Gluten-Free Hawaiian Rolls

Soft, squishy, faintly sweet Hawaiian rolls are the benchmark of fluffy — and pineapple juice is still the secret in this gluten-free version. They pull apart in golden squares and make slider night possible for everyone at the table.

Yield: 12 rolls · Time: 2 hr 30 min

Ingredients

• 3 cups (420 g) gluten-free bread flour blend with xanthan gum
• 2 1/4 tsp active dry yeast
• 1/3 cup (65 g) sugar
• 1 tsp salt
• 3/4 cup (180 ml) pineapple juice, warmed
• 1/4 cup (60 ml) warm milk
• 2 eggs
• 5 tbsp (70 g) soft butter, plus melted butter for brushing
• 1 tbsp honey

Directions

1. Proof the yeast in the warm pineapple juice with a pinch of sugar, 5 minutes.
2. Beat all ingredients into a thick, sticky dough for 3 minutes.
3. Scoop 12 portions into a greased 9×13 pan with wet hands, smoothing tops.
4. Rise 60–75 minutes until puffed and touching.
5. Bake at 350°F (175°C) for 22–26 minutes; brush with melted butter and honey while hot.

Pro tip: Canned pineapple juice, not fresh — fresh pineapple’s enzymes fight the dough, canned is pasteurized and friendly.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.