Hawaiian Rolls Recipe
Make Hawaiian Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping/Finish
Method
Dough
Warm liquids and bloom yeast
Warm the milk and pineapple juice together until about 100–110°F (warm but not hot). Stir in the melted butter (cool slightly if very hot). In a large mixing bowl or bowl of a stand mixer, combine the warm liquid mixture with the granulated sugar and instant yeast. Let sit 5–8 minutes until mixture becomes foamy, indicating yeast activation.
Add eggs and dry ingredients
Beat the two eggs lightly and add them to the yeast mixture, stirring to combine. Add 2 cups of the flour and the salt and mix until incorporated. Continue adding remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms. Total flour should be about 4 cups; you may need a little more or less depending on humidity and flour type.
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes by hand until smooth, elastic, and slightly tacky but not sticky. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes.
Shape into rolls
Punch down the dough to release gas and turn onto a lightly floured surface. Divide the dough into 12 equal pieces (for 12 rolls) or 24 pieces for slider-size. To portion, weigh or estimate equal pieces (about 70–80 g each for 12). Shape each piece into a smooth ball by pulling edges under and pinching seams at the bottom, creating surface tension on top.
Second rise in pan
Arrange the rolls seam-side down in a buttered 9x13-inch baking pan (for 12) or appropriate-sized pan for sliders, placing rolls close but not touching (they will expand). Cover loosely with greased plastic wrap or a damp cloth and let rise until puffy and nearly doubled, about 30–45 minutes.
Topping/Finish
Preheat oven and apply wash
Preheat the oven to 350°F (175°C) while rolls finish their second rise. If using egg wash, beat the egg with 1 teaspoon water and gently brush the tops of the risen rolls. If you prefer a softer top, skip the egg wash and brush melted butter on the tops instead before baking.
Bake
Bake the rolls on the center rack for 18–22 minutes (12–16 minutes for slider-size), or until tops are golden brown and an instant-read thermometer inserted into center of a roll reads about 190–195°F (88–90°C). If tops brown too quickly, tent loosely with foil for the last 5–7 minutes.