Keyword: Gluten-Free Hawaiian Rolls

Servings: servings

Author: Sabine Venier

Ingredients

3 cups all-purpose gluten-free flour with xanthan gum*
¼ cup cornstarch
2 teaspoons instant yeast**
3 tablespoons sugar
1 teaspoon salt
2 large eggs at room temperature
1 cup pineapple juice*** at room temperature
6 tablespoons unsalted butter**** softened

For Brushing (optional)

2 tablespoons melted butter
1 tablespoon honey

Instructions

In a large bowl, whisk together the gluten-free flour, cornstarch, instant yeast, sugar, and salt.
Add the eggs and pineapple juice to the dry ingredients and mix to combine, using a sturdy spoon or stand mixer fitted with a paddle attachment. Add the softened butter and mix until all of the butter is incorporated and a sticky dough forms.
Knead the dough for about 2-3 minutes until smooth and pliable, using a dough hook or knead by hand. If the dough seems too sticky, add a little more gluten-free flour, 1 tablespoon at a time.
Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Punch down the risen dough to release air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Arrange the dough balls in a greased 9x13-inch baking pan. You want the dough balls to touch each other while they rise and bake so they have that classic pull-apart shape.
Cover the rolls with a damp towel or plastic wrap and let them rise for another 30 minutes.
Preheat your oven to 350°F.
Remove the towel or plastic wrap and bake the rolls for 18-22 minutes, or until golden brown on top.
Remove the rolls from the oven and brush them with melted butter and honey for a shiny finish, if desired.
Serve warm and enjoy!

Video

Notes

*Add 1 teaspoon of xanthan gum in step 1 if your gluten-free flour blend doesn't already contain it.

**You can use active dry yeast instead of instant yeast. However, you'll need to proof the yeast first by mixing it with the pineapple juice and a pinch of sugar. Let it sit for about 5-10 minutes until foamy before adding it to the dry ingredients.

***Use fresh or canned pineapple juice (not syrup); just make sure it's at room temperature before adding it to the dough.

****Softened butter is a must-have. You can use dairy-free butter or coconut oil as a 1:1 substitute for a dairy-free option.

Nutrition