Hawaiian Rolls

4.50 from 2 votes

These Hawaiian Rolls feature buttery golden tops and a tender crumb that melts in your mouth. Serve them on their own or use them as the base for sliders, sandwiches, or sometimes just slather them in butter.

Prep Time20

Cook Time25

Rise Time2

Total Time2 45

Course: Bread, Breakfast, Side Dish

Cuisine: American

Total Cost: $3.25 Recipe/ $0.27 Serving

Servings:

Calories: 225kcal

Author: Jennie Alley

Equipment

Small Bowl
Large Bowl
9x13 Baking Dish

Ingredients

3½ cups all-purpose flour plus a little more for dusting, (420g) $0.61
2¼ tsp active dry yeast 1 packet, (6.75g) $0.33
¼ cup whole milk warm, about 110°F (2 fl. oz., 59ml) $0.06
¾ cup pineapple juice room temperature, (6 fl. oz.,180ml) $0.56
¼ cup brown sugar 55g, $0.13
¼ cup salted butter melted, (57g) $0.46
1 large egg $0.20
1 tsp salt 5.7g, $0.02
½ tsp vanilla extract 2.5ml, $0.34

Glaze

2 Tbsp salted butter melted, (28g), $0.23
1 Tbsp honey 21g, $0.21
1 tsp flaky salt optional (2.5g) $0.10*

Instructions

In a small bowl, combine the warm milk, yeast, and 1 tsp of the brown sugar. Let stand for 5-10 minutes until foamy.
In a large bowl, whisk together the pineapple juice, remaining sugar, egg, melted butter, salt, vanilla, and bloomed yeast mixture.
Add flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need all of the last ¼ cup. Add gradually to keep dough soft.
Turn out dough to a floured surface and knead 8-10 minutes until smooth, elastic, and supple. The dough should feel soft but not wet.
Place the dough in a greased bowl, cover, and let rise 1-1½ hours until doubled.
Punch down the dough, divide into 12 even pieces (about 2.5 oz. / 71g each), and shape into smooth balls.** Arrange in a greased 9×13-inch baking pan.
Cover and let rise for 45-60 minutes until puffy and touching.
Preheat the oven to 350°F (177°C). Bake for 20-25 minutes until golden brown and the internal temperature is about 190°F.
Brush warm rolls with melted butter and honey. Cover loosely with a clean towel to trap steam for an extra-soft crust. Finish with flaky salt and serve warm.

See how we calculate recipe costs here.

Notes

*Flaky salt is optional, but it enhances the flavor beautifully. Maldon Sea Salt works great, but any flaky salt will do.

**How to shape: After portioning the dough (≈2.5 oz / 71 g per piece), cup it in your palm. Press onto a dry, resistant surface (like a countertop or butcher block) and move your hand in a clockwise motion. The ball is ready when the surface tightens, and you see a tight spiral on the bottom.

Nutrition

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