Gluten-Free Hawaiian Rolls (Dairy-Free)
These Gluten-Free Hawaiian Rolls are soft, fluffy, and bursting with tropical flavors! Perfectly sweetened with honey and pineapple juice, they’re a dairy-free delight.
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.