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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Becky says
I just made this today and WOW SO DELICIOUS!!! Very easy to make and I actually feel like we are eating "Real SOFT Bread" for the first time since my husband was diagnosed with Celiac's Disease in 2021! I sure have missed bread, lol. I was thrilled that you offered this recipe with Caputo flour too. This has been the only flour that satisfies my bread cravings. I make LOTS of pizza and Italian bread with it but never thought of doing a sweet SOFT bread. This is definitely a keeper and meow (Cat lover here, lol!) I will be checking out your other bread recipes! Thanks for taking the time and effort to create this for the GF people out there! 🙂
Katie Olesen says
I am so happy you enjoyed the recipe!
Sandy says
These are really good! We used King Arthur's GF pizza crust flour (which has similar ingredients to Caputo) if you're looking to try another flour. I will try them again with Caputo to compare.
Katie Olesen says
Thanks for sharing! I haven't had a chance to try that flour yet so I am glad it worked well in the recipe.
Terry Burnham says
These these are amazing and extremely easy. Thank you 😊
Olga says
Just made them I’m out of words to describe these! Pillowy, soft yes with body it does resemble Hawaiian rolls but a little bit denser. Flavorwise 10/10! Made with Caputo flour
Gloria says
I'm allergic to potatoes. Is there something else I can use? Where do you get psyllium husks powder?
Katie | Wheat by the Wayside says
You can likely just omit the potato flakes and sub with more of the fioreglut. I get the psyllium off of amazon but you may be able to find it in a health foods store or similar aisle at your grocery store.
Patrice says
Hi Katie,
I'm making these for Easter dinner and have a lot going on that day. Is there any issue with taking all the dry ingredients and putting them in a ziploc bag the day before? I want to be able to basically dump them in like a mix, add the wet ingredients and continue on with the recipe, eliminating some of the dishes and flour residue on the holiday. (I'm not the neatest baker on the block ;))
Katie | Wheat by the Wayside says
Of course you could do that! I'd say maybe wait to add the yeast since it needs to stay refrigerated.
Amanda says
I made these with the cup 4 cup multipurpose flour. The dough was so moist. Is that normal? I’m awaiting the first rise so we will see how that works
Katie | Wheat by the Wayside says
The dough is generally more moist than regular yeast breads. How did they turn out for you?
Wendy says
The best gluten free rolls recipe I have tried - great texture and not too sweet. I'm not sure I'd mistake them for King's Hawaiian rolls (although it's been a solid decade since I've had one) but this will be a go-to recipe for me. Thank you!!
Pam says
Can I use swerve brown sugar, ( sugar free sub)?
Pam says
Can I use Swerve brown sugar substitute?
Pamela Grimes says
Can you use swerve brown sugar, zero carb replacement for this recipe? Thanks Pam
Kelsey Ngo says
I'll start by saying that this recipe makes a nice roll. I used King Arthur brand 1:1 flour. Perhaps the texture doesn't work exactly like the suggested flours, but it was the taste of a Hawaiian roll that I was looking for. Do these taste like Hawaiian rolls...? I can't say that they do, at least, if we're talking King's Hawaiian or even some close counterparts (I recall Aldi's brand tasting pretty good, but it's been a while since I have had gluten so....). I remember Hawaiian rolls tasting pretty sweet--not like cake, but a delicate background sugar-taste--but these aren't sweet like that. Thus, the four stars. But the roll is nice, just not Hawaiian nice.
Katie | Wheat by the Wayside says
Fair enough, Kelsey! I could possibly try making them sweeter next time and see how they taste. Also, King's contain malted barley flour, which is hard to replicate gluten-free, but would add to that distinct flavor. As far as King Arthur Measure for Measure, no it will not give you the same texture as Caputo Fioreglut.
Danielle says
What about using malted sorghum flour?
Renee M says
I have developed a gluten intolerance and miss dinner rolls so much. I have tried a few different recipes and this is the first one that I am really happy with. The rolls are light and fluffy (as much as a gluten free bread can be 😉 ) and tasted great. Thank you so much for this recipe - it's a keeper!
Katie | Wheat by the Wayside says
I'm so happy you enjoyed the recipe! Thanks for the kind review!
Emily says
Is there a typo in the directions? It says to let them rise for about an hour, but the summary says rising time is 4 hours.
Mine are still sitting in their warm spot, so not sure how they’ll turn out.
🙂
Katie Olesen says
One hour in a warm spot should be plenty! About doubled in size.
j says
The "buns" were flat and disappointing. Followed the recipe accurately.
Katie | Wheat by the Wayside says
Sorry to hear you had trouble. Definitely sounds like something went wrong there. Happy to help if you'd like to provide more details! Based solely on this response, I would ask if you made any substitutions? Also, please double check the freshness and type of yeast used. Feel free to reach out if you have any questions.
Katie | Wheat by the Wayside says
Hi Carol,
1. That is a good point. The back of the bag states, "not processed with wheat or gluten" but I will swap out the links for a better alternative.
2. You can make these in muffin cups! No changes other than bake time, reduce to about 18-20 minutes. It will still make 8 rolls.
3. The fully baked rolls can certainly be frozen. I haven't specifically frozen this dough yet, but I did try that with my other gluten-free dinner rolls recipe and it worked fine (https://wheatbythewayside.com/gluten-free-dinner-rolls/). I went into a bit more detail about freezing in that post. If you want to try freezing them before baking, I would follow the steps through forming the rolls. Then freeze individually. It will take about 4 hours to thaw/rise before baking. Personally, I would bake them first and then freeze.
Emily says
How important do you think the brand of flour is? I tried to make this using Bob’s Red Mill All Purpose flour and and the taste was good but the texture was more muffin/biscuit-like. I am wondering if my problem was not using one of the flours you listed. And do you have suggestions for how to approach gf recipes since each of them are probably based on different gf flour? Thanks!!
Katie | Wheat by the Wayside says
Yes, the brand of flour makes a HUGE difference, especially in GF baking, even more especially in gluten-free yeast breads. That is why I always list which flours I tested for each recipe. Even within brands, there are differences. For example, Bob's has their All purpose flour, which does not include Xanthan Gum and their 1:1 for baking, which does include it.
I really enjoy Caputo Fioreglut for yeast breads, the results are far superior, but I know there are still some who are not comfortable using it or can't use it. For this reason, I am always thinking about how I can adapt my yeast breads to use different flours. When I come up with a flour that is comparable to Caputo, I will be sure to update the recipes.
As far as other recipes, if you don't have the specific flour listed a good place to start is to compare the list of ingredients on the flour the recipe creator used and your flour. Are they similar? Is the first ingredient rice flour or a starch? Try to choose a flour blend that is as close to the one in the recipe as you can. Also, just bear in mind, that yeast breads are especially finicky when it comes to gluten-free baking, so if you can avoid substitutions, that is the best route to take! Hope that helps! If you have any more questions, I'm always happy to help!
Ethel says
We use Anthony's psyllium husk powder because it advertises being batch-tested for gluten. I've never had an issue with Anthony's gluten-free products, and their labelling has always been clear.
Anthony's does make some gluten-containing products as well, but they are generally the obvious culprits (e.g., vital wheat gluten). Anything that one would expect to be gluten-free is generally also marked as batch-tested to be free from gluten.
Carol says
1. You link to NOW psyllium husks. Last I checked, they are not certified gluten free. The package did not even have a gluten free claim. As psyllium is processed like flours, I believe the recommendation is that it be certified.
Do you have other recommendations?
2. Can the rolls be made in muffin pans? If so, how many muffin cups are needed? Are there any changes to the recipe or baking time if this is done?
3. Can the dough be frozen? I am 1 person. That is a lot of rolls to eat before they lose freshness. Is there a recommended process for freezing/thawing? Do you freeze before or after rising? Is a re rising period necessary? Any changes to the baking procedure?
Thank you!