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ByBee Yinn Low
4.62 from 47 votes
Published Oct 06, 2019
Updated Sep 16, 2024
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Hawaiian Rolls - soft and sweet rolls recipe made with pineapple juice. Homemade Hawaiian buns are easy to make with simple ingredients and fail-proof.
Table of Contents
- Hawaiian Rolls Recipe
- How To Make Hawaiian Rolls?
- What Do You Eat Hawaiian Buns With
- Baker’s Tips
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Hawaiian Rolls Recipe
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.
You can fill these buns with Hawaiian Kalua pork, pulled pork, ham and cheese, chicken salad or egg salad.
These rolls can also be used in bread pudding; you can also cube them and bake them into croutons.
Baker’s Tips
- 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.
Frequently Asked Questions
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.
Hawaiian Kalua Pork (Instant Pot)
Crock Pot Honey Sesame Pulled Pork
Spicy Honey Glazed Ham
Banh Mi
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore myRecipe Index, and stay updated by subscribing to mynewsletterand following me onFacebook,Pinterest,andInstagramfor new updates.
Other Recipes You Might Like
- The Ultimate Dinner Rolls
- Easy Potato Rolls
- Cheesy Parker House Rolls
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4.62 from 47 votes
Hawaiian Rolls
By: Bee Yinn Low
Hawaiian Rolls – soft and sweet rolls recipe made with pineapple juice. Homemade Hawaiian buns are easy to make with simple ingredients and fail-proof.
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Additional Time: 2 hours hours 45 minutes minutes
Total Time: 3 hours hours 35 minutes minutes
Servings: 15 buns
Ingredients
Sponge
- 1/4 cup all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons water
Dough
- 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
Instructions
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.
Video
Notes
You may store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
Recipe Source:King Arthur Flour
Nutrition
Serving: 15buns, Calories: 68kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 30mg, Sodium: 204mg, Fiber: 1g, Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Bee Yinn Low
Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.
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