Gluten-Free Hawaiian Rolls Recipe: Soft, Sweet, and Vegan Option

These Gluten Free Hawaiian Rolls are incredibly soft, tender and lightly sweet. They make excellent dinner rolls, burger buns or slider rolls. The subtle pineapple sweetness complements savoury fillings, and a butter glaze keeps them moist and tender. Make a batch for gatherings, barbecues or a special family meal.

Hawaiian rolls aren’t widely available as gluten free in the UK, so I perfected this recipe to recreate that soft, slightly sweet texture at home. Pineapple juice is used to add the characteristic mild sweetness, and brushing the rolls with butter before and after baking keeps them tender and glossy.

Ingredients

Below is a concise shopping list for the recipe. The full recipe card with quantities and timings appears later in the post.

• Pineapple juice – gives the rolls their gentle, fruity sweetness.
• Caster sugar – helps activate the yeast.
• Dried yeast (instant/quick) – check the label for gluten free. Examples commonly used in the UK include Allinson’s Easy Bake or free-from options.
• Whole psyllium husk – hydrates into a gel that adds structure and moisture. Do not use ground psyllium.
• Gluten free white bread flour blend – a bread-specific blend gives the best rise and texture; a general gluten free blend will also work if needed.
• Xanthan gum – essential for binding and structure in gluten free doughs.
• Apple cider vinegar – adds acidity, which helps yeast activity and improves crumb.
• Neutral vegetable oil – provides tenderness.
• Eggs – help enrich and bind the dough.
• Unsalted butter – melted and brushed on the rolls before and after baking; replace with vegan spread to make dairy-free.

How to make Gluten Free Hawaiian Rolls

Here’s a clear, step-by-step overview of the method. See the recipe card below for exact quantities and timings.

Step 1: Activate the yeast

Warm the pineapple juice to about 40°C (warm to the touch, not hot). Stir in the sugar, sprinkle in the yeast and leave covered in a warm spot for 5–10 minutes. The mixture should become frothy when the yeast is active.

Step 2: Make the psyllium husk gel

Mix the psyllium husk with warm water and let it sit until it forms a thick gel. Meanwhile, combine the gluten free bread flour, xanthan gum and salt in a large bowl. Whisk the eggs, oil and vinegar together in a separate container.

Step 3: Make the bread dough

When the yeast is frothy, add it to the flour along with the egg/oil mix and the psyllium gel. Stir vigorously with a wooden spoon for 2–3 minutes until the batter becomes a thick, sticky dough. A stand mixer with a dough hook makes this easier if you have one.

Lightly dust a work surface with gluten free flour. Use an oiled scraper to transfer the dough and shape it into a rough ball. Divide into nine equal portions and gently roll each portion into a smooth ball, using just enough flour to prevent sticking.

Step 4: Prove the dough

Lightly oil an 8 inch (20 cm) square tin and arrange the nine rolls in three rows of three. Cover loosely with oiled clingfilm and a tea towel, and leave in a warm, draft-free place for 40–60 minutes until the rolls have puffed up.

Step 5: Bake the Hawaiian rolls

Preheat the oven to 200°C (fan 180°C / Gas Mark 6). Remove the clingfilm, brush each roll with melted butter and bake for 25–30 minutes until golden on top. Brush again with butter as soon as they come out of the oven. Allow to cool for at least 15 minutes before serving — they’re best warm.

Storing and Freezing

Store cooled rolls in an airtight container for a few days. To refresh, warm briefly in the microwave or in a low oven so they regain softness. For longer storage, freeze the rolls in a sealed bag or tub for up to six months. Thaw and heat through before serving.

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Frequently Asked Questions

Common questions about the recipe are answered below.