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Homemade Hawaiian Rolls Recipe

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4 from 9 reviews

These Homemade Hawaiian Rolls are soft, fluffy, and slightly sweet, featuring a delicate hint of pineapple juice for that classic tropical flavor. Perfect for sandwiches, sliders, or simply enjoyed warm with butter, these rolls are made from scratch using yeast and enriched with milk, eggs, and butter to create a tender crumb and golden crust.

  • Total Time: 3 hours 55 minutes
  • Yield: 15 rolls

Ingredients

Wet Ingredients

  • ½ cup (116 grams) canned pineapple juice, at room temperature (do not use fresh juice)
  • ½ cup (116 grams) whole milk, warmed (100-110°F)
  • 5 tablespoons (71 grams) unsalted butter, melted and slightly cooled to just warm (~85°F)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten (for egg wash)
  • 2 tablespoons water (for egg wash)
  • 1 tablespoon (14 grams) salted butter, melted (for brushing)

Dry Ingredients

  • 6 tablespoons (75 grams) granulated sugar
  • 2 tablespoons (25 grams) light brown sugar
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 4 cups + 1 tablespoon (516 grams) to 4 1/4 cups (540 grams) bread flour (dependent on kitchen climate)
  • ¼ cup (32 grams) all-purpose flour
  • 1 ½ teaspoons fine sea salt

Instructions

  1. Mixing Dough: Combine the pineapple juice, warmed milk, melted butter, granulated sugar, light brown sugar, 2 eggs, vanilla extract, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour and 2 cups (286 grams) of the bread flour. Stir with a wooden spoon until a rough, shaggy dough forms. Then stir in the sea salt.
  2. Kneading: Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining bread flour just until the dough comes together. Depending on your kitchen environment and the flour brand, you may not need all the flour. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough forms.
  3. First Rise: Lightly grease a medium-sized bowl or wet your hands and place the dough inside. Cover with plastic wrap and let it rise until puffy and doubled in size, about 1½ hours.
  4. Shaping the Rolls: Spray a 9×13-inch metal baking pan with cooking spray. Gently deflate the dough, then divide it into 15 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball and place them evenly spaced in the prepared pan.
  5. Second Rise: In a small bowl, whisk the remaining egg with 2 tablespoons of water to make an egg wash. Brush this mixture all over the rolls. Cover the pan with plastic wrap and let the rolls rise again until doubled in size, about 1 hour.
  6. Preheating Oven: While the rolls are undergoing their second rise, preheat the oven to 375°F (190°C).
  7. Baking: Bake the rolls for 20 minutes or until they are golden brown on top and cooked through.
  8. Finishing Touch: Remove the rolls from the oven and immediately brush them with melted salted butter for a soft, shiny finish. Serve warm.
  9. Storage: Store leftover rolls in an airtight container for up to 3 days.

Notes

  • Use canned pineapple juice rather than fresh juice to ensure consistent flavor and acidity, which helps the yeast activate properly.
  • The amount of bread flour needed can vary depending on humidity and the specific brand; add flour gradually to avoid a dry dough.
  • Warming the milk and butter to specified temperatures helps activate the yeast without killing it.
  • Allowing the dough to rise properly both times ensures the rolls become light and fluffy.
  • Brush the rolls with egg wash before the second rise to achieve a beautiful golden crust.
  • Store the rolls in an airtight container at room temperature to maintain softness.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American Hawaiian

Find it online: https://dishiary.com/homemade-hawaiian-rolls-recipe/