Gluten-free Hawaiian Sweet Rolls
You guys. I made gluten-free Hawaiian sweet rolls.
And they were amazing (totally scary for me as it was my first foray into gluten-free bread but I was blown away by how well they turned out) and pretty darn lovely looking, too.
My friend, Nicole, of Gluten Free on a Shoestring fame is coming out with her 3rd gluten-free cookbook and it is entirely dedicated to gluten-free breads.
Which is kinda sorta amazing because when I think “eating gluten-free” I think “how the heck do I get my carb fix?”
Nicole has you covered.
While I don’t eat gluten-free as a lifestyle, I’m all for giving new recipes a try and I’m loving on these Hawaiian sweet rolls.
I can’t believe how accessible making your own gluten-free bread can be! Nicole gives, like, one zillions tips and tricks and step-by-step pictures for everything from bagels to baguettes, tortillas to scones in this new cookbook.
It is revolutionary (like no other gluten-free bread cookbook in the universe, really). You don’t want to mess around with these recipes – Nicole has tested and tested and tested these babies to make them foolproof and following the ingredients and instructions to the letter will ensure fantastic results.
On a personal note, I can count other food bloggers I’ve actually become real, live friends with on one hand.
Nicole? She’s the real deal. She has been a breath of fresh air in the blogging world for me.
She tells it like it is (read: she doesn’t have one fakety fake bone in her body) and I love her blogging guts. I’m so proud of what she’s created here and so honored to help her get the word out about her book.
One Year Ago: Nutella Butterscotch Crumble Bars
Two Years Ago: New York-Style Crumb Cake
Three Years Ago: Sky-Is-The-Limit Pudding Pie
Gluten-free Hawaiian Sweet Rolls
Ingredients
Hawaiian Roll Dough:
- 3 cups 420 g Gluten-Free Bread Flour (recipe below), plus more for sprinkling
- 2 teaspoons 6 g instant yeast
- ¼ cup 50 g sugar
- 1 teaspoon 6 g kosher salt
- 4 tablespoons 56 g unsalted butter, at room temperature
- 1 large egg, at room temperature, beaten
- 1 cup plus 1 tablespoon pineapple juice
- 1 teaspoon gluten-free vanilla extract
- Egg wash, 1 large egg, at room temperature, beaten with 1 tablespoon water
Gluten-Free Bread Flour:
- 100 grams about 11 1/2 tablespoons all-purpose gluten-free flour (71%) (read note above)
- 25 grams about 5 tablespoons unflavored whey protein isolate (18%)
- 15 grams about 5 teaspoons Expandex modified tapioca starch (11%)
High-Quality All-Purpose Gluten-Free Flour:
- 42 grams about 1/4 cup superfine brown rice flour (30%)
- 42 grams about 1/4 cup superfine white rice flour (30%)
- 21 grams about 2 1/3 tablespoons tapioca starch (15%)
- 21 grams about 2 1/3 tablespoons potato starch (15%)
- 7 grams about 1 3/4 teaspoons potato flour (5%)
- 4 grams about 2 teaspoons xanthan gum (3%)
- 3 grams about 1 1/2 teaspoons pure powdered pectin (2%)
Make-It-Simpler All-Purpose Gluten-Free Flour:
- 90 grams about 9 tablespoons superfine white rice flour (64%)
- 31 grams about 3 1/2 tablespoons potato starch (22%)
- 15 grams about 5 teaspoons tapioca starch (11%)
- 4 grams about 2 teaspoons xanthan gum (3%)
Instructions
- Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, egg, pineapple juice, and vanilla, and mix on low speed with the dough hook until combined.
- Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
- Place the dough in the refrigerator for at least 12 hours and up to 5 days.
- On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- Knead until smoother as described below under general shaping tips. With a floured bench scraper, divide the dough into twelve pieces of equal size.
- Shape one piece into a round by following the directions for shaping small, round rolls below. Place the first roll in the prepared baking pan.
- Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until fully doubled in size (about 20 minutes more).
- About 20 minutes before the rolls have completed their final rise, preheat your oven to 350°F. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes).
- Allow to cool briefly in the pan before serving.
Notes
General Shaping Tips:
Unless otherwise noted, always begin on a well-floured surface with floured hands.
1. With the help of an oiled bench scraper, keep moving the dough as you shape it, particularly if it begins to stick to the surface or your hands. The process of kneading the dough in this book will be done using the scrape-and-fold method: Scrape the dough off the floured surface with the bench scraper, then fold the dough over itself. Sprinkle the dough lightly with flour, scrape the dough up again, and fold it over itself again. Repeat scraping and folding in this manner until the dough has become smoother.
2. Keep the outside of the dough and the surface covered in a light coating of flour as you shape the dough. Handle the dough with a light touch to avoid kneading the flour into the dough, which might dry it out and result in a tight, unpleasant crumb.
3. It bears repeating: A light touch is the key. Repeat that to yourself as a mantra as you first learn to shape this bread dough. It’s the most important rule in shaping. More technique, less muscle.
4. You’ll notice that the recipes do not include instructions to allow dough that has been rising in the refrigerator to come to room temperature before shaping. Always begin with cold dough when shaping the dough in this book. It is much easier to shape.
Shaping Small Rolls:
1. On a well-floured surface, flatten the dough into a disk, then pull the edges toward the center of the disk and secure the edges together by pressing them between your thumb and forefinger.
2. Turn the dough over so that the gathered edges are on the bottom and cup your whole hands around the dough, to coax it into a round shape.
3. Place the round of dough on a lightly floured surface and cup only one palm around the dough with the side of your hand resting on the counter (the
side of your hand nearest your pinkie). Maintaining contact between the side of your hand and the surface, begin to move your hand in a circular motion
while gently coaxing the edges of the dough upward (toward the top of the round) with the tips of your fingers.
4. Slash the dough with a sharp knife or lame held at a 45 degree angle to the dough.
Recipe Source: from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.
*Giveaway provided by Da Capo Lifelong Books, all opinions expressed are my own!
I have family who is gluten free, so I’m always on the look out for good recipes that don’t taste like cardboard!
I have a dear brother who is gluten intolerant, and now one of my girl scouts is. I would love to learn more about cooking gluten free as most of the recipes I find require way too many strange ingredients or are super expensive.
I used to be a huge baker. Challa every Friday, Cookies after school. Desserts and treats after meals. It was a way I showed my love. Then my daughter was diagnosed Hashimotos and later the same year my husband found out he was celiac. BIG change! Now I don’t bake hardly at all, but I still enjoy it once in awhile. I love Nicole’s energy and insight into gf baking. I post/share her all the time, but mostly find I just look at the beautiful pictures.
I spent years perfecting a sandwich bread recipe (with the help of Mel, ofcourse) and I finally got it right. 3 months later, I find out I have a gluten intolerance. I was devastated. TO make a long story short, eating and cooking and baking a gluten-free lifestyle is like learning how to cook all over again. I still struggle to find good recipes, and that is after much trial and even more error than success. I am so glad to know that Mel supports this cookbook, and has tried some recipes. I trust Mel, she has never steered me wrong!! I want this cookbook so bad!
I have had to eat gluten free now for 2 years. Not long compared to some of my new Celiac friends. It has been a challenge for me to eat gluten free as I am the only one in my home who has it. My kids have not loved any of the gluten free breads I’ve purchased or made, except for the ones from Great Harvest, but I cannot eat them as they are not made dedicated gluten free facilities. I would LOVE to make gluten free bread that my family would love to eat too! Grilled cheese sandwiches and school lunches (with a real sandwich) would make my kiddos so happy! Thanks for getting the word out!!
I’ve been very successful in all my gluten free baking/cooking except with breads. I’ve found one decent bread recipe, but I haven’t been successful yet with pizza crust, rolls, etc. I’m always looking for new recipes. I’ll definitely give this one a try.
I love the gluten free recipies I’ve tried, would be so nice to have a cookbook to help!
Started illiminating wheat because son was having some health issues. Yhe more I read I realize the whole family will benefit with chsnge6 in diet. Just purchased my first gluten free cookbook from author of gluten free on a shoestring. Cannot wait to receive.
My son eats Gluten Free, but I have yet to find a good recipe for bread. This book would be a great resource.
It’s isolating to go gluten free especially in the beginning when you don’t know how to prepare anything. I felt like I was breaking up with the best boyfriend I ever had. I’ve tried a few GFOAS recipes but really the ones that seemed easy and quick. I many just try to stick to naturally GF foods for fear having a kitchen disaster.
I started cooking gluten free a lot lately because I have 1 friend and 1 client with a gluten allergy. I find it refreshing. The recipes don’t weigh you down. But, I do find myself craving gluten after a few days without it!
My dauther-in-law is gf and is always looking for more recipes to branch out with her cooking…this would be a great cookbook! Hoping to try the rolls soon, thanks!
I am trying to make our household GF and have dabbled in some gluten free recipes with mixed results. I have had great results baking with almond flour.
My middle son suffers from Juvenile Ideopathic Arthritis. We cut out gluten after a year of trying to cover symptoms with meds that caused new symptoms requiring more meds. My son is now in remission!! No symptoms & NO MEDS! We have a few go-to recipes but I’d love to branch out with a new GF cookbook!! Thanks for the recipes 🙂
My sister in law is gluten free and I always host holiday parties and have trouble finding recipes she can eat that everyone else will eat also. This would be wonderful.
My experience has been pure frustration! This book looks great!
I haven’t gotten a lot of experience with gluten-free baking, but my mom has has been gluten-free for years and I’d love to give her a cookbook like this, she’d love feeling like she has so many more options!
I love gluten free. I use coconut or almond flour and turns out g,reat.
I would love to try it!
Having my husband diagnosed as celiac 7 years ago has forced me to re-learn just about everything I ever knew about baking! It’s made me a much better baker though, and I understand more of the food science behind the bakes, and know in my head now how something might turn out by looking at the ingredients. Most of this, I might add, I have learned from Nicole!! I will get this book one way or another- she’s the best!
I’m not going to lie, it is tough. Many ingredients are hard for me to find where I livei. And, some are downright expensive making it too expensive for us to do. So, we often make do without.
I’m a recently diagnosed Celiac and while I love to cook I have never been a big baker. Baking has always intimidated me. My sister-in-law got me the Gluten Free On A Shoestring book when I was diagnosed and while I haven’t actually tried bakin anything yet these books giver hole that baking and eating gluten free can be delicious and, most importantly, not complicated. Can’t wait for this new book to come out!
I just went gluten free and I miss bread so much ,can’t wait to try this recipe ,looks so good
I’m just learning to cook/bake gluten free. I have a gluten intolerance and it’s challenging to have to cut out foods that I have always enjoyed. This cookbook looks really great and fun to experiment with!
I am totally afraid to bake gluten-free, but this post has given me more courage.
My dad just found out he is intolerant, and I would love to give a copy to my mom so she can bake for him.
I’ve was diagnosed with celiac 7 years ago and have been eating gluten free ever since. Cooking GF meals comes naturally to me and I’ve started blogging some of my recipes just for fun. Baking, on the other hand, does not! I wouldn’t even know where to start if I wanted to try to make some GF bread!
I’ve been trying to make more GF off and on, mostly for church meals where celiacs and gluten intolerant people don’t have a lot of choices. The latest recipe I made was a salted caramel brownie….let’s just say it was fudgy, rich and ooey gooey (in a good way), the teenage boy they were meant most for ate half the pan! So I’d say it was a success 🙂 I would love to pass this book onto his family that doesn’t have internet out here in the country of Central New York!!
Definitely going to make the Hawaiian Rolls for our Harvest Luncheon this Sunday!
My father-in-law is GF, and so far I’ve only had good luck! I rarely use processed food anyway, so I just make things that don’t call for flour. I’ve made black bean brownies with great success as well as your chocolate quinoa cake…that was totally a winner!
My aunt has celiacs and we are constantly trying to find new ways to make old favorites GF. I recently made a GF peach crisp (adapted from Smitten Kitchen) and it turned out beautifully! These rolls would be a great addition to our Thanksgiving table. Thanks!
My sweet sister-in-law has Ciliac disease. I try to cook/bake something for her when we have family parties. I LOVE to bake… This book looks great!!!
I received my Celiac diagnosis 16 years ago, when gluten was hardly known at all. I’m amazed at talented cooks like Nicole who have worked hard to create gluten free versions of foods I never thought I’d taste again. Cannot wait to try these rolls and would love to win a copy of the newest Gluten Free on a Shoestring cookbook.
I’ve had pretty good luck with GF recipes, especially those from GF on a Shoestring! Looking forward to the book 🙂
I’ve only done GF a few times, but I have quite a few friends and family members who are GF.
I have both of the gluten free on a shoe string cookbooks. I love them both these recipes are the easiest gf recipes I’ve found and they always turn out good. Can’t wait for the new book. Thanks for all your work on the cookbooks. I’m new at gf and these and your cookbooks are the easiest to follow.THANKS
Gluten Free bread is never good. My daughter cooks gluten free and almost never has bread.
I can’t wait for this book to be released.Gf bread is so hard to get right. I can’t wait to try bread again as most is a disappointment.
I’ve always been a foodie, but when our daughter developed diabetes I had to get creative with carbs. She later developed celiac disease and it is apparent that many members of our family have gluten intolerance. I have become increasingly better at gluten free and allergy free cooking. My son-in-law (who is absolutely not said of our last holiday get together, “You’re getting good at this.” High praise from a picky eater. Breads as sides are the products I want to perfect, especially for our daughter. Looking forward to these rolls on our Thanksgiving table.
Wow! I loved seeing all the comments ahead of me. You have a lot of gluten free followers, myself included. I am Celiac, so I’m gluten free for life. I love to cook, but baking is my thing. Upon initial diagnosis it has been a learning curve to say the least. I can definitely say it has made me a better cook, and so much more knowledgeable about food. I still pray every time I put something in the oven that it will “rise and/or hold together”. Bread? I’ve had it once in four years, and that was just recently on my wedding night. The chef made gluten free rolls for my husband and me. So fluffy, so delicious! If only I could make them too. Yeast, bread and gluten free scare me, so I really want this book. Nicole is awesome, I follow her blog, and know I could do it with help. Thank you for the wonderful recipe that needs no converting for me, and the amazing giveaway!
My sister is gluten free and we’ve been experimenting with artisan sourdough gluten free…some has turned out better than others 🙂
I have a good friend who is gluten free and would love to have more recipes to share when she comes over. These rolls look delish!
I need to eat gluten free, but the rest of my family does not. I feel like a short order cook most days. I have tried many of Nicole’s recipes and would love to have her new book, she is awesome!
I’ve been eating and baking gluten free for the past 20 years. With so many new baking products and supplies available and better quality flours it is actually fun to bake gluten free these days!
I have celiac disease and so eat GF. I would enjoy this cookbook very much. The rolls look unbelievable. Did you mix the gf bread flour or would it work with the all purpose flour? Thanks!
I just baked some chocolate chip cookies from one of Nicole’s recipes. AMAZING! I can’t wait to try out the recipes from this new book.
Those rolls look amazing, as well as the book! We eat some gluten but try to limit our intake. However, I have a few friends who have to stick without it due to allergies. It would be fun to share breads they could eat!
My mom has celiac disease. She makes Nicole’s bread recipe all the time and I would love to give her the new book.
I’ve mostly tried gluten free recipes for my dehydrator and they have all turned out really well! I have these coconut macaroons that are to die for and it is hard to believe they are gluten and sugar free!
My family has been gluten free since about 1995 when one of my aunts was diagnosed with Celiac disease. Soon after a couple of my sisters started eating gf and now I believe my 3 sisters, all of my 14 nieces and nephews, my 9 month old daughter and I eat gf due to either Celiac disease or gluten intolerance. My husband is also eating gf to control his Crohn’s symptoms. We have become huge fans of Nicole’s blog and have made many of her recipes. I can’t wait for this new cookbook to come out so we can enjoy quality gf bread – something that we’ve missed for MANY years!
My mom just went GF after years and years of unexplained digestive problems. She was visiting me and I asked if she had tried going GF; she admitted she had thought of it but was intimidated to try. I dragged her to a local health food store, bought some stuff and 24 hours later she said her symptoms had disappeared! She is so new to this way of cooking I know she can use all the good resources she can get.
Have tried a few other recipes for a friend. Would love to give her this for Christmas as her health depends on being gluten free.