Hawaiian Rolls
These Hawaiian Rolls are soft, pillowy, and delightfully sweet – perfect for sliders, sandwiches, or alongside your favorite meals!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Stand Mixer or Hand Mixer
- Baking Sheet
- Parchment Paper
- Kitchen towel
Ingredients
- 8 tablespoons unsalted butter melted –1 stick
- 1 cup pineapple juice
- 1 cup buttermilk
- 1 cup brown sugar packed
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 eggs room temperature
- 1 egg yolk
- 1 egg for egg wash
Instructions
- Start by measuring out all your ingredients. This makes the process smoother and ensures you don’t miss anything.
- In a small bowl, combine the warm pineapple juice and brown sugar. Sprinkle the instant yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the melted butter, buttermilk, coconut extract, and vanilla extract. Once the yeast mixture is frothy, add it to this bowl.
- In another bowl, whisk together the all-purpose flour, salt, and ground ginger. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Beat the eggs in a separate bowl and then fold them into the dough until fully incorporated. The dough will be sticky, which is normal.
- If using a stand mixer, knead the dough on medium speed for about 5-7 minutes until smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes.
- Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Punch down the dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Place them on a parchment-lined baking sheet, leaving some space between each roll.
- Cover the shaped rolls with the kitchen towel again and let them rise for another 30-45 minutes, or until puffy.
- While the rolls are rising, preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the egg and egg yolk. Brush this mixture over the top of each roll for a beautiful golden-brown finish.
- Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped.
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy them warm with butter or use them in your favorite recipes.
Notes
- For added flavor, try incorporating shredded coconut or crushed pineapple into the dough.
- Leftover rolls can be frozen for up to 3 months if wrapped tightly.
- To refresh day-old rolls, warm them wrapped in foil in the oven for about 10 minutes.