Hawaiian Rolls
User Reviews
4.7
Hawaiian Rolls
Description
The Hawaiian Rolls recipe uses a mix of melted butter, pineapple juice, buttermilk, and brown sugar to create a sweet, tender dough enriched further by eggs and flavored with vanilla and coconut extracts. The incorporation of instant yeast and a small amount of ground ginger adds gentle spice and lightness through fermentation. The dough is notably sticky and requires careful kneading to achieve the desired texture without adding too much extra flour.
Baked rolls will have a soft crumb with a lightly sweet, aromatic flavor from the pineapple and coconut. The dough's sweetness and flavor profile make these rolls appeal as an accompaniment to savory dishes or served warm with butter as a snack.
Rolls can be stored at room temperature covered for 3 to 4 days or frozen in airtight containers for up to 3 months. When freezing, thaw overnight before warming in the oven to refresh their softness. Yeast freshness is important for proper rising; store yeast refrigerated or frozen after opening and check expiration dates before use to ensure rise and texture.
Ingredients
- 8 tablespoon butter unsalted and melted (1 stick)
- ¾ cup pineapple juice
- ¼ cup buttermilk
- ½ cup brown sugar packed
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2¼ teaspoon instant yeast
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- 2 egg room temperature
- 1 egg yolk
- 1 egg for egg wash
Instructions
- Heat the oven to 200°F or if your oven has a proof setting, turn it on.
- In a medium size bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. Slightly whisk so that it's all combined. Wait a bit until mixture cools a bit (if it's too warm from the melted butter) then add the extracts.
- Meanwhile, in the bowl of your mixer, combine 3¾ cups of flour, yeast, salt and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the 2 eggs and egg yolk. A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding ¼ cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total!
- Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel or plastic wrap, turn OFF your oven, place inside and allow to rise for about 1 to 1½ hours or until doubled in size. I use this trick all the time to speed up the rising time.
- Once the dough has doubled, remove and gently deflate. Divide into 15 equal pieces. Roll into circles and place in a parchment lined 9x13 pan. Heat oven to 200°F. Generously butter the tops and sides of each roll. Place a clean kitchen towel over top. Turn OFF your oven and place the covered rolls inside to rise until doubled in size.
- Remove the rolls from the oven and turn on your oven to 350°F.
- Brush the rolls with egg. Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.
- Remove the rolls from the oven. Another option is to skip brushing them with the egg wash and bake them, then brush them with melted butter once out of the oven.
Notes
- This dough is soft and sticky; avoid adding flour beyond the suggested 4 cups to preserve softness.
- Activate active dry yeast by dissolving in warm water until frothy before use, if not using instant yeast.
- Store unopened yeast in a cool, dry place; refrigerate or freeze once opened in airtight containers to prolong activity.
- Freeze baked rolls airtight for up to three months; thaw overnight before reheating in a 350°F oven for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 176mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
