Gluten-Free Hawaiian Rolls (King's Copycat)
These soft and fluffy gluten-free Hawaiian rolls are easy to make with just one rise. No pineapple juice—just soft, sweet rolls perfect for dinner or sliders.
Servings: 8 rolls
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.
