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RECIPE
12 INGREDIENTS13 STEPS2hr 40min

Gluten Free Hawaiian Rolls

5.0
3 Ratings
These gluten free hawaiian rolls absolutely deliver everything that there is to love about buns, so much so, that your gluten free friends and family members will be so overjoyed, it just may be their favorite part of the Thanksgiving meal.
Gluten Free Hawaiian Rolls Recipe | SideChef
These gluten free hawaiian rolls absolutely deliver everything that there is to love about buns, so much so, that your gluten free friends and family members will be so overjoyed, it just may be their favorite part of the Thanksgiving meal.
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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Fulfilled by
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
2hr 40min
Total Time
$2.77
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Gluten-Free All-Purpose Flour
1/2 cup
Water , room temperature
3 cups
Gluten-Free Pastry Flour
1/4 tsp
Cream of Tartar
1/4 cup
Unsalted Butter , room temperature
1/2 cup
or Coconut Sugar
1/2 tsp
3/4 cup
2
Large Eggs , beaten
1
to taste
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Nutrition Per Serving

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CALORIES
641
FAT
17.6 g
PROTEIN
16.7 g
CARBS
109.2 g

Cooking Instructions

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Step 1
Whisk together the Gluten-Free All-Purpose Flour (3 Tbsp) and Water (1/2 cup) in a small saucepan over medium heat, whisking constantly until the mixture has thickened. Remove from the heat & allow to cool until no longer hot.
Step 2
While the roux cools, add Granulated Sugar (1/2 cup) , Salt (1/2 tsp) , and Unsalted Butter (1/4 cup) to a small dish.
Step 3
Heat the Milk (3/4 cup) in a small saucepan until it is very hot, but not boiling & then pour over the butter, sugar and salt mixture, stir until the butter melts, reserve.
Step 4
Add Gluten-Free Pastry Flour (3 cups) , Cream of Tartar (1/4 tsp) , and Instant Dry Yeast (1/2 Tbsp) to the bowl of a stand mixer and use a handheld whisk to combine.
Step 5
Add the milk, sugar, butter mixture, Large Eggs (2) and the roux and mix on low speed with the beater attachment until the ingredients are well combined. Raise the mixer to medium and mix for about 5 minutes.
Step 6
Transfer the dough to a lightly greased bowl large enough for the dough to rise double its size. Set in a warm, draft free location until doubled, about 1 hour.
Step 7
Once dough is risen, when you are ready to bake from refrigerated dough, grease an 8" baking pan, punch down the dough and on a floured work surface, divide the dough into 8 pieces.
Step 8
Shape into rounds by first flattening the piece of dough into a disk.
Step 9
Pull the edges toward the center of the dish, securing the edges together by pressing between your thumb and forefinger. Turn the dough over so that the gathered edges are on the bottom and coax the roll into a round shape.
Step 10
Place each roll into the prepared baking pan as you go, when you are finished with all the rolls, cover with a damp towel or greased plastic wrap and allow to rise in a warm, draft free location until almost doubled, about 30 minutes for same day dough.
Step 11
Preheat oven to 350 degrees F (180 degrees C).
Step 12
Beat the Egg (1) to make an egg wash. Uncover the rolls, brush with egg wash and bake on the center rack of the oven for 20 minutes.
Step 13
Remove from the oven and place baking pan on a wire rack to cool for about 10 minutes before serving. Enjoy with Butter (to taste) !
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Nutrition Per Serving
Calories
641
% Daily Value*
Fat
17.6 g
23%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
185.5 mg
62%
Carbohydrates
109.2 g
40%
Fiber
4.4 g
16%
Sugars
27.6 g
--
Protein
16.7 g
33%
Sodium
417.2 mg
18%
Vitamin D
0.2 µg
1%
Calcium
86.9 mg
7%
Iron
1.8 mg
10%
Potassium
61.9 mg
1%
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