Hawaiian Rolls Recipe
Make Hawaiian Rolls Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Glaze / Finish
Method
Dough
- 1
Bloom yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 teaspoon of the granulated sugar from the dough ingredients. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy. If it does not foam, yeast may be inactive; start again with fresh yeast.
- 2
Warm liquids and melt butter
In a small saucepan or in the microwave, warm the whole milk and pineapple juice together until about 100–110°F (warm but not hot). Stir in 4 tablespoons unsalted butter until melted. Remove from heat and let cool slightly so the mixture is comfortably warm, not hot.
- 3
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, combine the warmed milk-pineapple-butter mixture, remaining granulated sugar, eggs, and salt. Mix briefly to combine.
- 4
Add yeast
Stir the foamy yeast mixture into the wet ingredients until incorporated.
- 5
Add flour & form dough
With the mixer on low, add 3.5 cups of the flour gradually until a rough dough forms. Switch to the dough hook (or continue by hand) and add additional flour 1/4 cup at a time as needed until a soft, slightly tacky dough pulls away from the sides of the bowl — about 4.5 cups total. The dough should be pliable and slightly sticky but manageable.
- 6
Knead
Knead the dough with the dough hook for 6–8 minutes on medium-low speed (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly springy.
- 7
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1½ hours.
- 8
Shape rolls
Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces (about 80–90 g / 2.8–3.2 oz each) for large rolls or 15–18 for smaller ones. Shape each piece into a smooth ball by tucking edges under and rolling under your palm. Place rolls seam-side down into a greased 9x13-inch baking pan, lined baking sheet, or 12-cup round pan, arranging them with a little space for final rise.
- 9
Second rise
Cover the shaped rolls loosely with plastic wrap or a towel and let rise until puffy and nearly doubled — about 30–45 minutes depending on room temperature.
Bake & Finish
- 10
Preheat oven
Preheat the oven to 350°F (175°C) while the rolls undergo their second rise so the oven is ready when they are.
- 11
Bake rolls
Bake the rolls in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–195°F (88–90°C). Baking time will vary with pan type and roll size.
- 12
Glaze immediately
As soon as the rolls come out of the oven, brush the tops with 2–3 tablespoons of the melted butter. If using pineapple jam or drained crushed pineapple for extra pineapple flavor, brush a thin layer over the tops now (this is optional). Sprinkle lightly with coarse sea salt if desired.
- 13
Cool
Allow the rolls to cool in the pan for 10–15 minutes so they set, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.