Homemade Hawaiian Dinner Rolls Recipe

Activate Yeast

1. In the bowl of a stand mixer combine the pineapple juice, milk, butter, sugar, eggs, vanilla, and yeast. Mix together with a fork slightly.

Mix Dough

1. Attach a dough hook attachment and add in 2 cups of the flour and the salt. Turn the mixer on the lowest speed and mix until incorporated.
2. Add 2 more cups of flour in and let the dough knead until combined again, increasing the speed after incorporated.

Knead Dough

1. For the remaining 1/2 cup of flour, add ¼ cup flour in at a time until you get a soft but slightly sticky dough. Continue kneading the dough for 5-6 minutes. The dough should clear the sides of the bowl but may stick slightly to the bottom of the bowl still.

First Rise

1. Transfer the dough to your hands or a clean surface for a second while you spray the stand mixer bowl with cooking spray. Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 90 minutes up to 120 minutes.
2. Grease a 9"x13" a baking dish with cooking spray and set aside.

Shape Rolls

1. Lightly punch down the dough and turn onto a clean counter and divide the dough with a knife or bench scraper into 15 pieces. Roll each dough piece into a nice ball. Place the rolls into the baking dish 3 across and 5 down.

Second Rise

1. Cover the dish with plastic wrap and let the rolls nearly double in size again, about 60-90 minutes. They should be touching on all sides.

Bake

1. Preheat the oven to 375°F (190 C) during the last 20-30 minutes of proofing time.
2. Before placing in the oven make the egg wash by combining the egg and milk with a small whisk or fork. Brush the egg wash over the rolls gently and bake for about 20-25 minutes or until the tops are golden brown.

Cool

1. Remove from the oven and let the rolls cool in the pan on top of a wire cooling rack for 10-15 minutes before serving. If you want the rolls to be shiny on top, spread a bit of butter on top of the rolls when they’re still hot.