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Add these delicious homemade Hawaiian Bread Rolls to your menu. This recipe is sweetened just a bit with pineapple juice making these tender rolls melt in your mouth.
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Hawaiian Bread Rolls

Add these delicious homemade Hawaiian Rolls to your island menu. The secret addition will make these slightly sweet rolls melt in your mouth!
Prep Time25 mins
Cook Time30 mins
Resting time3 hrs
Total Time55 mins
Course: Bread
Cuisine: American, Hawaiian
Keyword: Hawaian Bread Rolls, Homemade, Island, Tropical
Servings: 16 rolls
Author: Debbie

Ingredients

  • ¼ cup + 1 Tablespoon bread flour
  • 1 ½ Tablespoons instant yeast
  • 2 Tablespoons hot water
  • ½ cup pineapple juice, warmed
  • 4 Tablespoons (½ stick) unsalted butter, softened
  • cup brown sugar, not packed
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • scant 3 cups bread flour
  • 1 ¼ teaspoons salt
  • cooking oil, for greasing the pan and plastic wrap
  • 1 egg, for the egg wash
  • 1 Tablespoon water

Instructions

  • Place the ¼ cup and 1 tablespoon of bread flour, yeast, water and warmed pineapple juice in the bowl of your stand up mixer. Mix thoroughly with a wooden spoon.
  • Let rest for 15 minutes.
  • Add butter, brown sugar, 2 eggs, the egg yolk, and vanilla. With the whisk attachment, mix until well combined.
  • In a separate bowl, lightly whisk together the remaining flour and salt.
  • Add flour and salt mixture to the liquid ingredients. Mix on medium for about 3 minutes.
  • Replace the whisk attachment with the flat beater attachment. Mix and knead until the dough is of a smooth (but sticky) consistency. Beat on medium-high for about 3 minutes, scraping down dough from time to time.
  • Replace flat beater attachment with the dough hook attachment, and “knead” for about 5 minutes. If dough is still sticking to the sides of the bowl, add a Tablespoon of flour (do not exceed 2 additional Tablespoons of flour).
  • Transfer dough (don’t wash out bowl yet!) to a lightly floured surface and knead for 3 minutes.
  • Lightly grease the mixing bowl.
  • Return dough back to greased bowl. Cover with a clean dish towel.
  • Place covered bowl in a draft-free area and let the dough rise until doubled (or more) in size, about 1 ½ to 2 hours.
  • While dough is rising, lightly grease a 9" x 13" baking pan.
  • Dump the dough from the bowl onto a lightly floured surface. Gently press to deflate the dough. Evenly divide the dough into 16 equal pieces. I cut deflated dough in half, then each ½ in ½ again…Continue until you have 16 equal pieces.
  • Gently shape each piece into a ball. Space the buns in the greased baking pan.
  • Grease 1 side of a sheet of plastic wrap. With greased side down, lightly tent the pan gently with plastic wrap.
  • Allow the dough to rise for 1 hour, until the rolls are nicely puffed and connected to each other.
  • Meanwhile before the hour is up, preheat oven to 350°F.
  • Whisk together the egg and 1 Tablespoon of water and brush onto the top of rolls.
  • Bake the rolls for 20 to 25 minutes.
  • Let rest for 3 minutes before turning out onto serving dish or basket.

Notes

Gr8 Do Ahead Tip:
These rolls freeze beautifully. Just let them cool to room temperature, seal in a plastic freezer bag and freeze for up to one month. Defrost at room temperature and enjoy home baked bread!
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