No more denying yourself. You are now back in the world that contains soft, pillowy Gluten Free Hawaiian Rolls.
Being gluten free in today’s world is easier than ever. With the new gluten free products on grocery store shelves growing 63% from 2012 to 2014 and reaching sales of $8.8 billion* there are a lot of good products out there that provide alternatives to our gluten containing favorites.
But, one of those that hasn’t surfaced just yet is a gluten free alternative to those soft, rich King Hawaiian rolls. And, I especially wanted this so that I could share one of my favorite French Toast recipes – Macadamia French Toast. So, this could be a dual purpose recipe for the holidays. You could make this as a roll to go with your Christmas dinner and make enough so that you have 7 rolls left over for the French Toast recipe for your New Year’s day brunch. I’ll be sure to get the Macadamia French Toast recipe up on the blog by then.
But, where to start? There are plenty of gluten free Hawaiian Roll recipes out there, but I like to start with the wheat flour version and convert it from there. So…I found a wheat flour recipe from King Arthur’s site and started there.
This dough is considered a rich yeast dough. With a dough this high in sugar, the yeast is competing with the sugar for water – so it leaves the yeast high and dry and not as effective as it should be. King Arthur recommends using osmotolerant yeast (and they’re right). Using this type of yeast shortens the rise time, however, I’m an Executive Pastry Chef and I don’t have osmotolerant yeast in my pantry, so…I can’t expect you to. That’s why I’m boosting the rise with a chemical leavener – just a touch of baking soda and baking powder gives this bread a bit of a ‘lift.’ The best baking pan for this particular dough is a regular muffin tin.
I have tested and tweaked this recipe quite a few times and I have gained a few pounds in the process. I have another batch in the oven right now and the smell in here is a.m.a.z.i.n.g. I almost can’t wait until these are out of the oven. My salted butter is at the perfect temperature just waiting to melt into these soft, sweet pillows of heaven.
*Food Technology, November 2015, Vol. 69 No. 11, p 21
Mangia! Mangia! xoxo
*GF Farina All Purpose Flour Blend recipe here.
And, check out this recipe for Gluten Free Overnight Macadamia French Toast.
And a very Merry Christmas wish from my house to yours!