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!
3½cups (495 g)Kim's gluten free bread flour blend (for dairy free use pea protein, coconut protein, soy protein, or other whey protein alternative)
1cup (200 g)granulated sugar
1¾teaspoonbaking powder
2tbsp plus 1½ teaspoon (24 g)instant (bread machine or fast acting) yeast
1teaspoonsalt
1¼cups (300 ml)milk (for dairy free use almond, coconut, or other dairy free milk alternative)
¾cup (1½ sticks or 169 g)butter, softened or melted (for dairy free use coconut oil or dairy-free butter alternative)
2largeeggs, lightly beaten
melted butter for brushing (about 2 tbsp)
Instructions
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.
Notes
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 ½ teaspoon garlic powder and 1 tablespoon 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.