Gluten-Free Hawaiian Rolls

Name: Gluten-Free Hawaiian Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 8
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

Recipe GLPR8f23d462f31cbd

Bread

45 min

200 cal

Servings: 8

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff3.75

This is a specialty gluten-free baking project that asks for an ingredient list requiring stops beyond a single Charlotte chain: the brown rice flour, white rice flour, potato starch, tapioca, modified tapioca starch, and xanthan gum are most reliably sourced at Harris Teeter or Kroger's natural foods section, while the whey protein isolate may require a trip to a dedicated health-food store or significant online lead time. The stated 45 minutes ignores the real work of making gluten-free dough, which requires careful hydration and typically benefits from longer resting than conventional dough—realistically plan 75 minutes including first rise. Cost per roll lands around $1.20–$1.50 apiece given the specialty flours and multiple starches, making it an occasional treat rather than a weeknight staple. The rolls do not keep well overnight once baked, so this is strictly a same-day project, best suited to a baker who already stocks gluten-free staples or has a household member requiring GF bread.