Gluten Free Hawaiian Rolls
These Gluten Free Hawaiian Rolls are super soft and tender, with a unique, slight sweetness. Perfect as dinner rolls, for making gluten free sliders or as burger buns.
Servings: 9 rolls
Equipment
Ingredients
- 250 ml pineapple juice
- 2 tbsp caster sugar
- 7 g dried yeast
- 10 g whole psyllium husk
- 150 ml warm water
- 400 g FREEE gluten free white bread flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tsp apple cider vinegar
- 5 tbsp vegetable oil
- 2 large eggs
- 20 g unsalted butter
Instructions
- Pour the pineapple juice into a bowl or jug and heat in the microwave to 40C (I recommend a food thermometer but if you don't have one, it should be warm - not hot - around skin temperature).
- Stir the sugar into the pineapple juice then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- While the yeast is activating, add the psyllium husk to a separate bowl and pour in the warm water. Stir and leave for a couple of minutes until it forms a thick gel.
- Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together. In a separate mug or bowl, add the eggs, oil and vinegar and lightly whisk to combine.
- Once the yeast mixture is active (frothy), add it to the flour along with the egg/oil mixture and the psyllium husk gel. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough for 2-3 minutes until there are no lumps. It can be quite tough to mix - use a stand mixer with a hook attachment if you prefer.
- Lightly flour the worktop with some gluten free flour and use an oiled dough scraper or spatula to scrape the dough onto the worktop. It will be quite sticky.
- Bring the dough into a rough ball-shape and use the dough scraper to divide it into 9, equal-sized portions. Lightly flour your hands and gently roll each ball of dough into a ball. Try not to add too much extra flour to the dough - just enough to stop it sticking to you!
- Lightly oil an 8 inch (20cm) square cake tin. Place the balls of dough in the tray in three rows of three, with a little space between them. Cover loosely with oiled clingfilm, then a tea towel, and leave in a warm, draft-proof spot for around 40-60 minutes until the rolls have doubled in size.
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Remove the clingfilm from the dough, then brush each roll with melted butter. Bake in the oven for 25-30 minutes until golden brown on top.
- Remove from the oven and brush with more melted butter straight away. Leave to cool for at least 15 minutes before eating - these are definitely best eaten warm!
Notes
Storage and Freezing: See the blog post above this recipe card for advice on storing, freezing and reheating these rolls.
Step-by-Step Photos: See exactly how each stage of the recipe should look with my method photos in the blog post above.
FAQs: Scroll down below this recipe card for all the commonly asked questions I get about making gluten free bread - including finding the best gluten free yeast and making this recipe dairy free.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g
