Homemade Hawaiian Rolls
Hawaiian Rolls are light, fluffy, and utterly delicious - just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, you’ll be baking these Hawaiian Rolls again and again.
Servings 15 bread rolls
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)
- 6 tablespoons (75 grams) granulated sugar
- 2 tablespoons (25 grams) light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons (1 packet)
instant yeast1 - 4 cups + 1 tablespoon (516 grams) - 4 1/4 cups (540 grams) bread flour2, dependent on kitchen climate, see notes
- ¼ cup (32 grams) all-purpose flour
- 1 ½ teaspoons fine salt
For egg wash & finishing:
- 1 egg, lightly beaten
- 2 tablespoons water
- 1 tablespoon (14 grams) salted butter, melted
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.
Video
Notes
1. If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Add it right in with the dry ingredients like instant yeast, just know the dough will take about 20% more time to rise. Or, to speed up that rise time slightly, simply combine it with the warm milk called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients.
2. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour (4 1/2 cups, or 540 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed in the recipe (4 cups + 1 tablespoon, or 516 grams) and add additional flour by the tablespoon (8 grams) as needed.
3. Rise time may vary depending on kitchen environment and climate.