Sweet Gluten Free Hawaiian Bread recipes - Uncategorized
Author: Janice Havenhill
gluten-free Hawaiian Sweet Rolls are soft, sweet bready perfection, made even easier with a mix from Legit Bread Company. Deliciously sweet, this gluten free Hawaiian bread is tasty, light and incredibly tender.
Gluten-free Hawaiian Sweet Rolls
These tried-and-true Gluten-Free Hawaiian Sweet Rolls look lovely and taste amazing. You won't even miss the flour!
Provided by: Mel
Total time: 755 minutes
Cook time: 20 minutes
Prep time: 735 minutes
Yields: 12 servings
Number of ingredients: 23
Provided by: Mel
Total time: 755 minutes
Cook time: 20 minutes
Prep time: 735 minutes
Yields: 12 servings
Number of ingredients: 23
Ingredients:
- 3 cups 420 g Gluten-Free Bread Flour (recipe below), 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)
- 100 grams about 11 1/2 tablespoons all-purpose gluten-free flour (71%) (read note above)
- 25 grams about 5 tablespoons unflavored whey protein isolate (18%)
- 15 grams about 5 teaspoons Expandex modified tapioca starch (11%)
- 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%)
- 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%)
How to cook:
- Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. 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.
- Raise the mixer speed to medium and knead for about 5 minutes. 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.
- 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).
- Place the dough in the refrigerator for at least 12 hours and up to 5 days.
- On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- Knead until smoother as described below under general shaping tips. With a floured bench scraper, divide the dough into twelve pieces of equal size.
- Shape one piece into a round by following the directions for shaping small, round rolls below. Place the first roll in the prepared baking pan.
- Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until fully doubled in size (about 20 minutes more).
- About 20 minutes before the rolls have completed their final rise, preheat your oven to 350°F. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes).
- Allow to cool briefly in the pan before serving.
Tags:
The Most Amazing Gluten Free Hawaiian Rolls!!
What's a Thanksgiving dinner without a basket of soft, fluffy dinner rolls? These gluten free
Duration: 1:00
Gluten Free Hawaiian Rolls
This recipe for soft and tender gluten free Hawaiian rolls makes the perfect gluten free bread
Duration: 1:13
Sweet Gluten Free Hawaiian Bread
Deliciously sweet, this gluten free Hawaiian bread is tasty, light and incredibly tender.
Provided by: Christine
Total time: 100 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Provided by: Christine
Total time: 100 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 1 Tablespoon instant yeast (also called fast acting)
- ¼ cup water (warmed slightly)
- 3/4 cup pineapple juice (one 6 oz. can)
- ¼ cup non dairy butter (melted)
- 1/3 cup brown sugar
- 3 large eggs (2 whole eggs and 1 egg yolk, white reserved)
- 2 teaspoons pure vanilla extract
- 260 grams gluten free flour mix (about 2 cups)
- 17 grams potato flour (about 2 Tablespoons)
- 12 grams coconut flour (about 2 Tablespoons)
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 Tablespoon psyllium husk powder
- 1 teaspoon salt
Nutrition:
- Calories: 158 kcal
- Carbohydrate: 25 g
- Protein: 4 g
- Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 41 mg
- Sodium: 251 mg
- Fiber: 3 g
- Sugar: 8 g
- Serving Size: 1 serving
- Proof
- In the bowl of a stand mixer, combine yeast and water. Set aside for 5 minutes to proof.
- Mix
- Add in the pineapple juice, melted butter, brown sugar, 2 eggs and 1 yolk and vanilla. Mix on medium speed for 1 minute, until fully combined.
- Whisk
- In a medium bowl, whisk together the gluten free flour mix, potato flour, coconut flour, baking powder, xanthan gum, psyllium husk powder and salt.
- Mix
- Add the dry ingredients to the wet ingredients and beat on low speed for 30 seconds. Stop and scrape down the bowl.
- Beat
- Turn the mixer up to medium and mix for 3 minutes, until the batter looks fluffy and pale.
- Prepare
- Meanwhile, prepare an 8” x 4.5” baking pan by spraying generously with cooking spray.
- Scoop
- After the dough is done mixing, scoop the batter into the prepared pan and smooth the top.
- Rise
- Cover the pan with a tea towel and let rise for 30 minutes.
- Preheat
- At the 25 minute mark, preheat the oven to 325 F.
- Brush
- Mix the reserved egg white with a dash of water and use a pastry brush to spread over the dough.
- Bake for 45 minutes or until the bread is golden brown on top. You may need to cover it with foil at the 40 minute mark.
- Cool
- After it’s finished baking, let the loaf cool in the pan on a wire rack for 15 minutes.
- Cool
- Remove the bread from the pan and lay it on its side and let it cool an additional 15 minutes. Then flip to the other side and cool an additional 15 minutes.
- Slice and enjoy!
Gluten Free (Copycat) Hawaiian Bread Rolls
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 13
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 13
Ingredients:
- 1 packet yeast
- ⅓ cup sugar
- 1 cup tapioca flour
- ¾ cup potato starch
- ½ cup white rice flour
- ¼ cup coconut flour (no substitutions)
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon salt
- 1¼ cups pineapple juice, room temperature
- ¼ cup butter, melted & cooled slightly
- 2 large eggs, room temperature (if you're uncomfortable leaving eggs out, place cold eggs in bowl of warm water while you prepare other ingredients)
How to cook:
- Grease & rice flour a muffin tin. Set aside.
- In large mixing bowl combine the dry ingredients (that's everything from yeast to salt).
- Beat in pineapple juice, melted butter, and eggs. Beat well for 1½ minutes.
- Spoon into prepared muffin tin. Cover with plastic wrap & a towel. Set aside in a warm place to rise for 1 hour.
- Preheat oven to 325 degrees. Bake 20-25 minutes until tops are golden brown.
- Let cool 5 minutes in pan, then remove to wire rack to finish cooling.
Gluten-free Hawaiian Sweet Rolls
gluten-free Hawaiian Sweet Rolls are soft, sweet bready perfection, made even easier with a mix from Legit Bread Company.
Provided by: zenbelly
Total time: 27627944 minutes
Cook time: 27627944 minutes
Prep time: 30 minutes
Yields: 9 servings
Number of ingredients: 7
Provided by: zenbelly
Total time: 27627944 minutes
Cook time: 27627944 minutes
Prep time: 30 minutes
Yields: 9 servings
Number of ingredients: 7
Ingredients:
- 8 tablespoons unsalted butter, divided
- 3/4 cup pineapple juice
- 2 tablespoons milk, cream, or coconut milk
- 4 tablespoons honey, divided
- 1 package Legit Bread Co Everything Dough Mix
- 1 packet instant or rapid rise yeast
- 2 large eggs
How to cook:
- In a small saucepan*, combine 6 tablespoons of the butter, pineapple juice, milk, and 3 tablespoons of the honey. Heat over medium heat until the butter is melted and the mixture is warm. You want it to be no hotter than 110ºF, so let it cool if it gets warmer than that. (It should feel warm but not hot on the inside of your wrist)
- In the bowl of a stand mixer, or large bowl if using hand beaters, combine the Everything Dough Mix with the yeast, using the paddle attachment.
- With the mixer on low, slowly pour in the liquid mixture, scraping down the sides as needed to get it all well combined.
- Beat in the eggs one at a time. Continue to beat on high for about a minute, or until the dough develops a bit of elasticity. It won’t resemble traditional dough, don’t sweat it.
- Scrape the dough into an oiled bowl and cover with plastic wrap. Place in the warmest spot in your kitchen and let it proof for about 90 minutes. It won’t double like regular dough might, but things are happening, don’t worry.
- After 90 minutes, punch down the dough and knead 4-5 times to get it smooth. Divide into 9 balls and place in an 8×8 baking dish. Cover with a towel and set aside for about an hour. At some point in this hour, preheat your oven to 375ºF.
- Melt the remaining 2 tablespoons of butter and 1 tablespoon of honey. After the rolls have proved and you’re ready to bake them, brush the tops with the honey butter.
- Bake for 15-18 minutes, or until they are golden brown and springy. Brush with more honey butter and allow to cool before removing from the baking dish.
