Squishy Soft Gluten-Free Hawaiian Rolls (1 Hour)

Have you lived without King's slider buns long enough? Make a batch of these easy gluten-free Hawaiian rolls with a taste and uber soft texture just as good as your remember them. Even if you are new to gluten-free baking, anyone can make this recipe. These homemade sweet yeast buns are as simple as mix, shape and bake, with only 1 short rise. I'll show you how!

Prep Time 10

Cook Time 20

Rise 30

Total Time 1

Servings rolls

Author Melissa Erdelac

Ingredients

1 ½ cups (214 g) gluten free all purpose flour Cup4Cup gluten free flour highly recommended (see recipe notes if using different flour)
¼ cup (43 g) potato starch
2 tablespoons (12 g) milk powder
¼ cup (57 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 tablespoon (11 g) psyllium husk powder (what is psyllium husk?)
1 packet (7 g) packet (2 ¼ tsp) instant rapid rise yeast see recipe notes for active dry yeast
1 teaspoon baking powder
½ teaspoon salt
¾ cup (184 g) warm milk (110°F) microwaved for 30-45 seconds
1 large egg room temperature
2 tablespoons (28 g) melted butter slightly cooled
for brushing 1 ½ tbsp additional melted butter

Instructions

Before you begin turn the oven to 200ºF, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan (metal preferred for faster rise in oven). Set aside.
In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, milk powder, brown sugar, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.
1 ½ cups gluten free all purpose flour , ¼ cup potato starch , 2 tablespoons milk powder, ¼ cup packed light brown sugar , ¼ cup granulated sugar , 1 tablespoon psyllium husk powder, 1 packet packet (2 ¼ tsp) instant rapid rise yeast , 1 teaspoon baking powder, ½ teaspoon salt
Add the warm milk, egg, and melted butter. Combine on low speed until well blended. Increase to medium-low speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky. If the dough is too stiff to move around the bowl, add a few drops of additional warm milk to loosen.
¾ cup warm milk (110°F) , 1 large egg, 2 tablespoons melted butter
On your work surface lay of a piece of parchment paper greased with nonstick cooking spray. Liberally spray ¼ measuring cup with cooking spray, along with your hands. Scoop out a little less than ¼ cup, which yields about a 2 ounce dough portion. I divide all the dough up first and leave it on the parchment.
Once the dough is evenly divided, roll into a smooth ball, pinching together any seams or cracks. Place in the prepared baking pan in rows of 3 by 3.
Cover with plastic wrap and place in the warmed, turned off oven for 15 minutes. Remove the pan from the oven and let sit at room temperature for 20-25 more minutes while the oven preheats to 350°F.
Melt the additional butter. Remove the plastic and gently brush the tops with the melted butter. Reserve the remaining butter for after baking.
for brushing 1 ½ tbsp additional melted butter
Bake in the 350°F oven for 20 minutes (metal pan) 25 minutes (glass), or until the tops are lightly browned and internal temp measured with an instant read thermometer reaches 195-200ºF. Immediately brush tops with remaining butter and serve warm.

Notes

Using Alternative GF Flours

Unfortunately different GF flours absorb moisture different because of the varying starches they are made of. If you are not using Cup4Cup, I recommend holding back ¼ cup milk and adding in until the dough is the consistency in the images, which will be slightly sticky, yet shapeable with greased hands.

Active Dry Yeast

Activate the yeast in the warm milk before adding to the dry ingredients. Add 1 packet to warm milk, stir, and let sit for 5 minutes, or until frothy.

Serving, Storing, and Reheating

I recommend cooling and freezing any leftovers, if not enjoyed within a day or two. When ready to enjoy again, thaw at room temp or defrost in the microwave. They should be the slightest bit warm to soften the crumb again.

Nutrition