Hawaiian Rolls

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These pillowy soft dinner rolls, sweetened with pineapple juice and brown sugar, are easier to make than you think. I love using these buns for sliders to serve at a party. But they are delicious to serve any time of day.

Prep Time30

Cook Time20

Rising Time2 15

Total Time3 5

Course: Appetizer, bread

Cuisine: American

Servings: servings

Calories: 212kcal

Author: Heather Perine

Ingredients

⅔ cups (160 mL) whole milk warmed to 105-110°F
¼ cup (53 g) packed light brown sugar, divided
2 ¼ teaspoons (1 packet) instant yeast *see note if using active dry yeast
⅔ cup (160 mL) pineapple juice, room temperature
4 tablespoons (57 g) unsalted butter, melted
2 large eggs room temperature
1 teaspoon salt
4 ½-5 cups (520-600 g) all-purpose flour spooned and leveled or weighed
Egg wash: 1 egg mixed with 1 Tablespoon water

Instructions

Proof yeast. In a large mixing bowl, stir together the warmed milk, 1 Tablespoon brown sugar, and yeast. Let proof for 5-10 minutes until foamy. You can make this dough in a mixing bowl by hand or your stand mixer. ⅔ cups (160 mL) whole milk 2 ¼ teaspoons (1 packet) instant yeast
Make dough. Add the pineapple juice, remaining brown sugar (3 Tablespoons), melted butter, and eggs. Stir to combine. You can do this with a whisk or your paddle attachment. Add 4 ½ cups of flour and salt and stir to combine. ¼ cup (53 g) packed light brown sugar, ⅔ cup (160 mL) pineapple juice, 4 tablespoons (57 g) unsalted butter, 2 large eggs 1 teaspoon salt 4 ½-5 cups (520-600 g) all-purpose flour
Knead dough. If using a stand mixer, attach the dough hook attachment. Knead on medium-high speed for 4 to 5 minutes, or 10 minutes by hand, until soft and smooth ball of dough forms. If dough is super sticky, then add remaining flour 1 Tablespoon at a time. The dough should still be slightly sticky. Knead until the dough passes the windowpane test- pinch a small piece of the dough and gently stretch the dough to see if it creates a thin piece of dough that doesn't tear and light can shine through it. Place the dough in a lightly greased bowl, and turn once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise until puffy and doubled in size, about 1 to 1 ½ hours.
Shape rolls. Punch down dough, and turn dough onto a lightly floured clean surface. Spray a 9”×13” baking pan with non-stick cooking spray (or brush with butter). Divide the dough into 15 equal portions (you can eyeball or weigh them). Take each dough ball and bring edges of the dough up to the center and pinch together. Flip the ball over and then with a cupped hand roll the dough ball around to create a tight dough ball. Place into the prepared pan in 5 rows of 3.
Let dough rise. Cover pans with clean kitchen towels, and let rise 45 minutes to 1 hour until about doubled in size and puffy (again rising time will vary). The dough should gently bounce back when pressed.
Bake rolls. Brush the top of the rolls with the prepared egg wash. Preheat oven to 375oF. Bake for 20-25 minutes or until golden-brown. When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops.

Notes

Storage: Store cooled Hawaiian rolls in an airtight container or zip-top bag at room temperature for up to 3 days. To freshen them up, warm individual rolls in the microwave for 10 to 15 seconds or in a 300°F oven for a few minutes. To freeze baked rolls, allow them to cool completely before transferring them to a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw at room temperature, then warm in a 300°F oven for 8 to 10 minutes or microwave for 20 to 30 seconds.
Make Ahead: If you want to get ahead for making these for a holiday, you can always make the dough and shape them. Once shaped, cover and let refrigerate overnight. Then proof on the counter. You will need to let them come to room temperature then go through the normal second rise time.
Yeast: If using active dry yeast heat milk increase active rising time.
Milk: Warm it until it's just warm to the touch, not hot. Whole milk is best for texture but a light milk can also be used. I haven't tested with a dairy-free milk.
Pineapple juice: Use 100% pineapple juice, not a juice cocktail. This is what gives the rolls their sweet signature flavor. I don't recommend fresh pineapple juice as it can interfere with gluten development.
Unsalted butter: You can also use salted butter. Reduce the salt slightly.

Nutrition