Gluten Free Hawaiian Rolls

What’s a 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.  I dare anyone to believe they’re gluten free!

overhead shot of gf hawaiian rolls in pan and one on plate

Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.

It’s so funny how we seem to miss something more when it’s gone.  Am I right?  This theory really held true when I found out I had Celiac.  At Thanksgiving, I’d always fill up on the turkey and all the other sides and would never have room for a roll.  All of a sudden, though, when rolls are taken away from me, I found myself really craving rolls!  And good rolls, too, not little balls of weirdly textured crap. Who’s with me????


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 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.
  • A small bowl or container with a lid — I keep this filled with extra gluten free bread flour blend as my “bench” flour, to be sprinkled liberally on the counter as needed.
  • 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.
  • 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 — his 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!


If you’ve been around the blog a while, you might have tried my ultimate gluten free cinnamon rolls.  If not, you really should because they’re AMAZING!  That very same dough is what I use for these Hawaiian rolls.  It’s such a versatile dough and is so easy to work with!

After making the dough and allowing it to chill in the fridge for a while, divide it into small portions, about 1.5-2 ounces (about 56 grams) each.  Weighing them will ensure equal size for each roll, which also ensures even baking. 


I learned how to roll dough into smooth, tight balls for individual rolls from a class I took on Craftsy by the master of bread baking, Peter Reinhart. It works very similarly with this gluten free dough as it does with wheat dough.

Cup your hand into a “C” shape around the dough with the outside of your hand (closest to your pinky) always in contact with the counter. Only using a tiny sprinkling of flour so the roll doesn’t completely stick to the counter (you want some friction), roll into balls in a counterclockwise motion. If you’re left-handed it would be clockwise. Once it’s in a smooth ball, place it in a baking pan. If it’s slightly stuck to the surface, use your bench scraper to release it.

Once you’ve formed all of your rolls, let them rise in a warm, draft-free area, until doubled in size, about an hour or two, depending on the temperature of your proofing area.


Preheat the oven to 350 degrees. When the rolls have finished rising, brush them ever so gently (so as not to deflate them) with melted butter. Bake for about 20-25 minutes or until golden brown and they spring back when lightly touched.

The texture and flavor of these rolls is so SPOT ON like the well-known Hawaiian rolls everyone loves.  Soft and squishy, just like real gluten-filled rolls, with a sweeter side. I use them for anything and everything–dinner rolls of course, slider buns, party sandwiches–you name it!!!


You can make this sweet dough ahead and keep it in the fridge for 3 days. OR you can shape and freeze the rolls prior to baking. Shape the dough into rolls and place them in the baking pan. Cover with two layers of plastic wrap, followed by a layer of heavy-duty foil. Freeze for up to one month.

The day before baking, take them out of the freezer and put them in the refrigerator to thaw overnight. Remove from the fridge and allow time for their final rise in a warm, draft-free area until doubled in volume. Bake as instructed. These are great for make-ahead Thanksgiving rolls!!

You can also freeze already baked rolls. Bake them as instructed, allow to cool completely, and wrap as above. To thaw, leave them sit on counter, still wrapped. When ready to serve, cover with foil and place in a 350 degree oven for about 15 minutes. Or to reheat individually, wrap in slightly damp paper towel and place in the microwave for about 20 seconds.

overhead shot of gf hawaiian rolls in pan and one on plate

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

Gluten Free Hawaiian Rolls

What’s a 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.  I dare anyone to tell they’re gluten free!
Print Recipe
Coursebread, Side Dish
KeywordGluten Free, hawaiian rolls, rolls
Prep Time20 minutes
Cook Time22 minutes
rising time3 hours
Total Time3 hours 42 minutes
Servings15 -20 rolls, depending on size



  • cups (495 g) Kim's gluten free bread flour blend (for dairy free use pea protein, coconut protein, soy protein, or other whey protein alternative)
  • 1 cup (200 g) granulated sugar
  • tsp baking powder
  • 2 tbsp plus 1½ tsp (24 g) instant (bread machine or fast acting) yeast
  • 1 tsp salt
  • cups (300 ml) milk (for dairy free use almond, coconut, or other dairy free milk alternative)
  • ¾ cup (1½ sticks or 169 g) butter, softened or melted (for dairy free use coconut oil or dairy-free butter alternative)
  • 2 large eggs, lightly beaten
  • melted butter for brushing (about 2 tbsp)


  • Blend all dry ingredients in the bowl of a stand mixer using a handheld whisk. With the paddle attachment OR the dough hook, begin mixing on low speed and slowly pour milk into dry ingredients, followed by lightly beaten eggs. Add softened or melted butter, a little at a time, until all is incorporated.
  • Increase speed to medium high and beat for about 5 minutes (set a timer and walk away).
  • Remove dough hook or paddle attachment and scrape dough into a rough ball in center of bowl (or dump into another bowl). Cover with plastic wrap and set in a warm, draft-free area until doubled or tripled in volume, roughly 2 hours.
  • Place bowl in refrigerator and allow dough to chill for at least 6 hours, or up to 3 days.
  • Remove dough from the refrigerator and knead briefly on very 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 or larger 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 warm, draft-free area for about an hour, or until doubled in size.  Depending on temperature, it could take longer than an hour.  
  • Preheat oven to 350 degrees.  
  • 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.  


  • It’s always best to weigh ingredients over measuring them in volume because you may get different results by volume.  
  • To freeze unbaked rolls, form balls and place in pan.  Wrap in double layer of plastic wrap followed by heavy-duty foil.  Freeze for up to one month.  Thaw in fridge overnight before proceeding with the final rise and baking.    
  • To make garlic butter cheese rolls, to melted butter add 1/2 tsp garlic powder and 1 tbsp freshly grated parmesan cheese.  Brush over rolls after baking.  
  • Make sweet/salty rolls by sprinkling with flake salt after brushing with butter when they come out of the oven.  The salt helps balance the sweetness and is really a favorite of ours.
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

This post was originally created on November 18, 2018 and has been updated with new pictures, new tips and tricks, and a video.

163 thoughts on “Gluten Free Hawaiian Rolls”

  • 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?

    • 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!!


    • 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!!!!

      • 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 😍

        • 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 🙂

  • 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.

    • 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 🙂 🙂 🙂

  • 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?

    • 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 🙂

      • 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!!!!

  • 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!

    • 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 🙂 🙂 🙂

  • My stomach gets irritated with xanthan gum. Do you know if the recipe will work if I substitute it with psyllium husk powder?

    • 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.

    • 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!

    • 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 🙂

  • for the Bread Flour if I cant use the White rice flour and the Whey Protein Isolate what can I substitute it with?

    • 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!


  • 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.

    • 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 🙂


    • 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 🙂

      • 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.

  • 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?

    • 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.

    • Arrowroot?? I’m really not sure. I’m not familiar enough with nightshade substitutes.

      Sorry I couldn’t be more helpful.

  • 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!

    • 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!!!!! 😍😍😍😍

  • 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!

    • 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 🙂

      • 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

        • 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 🙂

  • 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.

    • 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.

  • 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

    • 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 🙂

  • 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.

    • 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.

  • 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.

  • 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?

    • 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: 🙂

  • 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

    • 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 🙂

    • 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 🙂

  • 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.

    • 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.

  • 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, 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.

    • 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

  • 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!!

    • 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.

      • Hey Kim, I was wondering where you purchased the whey protein Isolate ? Do you purchase from a grocery store, or nutrition store?

  • 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!!

  • 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

  • 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?

    • You could try it, but I think they grind the rice flour so I’m not sure if it would work the same.

  • 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!

  • 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.

    • 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 🙂

  • 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!!!!

  • 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.

  • 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.

    • Awe, thanks so much Jana!!! I’m so glad you love the rolls and I really appreciate your very nice comment 🙂

  • 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.

    • 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!!!

  • 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!

    • 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 🙂

  • 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

    • 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.

  • 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…

    • 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: When you make it, just don’t make the butter block part of it. And please let me know how they turn out 🙂

  • 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.

    • 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.

      • 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.

        • 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 🙂

          • 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).

          • 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.

  • 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

    • 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:

  • 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.


  • 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!

  • 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!

    • 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).

  • 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.

    • 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.

  • 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

    • 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 🙂 🙂 🙂

  • 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!

  • 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!

    • 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.

      • 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.

  • 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.

    • 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.

  • 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!

    • Thanks so much! Sourdough sounds wonderful!! I need to try so many more sourdough breads (just never seem to find the time).

  • 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!!

  • 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

    • 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: The dough is tweaked just a little bit to include psyllium husk powder and the method is a little different than the Hawaiian rolls 🙂

  • 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

    • 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?

  • 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 😋

  • 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!

    • Awe, thank you so much for your kind words, Holly! I’m so happy you’re enjoying so many of my recipes 😊

  • 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.

    • 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 🙂

  • 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.

  • 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!

    • 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.

  • 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 😄

    • 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 🙂

  • 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?

    • 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 🙂

  • 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.

    • 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 😊

  • 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)

    • 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:

  • 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

  • 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.

    • 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 😍😍😍

    • 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.

  • 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!

    • 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 🤔

      • 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.

  • 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!!

  • 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?

    • 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.


    • 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:

  • 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!

    • 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.

  • 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?

    • I just tried on four different devices and the video was working fine. I would try again. Maybe it was something on your end?

  • 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.

    • 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!

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