Homemade Hawaiian Rolls (Print Version)
# Ingredients:
→ Dough
01 -
½ cup (116 grams) canned pineapple juice, at room temperature
02 -
½ cup (116 grams) whole milk, warmed (100-110°F)
03 -
5 tablespoons (71 grams) unsalted butter, melted and cooled to ~85°F
04 -
6 tablespoons (75 grams) granulated sugar
05 -
2 tablespoons (25 grams) light brown sugar
06 -
2 eggs, at room temperature
07 -
1 teaspoon vanilla extract
08 -
2 ¼ teaspoons (1 packet) instant yeast
09 -
4 cups + 1 tablespoon (516 grams) to 4 ¼ cups (540 grams) bread flour
10 -
¼ cup (32 grams) all-purpose flour
11 -
1 ½ teaspoons fine salt
→ Egg Wash & Finishing
12 -
1 egg, lightly beaten
13 -
2 tablespoons water
14 -
1 tablespoon (14 grams) salted butter, melted
# Instructions:
01 -
Combine pineapple juice, milk, melted butter, granulated sugar, light brown sugar, eggs, vanilla extract, and yeast in the bowl of a stand mixer. Add the all-purpose flour and 2 cups (286 grams) of bread flour. Stir with a wooden spoon to form a rough dough. Add salt and attach the dough hook. Gradually mix in remaining flour as needed, kneading for 4-5 minutes until a soft, smooth ball of dough forms.
02 -
Lightly grease or wet your hands and place the dough in a greased medium bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 ½ hours.
03 -
Spray a 9x13-inch metal baking pan with cooking spray. Gently deflate the dough. Divide it into 15 equal pieces using a bench scraper or knife. Shape each piece into a ball and place in the prepared baking pan.
04 -
In a small bowl, whisk 1 egg with 2 tablespoons of water. Brush this mixture over the rolls. Cover the pan loosely with plastic wrap and let them rise until doubled in size, about 1 hour.
05 -
Preheat the oven to 375°F. Bake rolls for 20 minutes or until golden brown. Remove from the oven and brush with melted butter. Serve warm.
06 -
Store any leftover rolls in an airtight container at room temperature for up to 3 days.
# Notes:
01 -
If using active dry yeast instead of instant yeast, mix it with warm milk and proof for 5 minutes before adding to the other ingredients. Allow for a slightly longer rise time.
02 -
Adjust flour quantity depending on humidity: use 516 grams for lower humidity and up to 540 grams for higher humidity conditions.
03 -
Rise times may vary depending on room temperature and environment.