Hawaiian Rolls
User Reviews
4.6
Hawaiian Rolls
Description
Hawaiian Rolls feature a sweet dough enriched with pineapple juice, brown sugar, vanilla extract, and butter. Starting with a sponge that activates the yeast helps develop the dough's flavor and structure. The combination of all-purpose and potato flour contributes to a tender crumb and soft texture. After mixing and kneading, the dough rises until puffy, then is portioned into 15 rolls, though the full shaping instructions are incomplete in the data.
The flavor balances subtle pineapple sweetness and vanilla, making these rolls versatile for sandwiches or as dinner bread. The dough's sticky nature requires some kneading patience but results in a soft, fluffy roll with a golden crust after baking.
You can store leftover rolls at room temperature well wrapped for several days or freeze for longer storage. This makes them convenient for advance preparation or to enjoy over multiple days.
Ingredients
Sponge
- 1/4 cup all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons water
Dough
- 1/2 cup pineapple juice canned
- 1/4 cup butter softened, unsalted
- 1/3 cup brown sugar
- 2 large egg plus 1 egg yolk. egg white reserved
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
Instructions
- For the sponge: In the bowl of your stand mixer, combine the sponge ingredients and let it rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. In a separate bowl, whisk together the remaining flour, potato flour, and salt, then add this mixture to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth; it will be very sticky at first. Beat with the flat beater of your stand mixer at medium-high speed for about 3 minutes. Scrape the dough into the center of the bowl, switch to the dough hook, and knead at medium speed for about 5 minutes. The dough may form a very soft ball but will likely still stick to the bottom of the bowl.
- Lightly grease the mixing bowl, round the dough into a ball, and place it in the bowl. Cover and let it rise until very puffy, about 1 ½ to 2 hours.
- Lightly grease a 9" x 13" (23 cm x 33 cm) baking pan. Gently deflate the dough and divide it into 15 equal pieces. Round each piece into a smooth ball and space the buns in the pan. Cover the dough gently with lightly greased plastic wrap and let it rise in the pan for 1 hour, until nicely puffy. Toward the end of the rising time, preheat the oven to 350°F (176°C).
- Mix the reserved egg white with 1 tablespoon of cold water and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until they are cooked through. Remove the rolls from the oven and let them cool for 5 minutes before turning them out onto a cooling rack. Serve warm with butter or your favorite preserves.
Notes
- Store leftover rolls wrapped well at room temperature for several days to maintain softness.
- For extended storage, freeze the rolls and thaw as needed without losing texture.
- The recipe yields about 15 rolls, ideal for sharing or meal accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15buns
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 15buns | |
| Calories | 68kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 204mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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