Hawaiian Rolls Recipe
Hawaiian rolls are pillowy soft, fluffy and lightly sweet rolls from Hawaii, thanks to the use of pineapple juice and brown sugar. These King’s Hawaiian rolls are made famous by a bakery on the Big Island.
The pineapple flavor is subtle, but it gives these Hawaiian sweet rolls that familiar flavor we all love.
These Hawaiian rolls will become your new go to roll recipe for dinner as well as holidays such as Thanksgiving!
How to Make Hawaiian Rolls?
The recipe begins with a sponge. The extra time allows for the dough to properly ferment and naturally mature the flour.
This step produces more depth of flavor and a lighter and fluffier texture.
I used a stand mixer to mix my dough. This is a very sticky dough and I added a few more tablespoons of flour to help the dough come together towards the end of the kneading process.
I divided the dough into 15 pieces, 3 across and 5 down.
Before baking in a 350 degree oven, brush the buns with an egg white mixture. This will give these sweet rolls a satiny and soft crust.
What Do You Eat Hawaiian Buns With?
The most popular way to enjoy Hawaiian rolls is to make Hawaiian roll sliders.
These rolls can also be used in bread pudding; you can also cube them and bake them into croutons.
- Use room temp canned pineapple juice. Fresh pineapple juice contains enzymes which will destroy the gluten.
- This dough can be shaped into 6 hamburger or hot dog buns.
- Equal amount of corn starch can be substituted for potato starch.
- You can reduce the amount of brown sugar for a less sweet version.
Can You Freeze Hawaiian Rolls?
Yes, you can freeze fully baked rolls for up to 3 months. Thaw to room temp and reheat at 300 degrees F for 10 minutes.
Can I Use Active Dry Yeast?
Instant yeast is preferred for this recipe. The instant yeast will produce a higher-rising bun. If you do use active dry yeast the rising should be 30 minutes longer with both rises.
How Many Calories per Serving?
Each Hawaiian bun is only 68 calories.
What to Serve with This Recipe?
Serve the buns with butter or your favorite preserves, or make them into sliders.
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- 1/4 cup all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons water
- 1/2 cup canned pineapple juice
- 1/4 cup softened, unsalted butter
- 1/3 cup brown sugar
- 2 large eggs plus 1 egg yolk (egg white reserved)
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
- For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. Beat with the flat beater of your stand mixer for about 3 minutes at medium-high speed.
- Scrape the dough into the center of the bowl, switch to the dough hook and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl.
- Lightly grease the mixing bowl, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.
- Lightly grease a 9" x 13" (23cm x 33cm) baking pan. Gently deflate the dough. Divide it into 15 equal pieces. Round each piece into a smooth ball. Space the buns in the pan.
- Cover the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F (176°C).
- Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until the inside is cooked through.
- Remove the rolls from the oven, let cool for 5 minutes and turn them out onto a cooling rack. Serve warm with butter or your favorite preservers.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.