Homemade Hawaiian Bread Rolls

 

YIELD:15 BREAD ROLLS
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
INACTIVE TIME 1 HOUR 30 MINUTES
TOTAL TIME: 2 HOURS 10 MINUTES



This copycat recipe for Homemade Hawaiian Bread Rolls is perfectly sweet, soft, fluffy, and golden brown. You're going to love how easy these are to make! Watch the video to learn how.


Ingredients


For the rolls:

1/2 cup canned pineapple juice (room temperature)
1/2 cup warm milk (100 – 110°F)
4 tablespoons unsalted butter, melted and slightly cooled
2 whole eggs, lightly beaten
6 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (20 ounces) bread flour, approximately


For baking:
1 large egg

 

Directions

Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together.

You may not need all the flour depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.


Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.


Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.


In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 375°F.


Bake the rolls for 20 minutes, or until golden brown. Serve warm.

Recipe Notes:
Don’t let these intimidate you, they’re meant to ensure your baking success!

The recipe is specifically written to produce bread rolls as similar as possible to the store-bought kind, so changing or substituting anything will produce different results!


This recipe is meant to be sweet, which is why the pineapple juice and sugar is added. If you don’t want it to be sweet reduce the sugar.
The recipe calls for instant yeast because I find that to be easy and simple. If you need to use active dry yeast instead, add it to the pineapple juice and milk and let sit for 5 minutes before proceeding with the recipe. Note that you may have longer rising times.


Use ROOM TEMP canned pineapple juice for best results.
You may knead the dough by hand if you don’t have a stand mixer. It may take up to 10 minutes by hand.


You may use all-purpose flour instead of bread flour, but the bread flour gives these rolls a perfectly round shape and chewy texture.
Weighing the flour gives you the most accurate and best results, but if you’re using cup measures be sure to use the spoon & level method.


MAKE AHEAD:

You can freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.


You can also let the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.


You can freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes. You can also bake straight from the freezer at 300°F for 20 to 25 minutes, though this method may produce more dry rolls.
 

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