Auntie's Gluten Free Hawaiian Rolls

Auntie’s Gluten Free Hawaiian Rolls

1 cup (8 oz/227g) -Whole Milk/Coconut Milk

1 cup (8 oz/227g) -100% Pineapple Juice (Warmed)

2 TBSP (26 g)- Active Dry Yeast

½ cup (105 g)- Organic Cane Sugar

2 -Large eggs(slightly beaten)

1 TBSP (14 g) -Cider Vinegar

½ cup (114 g) -Butter (melted) or Non-Dairy Margarine

4 cups (640 g)- Auntie’s Gluten Free All-purpose Flour

1 ½ tsp- Baking Powder

1 tsp (6 g) -Sea Salt

½ tsp (2 g)-Organic Ground Ginger

Makes approximately 24 rolls. For pull apart rolls, one batch fits on a ¼ baking sheet or a 9x13 pyrex baking dish. 4 across 6 down Recipe can easily be doubled.

Preheat oven to 375 degrees

Prepare baking sheet with light coating of oil and a layer of parchment paper.

Heat milk to 99 degrees. Whisk in sugar and yeast. Set aside while yeast activates (yeast will bubble up) for about 5 minutes.

In mixing bowl with kneading hook: Add Auntie’s Flour, baking powder, sea salt and ground ginger whisk lightly. Once yeast mixture is activated add eggs, oil, apple cider vinegar and pineapple juice. Slowly add wet ingredients to dry mixture. Once all ingredients are full incorporated scrap edges and then knead for 5 minutes on medium

Scoop dough out immediately and pan. Use a 2 oz baking scoop. Once all dough is panned brush tops with melted butter or butter substitute. Let rise on counter for 15-20 minutes. Do not over proof.

Bake at 350 for 20-25 minute or until top have a nice golden brown. Brush warm rolls with a light coating of butter or butter substitute.

Enjoy!