Hawaiian rolls are a staple for my family; it’s my daughters favorite way to eat sandwiches. So this week I started making my own and want to share the recipe with all of you. Enjoy!
Homemade Hawaiian Style Rolls
1/4 cup all purpose flour
1 pack instant yeast
2 tablespoons warm water (between 100-110)
1 tsp white sugar
1/2 cup pineapple juice, canned
1/4 cup butter, softened
1/3 cup brown sugar
2 large eggs, plus 1 egg yolk (save those whites)
1 tsp vanilla extract
3 cups All-purpose flour
1 1/4 tsp salt
1 egg white
1 tablespoon melted butter
1 tablespoon honey
1 tablespoon water
- Starting with the sponge; in your stand mixture combine water, sugar and yeast, gently stir to mix. Add flour and mix again. Let rest in bowl for 15 minutes.
- Adding to the sponge, pineapple juice, butter, brown sugar, eggs and yolk, and vanilla. Using the whisk attachment mix on low until well combined
- Whisk together flour and salt
- Change to the flat beater attachment, add flour and mix at medium speed until dough is smooth. The dough will be sticky at first so once you’ve mixed for 3-4 minutes switch to your dough hook and kneed 5 minutes. (If dough is not coming together add 1 tbsp of flour at a time.
- The dough will be soft and a little tacky, that okay
- Butter a large glass mixing bowl, round your dough ball and place in bowl. Cover and let rest 2 hours. (If your house is cold, turn your oven on to 275 degrees and place bowl on top of oven to get it warm and activating)
- The dough will double in size after the two hours, punch it down and cut into 16 pieces. Roll into balls and place in buttered 9x13 baking dish. Cover again and let rise 1 hour, dough balls will double again in size.
- Pre-heat oven or traeger to 350 degrees
- Mix the egg white with honey, butter and water, brush over the top of the rolls and place in heated oven or traeger.
- Cook for 20-25 minutes or until nice and golden. Remove from heat, let cool 10 minutes then flip onto cooling rack and enjoy!