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Hawaiian Pineapple Rolls Recipe

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4.2 from 8 reviews

These soft and fluffy Hawaiian Rolls are lightly sweetened with pineapple juice and a hint of vanilla, perfect for any meal or special occasion. The dough is enriched with butter and eggs, providing a tender crumb and golden crust after baking. Ideal for sandwiches or dinner sides, these rolls bring a tropical twist to classic homemade bread.

Ingredients

Wet Ingredients

  • 1 ½ cups pineapple juice
  • ½ cup butter (at room temperature, plus extra for brushing rolls)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Dry Ingredients

  • 4 ½ teaspoons active dry yeast
  • ⅔ cup granulated sugar (divided)
  • 5-6 cups bread flour
  • 1 teaspoon salt

Instructions

  1. Prepare Pans: Grease two 9×13-inch pans and set them aside for later use.
  2. Heat Pineapple Juice: Warm the pineapple juice in a small saucepan over medium-low heat until it reaches about 105°F to activate the yeast properly.
  3. Combine Yeast and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, mix yeast and 2 tablespoons of sugar.
  4. Activate Yeast: Add the warmed pineapple juice to the yeast mixture, stir, and let it stand for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
  5. Add Remaining Ingredients: Incorporate the rest of the sugar, softened butter, vanilla extract, and eggs into the yeast mixture and stir to combine.
  6. Add Flour and Salt: Replace the paddle attachment with the dough hook, then add 3 cups of bread flour and the salt. Stir on low speed.
  7. Incorporate More Flour: Gradually add additional flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and feels slightly sticky, typically requiring about 5 ½ cups total.
  8. Knead Dough: Continue kneading the dough in the mixer for about 1 minute until smooth and elastic.
  9. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 ½ hours.
  10. Shape Rolls: Punch down the dough and shape it into rolls. For smaller dinner-sized rolls, shape into 24 pieces; for larger buns, shape into 12–18 rolls depending on size preference.
  11. Place in Pans: Arrange half of the rolls in each prepared pan, spacing them evenly.
  12. Second Rise: Cover the pans with plastic wrap and let the rolls rise until doubled in size, approximately 1 ½ hours.
  13. Preheat Oven: Towards the end of the second rise, preheat the oven to 350°F (175°C).
  14. Bake: Bake the rolls for about 20 minutes (for dinner-sized rolls), or until they are golden brown on top and fully cooked through.
  15. Brush with Butter: Immediately after removing from the oven, brush the tops of the rolls with extra butter for a shiny, soft crust.
  16. Serve: Serve the Hawaiian rolls warm or at room temperature for the best flavor and texture.

Notes

  • Ensure the pineapple juice is not hotter than 110°F to avoid killing the yeast.
  • You can substitute part of the bread flour with all-purpose flour, but bread flour provides better structure.
  • For even softer rolls, brush with melted butter again after they cool slightly.
  • These rolls freeze well; thaw at room temperature and warm before serving.
  • Adjust sugar quantity slightly if you prefer less sweetness.

Find it online: https://marthatasty.com/hawaiian-pineapple-rolls-recipe/