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Hawaiian Rolls

Soft and sweet, these Hawaiian rolls are light and fluffy, and just as delicious as the store-bought version.

Ingredients
  • 1/2 cup whole milk, warmed to 100 - 105 degrees (F)
  • 1 packet (2-1/4 teaspoons) instant yeast
  • 1/2 cup canned pineapple juice, room temperature
  • 6 tablespoons unsalted butter, melted and cooled to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 cups bread flour + up to 1/4 cup more as needed
  • 1-1/2 teaspoon sea salt
Topping:
  • 1 egg, lightly beaten with 1 tablespoon water
  • 1 tablespoon butter, melted
Instructions

  1. With a large wooden spoon (or a dough whisk), mix the warm milk and yeast together in the bowl of a stand mixer. Allow to sit for 2 minutes then stir in the melted butter, sugars, 2 eggs, and vanilla.

  2. Using the wooden spoon (or dough whisk) stir in the all-purpose flour, 2 cups of the bread flour, and the salt.

  3. Attach the dough hook to the mixer and mix on medium-low speed for a minute. Slowly add the remaining 2 cups of bread flour, just until the dough comes together by pulling away from the sides of the bowl and forming a ball. You might not need all the bread flour, or you may need to add more, up to 1/4 cup, depending on the humidity (or lack of) in your kitchen.

  4. Increase the mixer speed to medium-high and knead the dough for 4 to 5 minutes, until the dough becomes a soft and smooth ball. Note: As the dough kneads, it may begin to attach itself to the bottom and lower sides of the mixing bowl. As long as the dough remains tacky to the touch and doesn't cling to your fingers, there's no need to add additional flour.

  5. Transfer the dough to a lightly greased medium-sized bowl and cover with plastic wrap. Let the dough rise until puffy and doubled in size, about 60 to 90 minutes. I like to place the bowl in my cold oven, with the light turned on for added warmth, for the rising period.

  6. Heavily grease two 8-inch round metal cake pans (or use a 9"x13" metal casserole dish).

  7. Punch down the dough and turn onto a lightly floured work surface. Divide into 20 equal-sized pieces. (It doesn't have to be exact, but should be close.) Roll each piece into a ball, then place 10 balls into each of the prepared cake pans.

  8. Allow the rolls to rise until doubled in size, 45 to 60 minutes.

  9. Preheat the oven to 375 degrees (F).

  10. Using a pastry brush, lightly brush the egg wash over the tops just before baking. Be careful not to deflate the dough.

  11. Bake the rolls for 18 to 22 minutes, until golden brown. Remove from oven and brush with the melted butter.

  12. Allow to cool in the cake pan for 5 minutes, then serve warm.

  13. Store completely cooled leftovers in an airtight container for up to 3 days.

Note:

  1. You can use your bread machine if desired. Just follow the manufacturer's instructions on how to layer the ingredients in bread machine insert, then select the dough cycle.