Gluten-free Hawaiian Sweet Rolls

Doña Esperanza turned ninety. We held a small celebration at the bakery — cake and champurrado and the particular honor of a woman who has been the bakery's first customer since 2015 and who has never missed a morning except during the pandemic. Ninety years old. Still coming at 6:30 AM. Still ordering the usual. The usual is: café con leche, two conchas, and the knowledge that someone is waiting for her, and the waiting is the love.

After watching Doña Esperanza settle into her chair with her two conchas — the same way she has every morning for a decade — I went home and baked. Not conchas exactly, but something in the same spirit: soft, sweet, pillowy rolls that smell like warmth and ask nothing of you except that you show up. These gluten-free Hawaiian sweet rolls have that same quiet steadiness to them, the kind of bread that doesn’t need an occasion, just a person willing to reach for one.

Prep Time: 20 min | Cook Time: 22 min | Total Time: 1 hr 45 min (includes rise) | Servings: 12 rolls

Ingredients

3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum)
2 1/4 tsp instant yeast (one standard packet)
1/4 cup granulated sugar
1 tsp fine sea salt
3/4 cup pineapple juice, warmed to 110°F
1/4 cup whole milk, warmed to 110°F
3 tbsp unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp unsalted butter, melted (for brushing)

Instructions

Combine dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour, instant yeast, sugar, and salt until evenly combined.
Mix wet ingredients. In a separate bowl or measuring cup, whisk together the warm pineapple juice, warm milk, melted butter, eggs, apple cider vinegar, and vanilla extract.
Form the dough. Pour the wet ingredients into the dry ingredients and mix on medium speed for 2–3 minutes until a soft, slightly sticky dough forms. Gluten-free dough will be softer than traditional dough — this is normal.
First rise. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for 45–60 minutes, until visibly puffed (it may not double fully, which is fine for gluten-free dough).
Shape the rolls. Lightly grease a 9x13-inch baking pan. Using lightly oiled hands, divide the dough into 12 equal portions and roll each into a smooth ball. Arrange them in the prepared pan with sides nearly touching.
Second rise. Cover loosely with plastic wrap and let rise for 30 minutes, until the rolls look puffy and press against one another slightly.
Preheat oven. While the rolls finish their second rise, preheat your oven to 350°F (175°C).
Bake. Bake for 20–22 minutes, until the tops are golden brown and an instant-read thermometer inserted in the center reads 200°F. Avoid over-baking to keep the interior soft.
Butter and serve. Immediately brush the tops generously with the reserved melted butter. Allow to cool for at least 10 minutes before pulling apart. Best served warm.

Nutrition (per serving)

Gluten-free Hawaiian Sweet Rolls — The Bread That Waits for You