I am totally smitten with these 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 little Hawaiian Rolls you find at the grocery store but even better because they come 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: a) 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; b) having enough patience to let the dough rise, especially the final rise where the rolls double in size to become nice and fluffy; c) not consuming the entire pan of rolls without sharing, remember caring is sharing.
See nothing to be scared of with these rolls. As my kids would say easy peasy lemon squeezy.
Shall we get on with the show?
In a large mixer fitted with a dough hook combine milk warmed to no hotter the 110 degrees, melted butter, brown sugar and our good old friend Mr. yeast. 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 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.
Hawaiian Dinner Rolls
Soft sweet Hawaiian Dinner Rolls. Delicious and easy to make with step by step directions with photos.Prep time: PT15M
Cook time: PT30M
Total time: PT2H45M
Yield: 16 Rolls
Calories per serving: 175Ingredients
Fat per serving: 6
Fat per serving: 6
- 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 Plus up to additional 1/4 cup
- 1 teaspoon Sea Salt
- Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls
- Butter a medium sized bowl and set aside.
- 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.
- Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
- Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture. Mix until well combined.
- 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.
- 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.
- 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.
- Butter a 9"x13" pan and a 8" round cake pan, set aside.
- Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
- 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.
- 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.
- If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
- Preheat oven to 350 degrees.
- Bake rolls for 25-30 minutes until golden brown.
- Brush hot rolls with butter and allow to cool.
- Store rolls in an airtight container.