What’s goes better with a home cooked meal than a warm, buttery dinner roll? These fluffy, sweet, and incredibly light Hawaiian rolls are so easy to make from home. Your friends and family will think they came straight from the bakery!
In my house, Hawaiian rolls are a hot commodity! Honestly, I can’t buy them fast enough, especially around the holidays! I think my fiance could live off of honey-baked ham and Hawaiian roll sliders. So instead of buying them buy the bag-full, I decided to try my hand at making them myself, and boy am I glad I did!
Yeast Bread and Rolls
The first time I made these, let’s just say they didn’t come out great! They tasted just like the iconic Hawaiian rolls, but boy were they dense! I realized I had ignored some cardinal rules about working with yeast for bread and rolls. The next attempt was a lot better because I made sure to follow these tips:
- Make sure the blooming liquid is the right temperature. In order to activate yeast, or let it bloom, it needs warmth. Yeast needs a warm liquid, between 100-110 degrees to “wake up.” Make sure the liquid you pour the yeast in has come to temperature. If you do not have a thermometer, dab a little on your wrist (the same old school technique used to see if a baby’s bottle is warm enough).
- Feed the yeast. Yeast also needs food in the form of sugar to help it activate. This is why I always add sugar or honey to my warm liquid, yeast mixture.
- Make sure the yeast is fresh. Yeast packets can go long-ignored in the pantry, so if you are unsure how old it is, throw it out. Trust me, all of the sugar and warm water/milk in the world won’t revive it.
Let the Mixer Do the Work
These rolls are pretty simple because the mixer does most of the work. No kneading or elbow grease required! Invest in a great stand mixer and you are as good as gold!
Begin by heating up 1/3 cup brown sugar, 6 tbsp of melted butter, 1/2 cup of buttermilk, and 1 cup of pineapple juice until it reaches 110 degrees. Pour it into a stand mixer with a dough hook, add in the yeast and allow it to foam up for at least 5 minutes. On a low speed, add in one beaten egg, 1/3 cup of crushed pineapple and a pinch of salt.
Slowly add in 5 cups of flour, one at a time. Once incorporated, increase the speed until the dough forms a ball and pulls away from the sides of the bowl. The dough should be soft, but not sticky. If sticky, add in 1 tbsp of flour at a time until it is no longer sticky.
Patience is Key For Great Rolls
Once the dough comes together, the hardest part is patience! Transfer it to a greased bowl and cover it with plastic wrap or a warm towel. Allow it to rest until it has doubled in size, about an hour and a half. No peeking!
Punch the dough down and divide into 16 equal pieces. Take each piece, and form it into a ball by gently pulling the dough on top and pinching it to the bottom. Place all 16 pieces in a lightly greased 9×13 inch pan, and cover again. They will need to double a second time, about another hour and a half.
Brush the rolls with butter and bake for 25-30 minutes at 375. Allow them to cool for a few minutes and serve.
I would suggest hiding a few of these away before serving, because they will go quick! Or make a double batch and freeze some for later. Either way, these will be a hit and you will want more.
These warm, buttery Hawaiian rolls are the perfect addition to any family dinner. Try them alongside my Cajun Steak and Shrimp, or dip them in some Creamy Chicken Tortellini Soup. Or…eat them with some butter slathered in the middle. I won’t judge.
Hawaiian Rolls
Ingredients
- 1 tbsp instant yeast 1 packet
- ⅓ cup light brown sugar
- 1 cup pineapple juice
- 6 tbsp unsalted butter melted
- ½ cup buttermilk or ½ cup milk with ½ tbsp vinegar
- ⅓ cup crushed pineapple
- 1 large egg beaten
- 1½ tsp salt
- 5 cups all-purpose flour
- 4 tbsp salted butter for brushing
Instructions
- In a microwave safe bowl, mix together brown sugar, pineapple juice, melted butter, and buttermilk. Microwave the mixture in 30 second increments until it reaches 110°. If you do not have a thermometer, use a finger to dab the mixture on the inside of your wrist. If it feels warm it is ready.
- Pour the mixture into the bowl of a stand mixture with a dough hook attachment. Add in yeast packet and whisk lightly with a fork to incorporate. Wait about 5 minutes for the yeast to bloom, or get foamy.
- With the mixer on a low speed, add in the crushed pineapple, beaten egg, and salt. Once incorporated, slowly add in the flour, one cup at a time.
- Once all of the flour has been added, increase the mixer speed to medium, until the dough forms a ball and pulls away from the sides of the bowl. The dough should be soft but not sticky. If it is too sticky, add about a tablespoon of flour in at a time, up to ⅓ cup, until no longer sticky.
- Brush a large bowl with melted butter. Form dough into a ball and place it in a bowl. Brush with a little bit more butter. Cover the dough with plastic wrap or a warm towel and store in a warm dry place until the dough has doubled in size, about 1½ hours.
- Once the dough has doubled, punch the dough down and place it on a lightly floured surface.
- Cut the dough in half, and then each piece in half again, forming 4 equal pieces. Cut each of the four pieces in half two times, to form 16 total pieces.
- Take each piece and form a ball, gently pulling the top of the dough down and pinching it at the bottom so it is smooth on top. Place all 16 balls in a lightly greased 9x13 inch baking dish. Cover again with a warm towel or plastic wrap until the dough doubles again in size, another 1½ hours.
- Preheat the oven to 375°. Brush the rolls with butter and bake for 25-30 minutes until the rolls are golden brown.
- Brush with more butter and allow to cool in the pan for 10 minutes. Serve immediately or store in an airtight container.
