Homemade Hawaiian Rolls
User Reviews
4.9
Homemade Hawaiian Rolls
Description
This recipe begins by boiling peeled cubed potatoes until very tender, then mashing them smoothly to integrate into the dough. Warm milk is combined with sugar and yeast, left to foam as a sign of activation. Melted butter, eggs, salt, mashed potato, and pineapple juice are mixed into the yeast mixture. Flour is added gradually while mixing to form a sticky dough. The dough is covered and allowed to rise until doubled in size, usually about an hour.
After the initial rise, the dough is worked on a floured surface and divided for shaping. The pineapple juice and mashed potato contribute moisture and a subtle sweetness, characteristic of Hawaiian rolls. The dough's stickiness transforms into a soft, fluffy texture after baking, with a golden crust and lightly sweet flavor.
These rolls can be served as a side for savory dishes or enjoyed fresh as a snack. Their mild sweetness pairs well with glazes or as sandwich buns.
The recipe includes make-ahead options such as overnight first or second rise in the refrigerator, and freezing risen dough balls for later use. Rolls can be stored at room temperature for 2-3 days, refrigerated up to a week, or frozen for up to three months. Substitutions such as bread flour, Yukon Gold potatoes, or different milk fat percentages are also possible to adjust texture or flavor.
Ingredients
- 450 grams all-purpose flour 3 1/2 cups
- 10 grams active yeast 2 1/4 teaspoons
- 107 grams sugar 1/2 cup
- 1/3 cup milk warmed to about 90 degrees, 2%
- 7 grams salt fine ground
- 1/2 cup pineapple juice
- 131 grams potato 2/3 cup or approximately 1 medium sized potato, mashed
- 2 egg
- 2 tablespoons butter melted
Instructions
- Add peeled and cubed potato to a small pot with water and set to high. Let boil for at least 10 minutes until potatoes are fork-tender. Drain and mash extremely very well and set aside to cool. Make sure that your potatoes are cooked very well so that they mash nice and smoothly.
- Heat milk in the microwave for 15-30 seconds to warm it to about 90 degrees. Add milk and sugar to the bowl of a stand mixer and whisk. Add yeast and let sit for about 10 minutes to activate, until yeast is foamy.
- Once the yeast is activated, add melted butter, eggs, salt, mashed potato, and pineapple juice. With the dough hook, mix on medium until the egg yolks are broken and the potato begins to mix with liquids.
- Slowly add the flour with the mixer running. Once all of the flour is added, continue to mix until a very sticky, dough has formed.
- Cover the mixer with plastic wrap and let the dough rise until it has doubled in size, about an hour.
- Sprinkle flour on a clean surface or cutting board and grease a 9X13 baking dish. After the first rise, sprinkle some dough around the edge of the risen dough and scoop the dough out of the mixing bowl onto your floured surface. Sprinkle a little more flour on top and then use a dough cutter to cut off 2.2 - 2.5 oz pieces of dough. Alternatively, you can also cut the dough in half, and then continue to halve the peices of dough until you have 15-16 dough balls.
- Take each ball of dough and either roll them into a ball, or pull the edges down and under the dough to create a ball shape. The dough is very sticky so you will need to flour your hands often. Add dough balls to the greased baking sheet.
- Gently cover with a clean kitchen towel to rise for another 30-40 minutes. Pre-heat the oven to 350 degrees F.
- Once dough balls have risen, add to oven and bake for 20-25 minutes, checking at 20, once the tops of the rolls are golden brown.
- Enjoy!
Notes
- Prepare the dough well in advance by refrigerating for an overnight first rise to develop flavor.
- Dough balls can be refrigerated overnight for the second rise; allow 1-2 hours at room temperature before baking.
- Freeze shaped dough balls on a parchment-lined sheet, then store frozen in airtight containers for months.
- Baked rolls keep at room temperature tightly covered for 2-3 days, refrigerate up to one week, or freeze fully baked for up to 3 months.
- Potatoes must be boiled until very tender and mashed finely for best dough texture.
- You may substitute bread flour for all-purpose, use Yukon Gold potatoes, or milk with 1% to whole fat for variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 214mg | 9% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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