Gluten-Free Hawaiian Dinner Rolls

Step-By-Step ImagesScroll back for process images and recipe tips!

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, 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, remaining sugar, 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

Fine Sugar: Fine sugar is recommended to ensure it dissolves into the dough. If you can not find fine sugar blend regular granulated sugar for 30 seconds.

📏 Weigh Your Ingredients for Best Results: Small measurement variations can affect hydration and rise (a critical issue with gluten-free baking), so for consistent results, always bake by weight!

🔑 Key Tips for Perfect Rolls:

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!

Storage & Reheating: These gluten-free Hawaiian rolls are best served hot or warm on the day of baking. However, they can be kept in an airtight container at room temperature for 2 days or refrigerated for up to 5 days for longer storage. I like to reheat my rolls in the microwave for 20-30 seconds per roll.

Tried this recipe? I’d love to hear how it turned out in the comments !