Hawaiian Rolls Recipe

Soft pillowy Hawaiian Rolls are a sweet buttery dinner roll made with pineapple and brown sugar. Hawaiian Dinner Rolls are a favorite for Thanksgiving and Christmas. The leftover rolls are perfect for day after Thanksgiving sliders filled with leftover turkey fixings like turkey, stuffing and cranberry sauce. 

Other delicious Bread Recipes that are worth checking out include soft pillowy Potato Rolls, crusty French Roll Bread, and Cloverleaf Rolls.

I am totally smitten with these soft pillowy Hawaiian Rolls. There's just something about a lightly sweetened roll that makes the angels sing, and my heart warm. 

These are a copy cat of those delicious Hawaiian Rolls you find at the grocery store, but even better because they come fresh and warm from the oven.

I know some of you are scared of our little friend called yeast, but I promise you it's really not as scary as it seems. Tips when making yeast breads: 

1. Make sure non of the ingredients are too warm, if I don't have a thermometer handy the easiest way I find to make sure the milk isn't too hot is by pressing my wrist against the outside of the bowl like when the kids were little, and you would check their bottles to make sure they weren't too warm if it burns it's too hot and let it cool.
2. Make sure your yeast is fresh. If the yeast doesn't become foamy the rolls won't rise.
3. Having enough patience to let the dough rise, especially the final rise where the rolls double in size to become nice and fluffy.

See nothing to be scared of with these rolls. As my kids would say easy peasy lemon squeezy. 

Here's how to make Hawaiian Rolls:

In a large mixer fitted with a dough hook combine:

• 1/4 cup Milk warmed to no hotter the 110 degrees
• 1/4 cup Butter, Melted 
• 1/3 cup Brown Sugar
• 2 1/4 teaspoons Yeast, or 1 packet

 Mix everything together and let it sit for about 5-8 minutes until mixture looks a bit foamy.

Add 2/3 cup pineapple juice, and 1/3 cup crushed pineapple.

Beat 2 eggs well. Add eggs to the yeast pineapple mixture, and mix until combined. Add 4 cups All-Purpose Flour, and sprinkle 1 teaspoon Salt evenly over flour. Mix on medium- low speed until most of the flour has been absorbed.

Turn speed to medium and knead until dough is soft but not sticky when touched add 1 tablespoon at a time of additional flour as needed to make a soft dough but not sticky up to an additional 1/4 cup.

Butter a medium bowl well. Place dough in bowl and butter the top of dough. Cover with plastic wrap or a damp towel.

Set bowl in a warm area and let rise until doubled in size about 1-1 1/2 hours.

Gently remove dough from bowl and divide dough into 2. Divide each half into 8 equal sized pieces. Gently pull top of dough down and pinch at the bottom to make a smooth ball.

Please forgive my nails they were in some major need of some TLC.

Grease (1) 9"x13" pan and (1) 8"round cake pan with butter.  Evenly space 12 rolls in 9"x13" pan and 4 rolls in cake pan. Cover with plastic wrap or a damp towel. Place rolls in a warm area free of drafts until doubled in size about 45minutes -1 hour.

Tip: Before second rise rolls can be refrigerated and baked later. If rolls are refrigerated remove from refrigerator about 1hour 15minutes before baking and allow to double in size.

Bake rolls in a 350 degree preheated oven for 25-30 minutes until golden brown.

Brush warm buns with butter and allow to cool.

This was all that was left of the Hawaiian Dinner Rolls by the time I went to take a picture and I had to fight tooth and nail to keep the kids from devouring the last of the rolls only because I was out of crushed pineapple to make another batch.

I think that's a pretty gorgeous roll. We had run out of butter but it was delicious with a little raspberry jam. A perfect breakfast treat with my cup of tea.

Other favorite Roll Recipes you might enjoy are:

• French Bread Dinner Rolls
• Potato Dinner RollsBest 
• Garlic French Bread Dinner Rolls
• Cloverleaf Dinner Rolls
  
  
  
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  Rolls, Yeast Bread, Yeast Rolls, Dinner Rolls, Thanksgiving Rolls, Christmas Rolls,

  American

  Yield: 12

  Author: Serena Bakes Simply From Scratch

  

  Hawaiian Rolls

  Soft pillowy Hawaiian Rolls are a sweet buttery dinner roll made with pineapple and brown sugar. Hawaiian Dinner Rolls are a favorite for Thanksgiving and Christmas. The leftover rolls are perfect for day after Thanksgiving sliders filled with leftover turkey fixings like turkey, stuffing and cranberry sauce.

  Prep time: 35 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 H & 5 M

  Ingredients

  • 1/4 cup Milk, Warmed Under 110 degrees.
  • 1/4 cup Butter, Melted
  • 1/3 cup Brown Sugar
  • 2 1/4 teaspoons Active Dry Yeast Or 1 Packet
  • 20 ounce Canned Crushed Pineapple
  • 2 whole Eggs, Beaten
  • 4 cups All-Purpose Flour or Whole Wheat Pastry Flour Plus up to additional 1/4 cup
  • 1 teaspoon Salt
  • Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls

  Instructions

  1. Butter a medium sized bowl, and set aside.
  2. Place milk, melted butter, brown sugar, and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.
  3. Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
  4. Add the 2/3 cup pineapple juice, 1/3 cup drained crushed pineapple, and egg to yeast mixture. Mix until well combined.
  5. Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.
  6. Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
  7. Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.
  8. Butter a 9"x13" pan and a 8" round cake pan, set aside.
  9. Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
  10. Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan. Cover rolls with plastic wrap or a damp towel.
  11. At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
  12. If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes -1 hour.
  13. Preheat oven to 350 degrees.
  14. Bake rolls for 25-30 minutes, until golden brown.
  15. Brush hot rolls with butter and allow to cool.
  16. Store rolls in an airtight container.

  Nutrition Facts

  Calories

  265.06

  Fat

  5.56 g

  Sat. Fat

  3.04 g

  Carbs

  47.66 g

  Fiber

  1.97 g

  Net carbs

  45.7 g

  Sugar

  13.06 g

  Protein

  6.19 g

  Sodium

  242.59 mg

  Cholesterol

  38.96 mg

  Calories are estimated.

  https://www.serenabakessimplyfromscratch.com/2014/01/hawaiian-dinner-rolls.html

  © 2014 Serena Bakes Simply From Scratch

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