Gluten-free Hawaiian Sweet Rolls
Ingredients
Hawaiian Roll Dough
-
3
cups
Gluten-Free Bread Flour
-
2
teaspoons
instant yeast
-
¼
cup
sugar
-
1
teaspoon
kosher salt
-
4
tablespoons
unsalted butter
-
1
large
egg
-
1
cup
pineapple juice
-
1
teaspoon
gluten-free vanilla extract
-
1
large
egg (for egg wash)
-
1
tablespoon
water (for egg wash)
Gluten-Free Bread Flour
-
100
grams
all-purpose gluten-free flour
-
25
grams
unflavored whey protein isolate
-
15
grams
Expandex modified tapioca starch
High-Quality All-Purpose Gluten-Free Flour
-
42
grams
superfine brown rice flour
-
42
grams
superfine white rice flour
-
21
grams
tapioca starch
-
21
grams
potato starch
-
7
grams
potato flour
-
4
grams
xanthan gum
-
3
grams
pure powdered pectin
Make-It-Simpler All-Purpose Gluten-Free Flour
-
90
grams
superfine white rice flour
-
31
grams
potato starch
-
15
grams
tapioca starch
-
4
grams
xanthan gum
Instructions
- Combine flour, yeast, and sugar in a mixing bowl and whisk together.
- Add salt and whisk again, then mix in butter, egg, pineapple juice, and vanilla.
- Knead the mixture on low speed until combined, then increase speed and knead for about 5 minutes until smooth.
- Transfer the dough to a lightly oiled bowl, cover, and refrigerate for at least 12 hours.
- On baking day, grease an 8-inch round baking pan and set aside.
- Turn the dough onto a floured surface, knead until smoother, and divide into twelve equal pieces.
- Shape each piece into a round and place in the prepared pan, leaving space between them.
- Cover the pan and let the rolls rise in a warm place for 30 minutes.
- Brush the rolls with egg wash and let them rise until doubled in size, about 20 minutes.
- Preheat the oven to 350°F and bake the rolls for about 20 minutes until golden brown.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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