So I found the basis for this recipe here.  I did change it up a bit though.


GF, DF Sweet Hawaiian Rolls

1/2 cup warm water
1 teaspoon honey
2 1/4 teaspoons instant yeast

3 cup GF White Flour
1/2 cup sugar
1 Tablespoon xanthan gum
1 teaspoon salt
3 Tablespoons light olive oil
3 eggs
1/2 cup warm DF unsweetened coconut milk (you can use regular milk or other DF milk of choice)

Bring ingredients to room temperature.

You will need a big bowl to store the dough in fridge with a lid or you can cover with wrap.  I use a bucket that I got when I ordered coconut flakes, I think it’s 2# bucket with a lid.  I didn’t seal it down just set it on there.

Mix water, honey and yeast together, set aside for 10 minutes and let proof.

In a large bowl (I use the kitchen aid with paddle attachment) combine flour, sugar xanthan, salt together and mix gently to combine.

In a separate bowl combine oil, eggs and warm milk.  Whisk well.  Add to dry ingredients, mix well and then add proofed yeast mixture.

Mix until combined on low or medium and once combined a bit turn it up on high for 2-4 minutes.  The dough will be very soft and sticky.

Spray your bowl/bucket with oil. (I forgot this and it came out fairly well, but I would do it if you remember).  Put in fridge for at least 12 hours and up to 5 days.

After the time in fridge you can divide this up into rolls of desired size.  I made hamburger sized ones, I used a large ice cream scoop to kind of measure and I I got 11 same sized buns and one a bit smaller.

Place on parchment lined cookie sheet, I put six to a sheet, but this depends on size of your rolls.  Cover with oil sprayed plastic wrap (I used a towel, because I didn’t have time to do the whole oil plastic wrap thing, but maybe they rise better with the plastic, leave covered about 30 minutes, uncover and preheat oven to 350 degrees.  The rolls are suppose to double in size, I let them rise about 20-30 more minutes.  My didn’t really do that.  But the rose more when I baked them and they didn’t fall.

Bake 20 minutes.  Internal temperature 195-200 degrees.  Adjust time based on size of rolls.  Let cool completely before cutting, unless you’re making dinner rolls then eat them hot!!