If you’ve ever craved those soft, fluffy Hawaiian rolls but need a gluten-free and dairy-free option, you’re in for a treat! These Gluten-Free Hawaiian Rolls (Dairy-Free) are not only incredibly easy to make but also bursting with tropical flavors that will transport you straight to the islands. With the perfect balance of sweetness from honey and a hint of coconut, these rolls are ideal for any occasion, whether it’s a family dinner, a barbecue, or just a cozy night at home. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Why You’ll Keep Making It
These rolls are a game-changer! Not only are they gluten-free and dairy-free, but they also come together quickly and effortlessly. The combination of full-fat coconut milk and pineapple juice creates a rich flavor profile that is simply irresistible. You’ll find yourself making these rolls time and time again, whether to accompany a meal or simply to enjoy on their own. Plus, they’re a hit with both kids and adults alike!
The Essentials
To get started on these delightful Gluten-Free Hawaiian Rolls (Dairy-Free), gather the following ingredients:
- 3/4 cup full-fat canned coconut milk
- 1/2 cup pineapple juice
- 1/4 cup honey
- 1 packet active dry yeast (7g or 2 1/4 tsp)
- 2 large eggs, slightly beaten
- 3.5 to 4 cups gluten-free flour (455g to 540g)
- 1 tsp sea salt
- 1 egg white
- 1 tsp water
Make sure to measure your ingredients accurately for the best results!
Tools of the Trade
Before you start, gather the essential tools you’ll need:
- Mixing bowls: For combining ingredients.
- Whisk: For mixing the wet and dry ingredients smoothly.
- Measuring cups and spoons: To ensure precise measurements.
- Baking sheet: For the rolls to rise and bake on.
- Kitchen towel: To cover the rolls while they rise.
- Oven: Preheated to the right temperature for baking.
Having these tools ready will streamline your baking process.
Make Gluten-Free Hawaiian Rolls (Dairy-Free): A Simple Method
Ready to bake? Follow these simple steps to create your delicious rolls!
Step 1: Prepare the Yeast
In a small bowl, combine the warm pineapple juice (make sure it’s not too hot, as it can kill the yeast) and honey. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to work its magic!
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the full-fat coconut milk and the slightly beaten eggs until well combined. Once the yeast mixture is frothy, add it to the coconut milk and egg mixture.
Step 3: Combine Dry Ingredients
In another bowl, mix the gluten-free flour and sea salt. Gradually add the dry ingredients to the wet mixture, stirring as you go. Depending on the humidity and your specific gluten-free flour blend, you may need to adjust the amount of flour. Aim for a soft, slightly sticky dough.
Step 4: Let the Dough Rise
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for achieving fluffy rolls.
Step 5: Shape the Rolls
Once the dough has risen, lightly grease your hands with oil to prevent sticking. Divide the dough into equal portions (about 12-16) and shape each piece into a ball. Place the rolls on a baking sheet lined with parchment paper, ensuring they are close but not touching.
Step 6: Second Rise
Cover the shaped rolls with the kitchen towel again and let them rise for another 30 minutes. This extra rise will ensure they are light and fluffy.
Step 7: Preheat and Prepare for Baking
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg white and water. Brush this mixture over the tops of the rolls for a golden finish.
Step 8: Bake
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 9: Cool and Enjoy
Once baked, remove the rolls from the oven and let them cool on a wire rack. Serve warm, and enjoy the sweet, tropical flavor of your Gluten-Free Hawaiian Rolls (Dairy-Free)!
Seasonal Twists
Feeling adventurous? Here are some fun variations you can try:
- Adding spices: Incorporate cinnamon or nutmeg for a warm twist.
- Incorporating fruit: Add chopped dried pineapple or coconut flakes for extra texture.
- Herb-infused: Mix in fresh herbs like rosemary or thyme for a savory version.
- Sweet glaze: Drizzle a simple coconut glaze made from powdered sugar and coconut milk on top after baking.
These twists can elevate your rolls and make them even more special!
Behind the Recipe
These Gluten-Free Hawaiian Rolls (Dairy-Free) are inspired by the classic Hawaiian rolls that are beloved for their softness and sweetness. The use of coconut milk not only makes these rolls dairy-free but also adds a rich, tropical flavor. The combination of honey and pineapple juice creates a deliciously sweet dough that pairs beautifully with any meal. This recipe is perfect for those with dietary restrictions but also appeals to anyone who loves a good roll.
Make Ahead Like a Pro
Want to prepare ahead of time? Here are some tips:
- Prepare the dough: You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just allow it to come to room temperature and rise before shaping.
- Freezing: Shape the rolls and freeze them before the second rise. When ready to bake, let them thaw and rise at room temperature before baking as directed.
- Leftovers: Store any leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
These tips will help you enjoy fresh rolls with minimal effort!
Frequently Asked Questions
Can I use a different sweetener instead of honey?
Yes! You can substitute honey with maple syrup or agave syrup for a vegan option. Just keep in mind that the flavor may vary slightly.
What gluten-free flour blend works best for this recipe?
A good all-purpose gluten-free flour blend works best, ideally one that contains xanthan gum, as it helps with the texture. If your blend does not include xanthan gum, consider adding 1 teaspoon to the dry ingredients.
Can I make these rolls without eggs?
Yes! You can replace the eggs with flaxseed meal or chia seeds mixed with water as an egg substitute. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water for each egg.
How do I store leftover Hawaiian rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
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Bring It Home
Now that you have all the information you need, it’s time to roll up your sleeves and make these Gluten-Free Hawaiian Rolls (Dairy-Free). Whether you’re serving them at a special gathering or enjoying them as a weeknight treat, these rolls are sure to impress. The combination of coconut milk and pineapple juice creates a delightful flavor that everyone will love. Baking gluten-free doesn’t have to be intimidating—these rolls are proof that deliciousness can be achieved without gluten or dairy. Enjoy the process, and happy baking!
Gluten-Free Hawaiian Rolls (Dairy-Free)
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Baking Sheet
- Kitchen towel
- Oven
Ingredients
- 3/4 cup full-fat canned coconut milk
- 1/2 cup pineapple juice
- 1/4 cup honey
- 1 packet active dry yeast 7g or 2 1/4 tsp
- 2 large eggs slightly beaten
- 3.5 to 4 cups gluten-free flour 455g to 540g
- 1 tsp sea salt
- 1 egg white
- 1 tsp water
Instructions
- In a small bowl, combine the warm pineapple juice (not too hot) and honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the full-fat coconut milk and slightly beaten eggs. Add the frothy yeast mixture to this bowl and mix well.
- In another bowl, mix gluten-free flour and sea salt. Gradually add dry ingredients to the wet mixture, stirring to form a soft, slightly sticky dough.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Lightly grease your hands with oil and divide the dough into 12-16 equal portions. Shape each into a ball and place on a parchment-lined baking sheet, close but not touching.
- Cover the rolls with a kitchen towel and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Whisk together the egg white and water, then brush over the tops of the rolls for a golden finish.
- Bake the rolls for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.
- Remove rolls from oven and cool on a wire rack. Serve warm and enjoy!
Notes
- For vegan option, substitute honey with maple syrup or agave syrup.
- You can add cinnamon, nutmeg, or dried pineapple for flavor variations.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
