Hawaiian Rolls Soft Gluten Free

This recipe for soft and tender gluten free Hawaiian rolls makes the perfect gluten free bread for any occasion—for everything from dinner rolls to burger buns!


Ingredients:

ROLLS

  • 3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*
  • 2 teaspoons (6 g) instant yeast
  • 1/4 cup (50 g) sugar
  • 1 teaspoon (6 g) kosher salt
  • 4 tablespoons (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature, beaten
  • 1 cup plus 1 tablespoon pineapple juice
  • 1 teaspoon gluten-free vanilla extract
  • Egg wash (1 large egg, at room temperature, beaten with 1 tablespoon water)

*GLUTEN FREE BREAD FLOUR

  • Makes 1 cup (140 g) flour
  • 100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**
  • 25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
  • 15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
  • **For the all-purpose gluten-free flour in Gluten-Free Bread Flour, you can use either the High-Quality All-Purpose Gluten-Free Flour (below) or the Make-It-Simpler All-Purpose Gluten-Free Flour (below that). For this recipe, the High-Quality All-Purpose Gluten-Free Flour is best. It is a copycat recipe for Better Batter gluten free flour, so the commercially available Better Batter all-purpose gluten-free flour blend will also work well.

1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR

  • 42 grams (about 1/4 cup) superfine brown rice flour (30%)
  • 42 grams (about 1/4 cup) superfine white rice flour (30%)
  • 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
  • 21 grams (about 2 1/3 tablespoons) potato starch (15%)
  • 7 grams (about 1 3/4 teaspoons) potato flour (5%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)
  • 3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)

1 CUP (140 g) MAKE-IT-SIMPLER ALL-PURPOSE GLUTEN-FREE FLOUR

  • 90 grams (about 9 tablespoons) superfine white rice flour (64%)
  • 31 grams (about 3 1/2 tablespoons) potato starch (22%)
  • 15 grams (about 5 teaspoons) tapioca starch (11%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)

Instructions:


  1. Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well.
  2. Add the salt, and whisk to combine. Add the butter, egg, pineapple juice, and vanilla, and mix on low speed with the dough hook until combined.
  3. Raise the mixer speed to medium and knead for about 5 minutes.
  4. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
  5. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
  6. Place the dough in the refrigerator for at least 12 hours and up to 5 days.
  7. Get full recipe==>>glutenfreeonashoestring.com


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