Hawaiian Rolls
User Reviews
5
Hawaiian Rolls
Description
The Hawaiian Rolls recipe uses pineapple juice as a liquid base mixed with yeast and sugar to create a slightly sweet dough. Butter and vanilla add richness and flavor, while eggs give the dough tenderness. The dough is kneaded with bread flour and salt to develop structure but remains slightly sticky before rising. It doubles in size during the first rise and is then shaped into rolls. Baking produces soft, lightly sweet bread with a slight buttery aroma. The delicate texture makes these rolls a pleasing side or snack.
The bread has a gentle tropical sweetness and soft, tender crumb due to the pineapple juice and vanilla. This subtle fruity note sets these rolls apart from standard dinner rolls. They can be served warm with additional butter, or used for sliders and sandwiches that benefit from a mild, sweet bread flavor.
The recipe suggests that all-purpose flour can also be used if bread flour is unavailable, though additional flour may be needed to achieve proper dough consistency. The dough should be monitored for stickiness and appropriately kneaded. The estimated flour amount and rising time help guide preparation.
Ingredients
- 1 ½ cups pineapple juice
- 4 ½ teaspoons active dry yeast
- 2/3 cup granulated sugar divided
- 1/2 cup butter at room temperature, plus extra for brushing rolls
- 1 teaspoon vanilla extract
- 2 egg large
- 5-6 cups bread flour
- 1 teaspoon salt
Instructions
- Grease 2 9x13-inch pans. Set aside.
- In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
- Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
- Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
- Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
- Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
- Once the dough comes together and clears the sides, continue to knead for about 1 minute.
- Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 ½ hours.
- Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
- Place half of the rolls in each pan.
- Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.
- Toward the end of the second rise, preheat oven to 350 F.
- Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
- Immediately brush rolls with butter.
- Serve warm or at room temperature.
Notes
- All-purpose flour can replace bread flour, but additional flour (up to 1 cup more) may be needed to reach the right dough consistency.
- Check that the pineapple juice is appropriately warmed (around 105°F) to activate the yeast without killing it.
- Allow the dough to rise until doubled in size, which usually takes about 1½ hours.
- Brush rolls with butter after baking for a shiny, flavorful finish.
- Nutrition facts provided are estimates and may vary depending on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 170kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 137mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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