Gluten Free Hawaiian Rolls

Name: Gluten Free Hawaiian Rolls
Prep time: 20 min
Cook time: PT-493085H55M29S
Yield: 8
Cuisine: Hawaiian
Ingredients: 2 ½ cups (350 g) all purpose gluten free flour blend; 2 teaspoons xanthan gum; ½ cup (60 g) tapioca starch/flour; 2 ⅓ teaspoons (7 g) instant yeast; ¼ cup (50 g) granulated sugar; 1 teaspoon kosher salt; 5 tablespoons (70 g) unsalted butter, softened; 1 egg (50 g (weighed out of shell)) at room temperature; 1 teaspoon vanilla extract; 1 ¼ cups (10 fluid ounces) pineapple juice, at room temperature; 1 egg, at room temperature, beaten with 1 tablespoon water for egg wash

By:

jeremy

Published:

March 30, 2026

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Gluten Free Hawaiian Rolls are a delightful twist on the classic sweet roll. Soft, fluffy, and subtly sweet, these rolls are perfect for any occasion, whether you’re serving them at a family dinner or enjoying them fresh out of the oven with a smear of butter. With a touch of pineapple juice and vanilla, they capture the essence of a tropical vacation right at your kitchen table.

When I first made these rolls, I was searching for a gluten-free option that didn’t compromise on taste or texture. I was thrilled to discover that these Gluten Free Hawaiian Rolls turned out just as soft and fluffy as the traditional version, making them a hit with friends and family alike. The sweetness of the rolls combined with their pillowy texture makes them perfect for sliders, sandwiches, or simply as a snack on their own. I can’t wait for you to try this recipe—it just may become your new go-to!

Why You’ll Love This Recipe

Simple & Quick: Whip these rolls up in just 20 minutes of prep time.
Irresistible Flavor: The combination of pineapple juice and vanilla creates a sweet, cozy taste.
Eye-Catching Appeal: These fluffy rolls look oh-so-tempting when served warm.
Flexible Serving: Enjoy them at breakfast, for dinner, or as a snack anytime.
Diet-Friendly Options: Not only are they gluten-free, but they also cater to various dietary needs.

Ingredients You’ll Need

2 ½ cups all-purpose gluten-free flour blend: A quality flour blend is essential for the best texture. Look for one that contains xanthan gum; if it doesn’t, you’ll need to add it separately.
2 teaspoons xanthan gum: This helps bind the dough together and gives it a stretchy texture; omit if your flour blend already contains it.
½ cup tapioca starch/flour: Adds chewiness and moisture; arrowroot flour can be used as a substitute.
2 ⅓ teaspoons instant yeast: This provides the rise in the rolls; make sure it’s fresh so your rolls rise beautifully.
¼ cup granulated sugar: Sweetens the dough and enhances the flavor; you could substitute with coconut sugar for a more caramel-like taste.
1 teaspoon kosher salt: Balances the sweetness; always use kosher for the best flavor.
5 tablespoons unsalted butter, softened: Adds richness; feel free to use dairy-free butter for a non-dairy option.
1 egg (at room temperature): This contributes to the structure and moisture of the rolls; use a flax egg for a vegan alternative.
1 teaspoon vanilla extract: A must for that delicious flavor boost.
1 ¼ cups pineapple juice, at room temperature: The star ingredient that gives the rolls their signature taste; fresh juice will offer the best flavor, but store-bought works fine.
Egg wash: 1 egg, beaten with 1 tablespoon water: This helps to achieve that lovely golden color on top of your rolls.

How to Make Gluten Free Hawaiian Rolls

Mix the Dry Ingredients: In the bowl of your stand mixer, place the gluten-free flour blend, xanthan gum, tapioca starch, instant yeast, and granulated sugar. Use a handheld whisk to mix them well. Then add the kosher salt and whisk again to incorporate it.
Add the Wet Ingredients: Now, add the softened butter, egg, vanilla extract, and pineapple juice to the dry mixture. Mix on low speed with the paddle attachment until just combined. Increase the speed to medium, beating for about 3 minutes until the mixture becomes fluffy and pulls away from the sides of the bowl.
Prepare for Proofing: Spray a silicone spatula lightly with cooking oil and scrape down the bowl’s sides. Transfer the dough to a lightly oiled bowl or a proofing bucket. Cover it with an oiled piece of plastic wrap and let it rise in the refrigerator for at least 12 hours and up to 3 days.
Shape the Rolls: On the day you plan to bake, line a large rimmed baking sheet with parchment paper. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Sprinkle some gluten-free flour over the dough and gently turn it to smooth it out.
Portion the Dough: Using a floured bench scraper, divide the dough into 8 equal pieces, each weighing about 4 ounces. Take one piece at a time and shape it into a round by rolling it in your palm in a circular motion. Keep the dough moving in order to maintain its shape.
Prepare for Second Rise: Pinch any cracks together and flatten the round slightly. Place each shaped roll in the prepared baking pan, making sure to leave some space between them—less than an inch is fine.
Final Rise: Cover the pan with oiled plastic wrap and place it in a warm, draft-free area. Allow the rolls to rise for 30 minutes. After this period, uncover and brush them generously with the egg wash, then let them rise uncovered until at least 50% larger, which should take about 20-30 minutes.
Bake: Preheat your oven to 375°F. If the rolls start looking dimpled, it’s time to bake! Place the baking pan on the lower rack and let the rolls bake until they’re golden brown on top and register at least 185°F inside, around 25 minutes.
Cool: To ensure the softest crust, cover the rolls loosely with a tea towel as soon as they come out of the oven. Allow them to cool for at least 10 minutes before slicing and serving.

Storing & Reheating

To store your gluten-free Hawaiian rolls at room temperature, place them in an airtight container where they can last for about 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. If you’d like to freeze them, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them, reheat in the oven at 350°F for about 10-15 minutes to restore that freshly-baked texture.

Chef’s Helpful Tips

Prevent gumminess by ensuring your gluten-free flour blend has the right ratio of starches and proteins.
Always check that your yeast is fresh; add a pinch of sugar to warm water to test for bubbles if you’re unsure.
Handle the dough gently and avoid overworking it to maintain the light texture of the rolls.
Add a pinch of cinnamon or nutmeg to the dough for added warmth and flavor.
These rolls can be made ahead of time, allowing for greater convenience on baking day.

These gluten-free Hawaiian rolls are not just a recipe; they’re an opportunity to bring joy to your family and friends. You’ll be amazed at how delightful they are, whether enjoyed fresh from the oven with a pat of butter or as the perfect partner to your favorite dish. Don’t hesitate to experiment with different toppings or spreads—the possibilities are endless!

Recipe FAQs

Can I use a different type of flour?

Yes! While this recipe works best with a gluten-free flour blend that mimics the texture of all-purpose flour, you can experiment with other blends. Just ensure they contain xanthan gum or a similar binding agent for the best results.

What if my dough doesn’t rise?

If the dough isn’t rising, check that your yeast is fresh and active. The ambient temperature where the dough is placed should also be warm—not hot. Sometimes, moving it to a slightly warmer spot can help jumpstart the rising process.

Can I make these rolls ahead of time?

Absolutely! You can prepare the dough and let it rise in the refrigerator for up to 3 days before shaping the rolls and baking them. This can be a fantastic time-saver for special occasions.

How can I ensure my rolls are soft and fluffy?

To achieve that perfect texture, handle the dough gently and avoid overmixing. Baking them immediately after they rise can also help maintain softness. Covering them with a towel post-baking locks in moisture, keeping the crust tender.