Gluten Free Hawaiian Rolls Recipe (For Different Size Pans)

Ingredients:

• 1-3/4 + 1/3 cups white rice flour (not superfine), divided, plus more for dusting*
• 1 cup potato starch (or more cornstarch)
• 3/4 cup cornstarch (or more potato starch)
• 1 cup millet flour (or gluten free oat flour or sorghum flour)
• 4 teaspoons xanthan gum
• 1-1/2 teaspoons salt
• 1 cup water
• 1 cup heavy whipping cream
• 1/3 cup + 1 tablespoon honey
• 3 tablespoons nonfat dry milk powder
• 5 teaspoons active dry yeast
• 5 large eggs, divided (1 egg for egg wash), at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature
• Oil or gluten free nonstick spray, for pan
• 1 teaspoon water, for egg wash
• Poppy seeds, sesame seeds, pretzel salt, or flaky sea salt, for topping (optional)

Instructions:

1. In a bowl, whisk together 1-3/4 cups rice flour, potato starch, cornstarch, millet flour, xanthan gum, and salt; set aside.
2. Whisk together 1/3 cup rice flour and 1 cup water in a small saucepan over medium heat, whisking constantly until thick paste forms (like a roux), about 5 minutes. Add cream and honey and whisk until honey dissolves; transfer the mixture to the bowl of your stand mixer, fitted with the whisk attachment.
3. To the mixing bowl, add the milk powder and yeast.
4. Add eggs one at a time, beating on medium-low speed after each addition.
5. Add the flour mixture that you set aside. Beat on medium speed until the dough is smooth, about 3 minutes.
6. Add butter, a piece at a time, mixing on medium speed for 5 additional minutes. (Add a piece of butter about every 30 seconds.)
7. Cover the bowl with plastic wrap and allow to rise in a warm (80ºF) environment until double in size, about 45 minutes.
8. Oil and dust with rice flour*, a 6-cup jumbo muffin pan (or mini cake pans, 6-ounce ramekins, or creme brulee ramekins, etc.); set aside.
9. If using a 6-cup muffin pan or 4-inch mini cake pans, scoop 1/3-cup of dough into each cup.
10. Now you're going to make four small balls to add on top of each 1/3-cup of dough: Scoop out 1 tablespoon of dough and dust with potato starch. Using potato-starch-dusted hands, roll into balls and place four balls on top of each cup of dough. (Be careful not to squash the dough. You want to leave it as fluffy as possible.) **
11. Combine the remaining egg and 1 teaspoon of water to make egg wash. Brush the tops of the dough with egg wash; set aside to rise in a warm (80ºF) environment until doubled in size, about 20 minutes.
12. Preheat oven to 375°F.
13. Once doubled in size, again, brush the top of the dough with egg wash again and sprinkle with poppy seeds, sesame seeds, pretzel salt, flake salt, or leave plain.
14. Bake large muffin pans or mini cake pans for 18 minutes, 6-ounce ramekins for 17 minutes, and if you wish to experiment with a standard 12-cup muffins pan, try baking for 13 - 15 minutes.
15. Allow rolls to cool in the pan for 3 minutes. Transfer to a wire rack to allow to cool completely.
16. Freeze any unused rolls in zipper storage bags.

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