These gluten-free Hawaiian rolls are soft, buttery, and slightly sweet, just like the classic version—but without the dense, dry texture most gluten-free breads have. With simple ingredients and foolproof techniques, you’ll get perfectly fluffy rolls every time—no weird flour blends, no guesswork, just great results.
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✋🏼E aí, pessoal! Hey there, friends!
Let’s talk about soft, buttery, gluten-free Hawaiian rolls. If you’ve ever had the classic version, you know how good they are—light, slightly sweet, and irresistibly fluffy. But making a gluten-free version that actually delivers on texture? That took some serious trial and error.
Most gluten-free Hawaiian roll recipes rely on pre-mixed flour blends, but those can be unpredictable—one brand works great, another leaves you with dense, gummy dough. I wanted a foolproof version that anyone can make, no matter what’s available. So, I tested different flours, adjusted hydration levels, and found the perfect combination: millet for structure, sorghum for a hint of sweetness, and tapioca for that signature soft, stretchy bite, just like our gluten-free vegan cheese bread!
And trust me, these aren’t just good for gluten-free—they’re just good, period. My non-gluten-free family went back for seconds, which is the best compliment a recipe can get. So if you’re ready for fluffy, golden brown rolls that actually taste like the real deal, you’re in the right place.
Need more foolproof gluten-free bread recipes? Try our popular gluten-free bagels, or hearty buckwheat loaf.
😍Why You'll Love These Hawaiian Rolls
- Soft & Pillowy: Unlike many gluten-free Hawaiian rolls, these bake up light, airy, and perfectly fluffy every time.
- No Hard-to-Find Flour Mixes: Uses a tested mix of millet, sorghum, and tapioca flour—no guesswork, no unreliable gluten-free flour blends.
- Authentic Flavor: A touch of pineapple juice recreates that classic Hawaiian sweetness, balanced with a buttery finish.
- Beginner-Friendly: Step-by-step guidance and troubleshooting tips make this foolproof—even if you're new to gluten-free baking!
🥖Ingredients Notes
Making gluten-free Hawaiian dinner rolls that are soft, fluffy, and full of unique flavor took a lot of testing. Instead of relying on a pre-mixed gluten-free flour blend (which can vary wildly), I wanted something foolproof with specific flours for consistent results.
👉 Want to skip ahead? Jump to the Recipe
Weight Matters! I strongly recommend weighing the ingredients instead of using measurements (tbsp and cups). This ensures you get consistently soft and delicious bread rolls every time.
- Active Dry Yeast: This is what makes the dough rise. I always proof it first to ensure it’s alive and active, and I recommend you do the same—no one wants dense rolls.
- Fine Sugar: Helps activate the yeast while adding just a touch of sweetness, enhancing the traditional Hawaiian rolls flavor. To ensure the rolls rise, I blended my sugar to make it finer and lighter.
- Warm Milk: Adds richness and helps create that pillowy texture we’re after.
- Canned Pineapple Juice: The secret to that original Hawaiian sweet rolls taste! I prefer to use canned or freshly juiced pineapple for this. The acidity also helps tenderize the dough for a softer bite. Make sure to use fresh juice, or it can create a bitter aftertaste in the Hawaiin rolls.
- Whole Psyllium Husk: A game-changer in gluten-free baking. It mimics the elasticity of gluten, binding the dough together and improving moisture retention and structure. Please don't skip or substitute this ingredient!
- Xanthan Gum: Xantham gum works with psyllium husk to bind the dough, reducing crumbles and improving chew. Pairing xantham gum with psyllium husk is a great choice when making gluten-free buns.
- Tapioca Flour: I love working with tapioca! Tapioca flour is amazing at giving a light, airy texture and helps our gluten-free Hawaiian rolls bake up golden brown. It also adds a subtle chewiness, which is why we also use it in our Gluten-Free Brazilian Vegan Cheese Bread to get that great chewy, stretchy texture.
- Millet Flour: Adds a mild, nutty flavor while keeping the texture soft and fluffy.
- Sorghum Flour: Brings in a slight sweetness and structure, balancing the flavors.
- Salt: Enhances all the flavors—never skip it!
- Baking Powder: Helps boost the rise and contributes to the fluffy dinner rolls texture. While not traditionally added when yeast is used, gluten-free doughs need all the help when it comes to creating that fluffy, airy texture.
- Eggs: Eggs add structure and richness.
- Unsalted Butter: Adds richness and depth of flavor while keeping the rolls moist and tender.
📌 Head to the recipe card for the full quantities and details.
⚠️ Celiac Alert: Avoid Cross-Contamination
Even if an ingredient is naturally gluten-free, it can still be contaminated during processing. Make sure each of the gluten-free flours, baking powder, and psyllium husk are certified gluten-free and processed in a gluten-free facility. Check ingredient labels for hidden gluten sources, and always use clean bowls, utensils, and baking tools to prevent cross-contact when making gluten-free Hawaiian dinner rolls.
👩🏽🍳Step-By-Step Instructions
Step 1: Activate the Yeast and Psyllium Husk Mixture
- Activate the Yeast: In a small bowl, mix the warm milk, 1 tablespoon of sugar, and active dried yeast. Stir and let it sit for about 10 minutes until foamy. If it doesn’t foam, your yeast might be expired, or the liquid may have been too hot or too cold.
- Prepare the Psyllium Husk Mixture: Mix psyllium husk with room-temperature pineapple juice in a separate bowl. Let it sit for 30-45 seconds until it thickens into a gel-like consistency.
Step 2: Mix the Dry Ingredients
Add tapioca starch, millet flour, sorghum flour, xanthan gum, baking powder, and salt to the bowl of your stand mixer or food processor. Then, whisk together for 1 minute to ensure everything is well combined and mixed through. This will also prevent clumping and ensure a fluffy dinner roll texture.
Step 3: Combine the Wet and Dry Ingredients
Now, let’s bring everything together! Depending on what equipment you have, here’s how to mix the bread dough properly:
- Stand Mixer (Dough Hook Attachment): Mix on low speed while slowly adding the yeast mixture, psyllium gel, melted butter, egg, and egg yolk. Increase to medium speed and knead for about 5 minutes until a smooth ball of dough forms.
- Food Processor: Use the dough blade and add in all your wet ingredients. Then pulse the ingredients together in short bursts of 30 seconds for 3-4 minutes. The food processor will heat the dough, which is why we recommend pulsing the dough so not to affect yeast activation.
- Hand Mixing: Stir everything together with a sturdy wooden spoon. The dough will be very sticky but should come together. Use slightly oiled or wet hands to knead it in the bowl for about 5-8 minutes.
Step 4: Divide the Dough
Your gluten-free Hawaiian bread dough will still be sticky, but that’s okay! Please avoid adding extra flour to the dough. Check the image below for the right consistency.
- Flour the surface with millet or tapioca flour—1 to 2 tablespoons should be enough. Avoid using too much, as it can dry out the dough.
- Divide the dough into nine equal pieces (using a scale for accuracy, it should be roughly 95 grams per roll).
Tip: Since gluten-free dough is much softer than traditional dough, handling it with wet or oiled hands and working on a lightly floured surface makes shaping easier.
Step 5: Shape the Dough
You will use a shaping technique that will help allow your Hawaiin roll to rise properly by creating small gaps in the center of the roll:
- Gently flatten each piece into a square shape.
- Then, take each corner and fold it toward the center.
- Flip the dough upside down.
- Using your hands like a cup, place them over the dough and move them in a circular motion to get them into a round shape. Repeat with the remaining dough and place the shaped rolls on a floured surface.
Step 6: Proof the Hawaiian Dough
Grease an 8-inch (20cm) square baking tin with olive oil or unsalted butter to prevent sticking and help create a golden crust on the bottom. Place the shaped rolls directly into the greased tin, arranging them evenly with a little space between each. They will expand as they proof.
Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free area for 60-90 minutes, or until the rolls have doubled in size. If your kitchen is cold, place the pan in a turned-off oven with the light on for a gentle proofing environment.
Step 7: Bake the Hawaiin Rolls
Preheat your oven to 375°F (190°C). Just before baking, lightly brush the tops of the rolls with an egg wash (1 beaten egg mixed with a splash of water or milk). This helps them develop a rich golden brown color. Bake for 20-25 minutes, or until the tops are beautifully golden and the rolls sound hollow when tapped.
Step 8: Brush And Serve
As soon as they leave the oven, brush each fluffy dinner roll with melted sugar butter to enhance their flavor and give them a soft, glossy finish. Mix 1 teaspoon if sugar with 1 tablespoon of butter and brush sparingly.
🔁Substitutions
For best results, stick to the original recipe whenever possible! Please substitute by weight, not measurements.
- Active Yeast: If using instant yeast, add it directly with the dry ingredients and the milk with the wet ingredients. I always prefer to activate my yeast to ensure it is still alive prior to baking.
- Psyllium Husk Alternative: We don't recommend swapping this ingredient! We tested this recipe without it and with chia seeds, and neither version turned out as well.
- Psyllium Husk Powder: We use whole psyllium husk, but if you are using powdered psyllium husk, use 12.75 grams (85% of the amount listed in the recipe).
- Dairy-Free Option: Swap whole milk for a high-fat dairy-free alternative like coconut milk or almond milk. Use vegan butter instead of regular butter.
- Flour Substitutions: I tested this recipe with millet and sorghum for the best texture, but if you need an alternative:
- Millet Flour → Try brown rice flour (similar texture, slightly more neutral taste).
- Sorghum Flour → Try buckwheat, oat flour (adds a bit more chewiness but works well).
👉 Want to skip ahead? Jump to the Recipe
💡How to Get That Pillowy Texture
Getting the perfect pillowy texture in these gluten-free Hawaiian sweet rolls takes key steps. Here’s what I’ve learned after lots (and I mean lots) of testing:
- Allow Enough Proofing Time – After shaping the dinner rolls, let them proof until they are double in size. This usually takes 60-90 minutes but can take longer is your kitchen is cold. Place the dough in a warm spot or in the oven with the light on.
- Use a Kitchen Scale – I strongly recommend weighing your ingredients and not relying on the measured version. This ensures you get the same results we get here in our kitchen!
- Psyllium Husk is Non-Negotiable – It acts like gluten, holding moisture and structure together. Skipping it will lead to dense, crumbly rolls.
- Don't Add Extra Flour – Gluten-free dough is sticky! When shaping the gluten-free Hawaiian rolls, work on a lightly floured surface and floured hands. Refer to the images for the right dough consistency.
- Butter Right After Baking – Melted salted butter on warm rolls makes them soft, glossy, and extra flavorful.
Bonus Tip: If your rolls aren’t rising well, check that your yeast is fresh and your proofing spot is actually warm (cold kitchens slow things down!).
🥡How To Store Hawaiin Rolls
- Room Temperature: Keep in an airtight container or a zip-top bag for up to 2 days. Reheat before serving to restore their softness.
- Meal Prep Storage: Store in an airtight container for up to 5 days in the fridge. Warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
- Freezer: Let the gluten-free Hawaiian rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temp, then reheat in the oven for the best texture.
For leftover gluten-free Hawaiian dinner rolls, slice them and toast them with butter for a quick breakfast, or use them for mini sandwiches, hamburger buns, or delicious sliders!
Born in Brazil and raised on homemade bread, I’ve spent years creating gluten-free recipes that actually taste good. As someone who’s been gluten and dairy-free for years, I know the struggle of finding soft, pillowy bread that isn’t dry or dense. These gluten-free Hawaiian rolls deliver on texture and flavor—just like I remember from my childhood, but allergy-friendly for today’s table!
🥣What to Serve With Hawaiin Rolls
These soft, buttery, gluten free hawaiian sweet rolls are perfect for dipping into soups, stews, and saucy dishes, like our curried butter beans or roasted pumpkin cauliflower soup! They are also great as gluten-free slider buns for our juicy homemade beef burger or leftover beef brisket stew!
❔Recipe FAQ
Yes! Swap the whole milk for a high-fat, dairy-free alternative like coconut milk or almond milk. Use vegan butter instead of regular butter for a fully gluten and dairy-free version. Substitute by eight and not measurement!
No! Gluten-free dough is naturally stickier than regular dough. Adding more flour will dry it out and make the rolls dense. Instead, work with a lightly floured surface and floured or wet hands when shaping. (See images in the post for reference.)
Go by size, not time. The dough should double in volume, which can take longer in a cool kitchen. If it’s not rising well, try proofing it in a turned-off oven with the light on or near a warm spot. Double-check that your yeast is active.
Gummy texture usually means they weren’t fully baked. Make sure they’re golden brown on top and sound hollow when tapped before pulling them from the oven. If in doubt, bake them a few minutes longer!
When testing this recipe, we noticed that our sweet bread rolls had a slightly bitter taste if our pineapple juice was not fresh. Make sure to use fresh juice that has not been open for long or freshly squeezed pineapple juice that hasn’t oxidized.
🥯More Gluten-Free Baking Recipes
If you love these gluten-free Hawaiian rolls, check out our other gluten-free bread recipes (our most popular are our gluten-free bagels!).
👋🏼 Até logo, amigos! Hope you love this recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Gluten-Free Hawaiian Dinner Rolls
Ingredients
- 12 g active dried yeast
- 75 g fine sugar divided (see notes)
- 100 g milk warm
- 175 g pineapple juice room temp
- 15 g psyllium husk or 12.75g if using powdered
- 220 g tapioca flour
- 178 g millet flour
- 35 g sorghum flour
- 5 g xanthan gum
- 5 g salt
- 8 g baking powder
- 2 egg 1 large egg + 1 egg yolk
- 40 g unsalted butter
Finishing Wash
- 1 egg for egg wash
- 1 tablespoon salted butter melted
- 1 teaspoon sugar
Instructions
Activate Yeast
- Activate the Yeast: In a small bowl, mix warm milk with 1 tablespoon of sugar and the active dried yeast. Stir and let sit for 10 minutes until foamy. Tip: If your yeast mixture does not foam your yeast is likely dead and shoudl be discarded.12 g active dried yeast, 75 g fine sugar, 100 g milk
Mix ingredients
- Make the Psyllium Husk Gel: In a small bowl, mix the psyllium husk with room-temperature pineapple juice. Let it sit for 30-45 seconds until it thickens into a gel.15 g psyllium husk, 175 g pineapple juice
- Mix the Dry Ingredients: Into the bowl of your stand mixer or food processor, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, baking powder, and salt.220 g tapioca flour, 178 g millet flour, 35 g sorghum flour, 5 g xanthan gum, 5 g salt, 8 g baking powder
- Combine Wet & Dry Ingredients: To the stand mixer (dough hook attachment), slowly add the yeast mixture, psyllium gel, melted butter, egg, and egg yolk. Increase speed to medium and knead for 3 minutes. -Food Processor: Pulse using the dough blade in 30-sec intervals for 3 minutes to prevent overheating the dough. -Hand Mixing: Stir everything together, then knead with oiled or wet hands for 5 minutes.2 egg, 40 g unsalted butter
Shape the Dinner Rolls
- Weigh the Dough: The dough will be sticky, so please avoid adding any extra flour! Lightly flour a surface with millet or tapioca flour (1-2 tbsp). Avoid excess flour to prevent dryness. Then, with floured hands, shape the dough into a ball so you can weigh it. Divide the weight by 9 (they should be roughly 93 grams each) and weigh out each dinner roll. Do not over-knead here! You want the fluffy dough to keep its air bubbles.
- Shape the Dough: Flatten each piece of your dinner dinner into a square. Then, fold the corners into the center and pinch. Flip the dough over so the pinched part is on the table. Then, cup your hands over the roll and use a circular motion to get a round roll. Repeat for all 9 pieces.
Proof and Bake
- Proof the Dough: Grease an 8-inch (20cm) baking tin with unsalted butter or parchment paper. Place the shaped rolls in the baking pan, leaving space for rising. Cover with a towel and let them proof for 60-90 minutes in a warm, draft-free place.Tip: The rolls have finished poofing when they have doubled in size.
- Bake the Rolls: Preheat oven to 375°F (190°C). Brush the tops with an egg wash (whisked egg with 1 tbps water) before baking. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.1 egg
- Brush with Sugar Butter: Immediately brush warm rolls with melted butter mixed with sugar.1 tablespoon salted butter, 1 teaspoon sugar
Notes
- Proof Until Doubled in Size (Don't rely on time)
- Dough Will Be Sticky (That’s Normal!)
- Do NOT Substitute Psyllium Husk
- Don’t Underbake!
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