Gluten-Free Hawaiian Rolls
Recipe GLPR8f23d462f31cbd
Soft, naturally sweet Hawaiian-style rolls made entirely gluten-free using rice flours, tapioca starch, and bright pineapple juice. These tender rolls are perfect for sandwiches or serving alongside your favorite meals.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
100 g Brown rice flour
100 g White rice flour
50 g Potato starch
16⅝ g Potato flour
50 g Tapioca
50 g Modified tapioca starch
83⅓ g Whey protein isolate
50 g Xanthan gum
50 g Sugar
2 tsp Instant yeast
1 tsp Kosher salt
2 Large eggs
1¼ cup Pineapple juice
56 g Unsalted butter, at room temperature
1 tsp Gluten-free vanilla extract
1 tsp Water
Directions
In a large mixing bowl, combine the brown rice flour, white rice flour, potato starch, potato flour, tapioca, modified tapioca starch, whey protein isolate, and xanthan gum. Mix these dry ingredients together thoroughly.
In a separate bowl, lightly beat the eggs, then add the pineapple juice, melted butter, sugar, vanilla extract, and water. Whisk together until well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until a soft dough forms.
Sprinkle the instant yeast and kosher salt over the dough and mix thoroughly until evenly incorporated.
Allow the dough to rest for about 10 minutes at room temperature to allow the yeast to begin activation and the starches to fully hydrate.
Divide the dough into 8 equal pieces and shape each into a smooth round roll. Place them on a parchment-lined baking sheet.
Cover the rolls loosely with a damp cloth and allow them to rise for 15 minutes in a warm spot.
Preheat your oven to 375°F (190°C) and bake the rolls for about 12-15 minutes until they are golden brown and a toothpick inserted into the center comes out clean. The rolls should feel firm and cooked through.
