Description
Soft, fluffy, and buttery, these homemade Hawaiian rolls are insanely simple and delicious. They come together in just a couple hours and can outshine any main dish, no questions asked! Top them with a quick homemade honey butter to make them over the top delicious.
Ingredients
Scale
- 1/2 cup milk (warmed to 110 degrees)
- 1/2 cup pineapple juice
- 4 tbsp butter (melted and cooled)
- 1 packet active dry yeast (2 1/4 tsp)
- 1 egg (beaten)
- 2 tbsp honey
- 390 grams all purpose flour (about 3 cups)
- 1 tsp salt
- 1 egg + 1 tbsp milk (for egg wash)
Honey Butter
- 2 tbsp butter (softened)
- 1-2 tsp honey
Instructions
- Prepare the dough: In the bowl of a stand mixer or a glass measuring cup, combine the milk (warmed to 110-115 degrees- I use this instant read food thermometer to measure), active dry yeast, and 2 tbsp honey. Using a whisk, mix together and let sit for 5 minutes until the yeast blooms.
- Once the yeast has bloomed, add in the melted and cooled butter, pineapple juice, beaten egg, salt, and flour, one cup at a time. Using a dough hook attachment, beat the dough on low speed for 30 seconds, scraping down the sides of the bowl as needed until all the flour has been added. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough is too wet, beat in more flour 1 tablespoon at a time until you have a workable dough. Dough should be soft, but still manageable to knead.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to go!
- Once the dough is ready, you will complete the first rise. To do this, lightly grease a large bowl with oil or nonstick cooking spray (I use avocado oil). Place the dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap, and allow to rise in a relatively warm place for 1-2 hours or until doubled in size.
- Grease a 9×13 inch baking pan. You can also bake the rolls in a well-seasoned cast iron skillet or on a lined baking sheet.
- Shape the rolls: When the dough is ready, punch it down to release the air. Using a bench scraper or a sharp knife, divide the dough into 12 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan and allow them to complete the second rise. Cover again with plastic wrap and allow them to rise until puffy, around 1 hour.
- Towards the end of the second rise, adjust oven rack to a lower position and preheat oven to 350° F. In a small bowl, beat together 1 egg and 1 tbsp of milk to create an egg wash. Using a pastry brush, lightly brush the top of each roll before placing in the oven.
- Bake the rolls: Bake for 22-25 minutes or until golden brown on top. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
- Remove from the oven, brush with honey butter, and allow rolls to cool for a few minutes before serving. Enjoy!
- Honey Butter: Combine 2 tbsp of softened butter and 1-2 tsp of honey. Stir well to mix. Use a pastry brush to brush the butter over top over the rolls while they are still warm from the oven.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 209
- Sugar: 6
- Sodium: 258
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 47
