Hawaiian Rolls Recipe
Prep Time
30 mins
Cook Time
25 mins
Proof Time
4 hrs
Total Time
4 hrs 55 mins
Bake up my Hawaiian Rolls Recipe and enjoy soft, fluffy, lightly sweet rolls that pair perfectly with sweet and savory holiday dishes—better than store-bought!
Servings: 20 rolls
Ingredients
- 5 ½ cups (1 lb 11 ½ oz/781 g) all-purpose flour
- 1 tablespoon instant yeast
- 2 ½ teaspoons salt
- 1 large egg , at room temperature
- 1 cup (8 fl oz/240 ml) pineapple juice
- ¾ cup (6 fl oz/180 ml) whole milk, lukewarm
- ⅓ cup (4 oz/115 g) honey
- 2 teaspoons white vinegar
- Egg wash to glaze
Instructions
To Make and Proof the Dough
-
Butter a 9x13 inch (23x33 cm) baking dish. Set aside.
-
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the flour, yeast and salt.
-
In a measuring jug, whisk together the egg, pineapple juice, milk, honey, and vinegar.
-
Add the wet ingredients to the dry ingredients and mix on low speed until the flour is moistened, then increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic but still slightly sticky. (If kneading by hand, knead for 12-15 minutes.)
-
Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
To Shape and Proof the Rolls
-
Turn the dough onto a floured surface, press down gently to deflate it and then divide the dough into 20 equally-sized portions (about 2 ⅓ oz/ 66 g).
-
Roll each portion of dough into a smooth ball, then arrange the balls in the prepared baking dish in 5 rows of 4 balls each. Cover and let rise for a second time until doubled in size, about 45 - 60 minutes.
To Bake the Rolls
-
About 20 minutes before the end of the rising time, preheat the oven to 375°F (190°C).
-
Uncover the rolls and carefully egg wash.
-
Bake for 25-30 minutes, or until deep golden brown.
-
Let cool for 20 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Recipe Notes
- Check Dough Hydration: The dough should be slightly sticky but manageable—add a little flour if too wet or a splash of milk if too dry.
- Warm Proofing: If your kitchen is cold, create a warmer environment by turning on your oven for 2 minutes, then turning it off and placing the dough inside to rise.
- Longer Rising Time: This enriched dough with egg and milk takes longer to rise than basic rolls, giving a soft, tender crumb.
- Proper Kneading: Knead just until smooth and elastic; over-kneading can make rolls dense.
- Shaping the Rolls: Roll each portion into a smooth, tight ball to ensure even rising and a uniform, bakery-style shape.
- Roll Size Options: Traditionally smaller, but you can divide the dough into 12 pieces (about 3 ¾ oz / 110 g) for larger rolls or sandwiches.
- Achieving Sweet Flavor: Use honey (or pineapple juice) for natural sweetness instead of refined sugar. This gives the rolls their signature tropical flavor.
- Egg Wash Tip: Brush lightly with egg wash before baking for a glossy, golden crust.
- Make-Ahead Option: You can make the dough in advance and proof it overnight in the fridge. Bring it to room temperature before shaping and the second rise.
- Unexpected Dessert: Split rolls and serve with a scoop of ice cream for a fun twist. Favorites: Ube, Mango, Coconut Ice Cream, or Caramel Gelato.
- Storage Tips: Freeze leftover rolls in an airtight container for up to 1 month. To defrost, leave on the counter 30 minutes, then refresh in a 350°F (180°C) oven for 5 minutes.
- Serving Tip: Perfect for sliders, pulled pork sandwiches, or holiday dinners—pairs wonderfully with sweet or savory dishes.