Homemade Hawaiian Rolls
These soft, pillowy rolls are pure sunshine in bread form, with a signature sweetness from real pineapple juice and a touch of honey. They'll disappear fast, whether it’s a holiday dinner, weeknight sliders, or you just want fresh-baked bread on the table.
Servings: 24 rolls
Ingredients
- 1 ½ cups pineapple juice
- 4 ½ teaspoons instant or active dry yeast
- ½ cup (100g) granulated sugar
- ¼ cup honey
- ½ cup salted butter softened and cut into cubes + additional for brushing on top
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 ½ cups (776g) bread flour (may need ½ to 1 cup additional flour if using all-purpose flour instead of bread flour)
- 2 Tablespoons milk powder
- 1 ½ teaspoon salt
Instructions
- Heat the pineapple juice in a small saucepan over medium-high heat until warm, around 100℉ to 110℉. Remove from the heat and pour the warmed juice into a large mixing bowl of an electric stand mixer fitted with a paddle attachment.1 ½ cups pineapple juice
- Add the yeast and let it proof for about 5 minutes until foamy (even if using instant yeast - it will help the roll dough rise better and faster in this recipe by activating it first).4 ½ teaspoons instant or active dry yeast
- Add the sugar, honey, butter, eggs, vanilla, 2 cups of the flour, milk powder, and salt. Beat well until smooth.½ cup (100g) granulated sugar, ¼ cup honey, ½ cup salted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 2.2 cups (776g) bread flour, 1 ½ teaspoon salt, 2 Tablespoons milk powder
- Switch to the dough hook attachment. Add the remaining flour, kneading until the dough starts to come together in a ball and begins to clear the sides of the bowl. Only add the additional flour if needed to reach a workable dough that is slightly sticky but clears the sides of the bowl. You may need more than 6 cups if using all-purpose flour instead of bread flour. Continue to knead with the dough hook for 5-7 minutes until the dough is soft and smooth. Cover the bowl with plastic wrap or a clean damp cloth and let the dough rise in a warm spot until doubled in size (about an hour).3.3 cups (776g) bread flour
- Spray a 9x13-inch pan with baking spray. Punch down the dough and turn it out onto a lightly greased surface.
- Divide the dough into 24 evenly sized pieces and roll into balls. They should each be around 1 1/2 to 2 ounces if you want to weigh them on a kitchen scale for accuracy. Arrange the balls of dough into rows in the prepared pan.
- Cover the rolls with plastic wrap and let rise another 1 to 1 1/2 hours until puffy and sides are touching.
- Preheat the oven to 350℉ (177℃) while the rolls are rising. Remove the plastic wrap and bake, uncovered, for 20-25 minutes until golden brown. Remove from the oven and brush additional melted butter over the tops of the rolls while still hot. Let cool completely before slicing to use as sliders.
Notes
- Make-Ahead Instructions: If you want to make these the day before, you can make the rolls up through shaping and placing them in the prepared pan. Cover with a piece of plastic wrap that has been sprayed with cooking spray and immediately place in the fridge for up to 24 hours. Let them sit out at room temperature for about 1 hour to come to room temperature and finish rising before baking as directed.
- Pan size: You can also make these in two 9x9-inch square pans with 12 rolls to a pan, instead of in a 9x13.
- Freezing: You can freeze the cooled rolls in a resealable freezer-safe bag for up to 3 months.
Storage & Make Ahead
- Store: Keep your freshly baked rolls in an airtight container or plastic bag at room temperature for up to 3 days.
- Freeze: Freeze baked rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven.
- Reheat: Wrap rolls in foil and warm in a 350°F oven for 5-10 minutes, or microwave for 10-15 seconds each.
- Make Ahead: Shape the dough into rolls and refrigerate for up to 24 hours before baking. Allow them to come to room temperature and rise before putting them in the oven.
Nutrition
Calories: 201kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 186mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.5mg
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