Gluten-Free Hawaiian Rolls (King's Copycat)
Soft and fluffy gluten-free Hawaiian rolls with the perfect hint of sweetness from brown sugar and honey. They come together in under two hours with just one rise and are perfect for sliders, holidays, or serving with dinner.
Servings: 8 rolls
Equipment
- 8-inch round cake pan or 9x5 inch loaf pan
- 2-ounce cookie/portion scoop or ¼ cup measuring cup
Ingredients
- 250 g Caputo Gluten-Free Flour
- 54 g brown sugar ¼ cup
- 8 g potato flour 2 teaspoons
- 6 g psyllium husk powder 2 teaspoons
- 6 g instant yeast 2 teaspoons
- 2 g table salt ½ teaspoon
- 28 g unsalted butter 2 tablespoons, plus more for brushing tops of rolls.
- 140 g 2% milk
- 25 g honey 1 tablespoon
- 100 g eggs 2 large eggs
Instructions
- Grease an 8-inch round cake pan or 9x5-inch loaf pan and line the bottom with parchment paper.
- Add the gluten-free flour, brown sugar, potato flour, psyllium husk powder, instant yeast, and salt to the bowl of a stand mixer. Whisk to combine.
- Melt the butter in a 2-cup glass measuring cup or microwave-safe bowl. Add the milk and honey, then whisk to combine. Warm the mixture in the microwave to 120 to 130°F.
- Whisk in the eggs until well combined. Check the temperature again. If it falls below 120°F, rewarm it in short intervals, whisking after each one.
- Pour the warm liquid mixture into the dry ingredients. Mix with the paddle attachment on medium speed for 2 to 3 minutes, scraping the bowl occasionally. The dough should be thick and smooth. Let the dough rest for 5 to 10 minutes before shaping.
- Use a greased 2-ounce scoop, about ¼ cup, to divide the dough into 8 portions. With greased hands, gently shape each portion into a smooth ball. Arrange the rolls evenly in the prepared pan.
- Cover with plastic wrap. Place the pan in a warm spot and let the rolls rise for approximately 45 minutes to 1 hour, or until noticeably puffy and almost doubled in size.
- When the rolls are almost fully proofed, preheat the oven to 350°F.
- Brush the tops with melted butter. Bake at 350°F for 25 to 30 minutes, until golden brown and the center rolls reach an internal temperature of at least 205°F.
- Brush the warm rolls with more melted butter immediately after baking.
Notes
- Measuring ingredients, especially the flour and milk, by weight is preferred. Smaller amounts, less than 10g, should be measured in teaspoons/tablespoons, especially if you don't have a scale that accurately reads down to 0.01g. To convert to grams or cups, click the "metric/grams" or "us/cups" button at the top of the ingredients list.
- Caputo Gluten-Free Flour contains gluten-free wheat starch. It is suitable for people with celiac disease but not for anyone with a wheat allergy.
- Potato flour and potato starch are not interchangeable. Be sure to use potato flour.
- Gluten-free dough does not always fully double during proofing. Properly proofed rolls should look visibly puffy and feel soft, almost like a marshmallow. If the dough still feels firm, it likely needs more time.
- Finding a warm place to rise: If your kitchen is cool, briefly warm your oven, turn it off, and place the rolls inside with the oven light on. Remove the rolls before preheating the oven for baking.
Storage:
- These rolls are best enjoyed warm within a few hours of baking. Once completely cool, store leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating them because gluten-free bread tends to become dry and firm in the refrigerator.
- Reheat individual rolls in the microwave for 10 to 15 seconds. For longer storage, wrap the cooled rolls tightly and freeze them for up to 1 month. Thaw at room temperature and reheat before serving.
