Gluten-Free Hawaiian Rolls

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on Nov 6, 2024

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These soft and fluffy gluten-free Hawaiian rolls are one of my favorite things to serve at holiday dinners and family gatherings! They’re just as delicious as our gluten-free dinner rolls but sweetened with a little sugar and pineapple juice. Everything else is simple gluten-free pantry staples, and the hands-on prep time is minimal. My family loves them piled high with ham and cheese when I make sliders! This recipe also includes a dairy-free option.

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

Homemade Gluten-Free Hawaiian Rolls

Hawaiian rolls are a classic snack or side dish, but gluten-free alternatives can be hard to come by. It feels like as soon as they hit the shelves, they’re gone! So, I decided it was time to create my own recipe for gluten-free Hawaiian rolls. I wanted it to be simple, fuss-free, and use ingredients that everyone can find in their local grocery store. And I’m so happy to share that’s exactly what I came up with! This easy recipe uses gluten-free flour, cornstarch, instant yeast, eggs, sugar, and pineapple juice to create perfectly fluffy and slightly sweet rolls—they taste just how I remember them!

Ingredients

Gluten-Free All-Purpose Flour with Xanthan Gum: I recommend using a gluten-free flour blend that already contains xanthan gum. This helps to mimic the texture and stretch of traditional wheat-based dough. You can add 1 teaspoon of xanthan gum to this recipe if your blend doesn’t contain it.
Cornstarch: Adding a little cornstarch helps lighten the rolls’ texture and create a fluffier, softer consistency.
Instant Yeast: Helps the rolls rise in the oven. Whenever I can use instant yeast over active dry yeast, I do. In my experience, it cuts down on prep time and is more reliable.
Sugar: Adds sweetness and moisture to the rolls.
Salt: A necessary ingredient to balance out the sweetness and add flavor.
Eggs: You’ll need 2 large, room-temperature eggs.
Pineapple Juice: You can use fresh or canned pineapple juice (not syrup); just make sure it’s at room temperature before adding it to the dough.
Unsalted Butter: This is an enriched dough, so 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.
Melted Butter & Honey (optional): I like brushing my rolls with melted butter and honey when they come out of the oven. It creates a golden-brown and shiny top, but you can skip this step if you’d like. Use melted dairy-free butter if you’re making this recipe dairy-free.

Tips and Suggestions

I recommend using the spoon & level method to measure your gluten-free flour. Spoon the flour into your measuring cup, then level it off with a knife. Using a measuring cup to scoop the flour directly from the bag can pack in too much flour, resulting in dense and dry rolls.
If desired, you can weigh each ball of dough to make sure they’re the same size before baking. I usually eyeball it because I’ve made this recipe many times, but weighing them means they all bake evenly and have a consistent size.
Make sure your pineapple juice and eggs are at room temperature. Your butter should also be softened to help it mix into the dough easily.
You don’t need to use a stand mixer, but I find it much easier to mix the dough with one!
Different types of gluten-free flour have different hydration levels. If your dough seems really sticky, add 1 tablespoon of gluten-free flour at a time until it comes together into a smooth and pliable dough.
I use a 9×13-inch baking pan, which is perfect for baking 12 gluten-free Hawaiian bread rolls at a time. You want the dough balls to touch each other while they rise and bake so they have that classic pull-apart shape.
I’ve made this dough ahead of time before with great results! Prepare the dough as directed, place it into a mixing bowl, cover it with plastic wrap, and store it overnight in the fridge. The next day, shape the rolls and continue with the instructions.

Can I Use Active Dry Yeast Instead?

Yes, 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.

Side view of gluten-free hawaiin rolls in a baking pan.

What’s the Best Way to Shape the Rolls?

I shape my dough into smooth, round balls before proofing for a second time, but like any gluten-free dough, it can be a little tricky to work with. To shape these rolls, I cup my hands around the dough ball and gently roll it in a circular motion on a clean surface. Your dough shouldn’t feel too sticky after kneading. If it is, add 1 tablespoon of gluten-free flour at a time until smooth. My step-by-step photos under the recipe card show what your dough should look like before rolling it into balls!

Serving Suggestions

I like using these gluten-free Hawaiian rolls as a sweeter alternative to gluten-free hamburger buns, but they work well as gluten-free slider buns, as a side dish for your holiday meal, or for breakfast. My family loves them in place of regular gluten-free sandwich bread, too.

For lunch the other day, I slathered one of these rolls in butter and dipped it in gluten-free tomato soup, which was delicious!

Storage Instructions

Store leftover GF Hawaiian rolls in an airtight container at room temperature for up to 3 days. To reheat them, I either warm them in the microwave for 10-15 seconds or place them in a preheated oven at 300°F for 5-10 minutes.

To freeze, let the rolls cool completely, wrap them in plastic wrap, and store them in a freezer-safe container for up to 3 months. Thaw on the kitchen counter for 1-2 hours or in the fridge overnight.

Overhead view of gluten-free hawaiian rolls in a baking pan.

More Gluten-Free Bread Recipes to Try!

How to Make Gluten-Free Hawaiian Rolls Step-by-Step

Dry ingredients for gluten-free hawaiian rolls in a glass mixing bowl.

In a large bowl, whisk together 3 cups gluten-free flour, ¼ cup cornstarch, 2 teaspoons instant yeast, 3 tablespoons sugar, and 1 teaspoon salt.

Wet ingredients added to dry ingredients in a glass mixing bowl to make gluten-free hawaiian rolls.

Add 2 large eggs and 1 cup pineapple juice to the dry ingredients and mix to combine, using a sturdy spoon or stand mixer fitted with a paddle attachment.

A smooth dough for gluten-free hawaiin rolls in a glass mixing bowl.

Add 6 tablespoons softened butter and mix until all of the butter is incorporated and a sticky dough forms.

Gluten-free hawaiian roll dough after being kneaded in a glass mixing bowl.

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.

Gluten-free hawaiian roll dough in a glass mixing bowl.

Place the dough in a greased bowl and cover with a damp towel or plastic wrap.

Gluten-free hawaiian roll dough in a glass mixing bowl after rising.

Let it rise in a warm, draft-free area for about 1 hour or until doubled in size.

Gluten-free hawaiian roll dough cut into portions.

Punch down the risen dough to release air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.

Gluten-free hawaiian roll dough in a baking pan.

Arrange the dough balls in a greased 9×13-inch baking pan.

Gluten-free hawaiian roll dough in a baking pan after proofing.

Cover the rolls with a damp towel or plastic wrap and let them rise for another 30 minutes. Preheat your oven to 350°F.

Freshly baked gluten-free hawaiian rolls in a baking pan.

Remove the towel or plastic wrap and bake the rolls for 18-22 minutes, or until golden brown on top.

Gluten-free hawaiian rolls in a baking pan, brushed with melted butter and honey to make them shiny.

Remove the rolls from the oven and brush them with 2 tablespoons melted butter and 1 tablespoon honey for a shiny finish, if desired. Serve warm and enjoy!