Homemade Hawaiian Rolls
Homemade Hawaiian Rolls are a homemade version of the famous King's Hawaiian Sweet Rolls ~ these golden buns are buttery, soft, and lightly sweet ~ yum!!
Servings: 16 rolls
Ingredients
For the sponge
- 1/4 cup all purpose flour
- 1 Tbsp instant yeast , (I used 1 Tbsp + 1 tsp of dry active yeast)
- 2 Tbsp water
For the dough
- 1/2 cup canned pineapple juice*
- 4 Tbsp unsalted butter, softened to room temperature
- 1/3 cup lightly packed light brown sugar
- 2 large eggs
- 1 large egg yolk, (reserve the egg white for brushing the rolls before baking)
- 2 3/4 cup all purpose flour
- 2 Tbsp corn starch, or potato flour
- 1 1/4 tsp salt
Instructions
- First, combine the sponge ingredients in the bowl of a stand mixer (if using) or a mixing bowl. Let sit for 15 minutes (see note below about what it means to make a sponge for a dough).
- Add the pineapple juice, softened butter, brown sugar, and eggs to the bowl, and mix until everything is well incorporated. If you are using a stand mixer, I used my paddle attachment for this stage.
- Whisk together the flour, cornstarch, and salt, and then add it to the wet ingredients.
- Mix together well, at first using the paddle attachment on medium speed for a couple minutes, then switching to the dough hook and kneading for about 5-7 more minutes (or knead by hand.) This dough is VERY sticky, so don't worry if it seems very wet, but you can also add 1-2 tablespoons more flour here if it seems like it needs it.
- Scrape the dough into a lightly oiled bowl and cover. Let rise for about 1 1/2 - 2 hours, it should be about doubled in size or a little less.
- Lightly butter a 9 x 13 baking pan and set aside.
- After it is done rising, gently scrape the dough out onto a work surface for shaping the rolls. It should be a little easier to work with at this stage, but if it's still very sticky, lightly oil your hands and your work surface while you shape the rolls.
- Divide the dough into 16 equal portions, by dividing it in half, then dividing each piece in half 3 more times. A standard 9x13 baking pan will fit 15 rolls comfortably, so you can either discard the last little bit of dough, or bake it separately.
- Roll each portion of dough into a ball and place them in the prepared baker. Cover and allow to rise again for about an hour. They should be puffed up and filling out the space in the pan.
- Meanwhile, preheat oven to 350°F.
- Mix 1 Tbsp of water with your reserved egg white and lightly brush the mixture over the risen rolls. The egg wash gives them their signature soft, shiny crust.
- Place the rolls in the oven and bake for about 20 minutes. They should be a nice golden brown color. If they seem like they are starting to brown too much on top you can gently place some tinfoil over them while they continue to bake.
- Remove from the oven and allow to cool before removing.
Notes
*Use canned pineapple juice. Fresh pineapple juice contains the enzyme bromelain, which breaks down proteins. Gluten is a protein, and bromelain can weaken or degrade it.
Making a "sponge" in bread baking refers to mixing the yeast with a little bit of your liquid ingredients and a little bit of flour and letting it sit and start to ferment before adding the rest of the ingredients. This helps boost flavor and give your breads a fluffier, lighter texture!
Recipe lightly adapted from King Arthur Flour.
Nutrition
Serving: 1 roll · Calories: 148 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 40 mg · Sodium: 193 mg · Potassium: 53 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 134 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.