If you've been missing those soft, sweet King's Hawaiian rolls, this Gluten-Free Hawaiian Rolls recipe delivers the signature sweetness and fluffy texture you've been craving-with just one rise. Perfect for the holidays, delicious sliders, or straight from the pan!
Katie's Recipe Notes
When I first developed this recipe back in 2021, it quickly became one of my most popular. Readers loved the flavor and texture-Jeanne said it best: "These are soooo SOFT and delicious!"
I felt the same way. I missed having a fluffy roll for ham and cheese sliders or just a warm piece of bread with dinner. But not anymore.
I spent a lot of time testing the recipe. At first, I tried the common advice to use pineapple juice-after all, they're Hawaiian rolls, right? But batch after batch, the pineapple flavor overwhelmed everything. It didn't taste anything like the classic King's rolls.
That's when I looked closer at the actual King's Hawaiian ingredients and realized there's no pineapple juice at all. Instead, they're sweetened with sugar and flavored with malted barley flour. That discovery helped me shape this recipe into a better-tasting, more authentic gluten-free version.
And speaking of copycats, you should also check out my gluten-free Pillsbury crescent rolls copycat!
Ingredients
- Gluten-free flour blend: Caputo Fioreglut is the only flour blend I can recommend for this recipe and the soft, pillowy texture. Please note it contains gluten-free wheat starch.
- Psyllium husk powder: Helps structure and softness. I prefer powdered psyllium husk over whole. If you only have whole, be sure to calculate how much whole husk you'll need instead.
- Potato flour (not starch): Adds body and a subtle sweetness. No potato flour? You can use a high powered blender to blend instant potato flakes into a fine powder.
- Brown sugar: Adds flavor and color, similar to the malted barley in King's rolls.
- Milk & butter: Sub with almond milk and vegan butter or margarine for dairy-free. I wouldn't use canola oil, as it may change the texture.
- Yeast: Use instant (rapid rise) yeast. If using active dry, proof in warm milk first.
- Egg: Needed for structure and richness.
Get the Goods!
Caputo Fioreglut
I recommend you buy Caputo Fioreglut from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
Baking Tools You'll Need
- Since the recipe makes a somewhat small batch of 8 rolls, a standard size loaf pan (8x4 or 9x5) is perfect for getting slightly taller rolls.
- A stand mixer is recommended because the dough is quite thick.
- A rubber spatula to scrape down the bowl.
- A ¼ cup cookie dough scoop for even portions.
How to Make Gluten-free Hawaiian Sweet Rolls
- Step 1: Start by whisking all the dry ingredients in the stand mixer bowl. Then add the warmed wet ingredients.
- Step 2: Blend on medium speed for 2 minutes. This gives the psyllium husk enough time to hydrate and for the dough to become smooth.
- Step 3: Scoop the dough into 8 equal portions. A large cookie scoop is helpful for this.
- Step 4: For smoother tops, shape into a smooth ball of dough with greased hands.
- Step 5: Place the dough into a prepared loaf pan. Let rise for 45 minutes to 1 hour.
- Step 6: When the dough has risen, brush with melted butter before baking.
Can I Make the Rolls Ahead?
Yes! After shaping and rising, you can cover the rolls and place them in the refrigerator overnight. Before baking, let the pan sit at room temperature while the oven preheats so it's not too cold going in.
If you prefer, you can bake the rolls a day in advance. Reheat them at 350°F for 10-15 minutes, brushing with melted butter before warming for the best texture.
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Top Recipe Tips
- Don't use the dough hook for your mixer, the paddle attachment is much better for mixing gluten-free bread dough.
- Ensure all ingredients are the proper temperature. Milk and butter should be warmed and other ingredients should be room temperature for proper yeast activation.
- Measure by weight in grams, rather than cups/tablespoons. This will give you the most accurate results.
- Let the dough rise in a warm spot. If your kitchen is cold, turn your oven on to 'warm' (or your oven's lowest temperature setting) for a few minutes. Once it's around 80°F, turn the oven OFF. Place the baking pan in the oven to rise. You can leave the door ajar and the light on.
Recipe FAQ's
Yes, this is completely normal. This recipe is a high hydration dough. The increase in moisture is what gives the rolls a light and fluffy texture.
If you're allergic to potatoes, you can likely replace the flour with additional Fioreglut. The texture might change slightly but the rolls should still turn out well.
Yes! Several readers have made gluten-free Hawaiian bread with good results. You may need to adjust baking time slightly.
This recipe was developed using Caputo Fioreglut, which creates the softest, fluffiest rolls. Other gluten-free flour blends can work, but the texture and rise may vary. The closest substitute I've seen readers have success with is King Arthur's Gluten-Free Bread Flour. I haven't tested it in this exact recipe, but that's where I would start if you're looking for an alternative to Fioreglut.
More Gluten-Free Bread Recipes
If you enjoyed this recipe be sure to check out my other gluten-free yeast breads!
Recipe
Gluten-Free Hawaiian Rolls (King's Copycat)
Video
Ingredients
- 180 g Caputo Fioreglut Gluten-Free Flour
- 110 g brown sugar
- 16 g potato flour (not potato starch)
- 4 g psyllium husk powder
- 3 g instant yeast (Rapid Rise or Bread Machine Yeast)
- 4 g salt
- 183 g milk
- 28 g butter
- 1 large egg
Instructions
- In the bowl of a stand mixer, whisk together the flour, brown sugar, potato flour, psyllium husk powder, yeast, and salt.
- Warm the milk and butter together until the butter is melted and the mixture reaches 120-130°F.
- With the mixer running on low speed, slowly pour the warm milk mixture into the dry ingredients. Add the egg, then mix on medium speed for 2 minutes, until the dough is thick and smooth.
- Lightly grease your hands with oil or cooking spray. Scoop about ¼ cup of dough and gently roll into a ball. Place in a greased loaf pan. Repeat with the remaining dough to make 8 rolls.
- Cover the pan with plastic wrap or a towel and let the rolls rise in a warm spot for about 45 minutes to 1 hour, or until almost doubled.
- Preheat the oven to 350°F. Brush the tops of the rolls with melted butter.
- Bake for 25-35 minutes, or until the tops are golden brown. Brush again with melted butter after baking. Serve warm.
Notes
- Use a digital thermometer to check the temperature of the warmed milk, this temperature helps activate the yeast.
- The dough will be very thick and batter-like.
- The rolls may not fully double, but will look puffy and should be touching in the pan.
- If you're having trouble rolling the dough into balls, simply scoop straight into the pan. Wet your fingertips to smooth the tops.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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AC says
Hello! Can you double or triple the batch with the same results?
Katie Olesen says
Yes, you can definitely double batch! I haven't tried a triple batch in one go though.
Kathy says
I have a wheat allergy, not celiac . Is the Caputo flour safe for me to use ?
Katie Olesen says
No, it's not recommended for someone with a wheat allergy.
Meg Mayo says
Have you tried making this with half Caputo Fioregut and half Cup4Cup? I do this sometimes to "tone down" the strong wheat taste I get with CF as the only flour.
Katie Olesen says
I have not tried this. It's an interesting thought. I've found adding a touch of whole grain flours, like brown rice or sorghum, helps with this but haven't tried adding a flour blend.
Jeanne says
These are soooo SOFT and delicious! I read other reviews and loved that someone suggested KAF pizza flour, as it is so much more reasonable. It worked great! I'll be making these again into shapes for hotdog buns. I don't eat lots of hot dogs, but I'm from Cincinnati and miss eating Skyline as cheese coneys with home made Skyline chili. So this fills an occasional need for me. ♥ Thank you so much!
Katie Olesen says
I haven't had a chance to try my Fioreglut recipes with KAF yet, so I am glad to hear the recipe worked well with it! Thanks for letting me know and I am so glad you enjoyed the recipe!
Paula says
Can you sub the egg for Flax egg
Katie Olesen says
I haven't tried in this recipe, so I can't say for sure.
Victoria says
Can dough be frozen then thawed to bake?
Laura says
I love these rolls. I accidentally let it rise in a bowl all together without forming the rolls. Could I make this into bread? Instead of individual rolls?
Katie Olesen says
I think you could make it as bread. You can also form the rolls and let them rise a bit longer. I used to do it that way, but felt the one rise was easier. The second rise won't rise quite as much but it still works.