Gluten Free Hawaiian Rolls
Soft, fluffy, and perfectly sweet homemade gluten-free Hawaiian rolls. These delicious pull-apart rolls are easy to make in just 7 simple steps, perfect for sliders, holiday dinners, or snacking!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cup gluten-free all-purpose flour blend with xanthan gum
- 0.25 cup cornstarch
- 0.33 cup granulated sugar
- 2.25 tsp instant yeast 1 packet
- 1 tsp salt
- 1 cup pineapple juice room temperature
- 2 large eggs room temperature
- 6 tbsp unsalted butter softened
- 1 large egg beaten with 1 tbsp water (for egg wash)
Instructions
Preparation Steps
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, cornstarch, sugar, instant yeast, and salt until well combined.
- Add Wet Ingredients: Add the room temperature pineapple juice, 2 eggs, and softened butter to the dry ingredients.
- Knead the Dough: Using a stand mixer with a paddle attachment, beat the mixture on medium speed for 3 to 5 minutes until a smooth, sticky dough forms.
- First Rise: Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until noticeably puffy.
- Shape the Rolls: Divide the dough into 12 equal pieces. Roll each piece into a smooth ball with lightly oiled hands and place them into a greased 9x13-inch baking dish, touching slightly.
- Second Rise and Egg Wash: Cover the baking dish and let the rolls rise for another 30 minutes. Preheat your oven to 350°F (175°C). Gently brush the tops of the risen rolls with a beaten egg wash.
- Bake and Serve: Bake for 25 to 30 minutes until the rolls are deep golden brown and cooked through. Let them cool slightly in the pan before serving.
Notes
Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.