Description
Soft and sweet Hawaiian Rolls made with pineapple juice, brown sugar, and a tender buttery dough, prepared easily using a stand mixer. Perfect for sandwiches or alongside meals, these fluffy rolls are lightly glazed with egg white and butter for a golden finish.
Ingredients
Scale
For the Dough
- 1 tablespoon Instant Dry Yeast
- 2 tablespoons Water
- 1/2 cup Pineapple Juice
- 4 tablespoons Unsalted Butter
- 1/3 cup Brown Sugar
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 2 tablespoons Corn Starch
- 1 1/2 teaspoons Salt
For Finishing
- Butter, to taste (for brushing)
Instructions
- Activate the Yeast: In your mixing bowl, combine 4 tablespoons of all-purpose flour, 1 tablespoon instant dry yeast, and 2 tablespoons water. Mix well, cover, and let it rest for 15 minutes to activate the yeast until bubbly.
- Add Wet Ingredients: After resting, add 1/2 cup pineapple juice, 3 eggs, 1/3 cup brown sugar, 4 tablespoons unsalted butter, and 1 teaspoon vanilla extract to the mixture. Mix until completely combined and smooth.
- Combine Dry Ingredients: In a separate bowl, blend 1 cup all-purpose flour, 1 1/2 teaspoons salt, and 2 tablespoons corn starch. Turn your mixer off, then add this mixture into the wet ingredients. Mix until smooth and incorporated.
- Mix with Dough Hook: Attach the dough hook to your mixer, add 1 cup all-purpose flour, and mix until combined. Scrape down the sides of the bowl as needed.
- Finish Kneading Dough: Add the remaining 1/2 cup all-purpose flour and mix until the dough starts to pull together. Stop the mixer, scrape down the bowl, then continue kneading with the dough hook for an additional 5 minutes until the dough is sticky but elastic.
- Knead by Hand and First Rise: Remove the dough from the bowl and lightly flour your working surface. Knead the dough a few times by hand; it should be springy when pressed. Place the dough in a bowl, cover, and let it rise for about 1 1/2 hours until doubled in size.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with baking spray to prevent sticking.
- Shape Rolls and Second Rise: Divide the dough into 16 equal pieces, about 60 grams each. Lightly flour your surface. Shape each piece into a smooth ball by pinching the edges underneath to create a crease at the bottom. Place the rolls in the baking dish, spaced evenly, and let them sit for 45 minutes to rise again.
- Brush with Egg White and Bake: Beat the reserved egg white from earlier and gently brush it over the top of each roll to give a shiny golden crust. Bake the rolls in the preheated oven for 20-25 minutes until golden brown on top.
- Brush with Butter and Serve: Remove the rolls from the oven and immediately brush with softened butter to enhance flavor and softness. Serve warm or at room temperature.
Notes
- Ensure the pineapple juice is at room temperature for better yeast activation.
- Do not add all the flour at once; add it gradually to avoid a dense dough.
- Letting the dough rise fully twice is key to soft, fluffy rolls.
- Use a kitchen scale for precise dough ball weights to ensure even baking.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Hawaiian rolls, pineapple rolls, sweet rolls, homemade bread, soft dinner rolls, stand mixer bread
