Hawaiian Rolls
Hawaiian Rolls are a soft and slightly sweet dinner roll perfect for holiday dinners and every day occasions. A homemade dinner roll recipe that might just be better than your favorite store bought version!
Sweet Hawaiian Rolls have been a long time favorite for every holiday meal and a must have for making sliders. We will be making this homemade version from now on!
Ingredients for Hawaiian Rolls:
- All Purpose Flour ( I like King Arthur Flour)
- Instant Dry Yeast ( I like SAF / Red Star Yeast)
- Water
- Pineapple Juice
- Butter
- Eggs
- Brown Sugar
- Vanilla Extract
- Kosher Salt
How to Make Hawaiian Rolls:
- In a bowl, mix 1/4 cup of flour with instant dry yeast and 2 tablespoons of water. Set aside for about 10 minutes.
- In a mixer bowl, combine softened butter, pineapple juice, brown sugar, vanilla with 2 whole eggs plus one egg yolk – reserve 1 egg white for brushing the rolls.
- Mix in the flour and yeast mixture.
- Add flour and salt.
- Mix 2-3 minutes on medium speed with the beater blade.
- Switch to the dough hook and knead for 5 minutes, adding additional flour 1 tablespoon at a time if dough doesn’t form a ball and start to pull away from bowl.
- Dough will be sticky. Use a spatula to scrape dough into a ball.
- Grease a bowl well – I used the butter paper, non stick spray or oil works too.
- Place dough into greased bowl. Cover with plastic wrap and set in a warm place to rise about 2 hours.
- Sprinkle a large board or clean surface with about a tablespoon of flour.
- Place dough on floured surface, pressing the air bubbles out.
- Cut the dough in half and each half into 8 pieces to make 16 rolls.
- Grease a 9 X 13 inch pan.
- Shape dough into balls, by tucking sides under and rolling in between the palms of your hands. Place seam side down in the prepared pan.
- Cover with plastic wrap and allow to rise one hour.
- Preheat oven to 350°.
- Remove plastic wrap.
- Beat reserved egg white with water and brush over rolls.
- Bake rolls for 12 – 15 minutes or until golden brown with an internal temperature of 190°.
- Serve rolls immediately or at room temperature.
How to Store and Reheat:
Store cooled rolls covered with plastic wrap at room temperature up to 2 days or refrigerated up to 4 days.
To freeze, wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 4 months. Thaw in refrigerator or at room temperature.
To reheat, place in a 325° oven for about 8 – 10 minutes.
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Tips for Making Yeast Rolls:
- The key to the best dinner rolls starts with the best ingredients. I prefer using Red Star Yeast Platinum and King Arthur Flour. All purpose flour or bread flour will work.
- Make sure your yeast is not expired.
- Use a dough whisk to mix yeast dough or a stand mixer.
- Add flour a bit at a time, kneading before adding more, so that your rolls are not dry and tough.
- If the dough becomes hard to shape, let it rest for 5 minutes to allow the dough to relax.
- Roll the dough out and use a biscuit cutter to shape the rolls if desired.
- The lightest, fluffiest rolls are achieved with 2 risings. Don’t rush it, It’s worth the extra time.
- Check your rolls at the earliest baking time to ensure they are not browning too quickly.
These soft and sweet Hawaiian Rolls are the best addition to Thanksgiving dinner, Christmas gatherings or any celebration meal.
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Homemade sweet Hawaiian Rolls are a family favorite and once you try the homemade version, you might never go back to store bought!
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Hawaiian Rolls
Ingredients
- For the sponge:
- 1/4 cup all purpose flour
- 1 tablespoon instant dry yeast
- 2 tablespoons water
- For the rolls:
- 1/2 cup pineapple juice
- 4 tablespoons softened butter
- 1/3 cup brown sugar
- 3 eggs divided use
- 1 teaspoon vanilla extract
- 3 1/2 - 4 cups all purpose flour
- 1 1/2 teaspoons kosher salt
- non stick cooking spray or butter for greasing the bowl and pan
Instructions
- In a small bowl, mix 1/4 cup of flour with instant dry yeast and 2 tablespoons of water. Set aside for about 10 minutes.
- In a mixer bowl, combine softened butter, pineapple juice, brown sugar, vanilla with 2 whole eggs plus one egg yolk - reserve 1 egg white for brushing the rolls.
- Mix in the flour and yeast mixture.
- Add flour and salt and beat for about 2 minutes with beater blade in electric mixer.
- switch to the dough hook and knead for 5 minutes, adding additional flour 1 tablespoon at a time if dough doesn't form a ball and start to pull away from bowl.
- Dough will be sticky. Use a spatula to scrape dough into a ball.
- Grease a bowl well - I used the butter paper, non stick spray or oil works too.
- Place dough into greased bowl. Cover with plastic wrap and set in a warm place to rise about 2 hours.
- Sprinkle a large board or clean surface with about a tablespoon of flour. Place dough on floured surface, pressing the air bubbles out.
- Cut the dough in half and each half into 8 pieces.
- Grease a 9 X 13 inch pan.
- Shape dough into balls, by tucking sides under and rolling in between the palms of your hands. Place seam side down in the prepared pan.
- Cover with plastic wrap and allow to rise one hour.
- Preheat oven to 350°.
- Remove plastic wrap.
- Beat reserved egg white with water and brush over rolls.
- Bake rolls for 15- 17 minutes or until golden brown with an internal temperature of 190°.
- Serve rolls immediately or at room temperature.
Notes
Nutrition
Kindly send ingredients measurement of Hawaii Roll.
These rolls come out perfect every time, so light and fluffy!
I prefer making these homemade instead of buying, they are just so good and flavorful and so much better!