Hawaiian Rolls
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!
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.