Hawaiian Rolls
Yield: 18 rolls
Calories: 215kcal
Easy Hawaiian rolls recipe that yields a soft bread texture, with a hint of sweetness from the pineapple juice, brown sugar, and honey.
Ingredients
- 5 cups (710 g) all-purpose flour, more as needed
- 4 1⁄2 teaspoons (14 g) instant or rapid-rise yeast
- 2 1⁄2 teaspoons (15 g) kosher salt
- 1⁄2 cup (135 ml) whole milk, plus 1 tablespoon
- 1 cup (240 ml) pineapple juice
- 8 tablespoons (112 g) unsalted butter, melted, divided
- 1⁄3 cup (80 ml) honey
- 2 tablespoons (16 g) packed dark brown sugar,
- 2 large eggs, divided
- 1 teaspoon (5 ml) apple cider vinegar
- 2 teaspoons (10 ml) pure vanilla extract
Instructions
- Prepare the Ingredients - Add 5 cups flour, yeast, and salt to the bowl of a stand mixer. Use a hand whisk to combine. Add the brown sugar, 1 egg, apple cider vinegar, and vanilla.In a microwave-safe bowl, add 1⁄2 cup milk, pineapple juice, 6 tablespoons melted butter, and honey, and whisk to combine. Microwave in 20-second increments until the mixture reaches 120 to 130°F (49 to 54°C), about 90 seconds.
- Knead the Dough - Set the mixer with a greased dough hook to low speed and gradually add the warm liquid mixture. Scrape the sides of the bowl with a spatula as needed to incorporate. Knead the dough on low until it begins to pull away from the bowl, 2 minutes.Increase the speed to medium-low and knead until the dough is elastic and smooth in texture, about 7 minutes. The dough should start to clear the sides of the bowl but will be sticky on the bottom. If the dough is still wet or very sticky, add ¼ cup of additional flour, mixing on low speed for 1 minute. If needed, add another 1⁄4 cup of flour until the desired texture is achieved and a slightly sticky ball forms. Use as little added flour as possible.
- Rest the Dough - Transfer the dough to a lightly floured surface. Cover and allow to rest for 10 minutes. Grease a 9x13-inch pan with cooking spray and set aside.
- Shape the Rolls - Cut the dough into 18 even-sized pieces, about 2 ½ to 3 ounces (71 to 81g) in weight. Roll the pieces into balls with smooth tops, lightly flouring the work surface as needed.
- Let the Dough Rise - Place the dough balls into the greased pan, 3 balls per row, 6 rows total. Leave about 1⁄2-inch around the corners of the pan. Loosely cover it with plastic wrap or a kitchen towel and place it in a warm, draft-free area. Allow the dough to rise and double in size for 30 to 60 minutes. They should be touching each other and nearly filling the pan.
- Preheat the Oven - Adjust the oven rack to the lower-middle position and preheat to 350°F (177°C).
- Brush with Egg Wash - In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the egg wash on the tops and sides.
- Bake - Place the pan in the oven and bake until golden brown and shiny on the surface, 18 to 25 minutes. Make sure to rotate the pan halfway through baking.
- Cool Briefly and Serve - Cool the pan on a wire rack for 10 minutes. Brush the rolls with 2 tablespoons of melted butter. Remove them from the tray and serve immediately while warm.
Notes
- Storing: Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Reheating Room Temperature Rolls: Reheat in the microwave on high power for 30 to 60 seconds. Alternatively, warm in the oven at 300ºF (149ºC) on a sheet pan for 10 to 15 minutes.
- Reheating Frozen Rolls: Reheat in the microwave on high power for 60 to 75 seconds. Alternatively, warm in the oven at 300ºF (149ºC) on a sheet pan for 15 to 20 minutes.
Nutrition
Calories: 215kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 273mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
Recipe Link