Enjoy homemade Hawaiian rolls fresh and warm out of the oven. These buns have a kick of sweetness from the pineapple juice and are brushed with butter on top and baked to golden perfection. Re-heat them in the microwave for a quick bite anytime. Enjoy them in ham and cheese sliders, with a pat of butter or on their own.
I was first introduced to Hawaiian rolls when we went to California to visit my sister in law. Those humble bread that were packaged in orange bags looked so unassuming and plain to me as they were on the counter top one morning when we were having breakfast.
I can’t remember what I was having that time but definitely, I was not planning on eating bread. But since breakfast was prolonged by all the stories of excited people who have not seen each other in years, I randomly grabbed a piece, took a bite and became a fan of Hawaiian rolls forever.
Now don’t be surprised that I was so clueless about Hawaiian rolls. I am from Canada, and they are not sold here. So when I first got a taste of those slightly sweet, buttery bread, I finally understood why my Canadian friends would post photos of themselves on Facebook buying bags of those bread every time they cross the US borders.
So since we don’t go to the US as often as we’d like, I promised myself I am going to make these bread at home. And since I was on a roll baking bread week after week lately, it is definitely predictable that these Hawaiian rolls are coming to the blog one day.
I mean, what’s tricky about bread making is that it requires you to be precise and yet at the same time, you need to use your senses, “your feels” towards the dough without always having to rely on to something definite that is written in the recipe.
When I first tried to bake bread, I was so confined to details and to the recipe. Exactly one hour of rising time, liquid temperature should be on the dot, this amount of kneading time and so and so… but then as I continued to bake and learn, I realized that sometimes you just have to go with your senses derived from past experiences and failures with dough.
Before, I would throw dough once it hasn’t risen in he prescribed time, but actually, some dough requires a little bit longer rising time than what is stated in the recipe. The kneading time varies greatly also. I once come across a recipe that says knead only for 5 minutes in the mixer but then I ended up having to knead it for 15 minutes. So bottom line is, practice, practice, practice. (and that is a note for me too!)
As you do, you can feel if your dough is adequately kneaded or not and that you can deviate a little from what the recipe says.
I came across this article explaining whether to dissolve active dry yeast or not in bread recipes. The answer is so liberating, as it says as long as you are certain that your yeast is alive, and that it is not expired, you can throw active dry yeast straight together with other dry ingredients instead of dissolving it first in warm liquid.
Again, another deviation from what is stated in the books, but if it works, it works right?
I hope you enjoy baking bread as much as I do. Still, as I have mentioned before, the smell of bread baking, the sight of dough rising and the sound of it slapping the mixing bowl, these things are so therapeutic to me.
Enjoy these fresh Hawaiian rolls. They are pleasantly sweet, buttery and soft. You know you deserve it!
Enjoy homemade Hawaiian rolls fresh and warm out of the oven. These buns have a kick of sweetness from the pineapple juice and are brushed with butter on top and baked to golden perfection.
- 4 and 1/2 cup all purpose flour divided
- 1 tsp salt
- 1/4 cup warm milk not exceeding 110 F
- 1 cup pineapple juice room temperature
- 1/3 cup melted butter plus more for brushing the rolls
- 1/2 cup sugar
- 2 and 1/4 tsp active dry yeast
- 2 eggs lightly beaten
In a medium bowl, combine 4 cups of flour and salt. Whisk together. In the bowl of your stand mixer, combine warm milk, pineapple juice, yeast, 1/3 cup melted butter , sugar and eggs. Stir to combine. Gradually add the flour mixture to the wet mixture and stir everything together just until incorporated using a wooden spoon.
Attach the dough hook to your mixer and starting on low speed, briefly knead the dough until a shaggy dough is formed. Turn mixer to medium speed and knead the dough for 8-10 minutes, while gradually adding about a teaspoon at a time of the remaining 1/2 cup of flour. Dough is ready when it cleans the sides and bottom of the bowl. You may not need all of the remaining 1/2 cup of flour and definitely do not add more than 1/2 cup. The dough is normally sticky.
Gather the dough into a smooth ball and place it in a bowl. Cover the bowl with clean kitchen towel and let rise for 1 and 1/2 hours to 2 hours or until size is doubled. Meanwhile, grease a 9 x 13 baking pan and a 9 inch round pan.
Gently deflate the dough and divide to 22-24 equal portions. Roll them into balls and place them in the prepared baking pans. Let them rise again for 1 to 1 and 1/2 hours. Preheat oven to 350 F. Brush the tops of the buns with melted butter and bake for 25-27 minutes, or until tops are golden. Brush more butter on top . if desired.
Store leftovers in a tightly covered container. Re-heat buns in the microwave, if desired.