If you’ve been missing the soft, sweet texture of King’s Hawaiian rolls, this Gluten-Free Hawaiian Rolls recipe recreates that signature flavor and pillowy crumb with just one rise. Ideal for holiday dinners, sliders, or warm from the pan.
Katie’s Recipe Notes
This recipe first appeared in 2021 and quickly became a favorite. Readers praised the flavor and texture — “soooo SOFT and delicious!” as one comment put it. I missed having a truly fluffy roll for sliders or dinner, so I tested extensively to get the balance right.
Early tests tried pineapple juice to echo the “Hawaiian” name, but that added a noticeable pineapple taste and didn’t match the classic King’s rolls. Looking at King’s ingredients showed they use sugar and malted barley flour rather than pineapple, which guided this recipe toward a more authentic flavor without the fruit juice.
Ingredients
- Gluten-free flour blend: Caputo Fioreglut is recommended for best texture; it contains gluten-free wheat starch.
- Psyllium husk powder: Helps structure and softness. Powdered psyllium hydrates most consistently.
- Potato flour (not starch): Adds body and subtle sweetness. You can grind instant potato flakes into a fine powder if needed.
- Brown sugar: Provides sweetness and a caramel note, similar to malted barley flavor in King’s rolls.
- Milk & butter: Use dairy-free alternatives (almond milk and vegan butter) if desired; avoid large amounts of oil, which can alter texture.
- Yeast: Instant (rapid rise) yeast works well. If using active dry yeast, proof it in warm milk first.
- Egg: Adds structure and richness.
Get the Goods!
Caputo Fioreglut
Caputo Fioreglut is the blend I developed this recipe with; it helps produce the softest, most authentic result.
Baking Tools You’ll Need
- An 8×4 or 9×5 loaf pan works well for slightly taller rolls.
- A stand mixer with the paddle attachment is recommended because the dough is thick.
- A rubber spatula to scrape the bowl.
- A ¼ cup cookie dough scoop for even portions.
How to Make Gluten-free Hawaiian Sweet Rolls
- Step 1: Whisk the flour, brown sugar, potato flour, psyllium husk powder, yeast, and salt together in the stand mixer bowl.
- Step 2: Warm the milk and butter together until the butter melts and the temperature reaches about 120–130°F. With the mixer on low, slowly pour the warm milk mixture into the dry ingredients and add the egg. Mix on medium speed for 2 minutes until the dough is thick and smooth.
- Step 3: Grease your hands and scoop the dough into eight even portions using a ¼ cup scoop or large cookie scoop.
- Step 4: Shape each portion into a smooth ball with greased hands for a polished top, or simply smooth the tops with wet fingertips if the dough is sticky.
- Step 5: Arrange the rolls snugly in a greased loaf pan. Cover and let rise in a warm spot for 45 minutes to 1 hour, until puffy.
- Step 6: Preheat oven to 350°F. Brush the tops with melted butter, then bake 25–35 minutes until golden. Brush again with melted butter after baking and serve warm.
Can I Make the Rolls Ahead?
Yes. After shaping and the initial rise, cover the pan and refrigerate overnight. Bring the pan to room temperature while the oven preheats so the rolls aren’t too cold when baking. You can also bake them a day ahead and reheat at 350°F for 10–15 minutes, brushing with melted butter before warming to refresh the crust.
Top Recipe Tips
- Use the paddle attachment, not the dough hook, for gluten-free bread dough.
- Ensure ingredients are proper temperature: warm milk and butter and room-temperature eggs help active yeast perform consistently.
- Measure ingredients by weight (grams) when possible for reliable results.
- If your kitchen is cool, create a warm proofing environment by turning the oven to its lowest setting for a few minutes, then turning it off and placing the covered pan inside with the oven light on.
Recipe FAQs
Yes. This recipe uses a high-hydration dough; extra moisture yields a lighter, fluffier roll.
If you’re avoiding potatoes, you can try using more of the primary flour blend in place of potato flour. The texture may shift slightly but the rolls should still turn out well.
Yes. Many readers have adapted it into gluten-free Hawaiian bread. You may need to adjust the baking time depending on loaf size.
This recipe was developed with Caputo Fioreglut for the best softness and rise. Other blends can work, but results will vary. King Arthur Gluten-Free Bread Flour has been reported to work reasonably well as an alternative.
More Gluten-Free Bread Recipes
If you liked this recipe, explore other gluten-free yeast bread recipes for dinner rolls, burger buns, bagels, and pizza dough that pair well with this style of roll.
-
Soft Gluten-Free Dinner Rolls that Only Need One Rise
-
Best Homemade Gluten-Free Pizza Recipe
-
Gluten-Free Hamburger Buns: Easy Small-Batch Recipe!
-
Easy Homemade Gluten-Free Bagels with Caputo Fioreglut
Recipe
Gluten-Free Hawaiian Rolls (King’s Copycat)
Katie Olesen
Ingredients
- 180 g Caputo Fioreglut Gluten-Free Flour
- 110 g brown sugar
- 16 g potato flour (not potato starch)
- 4 g psyllium husk powder
- 3 g instant yeast
- 4 g salt
- 183 g milk
- 28 g butter
- 1 large egg
Instructions
- In a stand mixer bowl, whisk together flour, brown sugar, potato flour, psyllium husk powder, yeast, and salt.
- Warm the milk and butter together until the butter melts and the mixture reaches about 120–130°F.
- With the mixer on low, slowly pour the warm milk mixture into the dry ingredients. Add the egg, then mix on medium speed for 2 minutes until the dough is thick and smooth.
- Grease your hands and scoop about ¼ cup of dough, gently rolling into a ball. Place in a greased loaf pan. Repeat to form 8 rolls.
- Cover and let rise in a warm spot for 45 minutes to 1 hour, until puffy and nearly doubled.
- Preheat oven to 350°F. Brush rolls with melted butter and bake 25–35 minutes until golden brown. Brush again with melted butter after baking and serve warm.
Notes
- Use a digital thermometer to confirm the warm milk temperature for proper yeast activation.
- The dough will be thick and slightly batter-like; that hydration creates a tender crumb.
- The rolls may not fully double during the rise but should appear puffy and touch each other in the pan.
- If rolling is difficult, scoop the dough directly into the pan and wet your fingertips to smooth the tops.
Estimated Nutrition
Calories: 158 kcal
Carbohydrates: 26 g
Protein: 4 g
* Nutritional information is an estimate only.