Discover how to make delicious gluten-free Hawaiian and pumpkin rolls from one versatile dough. Perfect for any occasion!
Deliciously Versatile: Create Two Irresistible Treats from a Single Gluten-Free Dough!
Discover how to make delicious gluten-free pumpkin and Hawaiian rolls with this easy recipe. These rolls are not only suitable for those with gluten sensitivities or allergies, but they are also incredibly tasty, ensuring that everyone can enjoy them without sacrificing flavor. The combination of pumpkin and the sweet, soft texture of Hawaiian rolls makes for a delightful treat that can be served on various occasions, from family dinners to holiday gatherings.
These recipes cater to the needs of those seeking gluten-free options, making it easier than ever to enjoy fresh, homemade bread. With simple ingredients and straightforward instructions, anyone can master the art of baking these rolls at home. Whether you’re a seasoned baker or a novice in the kitchen, these gluten-free rolls will surely impress your guests and satisfy your cravings.
Transform Your Baking Game: One Versatile Dough for Tropical Treats and Autumn Delights!
Hey y’all today I’m recreating one of my all-time favorite rolls my gluten-free Hawaiian rolls plus a bonus method that I think you’re going to love they start with my gluten-free Master sweet dough the base of many of my recipes when I’ve serve these to my family they don’t even realize they’re eating gluten-free they’ve got that traditional sweetness.
To them as all Hawaiian rolls do and are buttery and Squishy and just perfect but that not all y’all I’ve also recreated my gluten-free pumpkin rolls which I shaped into cute little pumpkins the last time just to show you how versatile this dough is and the many different ways you can shape and flavor these rolls these are just as squishy as the.
Hawaiian rolls but this time with a distinctly pumpkin spice flavor and real pumpkin in the dough so let’s get into it and I’ll show you how to make them as I said we’re starting with my gluten-free sweet dough but we’re going to divide this batch and not only make the Hawaiian rolls but the pumpkin rolls too so I’ve got two teaspoons of pumpkin.
Pie spice here you can use homemade or store bot see the recipe on the blog for how to make it homemade and a half a cup or 120 g of pumpkin puree which is just canned pumpkin just make sure not to get the pumpkin pie filling and you probably seen this dough before if you’ve watched any of my videos but in case you haven’t it’s such.
A simple enrich dough all of my doughs are very simple to make really you just dump all the ingredients into a bowl mix for 5 minutes cover and then let proof until doubled and then refrigerate overnight so this is an entire batch of dough and I’m going to weigh it so I can divide it pretty evenly and this weighs 13 36 G or 1.33 kg so half of.
That would be 668 yeah 668 G so I’m just going to divide this in half so 668 6 67 you know that’s just fine you can certainly make an entire batch of the Hawaiian rolls or an entire batch of the pumpkin rolls okay I’ll put aside this 1/2 and go ahead and knead this half until it’s smooth that’s really the.
Only reason to need gluten-free dough is to knock out any air bubbles and get it nice and smooth okay this looks great all right the traditional way I always make rolls is to weigh individual portions and then shape them into rounds so I’m weighing these to be about 2 oz each give or take if they’re 2.1 it’s.
Fine or 1.9 that’s fine too let me grab my pan this is my cute little 8 in square pan isn’t this adorable y’all I got this from Michaels they sometimes have the cutest little baking dishes I have many of them from many different holidays but um all of these aren’t going to fit in here I already can tell.
So I think I’ll just make nine and then I’ll put the rest of this dough in with the other half all right y’all have seen me do this before at least most of y’all so I’ll only do it a few times so I won’t bore you with it but I just fold the corners into the center flip it over and then on an unflower surface I roll it in my cup hand into a perfect round.
And if it sticks which is okay because the friction actually helps create that nice smooth round just use your bench scraper to lift it up oh I almost forgot to butter my dish so let me grab a teeny bit of butter and just use my fingers here to spread this all around we’ll do three rows of three so.
Pretty close together they’re going to bake into each other and I’m just going to press these down very lightly not to flatten them completely just just a little bit to give them each a an even sturdy position and let me grab just a sheet of plastic wrap and I will put these aside to start Rising while I work on the.
Other half so this is my new technique that I think y’all are going to love because it’s a big timesaver I’m warning you though this does get a little messy you can do this a number of ways though you can start with a pumpkin dough like if you’re making the entire recipe of dough into.
Pumpkin rolls just add the pumpkin and the spice right to the Bowl when you’re making the dough that’s the easiest way but if you know that I use this dough for so many things I like to divide it in half and make one recipe and then another recipe I often have half of this dough in my fridge and the only way to get that pumpkin in there is to either.
Use a mixer and you certainly can do that or to do this method which is very messy but that’s okay I’m just going to roll with it and you’re going to want to add 70 to 105 G extra gluten-free bread flour blend and that’s just to compensate for the pumpkin which is basically adding hydration to the.
Dough it’s really sticky and really messy but it’ll get better I promise just just keep adding that additional flour you don’t want to go too overboard but I have put it in the recipe to add at least 70 to 105 gram which is like a half to 3/4 of a cup of my gluten-free bread flour blend you don’t need to get this to.
Where it’s not sticky at all either because we’re not going to shape these individually so this looks good enough let me uh grab my other baking dish here can y’all tell I love the color pink this one I got from Disney World and it’s got little Mickey all on the sides but um I’ll just butter this real quick and let me just scrape this all.
Off and cleaned up so I can show you how to do this it’s really so much of a time saer y’all and for Thanksgiving that’s a really great thing I’m just going to plop this dough right into the p and I’ll just try to get it into as much of an even layer as I can this is a little too much though so I’m going to remove just a little bit of this cuz.
That was a little more when we added the extra from the Hawaiian rolls that looks good okay so here’s the cool part to make the rolls I’m just going to take my bench scraper and Mark where I want the rolls to be like a grid pattern and then I’ll just cut them with my bench scraper how cool is that like why didn’t I think of this before you can easily get nine.
Rolls in no time and not have to worry about shaping each one individually and they’re all going to taste the exact same so you don’t have to do this just for the pumpkin rolls this can be done for any of my rolls including the Hawaiian rolls I have a little bit of this dough left over so I’ll wrap this up and I’ll put it back in the fridge.
Maybe I’ll fry it up and make up like a pumpkin donut or something with it that’ be good all right I’m going to cover this one too with plastic and I’ll let it rise until nearly it doubled in size as well all righty y’all these are perfectly risen nice and soft and bouncy I’m just brushing a little bit of.
Melted butter all over them and they’re going to bake at 350 F for about 30 minutes or until they’re beautifully golden brown and the center roll feels kind of solid when you press on it gently it won’t feel like it’s uncooked underneath I know that’s hard to imagine but you’ll know what I mean when you get to that point if you press.
It at like 25 minutes and it feels like it’s squishing down like too much like it’s raw you’ll be able to tell you will look at how good these look y’all I’m so excited aren’t they beautiful I’ve got some of that butter left over so I’ll just go ahead and use that up and brush it on the hot rolls and it kind of soaks in it gives it a.
Nice soft soft crust and I’m going to let these cool to at least warm before I give them a try I’m not going to wait until they’re fully room temperature okay I’ve waited as long as I possibly can these are still pretty warm and look at how soft and Squishy these are it’s just so awesome to see such good.
Gluten-free bread y’all know what it means when you cannot find good gluten-free bread and I love how the crust on top gets like kind of crackly a little bit it’s almost like it’s almost like a real like hamburger bun I want to say if you remember those when you’d squish down on them and the like part of the top of the.
Bun like kind of comes off like this it’s so so classic of real gluten filled buns and I’m just going to tip this entire thing out because of the way we made the Rolls the whole thing will come out Allin one and and what is so great about this is now you can make those slider sandwiches that I see so many recipes for where they cut the entire.
Top off like horizontally and then just fill the bottom and put the top back on and now you can do that with pumpkin rolls with Hawaiian rolls with any of my rolls but check out this pumpkin roll y’all look at how thick it is is and it’s so pillowy soft and Squishy I could smell that pumpkin spice too but let me taste it just to make.
Sure yep you can taste the pumpkin spice in there and the real pumpkin makes them extra moist I would love these with like a honey butter or honey cinnamon butter whichever ones you want to make y’all you have options you can make them the slightly more involved way or the super simple way and as always no one will know.
They’re glutenfree enjoy
