What's Thanksgiving dinner without a basket of soft, fluffy dinner rolls? These gluten free Hawaiian rolls will satisfy your cravings for those buttery rolls we've all been missing.
Gluten Free Hawaiian Rolls were originally published on November 14, 2019 and have been updated with new pictures, a new technique, and a new video.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
This recipe has been on the blog for a while now and has been a top recipe, especially around the holidays. Everyone loves a good Hawaiian roll, right? Those soft and fluffy, perfectly sweet rolls are probably the most purchased rolls in all the stores. It was certainly the roll I never thought I'd have again.
But as with most of my recipes, it's just a matter of time before I figure out a way to create those foods I love and miss. And Hawaiian rolls are no exception. When I first made the cinnamon roll dough and it was successful, I KNEW it would be so perfect for an unlimited amount of recipes, ranging from donuts to pepperoni bread and these Hawaiian rolls. Hawaiian rolls are known for being sweet, so it was a no brainer.
tools for making gluten free bread
Every time I begin making gluten free bread of any kind, I gather all my tools that I love to use and would be lost without. You don't have to use these tools, but they will definitely make your gluten free bread baking experience so much easier!
- Cambro 8-quart Round Containers with Lids -- these containers are perfect for all my baking needs. They fit at least 20 cups (2.8kg) each of my flour blends. You may only need a 4-quart or 6-quart, but I like being able to make (and store) a LOT of my flour blends at once.
- Kitchenaid Stand Mixer -- I don't know what I'd do without my Kitchenaid. I use it almost daily, but especially when I make gluten free bread. It's nearly impossible to knead gluten free bread dough by hand and the power of a Kitchenaid mixer is hard to duplicate. It's an investment, but in my opinion it's well worth it. (I've had mine for over 30 years, so they last a LONG time).
- Bench Scraper -- another tool I couldn't live without, a bench scraper makes gluten free bread making so much easier. Bench scrapers lift and scrape the dough off the counter if it sticks, and is also useful in moving flour out of the way.
- Flexible Dough Scraper -- this flexible plastic scraper is one of my essential tools for making gluten free bread. I use it to scrape the dough into one cohesive mass after it's finished mixing, and also for removing the dough from the bowl and dumping it onto the counter. I've taken many classes about baking bread and this is what all the pros use.
- Food Scale -- if you haven't bought a scale by this point, you really should. They're great because you can weigh everything right in the bowl and don't need to break out extra measuring cups. Plus, they're so much more accurate than measuring by volume, not mention they're super cheap!
the ingredients you'll need for these rolls
- Kim's gluten free bread flour blend - there really is no substitute (I would love to tell you otherwise, but sadly nothing else can compare). I know it's an effort in itself to make your own flour blend, but once you use my flour blend you'll understand and be grateful for it.
- Butter - these are buttery soft sweet rolls, so a good amount of butter is in this recipe.
- Baking powder - I always like to add baking powder to my gluten free enriched doughs. It tends to give them a little boost.
- Psyllium husks - these are actually optional, but they do make the dough a little more extensible and, therefore, easier to knead and shape.
- Eggs - eggs add structure, as well as richness.
- Sugar - sugar plays such an important role in baking that many people don't realize. Aside from sweetness, it's primary role is tenderizer. That's what makes these rolls so tender.
- Milk - you can make these rolls with dairy-free milk.
- Salt - balances the sweetness.
let's make gluten free hawaiian rolls
Separate dough into equally-sized pieces (I use my scale for this and weigh 2 ounce portions).
Shape rolls into rounds (see video for how to do this) and scrape from counter using a bench scraper.
Place shaped rolls in a buttered baking dish, each touching one another. Cover and let proof until nearly doubled in size.
Brush proofed rolls with melted butter and bake at 350 F for 30 minutes.
Remove from oven and immediately brush with more melted butter.
Hawaiian Rolls Frequently Asked Questions
Yes, you can substitute the dairy in this recipe with dairy-free butter and milk. I would not recommend using a liquid oil as a substitute as it will change the hydration amounts.
They are very soft and will stay soft for days at room temperature (up to 5 days). For longer storage, flash freeze individually and then place in an airtight container for up to 3 months.
Yes! You can shape them and put them in a freezer-safe pan, cover with two layers of plastic wrap, and freeze. When ready to bake, remove from the freezer and allow them to thaw and proof at room temperature at the same time. Bake as directed.
Why is This Recipe in Grams and Not Cups?
When it comes to gluten free bread baking, or any baking for that matter, it is really essential to have the proper measurements for each ingredient. The only way to assure this is by weight and not volume. One person's cup measurement could be a little different than another person's. By weighing ingredients, every single person will always get the same exact ingredient amounts, which makes for better baking overall and easier troubleshooting if something goes wrong. You wouldn't believe how much time is spent helping bakers troubleshoot bread baking failures, only to find out they didn't weigh their ingredients. Imagine how many new recipes I could be working on in that time instead!
more gluten free rolls and buns
- Gluten Free Crusty French Rolls
- Gluten Free Brioche Buns
- Gluten Free Hot Cross Buns
- Pillowy Soft Gluten Free Dinner Rolls
- Gluten Free English Muffins
- Gluten Free Potato Buns
- Gluten Free Hamburger and Hot Dog Buns
- Gluten Free Pumpkin Dinner Rolls
Bake up a batch of these gluten free Hawaiian rolls for YOUR Thanksgiving bread basket. You won't miss the store bought ones and no one will ever know they're gluten free!
Gluten Free Hawaiian Rolls
Ingredients
- ½-1 recipe Gluten Free Sweet Dough
- melted butter (for brushing on rolls before and after baking)
Instructions
- Mix the dough and proof as per sweet dough recipe instructions.
- Remove dough from the refrigerator and knead briefly on a well-floured surface, just to create a cohesive, smooth ball. At this point, either divide the dough in half and wrap the other half in plastic wrap for another use, or use the entire batch of dough to make two pans of rolls.
- Divide dough into small portions (each portion should weigh about 1.5-2 ounces each) and roll each into a ball. Place into greased or buttered baking dish (9 by 13-inch).
- Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size. Depending on ambient temperature, it could take an hour or more.
- Preheat oven to 350°F.
- When rolls have fully risen, brush with melted butter and bake for 22-25 minutes or until rolls are golden brown and spring back when lightly touched. Brush again with the rest of the melted butter.
Teresa says
Yummers:P Just a quickie if I may: is it normal for the texture of gluten-free rolls to be kinda cakey or biscuity? I try to avoid as much gluten as possible and having had tried this recipe exactly as written, I wasn’t sure what the result would be. Absolutely LUV the taste but the texture through me off. And, it didn’t “dome” as pretty like your photos BUT the taste was perfect.
Kim says
No it's not. Usually it's from either the proofing or the baking. They could have been either overproofed OR underproofed, or they could have been underbaked. If they're not proofed long enough, they will be rather dense and not airy and light. If they're proofed too long, they could rise up initially in the oven and then deflate when you take them out of the oven and also be dense. Same with underbaking, but it sounds like your problem is in the proofing.
Justine says
I made these for Thanksgiving and they were a HUGE hit with the GF members of my family! I froze the leftovers as individual rolls for later use (quick frozen on a cookie sheet and then put them in a baggie). Tonight I pulled out several, let them thaw/rise for several hours, and then baked them. They are just as delicious today! My GF husband thinks he is in heaven! I used your flour blend and followed your very clear instructions exactly as written. Thank you!!!
Betty says
Where is the link for the sweet dough recipe? I can't find it. Takes me to cinnamon bum recipe
Sydney says
I made this earlier today and the recipe was here…now it’s showing the cinnamon roll one. Where did it go?
Kim says
It's the very same recipe (the cinnamon rolls and Hawaiian rolls). I just made the recipe a little more streamlined so it wouldn't be redundant.
Kim says
That IS the sweet dough recipe (the cinnamon roll dough)
Nancy Schmidt says
Just FYI… the dough recipe for Kim’s amazing cinnamon rolls is the same recipe she uses for the Hawaiian rolls, which are incredible! Highly recommend!
Marcia M says
I LOVE the flavor of these rolls, but every time I bake them, the bottoms turn super brown before they're ready. I've tried in both an aluminum and glass pan, sprayed with nonstick spray and both with and without parchment paper. Even tried reducing the heat to 325 and increasing the bake time. Any suggestions?
Kim says
Hmmm, that's a strange one that I haven't come across yet. Do you know if your oven is running hot? Are you putting them lower in the oven?
My suggestion would be to double pan them if you're still having problems. I do that quite often when I want a very delicate, light golden color on the bottom of any baked goods. Just put a sheet pan underneath whatever pan you're baking them in. It should shield the bottoms from getting extra dark.
Hope this helps!
Rita says
How long can you freeze the already baked Hawaiian rolls? After I mixed up the dough, I realized the recipe was for 2 pans and I only need one right now.
Thanks
Kim says
Up to 3 months
Ash says
The flavor is great but mine isn't rising right with the instant yeast. I'm not sure what happened 🙁
J says
Just made these and they turned out amazing! I used KA all purpose bread flour mix and swapped the sugar for honey and they turned out amazing! So light and fluffy! I did add a little more flour maybe a tablespoon-ish. Definitely eyeballed it but still worked great!
Anne says
The dough was runny, added more flour and it only rose a little. Measured everything out.
Kim says
Did you use my flour blend? With superfine or ultrafine white rice flour? Did you substitute anything within it?
Ash says
I had the same issue. I used almond milk and King Arthurs all purpose GF flour. They hardly rose.
Kim says
That is exactly why you're having problems. If you read through the bread flour blend post, you'll see that I very strongly suggest you use my homemade gluten free bread flour blend. I cannot test every single flour blend out there to see if it will work with my recipes, but I can tell you that when I first started out baking gluten free (over 12 years ago), I tried all of those store bought blends for my breads and they were horrible. That's why I created my own blend. I got sick and tired of spending a fortune on a flour blend only for it to not do what I wanted it to. If you use my flour blend, you will see the same results I do. You will be amazed at how amazing these rolls are.
Sara says
If you're searching to do a premade blend (I tried it with premade and the flour blend you make: Cup4Cup original blend is an okay substitute). I will say the flour blend makes a noticeable difference, but if it's not an option at the moment, cup4cup substituted in by weight does result in an alright option
Jodi S says
THESE ARE THE BEST!!!! I am blown away! I made them both plain gf and vegan for my daughter who has over 200 food allergies! She is in heaven🙏. Thank you so much for this and ALL of your recipies. You can’t always know how much it means to some of us who due to extreme medical difficulties need these in our lives. You have made us both super happy today and many other days as well. Bless you, truly!
Kim says
Awe, thank you so much! It gives me SO MUCH JOY to hear that someone is happy from my recipes 🥰🥰🥰
Terry says
What whey protein isolate do you use?
Jay O says
Hi! Thanks for sharing your hard work with the world. Fyi... for others who only have weird spreadable "butter" in your fridge (like country crock), it doesn't work. Kim, quick question- do you use your bread flour blend or other gf flour to knead this dough?
Kim says
I always use whatever flour blend is used in the recipe as bench flour. I keep small containers of all my flour blends handy so if I'm rolling out pie crust, I will dust the surface with my AP flour blend and if I'm kneading dough, I will dust the surface with my bread flour blend.
BFlynn says
I do not have a stand mixer. Will this work with a handheld mixer/beater and/or my hands?
Kim says
It should work with a handheld mixer and might work with something like a Danish dough whisk.
Mabel Bond says
Hi Kim! I just wanted to let you know about the last time I made your Hawaiian dough. I made a batch for a church dinner early in November. I only used half of the dough. I totally forgot about the other half being in the fridge until a couple weeks later at Thanksgiving. I pulled it out and made a dozen croissants . They were absolutely amazing ! Even after the dough holding in the fridge for two weeks!
Sarah says
I can’t have refined sugar, can I use coconut sugar I’m place of the sugar? I would assume it would work just fine but thought I’d ask
Kim says
Honestly, I'm not sure it would work. Sugar plays such a major role in this recipe, not just for sweetness but also to feed the yeast AND for tenderness. I haven't worked with coconut sugar before so I don't know if it has the same properties as regular sugar. All I could suggest is try it, then you'll know.
Summer chatwin says
Our favorite roll recipe !! It worked great with Cup for Cup flour
Carrie says
What’s the brand of the cup for cup flour you used?
Kim says
I don't use a store bought blend. I use my own blend, which is linked right within this recipe, right up above here. Click on Kim's gluten free bread flour blend in the recipe card above and you'll find the ingredients needed.
Kaleigh says
I tried making this and used King Arthur, but my dough is so wet and sticky! Not sure what happened 😣
Kim says
Awesome!
Patricia Sutton says
I made the Hawaiian rolls and they were exceptional! I had leftover dough, and I used that to make cheese danish. They were so so good. Thank you so much for this recipe Kim.
Jennifer Ehkers says
Help!!! My dough is incredibly sticky and after 2 hours of no activity I put them into the oven with only the light on as our house is on the cooler side and the dough is still not rising.
Kaleigh says
Same! My dough is soooo sticky.
Joey Hoffman says
Mine was too. I used Kim's bread flour and measured everything on a food scale. Because the dough was so sticky, I couldn't work with them as they were so I oiled my hands and rolled them that way. That worked really well to get them into balls. Mine also didn't rise in the fridge. Maybe my fridge was too cold? I let the, rise on the counter in a warm kitchen for over 2 hours but they still didn't rise much there either. They did rise in the oven - phew. they turned out great anyway.
Kim says
What rice flour did you use in the flour blend? That is usually the culprit with really sticky dough.
Jillian says
THESE ARE SO AMAZING!!! King's Hawaiian Rolls are pretty much the #1 thing I miss from when I was eating gluten. I could eat an entire tray of them to myself. These gluten free rolls are SO CLOSE!! And to be honest, it's probably my fault they're not exact. I used almond milk instead of cow's milk because that's all I had on hand. I will make this recipe forever. THANK YOU!!!!
Kim says
That's awesome, Jillian!!
AmateurGfBaker says
As an experienced baker and cook with regular flour taking on Gluten free recipes seemed scary and daunting. When I bought all the ingredients it kinda sat around for that reason. Lol But this recipe was so easy to make. I thought I messed up when the dough was kinda runny after it mixed but as you mentioned I have to let it mix for the full 5mins and walk away. After it came out the refrigerator it set really well although stil sticky. But nothing flour dusting didn’t fix. They came out amazing. Thank you so much I can’t wait to try your other recipes. 🙂
Laurel says
I’ve made these rolls several times and think they are the absolute best even before I was diagnosed with celiac. Convinced my brother-in-law to try one this Thanksgiving. Got a huge compliment how good they were he said they taste like a regular roll(he doesn’t have to eat gluten free).
Thank you for sharing your recipes!!
Laurel
Jillian Busch says
How do you store them?
Amy says
These were so good! The crust and crumb were perfect. I could only find finely ground brown rice flour. It seemed to work. I had to give it a lot of time to rise but they were very good. I’ve yet to have leftovers to see how long it’s shelf life is. Thank you. You give very good directions.
Angela Schabo says
I am having trouble getting your’ print’ tab to work. Anxious to try this recipe!
Kim says
Hmmm. I just printed 3 recipes from my own site yesterday and didn't have a problem at all. Maybe it's your browser? Could you possibly reboot your device and see if that helps?
Ella B says
These rolls are UNREAL!!! SO DELICIOUS. Follow the recipe EXACTLY and don’t use stone ground white rice flour like I accidentally did the first time. But seriously, Kim, you are amazing I love your recipes!!!
Holly Gottlieb says
How do these Hawaiian Sweet Rolls compare to your Pillowy Soft GF Dinner rolls in terms of taste, texture etc.? I am planning to make one of them for Thanksgiving, but Im not sure which!
Thanks!! Love your website so much!
Kim says
They're definitely sweeter, but not much difference in terms of texture.
Thank you so much for your kind words 🥰
Kim says
Absolutely love these!! 1 of my kiddos has celiac. I'm always trying recipes in attempt to find something that is "normal". This absolutely fits the bill. My teenager didn't believe they were gf. So good and so soft! Thank you for sharing your recipes! I've fallen in love with baking again!
Kim says
Awe, that's great! So happy you're enjoying baking again!!
Valerie Hughes says
Summer's here and I'm missing my Kings Hawaiian Rolls with my BBQ. But Kim you've come to the rescue with this absolutely delish recipe. So easy that my 13 yr old granddaughter made them for me. While she's not good at reading thru the recipe first we didn't know we'd have to wait an extra day for these tasty delights (she missed all the rising instructions). But it was well worth the wait. Thank you. Can't wait to try out more of your recipes!
Kim says
Awe, that's so awesome, Valerie!! So glad you're enjoying them 🥰
Ariana says
These are the best and you are the best Kim!
Thanks a lot ❤️
Greetings from Argentina
Kim says
Awe, thank you so much, Ariana 🥰🥰🥰
Pamela Price says
Can you put 2 pans in oven at once? Top and bottom rack to cook all the same time.
JoZ says
These are some of the most amazing rolls I’ve ever had! I have made them so many times I’ve lost count and They’ve never once failed me! However this weekend for Easter I want to make them on Saturday and then cook them Sunday and I just wanted to make sure I could go ahead make them put Them in the 9 x 13 pan refrigerate then pull out on Sunday morning and let rise and bake?? I just have so much other things to do on Sunday I don’t want to have to do anything but cook them thanks so much for your response!
Kim says
Absolutely!! I do it all the time. I'm doing it Saturday with my cinnamon rolls for Sunday morning, too 😍
JoZ says
These are some of the most amazing rolls I’ve ever had! I have made them so many times I’ve lost count and I’ve never once failed me! However this weekend for Easter I want to make them on Saturday and then cook them Sunday and I just wanted to make sure I could go ahead make them put them in my not by
Kathy Schild says
Can I make half of the recipe?
Kim says
Absolutely!
Allie Altman says
I have made this recipe twice now - once with no substitutions, and most recently using pea and quinoa protein in place of whey protein, and oat milk in place of regular milk. The first time was absolutely AMAZING! The second time, everything that could have gone wrong went wrong. My stand mixer broke and I had to mix by hand, and the rolls wouldn't rise before baking. However, even whey free, they turned out DELICIOUS! Much smaller than my first batch, but I am so impressed by this recipe.
I'll be trying this recipe again this weekend when my replacement stand mixer arrives, and can't wait to see the results! Thanks, Kim!
Kim says
I'm so glad they still worked with everything working against you! Please let me know how they come out once your new stand mixer arrives 🙂
Donna Antaramian says
Made these this week - they were delicious but like the artisan bread mine was very sticky. It stayed in the frig over night but I did notice this recipe had no Psyllium Husk. Should try adding some next time. BTW I made ham and cheese sliders for non GF people and they could not tell the difference.
Sandra G says
Hi Kim. I see some of your sweeter recipes use the updated cinnamon roll dough (includes psyllium husk) and a little more liquid, while others (like these Hawaiian rolls) do not have psyllium husk (and they have a little less liquid). Is it safe to assume that, if this is the only difference, then you just didn't update them all? Alternatively , is there some reason that some have psyllium and others don't? I'm not asking about recipes that are entirely different. I'm only asking about those that are exactly the same , except some have psyllium and about 1/4 cup more liquid, while others don't.
Also, I would LOVE it if you could put a page on your site in which you have colums showing which recips foll under which doughs. For example, there's one dough (let's call it your sweet dough) that would have under it cinnamon rolls, brioche, and babka, etc. It would be especially helpful, because, here at my house, it's mostly just hubby and myself. I would like to make several things when I make a batch of dough, and then I would freeze things.
Thank you so much for all you have done here!!!
Kim says
Great minds think alike, Sandra! I've already been thinking about making a "master dough" page of sorts for all the doughs I make that can be used for several different recipes. It's in the works 😊
You are exactly right about the psyllium husks. I just haven't had the time to go back through my older recipes and update them with that info. Good catch 😊😊😊
Tiffany says
Thank you Kim!!! You are an absolute genius!
Wanted to let other readers know that I subbed out half of the milk with pineapple juice and it gives these rolls a little tangy extra. They are earth-shatteringly good either way!
Kim says
Awe, you're too kind, Tiffany! Thank you so much 🥰🥰🥰
Lori Harrison says
Hi, just wanted to let you know how much I appreciate your recipes and blog. I have Celiac Disease and my son has severe, life threatening food allergies to peanuts & tree nuts. I had to teach myself how bake allergy free many years ago, before there was a plethora of products available. So, I know the time, patience, and dedication it takes to learn, develop, and bake gluten free, allergy free baked goods- that actually taste good. I tried many years ago to make cinnamon rolls, but couldn't get the right consistency. Your recipe is spot on and just amazing. I'm also diabetic , so I don't make these frequently, but when I do, they are a show stopper.
Also wanted to let you know that I have tried some other blends - just out of urgency, when I didn't have your blend made up. Pillsbury worked well, and Bloomfield Farms all purpose (an allergy free blend) worked as well. Your blend definitely provides the best results- hands down. Just wanted to share that in a pinch, a few others worked. I also substitute the milk with extra creamy oat milk, Flores vegan butter for the butter, and egg replacer powder for 1 egg, carbonated water for the 2nd egg. I hope this helps anyone who has severe food allergies and wanted to know how to replace some of the other ingredients. Thanks for your hard work and sharing your recipes. I can't tell you enough how much I appreciate what you do.
Thanks again for shsrin
Kim says
Thanks so much for your kind words! And I appreciate your information about the other flour blends and vegan options. I need to try the vegan egg replacements for when my daughter comes to dinner (she is a vegan). 😍
Judy H says
Thank You so much for your substitutions information! I have egg & dairy allergies, so I was ecstatic to read your comment,
You and Kim have let me know I can do this!
Janelle says
You are my favorite holiday go to. We have made your cinnamon rolls the last three years and my kids are starting to anticipate them. I will be doing your rolls this year and I’m so excited to try them! Being dairy free I have used powdered coconut milk in your flour recipe. I think it has served us well, I don’t think I can taste the coconut. I am going to compare it to pea protein though and I’ll let you know!
Kim says
If you're dairy free just because of lactose, whey protein isolate is lactose free. Just an FYI in case this applies to you 🙂
Sandra G says
Do you use the same amt by weight, just subbing coconut milk powder for the protein powder? Then what do you do about the milk called for in the dough? Do you use a nondairy milk? If so, is there a particular one that has yielded good results? BTW have you happened to try a nondairy protein powder in the dry recipe? I usually use the dairy, but I want to make a nondairy one too, and it would be so great to know what has actually worked for people. TIA
Becky Richards says
I have been making these the last 2 years and they are awesome! I truly appreciate the recipe. I was typing up a clean copy of my messy recipe and noticed that the numbers on the bread flour blend are different from my copy in 2019. Have you tweaked the flour mix since then? I also noticed that the new numbers dont actually add up to the grams in the top column showing the 5/10/15 cups. Ive had such good luck with my previous version, I didn't want to make the change till I double checked the math. Thank you for your help on this!
I use these rolls for rolls and cinnamon rolls and monkey bread. Your recipes are wonderul! Thank you!
Kim says
Hi, Becky! Yes, I did tweak the numbers very slightly because someone had pointed out that the math didn't add up to the old numbers. The new numbers are correct (the math adds up to equal 700 g, 1400 g, etc., and your rolls won't be affected at all by this minor amount. I've made each of them dozens of times with the "new" numbers and there's no discernable difference in the outcome. Hope this helps! Thanks, Becky 😍
Antoiinette Kelleher says
Hi. I've never made these, but I'm looking for a great dough to use for Manapua, which I haven't had since leaving Hawaii 20 years ago, not to mention going GF shortly after that! Do you think this would work, or would it be too sweet, and if so, will cutting down on the sugar dramatically change the texture of the finished product? Sorry, I know that's a lot. But I would love to make them soon!
Mary says
I haven't found a gluten free roll I can get to rise. I'll have to try this version.
holly hon says
Kim, have you tried to add tangzhong to this recipe? I am wondering if it will allow the baked rolls to stay soft and moist longer. Thanks.
Kim says
I haven't yet, but I bet it would work wonderfully!!
Jane Oswaks says
Amazing....thank you so much for this recipe. Just made them for Thanksgiving (tomorrow)....our daughter is celiac and a couple more guests are gluten intolerant. They are very much like Parkerhouse rolls and they are incredibly delicious sprinkled with flaky Maldon Sea Salt!
Donna Repp says
Can you use the tangzhong method with this bread? Your recipe for the sofest gf rolls ever, can these be dinner rolls? Bake time?
Kim says
I haven't tried it, but I'm sure it would work. I'm in the process of creating another dinner roll that should be posted this week if you can hold on until then.
Donna says
I have the roll mixture in the refrigerator right now. I used your roll recipe that makes hot dog and hamburger buns, but I’m going to make them into dinner rolls.
Where will I find your new dinner roll recipe after you post it?
Donna says
They turned out great! Can’t wait have my grandson try them on thanksgiving.
Can I use the tangzhang method for the cinnamon rolls. I want to make the tomorrow.
Kim says
You should be able to, but I've never tried it so I can't say with any certainty.
Sherry Wimmer says
What should the consistency be after adding the two eggs and beating for 5 minutes? I have something just thicker than a brownie mix. Is that normal? I'm worried I'll never be able to shape such dough. I'm used to regular bread recipes that are much thicker. This is my first GF experience and I followed the recipe to a T. So nervous!
Kim says
Yes, that's exactly how it should be. Don't worry. Once it sits in the fridge overnight, it really transforms into a kneadable dough 🙂
Gillie says
I LOVE these rolls! Our eldest son, his wife and two adorable daughters are coming, and the girls haven't ever had a donut or a cinnamon roll. They are all celiac, dairy free and the kicker allergic to eggs! Could I use aqua faba to replace the eggs with some added fat? Thank you ever so much for making recipes that aren't only safe to eat, but is delicious, and not just good enough for gluten free.
Kim says
I'm not sure, Gillie. I've only tried using aqua faba once and it was a total disaster! My daughter is vegan and I have had a really hard time adapting anything for her to eat, so I usually just buy something that I know is vegan. The eggs are always the hardest thing for me to substitute.
If you try it and it works, please let me know!
Andre says
Hi! I was diagnosed with Celiac 4years ago at 61. I've been looking for a good bun recipe since then, so I was really excited to try this one. I live at higher elevation (3000'), and a lot of baking recipes call for an additional tablespoon or two to compensate for the lower atmospheric pressure, but I didn't this time. I haven't read through all the comments yet. Have you seen any comments on this?
I followed the recipe. The dough was VERY soft, even after overnight in the fridge. They rose well but they kind of deflated a bit when I brushed them with melted butter and the end result was a bit flat. Also, they only needed 20 minutes at 350°F. Flavour is great and texture is good. I can't see how to post a photo.
Any suggestions on how I can improve the results?
Andre says
I meant a tablespoon or two of flour for the higher elevation.
Andre says
Also, the recipe doesn't indicate how/when to take the bread out of the pan. On a rack? Upside down? Wait till it cools completely? Thanks!
Kim says
Hi, Andre! I'm at sea level so I'm not experienced with high-altitude baking, but I found this on King Arthur's website that may help: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Also, I don't usually take my rolls out of the pan. I just leave them in there and serve directly from the pan.
Darla Langeman says
Hi Kim...thanks so much for this recipe. My husband's favourite g.f. bun baker went out of business and he has been suffering without a decent bun. He loves them just the way they are, but would like to know if we would get the same results if we added less sugar. We are looking for a bun like this, but not as sweet as well.
Darla Langeman says
Hi Kim...I just found the answer on your g.f. hamburger buns...the sugar feeds the yeast. 🙂
Thanks for your flour blend recipes as well. They are great.
Kim says
Yes, you're correct. The more yeast in the dough, the more sugar that's needed to feed the yeast. Most of that sugar gets "consumed" by the yeast and doesn't remain in the final rolls 🙂
Krystal Yoder says
Hi Kim, quick question about the whey protein isolate
Does it matter that it's vanilla flavor??
Kim says
I would try to find an unflavored one if you can. Otherwise, your bread will have a weird vanilla flavor.
Krystal Yoder says
Another question, I mixed these rolls last evening left them raise a couple hrs then refrigerated them over night. Rolled them out and they rose ok, they were very stick I added around 2/3 cup of flour to the dough and counter I baked them an they went flat. Any tips on how to get them nice and fluffy?
Kim says
The dough shouldn't be that sticky. Did you use my bread flour blend?
Evelyn Cabanzo says
Thank you so much for this recipe, this is the best gluten free bread I ever tasted, it meets all expectations and more
Hermien Roeloffzen says
Hai, i’m from Holland and i’m always looking for glutenfree recepies. (Excuus my bad Englisch) mijn hawaian rolls are for their 2end rice in the warm oven, i’m so exiting how they will work out. My doughter, me and 2 of my sisters are celiac. I have tried several recepies, wich i found on the internet, so i came on yours! I made your flour mix to the letter, so i have high espectations. My doughter is apping me several times already, and and and??? Are they baked yet???? We must be patient haha.
I wil sent you the result of my first batch 😊
So also in the Netherlands we are baking your recepies!! With much joy!! If these turned out fine, than i’m confident to try the next batch and that wil be jour croissants.
Hermien
Hermien Roeloff says
Yes, still hot but i coud not waite for them to cool. I must try them and yes, they are awesome. A little bit sweet, a bit chewy, fluffy, soft, o my! delicios with saltbutter. Can’t wait to let my doughter taste these rolls. I will put half the bath in the freezer for her. Thanks Kim, for all your recepies!
Kim says
Awe, I'm SO glad you liked them!!!! Thank you so much for the wonderful comment 😍😍😍
Jeaninne A says
I've made the dough and wanted to go to the video to see how to roll the dough before baking. The link isn't working and I'm assuming the video has been taken down? Is there a new link to it by chance?
Kim says
I just tried on four different devices and the video was working fine. I would try again. Maybe it was something on your end?
Maria says
Hi! Looks amazing! What's the shelf life for the bread and how to store it? Does it need to be chilled or keeping it in room temp okay? Thank you!
Kim says
Wrapped well, it will keep for a couple of days at room temp. Otherwise, you can freeze it to store longer (well wrapped). I wouldn't recommend keeping it in the refrigerator as that will dry it out.
Rosemary Mastropolo says
HI KIM, I'M CONFUSED. I WAS READING YOUR BLOG ,AND SOMEWHERE YOU HAD SAID THAT YOUR "SECRET INGREDIENT" WAS PSYLLIUM HUSK AND THAT YOU HAD ADDED IT TO YOUR HAWAIIAN ROLL RECIPE, BUT I DON'T SEE IT LISTED IN THE INGREDIENTS OR IN YOUR FLOUR BLENDS. AM I CRAZY? THANKS, ROSEMARY
Kim says
Haha! No, you're not crazy, Rosemary. I did state that I started experimenting with psyllium husks and used it in my cinnamon roll wreath, which is basically the same dough as the Hawaiian rolls. I didn't want to change all of my recipes using that same dough because some people might be allergic to that or really like the way the original recipe works. However, I see now that I need to put it on those recipes as an option for using. So if you want to use it in the Hawaiian rolls, add 2 tbsp whole psyllium husks to the recipe with the dry ingredients in the dough. Then increase the milk to 1 1/2 cups (360 ml). You'll find this written out in my cinnamon roll wreath recipe here: https://www.letthemeatgfcake.com/gluten-free-cinnamon-roll-wreath/
Laura says
My dough didn’t rise at all. I let it sit next to the warm stove and covered and the ball of dough didn’t rise. An issue with the yeast? When mixing in the wet ingredients does each ingredient need to be fully mixed in before adding the next?
Kim says
Not at all. You probably didn't let it rise long enough. What I like to do for all my rising dough is turn my oven on to a low temperature (160-170) and let it warm up, then turn it off and put my dough in the warm oven. I find that it's perfectly toasty for the dough to double and even sometimes triple in volume. In certain climates (I live in a fairly warm climate) it can take way less time, but in colder climates it can sometimes take anywhere from 2-3 hours to double in volume.
Sharon R says
Absolutely awesome bread recipes. My children are celiac and love that I have discovered your bread recipes.
The hamburger buns are a huge hit!! I wish I could post a photo!!
Becky Robey says
I love this dough. I have made the Hawaiian Rolls as well as the cinnamon rolls. I just have one small problem with the Hawaiian rolls. Each time I make them they rise perfectly in the oven but tend to flatten out by the time they get to the table. What am I doing wrong?? I have made your flour blend and followed your directions. The taste is awesome , but I need help with the rise!
Kim says
It sounds like you've either over proofed or under proofer the rolls, but my guess is over proofed. If over proofed, the gas bubbles become too large and over expand in the oven and then collapse. It's tricky to get it right sometimes, even when you're an experience baker, because with gluten free bread we can't do the poke test and see if it springs back.
Next time you make them, try to get them in the oven in a shorter time frame when the rolls are have just doubled in size and no larger. In the warmer months, it can start taking less time to proof so if it took an hour in the winter, I would check them at 1/2 an hour now.
It's happened to me several times, so don't think it's just you. I've been working on a new recipe and the taste and texture is great, but I get busy and in my multitasking I forget about my bread rising and the very same thing happens--it comes out of the oven misshapen and ugly looking without a beautiful dome on top 🤔
Becky Robey says
Thank you so much for replying. I actually have had to put my dough in a warm oven the first time to get it to rise. Then after I make the rolls, if I leave them on the counter to rise they don’t. I always need to put them into the warm oven to get any rise the second time also (150). So I will try less time in the oven on the first rise and less also on the second. We will see how it goes. Thanks again.
Donna Lancaster says
Hi Kim,
Where do you purchase the whey protein isolate, grocery store or nutrition store?
Kim says
I purchase mine on Amazon (the text that says "whey protein isolate" is actually a link to Amazon), but you can find others in nutrition stores. Rarely have I seen the isolate in a grocery store or some place like Walmart, but I have some at places like the Vitamin Shoppe or GNC.
Gillie says
I have found a new use for this dough, it seriously is the dough that keeps on giving. I've been pinning for Chinese steam buns. In the before celiac days I would make 40 or so of them at a go and freeze them. Today I had a batch of this dough and thought, "be brave, give it a go." The dough is a mite tricksy to handle, due to its softness, but once that was sorted, the dough steamed up to perfection. I used about 70 grams of dough for each one, and were hard to handle due to the softness, next time I'll neck it down to 60 grams. Steamed them for 15 minutes and each bite was pure heaven. Thank you again for all your hard work, giving us back the things we so dearly miss.
Kim says
Oh, wow, Gillie!!!! Steamed buns have been on my radar for a while now and I have GOT to try this! Thanks so much for always having such kind words 😍😍😍
Sandra S. SCHREGLE-FRISON says
Dear Kim, I have just recognized that my commentary from last night didn't get onto your blog so I will try to find similar words again...
Since last summer I know about my intolerance of gluten so I started to search for recipes that gives me the feeling of eating something to remember. Concerning desserts and cakes I have found real good variations with a lot of dried fruits, seeds and vegetables with almost not adding sugar (if you like I could give you some of my recipes and ideas) but with bread it was always a try and error relation.
Yesterday changed something: I tried your Hawaiian rolls the first time and I made it using an electronic balance for grams and the dough turned out wonderful. After baking the rolls my husband was the first eating some of them. Usually he doesn't like to try my bread but your rolls changed everything. They give me the feeling of having normal bread, too great :o)
Next time I will definitely try the cinnamon rolls with the same dough and other missed variations of loved food.
It's so great to find someone so far away to exchange ideas and cooking recipes for a life without gluten.
Cheers from Switzerland, Sandra
Kim says
Awe, thank you so much, Sandra! You're too kind 😍😍😍
Sandra from CH says
Re-hi, I have just written you but forget to choose a category, maybe you csüan select the right one for me.
Merci = thanks = danke!
Ping says
hi Kim, I have been trying this recipe for two times recently. the results are way better than other recipes I have tried previously.
However there are still some hiccups, would need your input:
The first trial dough got too wet & sticky and we have too more flour (your blend) during blending, and ended up the roll got too dry and become a dry bun.
The second trial seems better, but the chilled dough is very sticky and wet till I could not mold them into shape.
I noticed when I want to put the bulk proofed dough to fridge, the bowl is quite warm, and ended up more evaporated water gathered at the plastic wrap.
I am not sure what I did wrongly, using your bread flour mix (soy protein), vegan butter recipe (coconut oil + avocado oil + apple cider)
Kim says
I'm guessing it might be the vegan butter combo. Since you're using vegan butter, are you still adding the eggs? Because without the eggs, I don't think these rolls will work. If you aren't vegan, might I suggest trying my challah bread recipe? It's configured specifically to be made without dairy and can be shaped into rolls just the same. Here is the link for that: https://www.letthemeatgfcake.com/gluten-free-challah/
Michelle Hicks says
I made these the first time today and they came out pretty good. I had to make quite a few substitutions because of an egg and dairy allergy, and I utilized Expandex. I wanted to say that for the sake of my sanity, I used my own GF flour blend. I don't have nor have the space for a food scale. I had to do some math to get the powered soy milk right by ratio. I've baked for a long long time even before I developed food allergies and recipes done in grams are unfamiliar when not in chem lab. Though you had it in cups for the recipe, your blend was not. Luckily I had a conversation chart to be sure I didn't add too much of the wrong thing and end up with a brick..and I didn't. They are very light, but I was a little off put by the grams. It may help new bakers feel more comfortable trying your recipe if it is more accessible. Me, I got not too weird looking but very delicious sandwich rolls.
Kim says
Hi, Michelle and thanks for the feedback! When I developed my flour blends I did so using grams and a scale and they just don't convert very well to cups, as you already saw.
I developed this recipe so the amounts could always be easily scaled up or down, which is often harder to do when using volume measurements. Many people (professionals and home cooks) use scales and grams in baking because it's more accurate and those followers who really like my recipes seem to have no problem purchasing a scale and using it. I have the tiniest kitchen and yet find enough room for two scales (they are about the thickness and size of an iPad and I put them on top of my sugar and brown sugar canisters). I have also been baking for a very long time (I'm 51, no spring chicken, haha!) and always baked with cup measurements. I finally switched over to weighing and using grams when I was diagnosed with Celiac and found that accuracy was so important in getting the results I was looking for. It's so much easier and on my flour blends page, I give the reasons why and links to where a scale can be bought (including at anyone's local Walmart for under $20). While I give cup measurements in my actual recipes, I cannot go back and reconfigure my flour blends to make them more "volume" friendly. It's not worth it to ruin a good thing for something that can so easily be rectified by purchasing a very small, very inexpensive scale 😊
Sandy Evans says
LOVE These rolls! I have 2 questions:
1) I noticed you have added Psyllium husk to the Cinnamon Roll recipe, would you also add it to these to make them softer?
2) Have you ever considered creating this recipe for the bread machine?
Kim says
Hi, Sandy! Thank you so much!!
I had not too long ago discovered psyllium husk and what it's capable of doing and I just haven't had a chance to try it with a lot of my other recipes. I do think it would work just the same with these rolls, however, and think it could be added with great results. I don't have a bread machine and I'm not sure if it's something worth purchasing in the future (I have so many appliances that are large and storing them can be difficult), but I have had several readers figure out how to make the dough for some of my recipes in their bread machines. I'm not sure if rolls can be made? I don't know enough about them to know how they work, but if you wanted to give it a go, I'd be interested to hear how it turned out 🙂
Terri Bauerlin says
I made these Hawaiian rolls for Thanksgiving my whole family enjoyed them they are amazing. I put an extra pan in the freezer. Love all your recipes thanks for helping us make really good GF food 😄
Kim says
You really have been baking your way through my site, haven't you?!?! Thanks so much for your kind words, and I'm so glad my recipes were able to bring some happiness to you and your family 🙂
Kafi Howell says
Hello!
So I’ve made these rolls before & they were delicious! I’d like to make them again, but I was wondering if I could use all the dough & make the rolls a little larger? Will I have to change the oven temp or baking time?
Thank you!
Kim says
Absolutely! You won't need to change the temp, and I don't think you would need to change the baking time, but check them at the initial 22-25 minutes. If they're not done yet, check them at 5-minute intervals.
Melanie R says
I have made these 3 times in the last 2 weeks. These rolls are AMAZING!! Everyone, and I mean EVERYONE, loved them. I can’t wait to try the cinnamon rolls with this same flour. Thank you for all your hard work in making this recipe perfect.
Kim says
Awe, that's wonderful!! So glad you like them!
Thanks so much for your kind words😊
Beverly Jones says
These rolls will be our forever dinner rolls for Thanksgiving and Christmas. They are so amazing. I used 1/2 the dough for Dinner Rolls and the other half for amazing Pecan Stick Buns (patterned after my old family favorite that were made with white wheat flour). I have baked gluten free for ten years. My goal is for people not to say, "Pretty good for gluten free," but to say incredulously, "These are gluten free?" All of your recipes that I have tried fall into the second category. I label your hamburger buns, :Amazing Hamburger Buns"
Question for you: Before becoming gluten intolerant, we ate only whole grain breads which I miss.
Please tell us you are working on a recipe for Whole Grain Bread and for an Oatmeal Bread.
Thank you for all you put into creating and sharing such extraordinary recipes.
Kim says
Thanks so much, Beverly! I really appreciate your kind words!!
I do have a whole grain bread on my long list of things to tackle this year 🙂
Holly Hon says
Best soft rolls I have ever made, gluten or non. Kim, you have brought so much joy back to my gluten free baking. Thank you!
Kim says
Awe, thank you so much for your kind words, Holly! I'm so happy you're enjoying so many of my recipes 😊
Gabriela says
I took these out of the oven an hour ago and had to run here to THANK YOU for this recipe. I've been baking gf for 10 years and I have really good bread recipes but this is a taste I had forgotten from my pre celiac life. This slightly sweet, yeast-y, buttery and super soft texture that resembles gluten products.
I had to use pea protein because there's no gf unflavored whey protein available in my country and it worked perfectly.
Once again thank you soooo much, I will eat some sandwiches with leftover xmas slices of beef 😋
Kim says
Thanks so much, Gabriela!! Glad you enjoyed the rolls 🙂
Vonda Benson says
When using instant yeast, aren't you still supposed to warm your liquids before adding to the dry ingredients/yeast mixture? I tried your cinnamon rolls, without heating the liquid, and they did not rise at all, or have a yeast smell/taste. They were still pretty good but am sure they would be even better with activated yeast. Thanks
Kim says
You don't need to heat the liquids before adding to the dry, but you can if you want to. I've never heated my liquids and my rolls have always risen properly and had a nice yeasty taste. Did you use my flour blend or were there any substitutions?
Sharon says
Truly a winner! Im going to be honest, been baking gluten free for 10 long years. I was skeptical when i made these but was determined to follow you recipe exactly. No substitutions. Most bread doughs are pretty moist and not very shapeable. But i leaned from experience that adding enough flour to make it shapeable led to a dense, dry roll that wouldnt rise. So when i rolled out those perfect balls i just wasn’t confident. Well! I love being wrong when the result is a tender fluffy roll just very much like my rolls i baked from scratch in the old days! Thank you so much! I used 1/2 for cinnamon rolls. I swear they could give cinnabon a run for their money. One question, do you think they would still turn out as well if i tried making large rolls? More like sandwich bun size. And big cinnamon rolls? Or would they get too dried out. I would rather stay small and keep them soft than a big hard roll
Kim says
Awe, thanks so much, Sharon! I'm so happy you're happy with the rolls (and the cinnamon rolls)!! Yes, you can make large rolls. I've made the cinnamon rolls huge before (like Cinnamon style) and there wasn't much difference in anything in the instructions other than I think they took a little longer to bake. Same with the Hawaiian rolls, but if you're looking for a hamburger bun style, try my hamburger bun recipe here: https://www.letthemeatgfcake.com/gluten-free-hamburger-and-hot-dog-buns/ The dough is tweaked just a little bit to include psyllium husk powder and the method is a little different than the Hawaiian rolls 🙂
Pam Pollock says
Oh my goodness. Made these rolls today and they are absolutely delicious. It was a practice run for Christmas. No one will believe they’re gluten free! Recipe was easy to follow. Can’t wait to try the cinnamon rolls!!
Kim says
Thanks so much! You'll LOVE the cinnamon rolls 🙂
Rebecca says
Absolutely great - even non-GF friends had seconds. I used yeast and your bread flour mix and baked on the 3rd day. Use for ham sandwich sliders! In August, I made these modifying to use two different sourdough starters - it was worth the effort and an interesting experiment! Thank you for sharing!
Kim says
Thanks so much! Sourdough sounds wonderful!! I need to try so many more sourdough breads (just never seem to find the time).
Lisa Edwards says
These were much anticipated by my gf daughter at Thanksgiving since she misses the regular Hawaiian rolls so much, but they were just awful. The rolls were dense hard grainy sugary thick chunks. The dough rose perfectly each time and was in the fridge for two days and I used all ingredients listed. The flour was King Arthur gf 1:1 The yeast was fresh. After 10 hours put into this recipe I had to throw the whole batch away.
Kim says
Please go back to the recipe card and read the disclaimer at the bottom. Basically, it states if you use a different flour blend than my gluten free bread flour blend, you won't achieve the results that were intended in the recipe. So to say that you used all the ingredients listed is false. Using King Arthur flour blend is not using all the ingredients listed.
Tammy Bogart says
Kim, I made these for Thanksgiving and while the texture was great and the dough turned out perfectly and rose as they should, there was an overbearing yeasty flavor to them once they were cooked and left a bad after taste. I am an experienced baker, but I reviewed the recipe over and over to make sure I hadn't missed something, and even measured out the instant yeast again after baking them just to make sure I hadn't added too much. But the weight using my scale and using measuring spoons came out correctly, so I'm perplexed as to why it may have had such a pronounced yeast flavor . Just wondering if you've had this happen or if the after taste could have been the whey protein. I would like to make them again if I can figure out why they may had such a bad taste, but I just don't want to have to throw out another batch since GF flours are so expensive. Appreciate any guidance you may be able to provide. Thanks!
Kim says
I have had that happen with other breads and rolls and it's usually because I've left the dough to ferment too long. How long did you leave the dough in the fridge? It should be no more than 3 days because of the eggs in the dough. It's also possible they were over proofed and developed more of a yeasty taste.
Tammy Bogart says
Thanks so much for the feedback. It was in the frig overnight for a total of about 15 hours as I made the dough on Wednesday evening and took it out to form the rolls and rise about noon on Thanksgiving day. I may try them again with a slightly less yeast and just won't leave the dough in the frig quite so long.
Malia says
I have made this recipe several times and I could CRY how good it is. After being diagnosed as a celiac, I have been hard pressed to find a good roll recipe that doesn't taste like ash(or gummy, or gritty, etc). These rolls are the first to be gobbled up by my gluten eating friends and family, so now I have to make two trays to make sure I get to eat some too. Thank you for spending the time developing your recipes and sharing it. I appreciate it from the bottom of my heart!
Ashley Blankenship says
What are you doing?!!! Take down this flour recipe ASAP and become a billionaire! There is absolutely NO reason to buy ANY other brand ever again!!! I’m losing my mind over these!!! I almost cried
Kim says
Oh my gosh, Ashley! You are too kind!! I'm so glad you liked the rolls!
I'm actually currently working on trying to package and sell my flour blends, so I'll keep everyone in the loop on when that happens.
Thanks so much for your kind words 🙂 🙂 🙂
Kimberly Nix says
Can I use bobs 1:1 gluten free flour for this? Or bobs gluten free baking flour?
Kim says
You could try it, but you won't get the same results.
Sandi Klassen says
Hi. I’m getting ready to make these soon. Does the recipe make 20 rolls or 40. You mention saving half the dough for later use do I was confused. Thank you.
Kim says
Hi, Sandi! It really just depends on your preference, whether you want to bake all the dough at once and have 40 rolls, or whether you want to save the dough for later or even for another use (I have several recipes on my blog that use the same dough). It also depends on how small you make them. Sometimes I make them bigger for making little sandwiches, but generally you should get about 20 rolls per 1/2 the dough.
Tory says
Finally edible gluten free rolls! Mine were still a little too dense and dry, I am not sure what I did wrong. Could over kneading lead to this? I also used a blend of butter and coconut oil, but that seemed okay via your suggestions. Practiced these early for Thanksgiving, not sure these will properly replace regular rolls for my non-gluten guests (everyone but me).
Thanks for your recipe, appreciate any suggestions!
Kim says
Hmmmm. Over kneading could make them drier, especially if you've added way too much flour during that time. Also, not allowing them to proof long enough could make them dense and dry. Sometimes it just takes practice to get any yeast bread baking right (gluten free or not).
Karin Albrecht says
These were so good! Even with duck eggs substituted in, and even though the dough was a bit sticky and I had to pat a lot of flour on (probably from the eggs). I made half into rolls and the other half into Japanese sweet bean buns (anpan) and I could’ve cried from being able to enjoy something I haven’t had in years. Thank you for the recipe!
Kim says
Yay! So glad you liked them 🙂
Annalisa says
Our family loved these! You mentioned this is the same dough as the cinnamon rolls, and I’ve noticed several other recipes using the same dough. Is there a place on your website where you have some kind of index or list of all the recipes for each type of dough? When I have half a batch of this dough in the fridge I’d love a list of all the potential recipes for that dough.
Thanks!
Kim says
Check out my panettone recipe, where you'll find links to several more recipes using this same dough: https://www.letthemeatgfcake.com/gluten-free-panettone/
But that is a great idea to have an index of recipes using each type of dough. Thanks so much 🙂
bakerbabe says
hello! is there any way to make these less sweet? more like traditional rolls? could we cut the sugar in half?
thank you in advance
Kim says
Hi! Some others have had success reducing the sugar, but I honestly don't think they're getting the texture that I am when I make them (with the full amount of sugar). In gluten free baking, especially these rolls, sometimes sugar really helps the texture of bread. I've honestly tried to reduce the sugar in these rolls and my husband and son (who don't need to eat gluten free), as well as myself, all agreed the ones with the whole cup of sugar had a way better texture. That being said, everyone who has ever had these rolls in my family and extended family don't believe they're that sweet once all is said and done. The amount of yeast in the recipe helps to "eat" that sugar to allow for the great rise and wonderfully soft texture of these rolls. Have you actually made these rolls yet? If you haven't, I would urge you to try them and you'll see they're not as sweet as you might think. By serving, there is only probably under a tbsp of sugar per roll. If you have and still think they're too sweet, you could try these rolls: https://www.letthemeatgfcake.com/the-softest-gluten-free-rolls-ever/
Maria says
I haven’t made this specific recipe yet, but every other bread I’ve made (pizza crust, bread, hamburger and hotdog buns) has completely deflated as soon as they cool. For the buns specifically the bottoms were dark and I couldn’t risk leaving them in longer to see if the top maybe needed more time. Is there anything you’d recommend to fix this? I was considering trying a lower temperature for a longer amount of time so the top could get more firm without the bottom burning but I’d love to hear your advice first.
Kim says
It sounds like you're not baking them long enough. But the very first thing I always ask anyone who has trouble with my bread recipes is are you using my bread flour blend? Or have you substituted any ingredients within my bread flour blend? These recipes have been tested and tested over and over. I myself make them all the time and I never have this problem. And I have TONS of readers who have had great success with my breads. Making sure you have the right ingredients is very crucial to gluten free baking. One reader tried and tried and couldn't figure out what was wrong until she finally found that the problem was she was using potato FLOUR in the bread flour blend and not potato STARCH.
Maria says
I measure every ingredient by weight incredibly meticulously. Nothing is so much as a gram off, and nothing is substituted. Maybe my baking rack needs to be at a different level? Or it could be that I have a convection oven (though the convection part is turned off)? The flavor is wonderful, and with the reviews I don’t think it’s the recipes fault at all that something seems amiss when I make it. I was just wondering if you might be able to help me pinpoint what I might be doing wrong or if it might be my oven or even cookware that’s burning the bottoms.
Kim says
Do you have an oven thermometer that you can test your oven with? That would be my next suggestion. Also, if you want to send me a list of all the brands of flours you use to make up my bread flour blend, I can let you know if anything seems amiss. One day we'll get it right, Maria 🙂
Maria says
Every ingredient I use is from Bob’s Red Mill except for my protein. While looking I remembered that my protein though also has sunflower lecithin and green tea extract (when I bought it it was the only unflavored whey on the shelf). Could that possibly be the issue? At this point I’m willing to buy 100% pure whey protein from Amazon or something, I just truly want these recipes to turn out perfect (especially in time for Thanksgiving lol).
Kim says
So you're using Bob's Red Mill white rice flour? That could be a huge problem, too. I don't think you'll get the same results by using that flour. I suggest you go back to my flour blends page and see the flours (and protein powders) I recommend using and start from there. The superfine white rice flour is especially important in achieving the texture that I get when making my rolls. When you use something else, most of the other stuff (including Bob's) is very gritty and produces totally different results. All of the ingredients I used are linked in the flour blends page.
Jesse says
Your recipes have given me confidence to try recreating an old Thanksgiving family favorite that I haven’t been able to enjoy in years. I don’t know if you’ve ever heard of buttermilk fantans/fantails, but your recipes create the perfect texture, but are just a little sweet for the fantans. The original recipe had 4.5 cups of flour and only 1/4cup of sugar. Is the sugar amount in this recipe really important for the dough texture or is it just there for sweetness? I wanted to swap in buttermilk, lemon zest, and reduce the sugar, but I admit I had zero bread success until I found your recipes so my confidence in doing any substitutions is lacking...
Kim says
I hear ya! It took me YEARS to get these breads right, and some I'm still working on.
The sugar in the Hawaiian rolls dough is, in my opinion, crucial to the proper texture. I know others have said they had great results when reducing the sugar in the dough, but I think if they actually made them with the entire amount of sugar, they'd see what I intended the texture to be. That said, I think the dough from my croissants recipe would work really well for the fantans. It has half the amount of sugar in it, but the rest of the ingredients are also reduced and changed to configure properly with that amount of sugar. Here's the link for that recipe: https://www.letthemeatgfcake.com/gluten-free-croissants/ When you make it, just don't make the butter block part of it. And please let me know how they turn out 🙂
TMH says
do you know the nutritional content of your recipes?? especially the carbohydrates?? diabetic and celiac so I need the numbers for insulin. your recipes look amazing and I cannot wait to try them.
Thanks so much
Kim says
I'm sorry, I don't. The add-on for the recipe maker costs extra and because of my flour blend, it would not only cost me more money, it would also cost me a ton of time for each recipe I create. I think there are some apps out there that you can put the information in and it will tell you how many carbs and calories, etc. Sorry!! I wish I could offer this to you, but at this time it's not possible.
Yves says
Hi. I was going to try to make these, but for your gluten free bread flour blend, the ingredients don't add up to 700 grams (for the 5 cup amount) . I'm getting a total of 690 grams. Is something missing? Thanks! I want to try these so much!
Kim says
Oh my gosh, you're right! I don't know how that happened, but I've since corrected it. Thanks so much for finding that error and I hope you make the rolls and love them 🙂
Reni Hendra says
Hi..am wondering whether I can use active dry yeast instead of instant yeast? Thank you 😊
Kim says
Yes! Here's how to substitute active dry for instant: https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706
Wendy Utter says
I have not been able to have wheat products among other food that contain lectins for nearly 3 years due to a severe reaction affecting my face with hives and even blisters. I love to bake and have been playing with so many recipes. Today I baked the Italian bread that I ‘whipped’ together last night. I was ecstatic when it came of the Traeger. ( we do a lot of baking outside on the Traeger) The bread is amazing! I can’t wait to try other recipes! I can eat sandwiches again!!! Thanks for you work in the kitchen and sharing with us.
Kim says
Oh, wow. I'm so sorry about your severe allergic reaction. I, too, get severe blisters on my right foot (strangely only my right foot) when I am "glutened". I'm so glad you loved the bread and what a brilliant idea putting it on your Traeger! I just got a pellet grill (it's an Oklahoma Joe Rider DLX and I absolutely LOVE it!!! I did pizza on it one night and it was as if i had a wood burning pizza oven!
The Italian bread is my absolute favorite bread I make (so far). It's so soft on the inside and has the perfect crust 🙂 So glad you enjoyed it!!!
Jana says
These rolls are LEGIT!! They are so delicious and soft and fluffy and sweet! I almost ate the whole pan, my husband had to stop me. It’s been so long since I’ve had anything that resembled real bread, I couldn’t stop myself! The taste and texture are amazing, way better then any store bought roll. So f##king good! Kim is AMAZING!! I’m making every one of her recipes.
Kim says
Awe, thanks so much Jana!!! I'm so glad you love the rolls and I really appreciate your very nice comment 🙂
Tracy Pinnegar says
i made these for a dinner party where i was serving sliders, and being the only gluten free one in the crowd, i wanted my meal to look like everyone else's. these were absolutely delicious. they were easy enough to make, even for a non bread maker like me.
i froze half of the dough and am hoping it will be every bit as good second time around.
Kim says
That's wonderful, Tracy 🙂
Kcathy says
Ahhhh!!! These turned out AMAZING!! Thank you for the amazing GF Bread flour recipe. My breads are soooo delicious and I’m so thankful for you!!!!
Kim says
Awe, thank you so much, Cathy 🙂
Megan says
Hi Kim,
I’ve just gathered all my ingredients so I can make your flour blends up tonight. I want to make these both gluten free and lactose free. I was wondering if either vegetable shortening or vegan margarine could be substituted in place of the butter? I’m desperate to try your recipes and won’t be able to get my hands on lactose free butter for awhile.
Kim says
I think they would work just fine with either shortening or vegan margarine. If using shortening, I would go for the butter flavored shortening. Good luck, Megan 🙂
Gillie says
Sorry Kim, but I'm going to have to yell. THESE ARE THE BEST THINGS I'VE HAD IN MY MOUTH IN 10 YEARS!! I bought all the ingredients for your flour blend, and made the dough yesterday and baked them off today. Even my gluten loving hubby loved them. We are having tacos for dinner, but all I want is rolls!!!!! Thank you, thank you, thank you!! And thank you again!
Kim says
Oh my gosh, Gillie, haha!! Thanks so much for your kind words! I'm so glad you love the rolls 🙂
Greta says
I have a ton of regular rice flour, do you know if it's possible to throw it in the food processor to make it superfine?
Kim says
You could try it, but I think they grind the rice flour so I'm not sure if it would work the same.
Alison Jones says
Oh my goodness!! I whipped up the dough yesterday, today I made rolls and some cheesy pepperoni bread. Amazing!! This is life changing for me. I have used your flour blends twice now, the bread and another blend for cake, and I'm totally sold. I'll never buy a flour blend again. This is like regular bread, even my teenager loved it and he's not gf. I'm such a happy girl! Thank you Kim
Kim says
Aww, thank you so much, Alison!!! This means a lot to me 🙂
Tabby Fleener says
Hello again,
I ended up just putting them in the oven, and they turned out really nice. Not as puffy as yours, or as amazing looking, but I will keep trying.
I love to bake, and am taking a course on Cake decorating, so it is good to have some variety. It was the first time I have made anything bread-like, and found the instructions easy to follow, and the ingredients something that most people would have in their home! Thanks again!!
Tabby Fleener says
Hey,
I have really enjoyed making these and they look delicious!!!
I have one quick question though...
My rolls don't seem to be rising as much as yours did, this is after being in the fridge, and them rising beautifully before that, does this make a difference? What should I do to help?
I will let you know how they turn out!! Thanks again!!
Kim says
I put them in a fairly warm area to rise. Depending on the temperature in your area, you may need to do the same. What I like to do is turn my oven on and allow it to warm up at the lowest setting (I think mine is 170 degrees F). Then I turn it off and put my rolls in the warm oven. It can take anywhere from 1-2 hours for them to rise fully before baking.
Donna Lancaster says
Hey Kim, I was wondering where you purchased the whey protein Isolate ? Do you purchase from a grocery store, or nutrition store?
Amy Starr says
Kim, I’m not one to leave comments but I felt it necessary to let you know how amazing your flour blends and recipes are. My husband was diagnosed with celiac back in 2007, when nothing was labeled gf and we had to spend hours in the grocery store reading labels. I am lucky and can still eat the real stuff. The first few years I made gf bread from all kinds of flours because I went to a gf seminar etc. and they made it look edible. Wrong! I just kept wasting money on flours and never quite liking anything. Eventually my husband forgot what real bread and other things tasted like and so he settled for the crappy store brands as they later became available. I’ve been able to handle an occasional pizza but I could never do the bread even toasted. So thanks to the quarantine of 2020 and for some reason everyone hogging the bread even the gf I stumbled upon your site. Being home all the time now I had plenty of time so I thought alright let’s give this a try it looks good. We started with the cinnamon buns. Delicious. I even ate them. So then we tried the artisan bread. Also very good. I didn’t let it cook long enough and it wasn’t quite done in the center but that was user error. Hawaiian roll dough currently chilling in the fridge for Easter dinner. Moving on to pizza dough after Easter. I’ve already had to amazon more flours. I’m not a huge fan of baking, I love to cook baking is very time consuming and so much measuring, but your recipes make it worthwhile. Also I feel very confident making anything you post because I know you work tirelessly on them until they are perfect. So thank you very much from this wife; although now he knows how things are supposed to taste. Lol.
Kim says
Wow, Amy! Your comment BLEW ME AWAY!!! Thank you so much from the bottom of my heart!!!!! This right here is how I know I've found my true calling. I've been baking gluten free for years, but it was only a couple of years ago that I finally decided to start sharing my recipes online, just because I know what it's like to do without and I wanted everyone to have the ability to enjoy something they used to before being diagnosed. I'm a foodie at heart and I've always been a baker, so even though that diagnosis was devastating to me, I refused to settle for what was (and still is) out there for the gluten free community. I'm just so happy that I can offer that to others as well.
Thank you so much again, Amy, for your very kind words and for continuing to follow me through this gluten free journey that is now our life.
Humbly grateful, Kim
Sherry Hill says
My first batch did not raise but tasted good. My second batch I put the yeast in warm water to make sure it was okay. Not sure if I put the salt too close to the yeast in the first batch. Anyway the second batch I made some individual cinnamon rolls that turned out great. I substituted Bobs red milk 1for 1 GF mix for the flour. I used Crisco instead of butter since that’s what I had during this Pandemic stay at home order. It it so good. I even cut back on the sugar on the second batch and they were fabulous.
Kim says
Wonderful 🙂
Alyssa Sellers says
I am slightly confused how the yeast gets activated without warm liquid? Am I missing something? 🙂 I am super excited to try these again, but the first time didn't work.
Kim says
With rapid rise (instant) yeast, activation in warm water isn't necessary. You have to bloom active dry yeast in warm water before using. They're two totally different things.
Ashley Popham says
Can you make these as a loaf of bread instead of rolls?
Kim says
Hi, Ashley! I've actually never tried it, but I bet it would work great!! I HAVE made it into a round loaf (like what King's Hawaiian sells for filling with dips) and that's on the blog, so I don't see why it wouldn't work as a regular rectangle loaf of bread 🙂
lynette says
I would like to make this, however, I am egg yolk free...I know it gives it a nice color and could do all egg white....TIA
Kim says
Hi, Lynette! I would give it a shot without the egg yolks. It's definitely worth it to try. You could maybe add a tablespoon or two more butter to compensate for the fat in the egg yolks.
Let me know how it goes 🙂
Odile BARTLETT says
Wow! I made these to take to a dinner party Saturday night. No one believed they were gluten free! I made a half batch of cinnamon buns the next morning with the rest of the dough and they were absolutely amazing! I will definitely make these again. Also, I decided to splurge and buy the extra fine rice flour from Amazon and it made a difference in the end product. Is that flour available anywhere in a larger size than 3 pounds?
Kim says
Awesome, Odile!!! I'm so glad your breads came out great!!
I buy a 50-pound bag of the superfine white rice flour through Amazon and it comes out so much cheaper per pound (about $3.20 per pound versus about $5.76 per pound). Unfortunately, that's the only other size I've seen. I store it in my pantry in a large lidded container and it keeps well (I go through it pretty quickly, though). It's not eligible for Prime, but there is free shipping so you won't get it in 2 days but at least you won't have to pay shipping on such a heavy delivery. Here is the link if you're interested: https://amzn.to/2FLuP6U 🙂
Patty says
Thank you Kim for the quick response. I did all the things you said in your recipe. It was in the fridge for less than 25 hrs. Maybe I didn’t measure correctly or I skipped n ingredient by accident. I am going back to the drawing board. I will keep you posted.
Patty Spicer says
Hi Kim. I’m the lady who didn’t have a standing mixer. The dough almost burned out the motor if my hand mixer so I bought a good one on Craigslist. So I made another attempt and the dough came out much better with the stand mixer. It seemed like it was rising great. I followed your directions but after they were baked I tried one and they were not good at all. Tasted heavy and yeasty. I’m not giving up because I have two kids with Celiac. Any idea why they would be so yeasty? I measured with the gram scale for everything.
Kim says
Hi, Patty! I'm so sorry you're having problems, but eventually it's gonna happen and you'll have these amazing rolls! I won't give up in trying to help you get it right.
First things first, did you make any substitutions in my bread flour blend? Did you use the superfine white rice flour? My next question would be did you make any substitutions within the recipe itself? Did you allow the dough to rise for about 2 hours in bulk at first, and then put it in the refrigerator for an extended period of time, 4 hours or even overnight? Did you watch my video of the Hawaiian rolls and notice that your dough looked just like mine, or was it different? The rolls should rise substantially after they've been shaped, before baking, and then again during baking. They are not heavy at all. The yeasty flavor could be from leaving the dough in the refrigerator too long, as the dough will begin to ferment after a while and for this type of dough you don't want that. How long was the dough in the fridge?
Let's start here and see if any of these can or need to be corrected.
RJ says
I want to make the Hawaiian rolls for my dad who is gluten intolerant but I don’t have the whey protein. Can I make these with your all purpose flour blend? Thanks
Kim says
I really don't think it's going to work with that blend. It's a whole different blend of ingredients and the most important is the protein powder because it replaces the protein (gluten) in regular flour.
You should be able to find a whey protein isolate powder in any of your neighborhood nutritional supplement stores, though!
Good luck and Merry Christmas to you and your family 🙂
Lynell says
Boy, the dough was so liquidy I couldn’t roll or do anything with it. Made such a wasted mess. Would love to see pics or a tutorial of working with such a soft dough.
Kim says
Something must have gone wrong because not one person has had problems with this dough. And there is a video of it so you can see just how the dough is supposed to handle, right on the post. Did you make any substitutions in my bread flour blend? Or use a different flour blend? Did you refrigerate it for a long period of time like I suggest in the post? You should be able to see exactly how it turns out of the bowl and how supple and soft it is, and not "liquidy" at all.
Kim Howard says
The best bread I gave had in over four years. Delicious and easy, there is no better combination.
Kim says
Awe, yay!!!!! I'm so glad you love the rolls! They are our favorite too 🙂
Beth says
Do you need to chill in the refrigerator? Is that an absolute must for the texture to turn out right? My GF daughter was so happy I stumbled upon this recipe, that she want to bake them RIGHT now!! 😉 We're going to have them with Thanksgiving Dinner and making 'Funeral Rolls' tomorrow 🙂
Thank you!
Kim says
The texture will probably come out the same regardless. It's more about how difficult the dough will be to handle. I would suggest at LEAST a couple hours. It might still be a little sticky, but if you can handle working with it sticky then that's your call. I prefer to let the dough chill overnight because it makes the dough so much easier to work with.
Hope that helps 🙂
Beth says
Well, we made it with an 'oops'....but they were still awesome!! My daughter was supposed to put them in the fridge before we left for grandmas house, but forgot and about 5 hours later they finally made it into the fridge (so they were out to rise for about 7 hours before going into the fridge). They ended up chilling overnight, she rolled them out and they rose again nicely, and the texture was great! Everyone tried them, and we are all sold on them. Super yummy, and buttery. (They weren't super sweet, but my guess is that during the first (super extended) rise, the yeast may have ate up more of the sugar)We will be serving them for everyone at Chirstmas this year. 🙂
My daughter immediately was going through all your other recipes too. We'll have a nice warm kitchen this winter 😉
Thank you!!
Beth & Ella
Kim says
That is awesome, Beth!!! I've had a lot of those "oops" moments in the kitchen. I'm pretty sure you're right about the yeast eating up a lot of the sugar. That's why there is a lot of yeast in the recipe, to be able to feed off all that sugar.
I'm so happy you all liked them and will be making them for Christmas! I'm working right now on a Christmas bread using that same dough (I've used that dough for so many other things--cinnamon rolls being one).
I hope you and your family have a wonderful Christmas 🙂
Will V. says
I just want to thank you for all your recipes, I have tired your cinnamon rolls, pizza dough (on the regular), bread sticks, Hawaiian rolls, pie crust, mock rye bread and more and all came out with nothing but success. I was diagnosed with Celiac disease 4 years ago and I am a very technical baker coming, not a pro but aspire to be one day and finding out that I had Celiac devastated me. I built a brick pizza oven a year before being diagnosed and I have not used it since being diagnosed but I think I will use it this spring with your recipe 🙂 My wife has been posting pictures of the things I have baked with your recipe and all I can say I am very pleased. I was skeptical at first as some other sites will have decent recipes but I think none compares to yours, I just want to say thank you and god bless you and your passion on coming up with such a a great blend, its close to Nicole H. recipe but I love yours better, I think the resting of the dough in the fridge really does the trick. I just want to thank you again and keep up the good work!
Kim says
Oh my gosh, words can't express how much your comment means to me! I feel we are all kindred spirits because we all know what it's like to do without and can relate to each other. When I found out I had Celiac disease, I, too, was devastated. For years I had hoped to open my own bakery. I never went to culinary school, but took tons of online classes and classes offered around my community and have been baking since I was a little girl. I thought my dreams were over for good. But then I started tinkering around with gluten free recipes because I couldn't stand any of them (at least not the breads) and wasn't going to settle for mediocre. I am such a foodie that I just couldn't see myself not living with those things I used to eat.
I would love to have a brick pizza oven and maybe one day I will, but for now I hope to hear from you (and see pictures) of how the pizza dough does in a pizza oven 🙂
Thank you SO MUCH for your wonderful comment. It really has made my day!!!!! 😍😍😍😍
Emma Beal says
**ALL** of your flour blends include potato starch; I am nightshade intolerant. Do you suggest a safe flour option that's NOT coconut?
Kim says
Arrowroot?? I'm really not sure. I'm not familiar enough with nightshade substitutes.
Sorry I couldn't be more helpful.
Jessica Detweiler says
Do you warm the milk for the yeast?
Kim says
It's not necessary because it's instant yeast. I use milk right out of the fridge 🙂
Cristen Snyder says
can you freeze before baking? Maybe after proofing overnight and then rolled into balls. Then freeze to left rise in warm spot at later date?
Kim says
Yep, you sure can! I'm sorry I didn't add that in the recipe. It's in the cinnamon roll recipe, but I'll be revamping the Hawaiian rolls recipe very soon.
Roll them into balls and place in the pan, wrap with a double layer of plastic wrap and then foil and freeze. Thaw in refrigerator overnight and then remove to proceed with the second rise as instructed in the recipe.
Heather says
Why do I need to add a zip code to see ingredients? Would love to try these , but live in Canada ..
Kim says
Hi, Heather. I'm so sorry you aren't able to see the ingredients. I have plenty of readers from Canada who can see the ingredients just fine, so I'm not sure why you aren't able to. I just sent you an email with the full recipe and ingredients. Please let me know if you don't get it or if you have any questions or problems 🙂
Heather says
Thanks for your quick response, got your email. It was my mistake, I didn’t realize it was the exact same recipe as your cinnamon buns.. excited to try them tonight.
Amy Price says
Hi! Have you ever used any other pre-made flour mixes, like King Arthur? Have you ever frozen them or frozen the dough? I want to take them with me to camp as a GF option for celiac kids.
Kim says
Hi, Amy! When I was first starting out I did try several different pre-made flour mixes. While they seemed to be "okay" for other baked goods, for breads they didn't work at all. I also didn't like the fact that for just a little bag, they were outrageously expensive. Hence the reason I developed my own blend.
I have frozen both the dough and the rolls, and they both freeze very well! To freeze the dough, you can either freeze the entire dough ball in a sealed container, or roll each roll into a ball as described in the recipe and place in pan. Cover pan with plastic wrap and then wrap in foil. Freeze the entire pan for up to one month. You may lose some volume in rising when you freeze, but I really haven't seen that happen when I've frozen them. You can also flash freeze the dough balls on a baking sheet, and then put them in a large ziptop freezer bag. Thaw in fridge overnight and then proceed with second rise before baking.
I hope your celiac camp kids love them 🙂
Kim
Yitzchok Honig says
for the Bread Flour if I cant use the White rice flour and the Whey Protein Isolate what can I substitute it with?
Kim says
Can you use brown rice flour? I would try brown rice flour for the white rice flour. If not, I'm really not sure what would be a good substitute for the white rice flour. For the whey protein, I've had a few readers who have had great success substituting it with pea protein.
Hope this helps!
Kim
Nicole says
Where can I buy Kim’s GF flour??
Kim says
Hi, Nicole! Kim's gluten free flour blend is just my own flour blend I created, and on my gluten free flour blends page (click here), I give all the information needed to make the different blends. There are a couple different blends and each recipe will tell you which ones I use. For the Gluten Free Hawaiian Rolls, I use my Kim's gluten free bread flour blend.
Hope this helps 🙂
Nicole says
My stomach gets irritated with xanthan gum. Do you know if the recipe will work if I substitute it with psyllium husk powder?
Kim says
I don't know (haven't tried it), but it's worth a shot. I would think that any binder like that would work, but not having tried it I can't say with certainty.
Michelle Hicks says
Nicole, you can try guar gum instead of Xantham,. I did a 1:1 ratio of pectin and plain gelatin. So for a=1/2tsp of guar, i would use a 1/4tsp of each. I usually add it the my flour mix even with a binder because it helps provide more structure and holds moisture . Hope that helps!
Michal says
Thank you! For the 1st time in nearly 8 years I made rolls that are edible. My Hawaiian Rolls aren't as pretty and smooth as yours, but I'll try again. The texture is great, the flavor is amazing! I made mine vegan, so instead of whey protein I used pea protein and almond milk. Beautiful!
Kim says
OMG! Yay!! I have been wanting to make this dough dairy free or vegan FOREVER so I'm so glad you did it and it turned out amazing!! You didn't mention what type of fat you used? Was it coconut oil or something else?
Thank you so much for trying my recipe, and thank you even more for trying it vegan so I can share with others your success 🙂 🙂 🙂
Rebecca Rios says
What did you use for an egg substitute to make them vegan? My daughter has an egg allergy in addition to being Celiac. I’ve never attempted GF bread but want to!
Grayson says
My partner is celiac and we live in TX, she really misses kolaches so i’ve Been looking for a good dough recipe that might approximate kolache dough- how do you think this would do with fillings? And if I do try it with fillings, would you recommend adding them before or after proofing?
Kim says
I've never had kolaches, but after looking them up I think they would work perfectly with this dough! It's really versatile. I think I would probably add the filling after proofing, but just be gently about it so as not to deflate the risen rolls (maybe even put a little divot in the dough before rising?).
Hope this helps! Let me know how they turn out!! I'm gonna have to try them myself because they look really good 🙂
Missy says
I live in TX too and I am planning on using this dough for Czech style sweet kolaches! We have used it for sausage and cheese kolaches(reducing the sugar a bit) and it was AWESOME. The cinnamon rolls are AWESOME, Thank you so much for this recipe!!!!
Kim says
Aww, thanks so much for your kind words, Missy!
Karla Palmer says
These are the best rolls I have ever made! My family loves them, even my non gf husband. Thanks for making my week. Can't wait to try the cinnamon rolls.
Kim says
Oh my goodness, thank you so much! My non gf husband also loves them. And you are gonna LOVE the cinnamon rolls!!
Thank you for making MY week 🙂 🙂 🙂
Morgan says
I have to say I'm a little skeptical about how these are Hawaiian rolls without the pineapple juice. I'm used to Hawaiian rolls having that bit of a sweet tang that differentiates them from regular yeast rolls. Also, what should we do if our whey protein contains xanthan gum?
Kim says
Hi! I chose my cinnamon roll dough for these because it's nice and sweet. When I looked up the ingredients for King's Hawaiian Rolls, I didn't see any pineapple juice in them, but there was sugar so I thought it would turn out great. When I served them to my family, they said they tasted just like the hawaiian rolls they eat (they're not gluten free like I am).
As far as the whey protein having xanthan gum, I would just maybe cut the xanthan gum I call for in the recipe in half.
Let me know if that works! Thanks!!
Kim
Kathy says
Never seen the premade cinnamon dough were can you buy it ?
Kim says
There isn't any. I'm referencing my gluten free cinnamon roll dough recipe and I've provided a link for that in this recipe, but here is another link. The dough can be used for so many different things! https://www.letthemeatgfcake.com/ultimate-gluten-free-cinnamon-rolls/
Angela Estrada says
I have been gluten free for 5 years. These are the MOST AMAZING GLUTEN FREE ANYTHING IVE EVER EATEN!!!! I made the rolls and cinnamon rolls. Even my non gluten free family were begging for more. Thank you for bringing Thanksgiving back for me!!!!
Kim says
Awe, thank you SO much Angela!! This is why I do what I do and LOVE what I do! We are like kindred spirits because we all know what it's like to not be able to have the things we used to have and I'm so happy I can make someone else happy through my recipes.
I hope you and your family have a wonderful Thanksgiving 😍
Allie says
My dough is super wet during mixing. Hoping it will firm up after it rests... any thoughts
Kim says
Hi, Allie! It's wet when you first mix it, but it transforms overnight in the fridge. The butter in it stiffens up and makes a dough that's able to be kneaded and is very supple and smooth. Now, this is all contigent on using the correct flour blend. If you used something other than mine, I can't say what the results will be.
Hope that helps 🙂
Nora says
My dough was wet still after refrigerating overnight. I had to add a lot more of the flour mixture and still got very sticky and hard to work. I didn’t get the end product you had where you could easily work with the dough. What should I do? Honestly I followed your recipe word by word.
Kim says
Something must have gone awry. Is it possible you used potato flour instead of potato starch? That will cause the dough to be very wet. Check all your measurements of everything, too. This dough is so easy to work with, so something somewhere must have gone wrong.