Homemade Hawaiian Rolls
User Reviews
4.7
Homemade Hawaiian Rolls
Description
The roll dough combines warm pineapple juice and milk with melted butter, sugars, eggs, vanilla extract, instant yeast, and a mixture of bread and all-purpose flours, kneaded until smooth and elastic. Salt is added after initial mixing. After rising, the dough is divided into 15 pieces, shaped into balls, placed close together in a greased pan, and allowed to rise again until puffy.
Baked at a moderate temperature, the rolls develop a light golden top. An egg wash adds sheen, and melted butter brushed after baking enhances softness and flavor. The pineapple juice adds a subtle fruitiness and moisture, contributing to the rolls’ soft texture and unique character.
These rolls work well as dinner bread or for sliders and parties. Their softness and sweet notes make them a versatile side. The recipe advises adjustments in flour amounts depending on humidity and allows substitution of active dry yeast with a slight increase in rising time.
Ingredients
- ½ cup pineapple juice at room temperature, canned, 116 grams
- ½ cup milk warmed, (100-110°F, whole, 116 grams
- 5 tablespoons unsalted butter melted and slightly cooled to just warm (~85°F
- 6 tablespoons granulated sugar 75 grams
- 2 tablespoons light brown sugar 25 grams
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons instant yeast 1 packet
- 4 cups + 1 tablespoon bread flour dependent on kitchen climate, see notes, 516-540 grams, 4 1/4 cups
- ¼ cup all-purpose flour 32 grams
- 1 ½ teaspoons salt fine
For egg wash & finishing:
- 1 egg lightly beaten
- 2 tablespoons water
- 1 tablespoon salted butter melted, 14 grams
Instructions
- Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. Add the all-purpose flour, plus 2 cups (286 grams) of the bread flour, and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may only need some of the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
- Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours3.
- Spray a 9x13-inch metal baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
- In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour**.
- Meanwhile, preheat the oven to 375°F.
- Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm. Store leftovers in an airtight container for up to 3 days.
Notes
- If instant yeast is unavailable, active dry yeast can be used but will require about 20% longer rising time or proofing in warm milk before mixing.
- Adjust flour quantity within the given range depending on your kitchen’s humidity: higher humidity requires more flour for less sticky dough.
- Rising times vary by environment; watch the dough for doubling in size rather than strictly timing.
User Reviews
Overall Rating
4.7
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