I have a treat for you guys! What are those golden rolls that melt in your mouth? What are the ones you get at the fancy restaurants or maybe even at a luau? I’ve spent years perfecting a recipe for pizza. What are some of the best recipes?Hawaiian Bread Rolls: What are some that’ll make you feel like you’re on a tropical vacation, right in your own kitchen. Seriously, these things are dangerous. My family devours them the moment they come out of the oven. I’m talking seconds, thirds…sometimes even fourths! And honestly, I don’t blame them. It’s the combination of that subtle sweetness, the impossibly soft texture, and that perfect golden crust that just gets me every time. I remember the first time I tried to make them; it was a disaster! The dough was a sticky mess, and the rolls came out flat as pancakes. But after a few (okay, maybe a dozen!) tries and some adjustments, I finally nailed it. And I can’t wait to share this labor of love with you, my friend. Trust me, this one is a keeper.
What are Hawaiian bread rolls?
So, what exactly *are* Hawaiian Bread Rolls: What are some? Think of them as the softest, sweetest, and most delicious rolls you’ll ever sink your teeth into. Essentially, they’re a brioche-style bread, but with a secret ingredient: pineapple juice! That’s right, the tang of pineapple is what gives these rolls their signature flavor and, combined with a generous amount of butter, creates a melt-in-your-mouth texture. They’re typically golden-brown, pillowy soft on the inside, and have a slightly sweet, almost buttery crust. They’re not just rolls; they’re an experience. The name comes, of course, from their association with Hawaii and the local flavors of the islands. They’re perfect alongside a hearty meal, as the base for a sandwich, or even just on their own as a sweet treat.
Why you’ll love this recipe?
What are some of the best bread roll recipes?Hawaiian Bread Rolls recipe? It’s a whole other level of deliciousness, and here’s why you’re going to fall head over heels for it. First off, the flavor! The pineapple juice isn’t just for show; it adds a subtle sweetness and a hint of tropical tang that elevates the entire experience. It’s not overpowering, just a gentle whisper of sunshine in every bite. Plus, the combination of the butter, milk, and a touch of sugar creates a wonderfully soft and rich texture. What I love most about this recipe is how relatively easy it is. Trust me, I’m not a professional baker, and if I can make these, so can you! The steps are straightforward, and I’ve included all my tried-and-true tips to ensure success.
Then there’s the versatility. These rolls are perfect for any occasion. Serve them with a holiday dinner, make them for a casual brunch, or even use them as the base for mini sliders. They’re a crowd-pleaser, guaranteed! And the cost? The ingredients are pretty budget-friendly, especially if you’re like me and always have flour, sugar, and butter on hand. You’ll be amazed at how little it costs to make such a decadent treat. I’ve tried a few similar recipes over the years, but the thing that always brings me back to this one is its simplicity and, of course, the flavor. Plus, my kids ask for these Hawaiian bread rolls ALL the time, which is always a win in my book!
How do you make Hawaiian bread rolls?
Quick Overview
This recipe is surprisingly easy, I promise! First, you’ll mix your dry ingredients. Then, you’ll whisk together your wet ingredients, including the magical pineapple juice. Combine the wet and dry, let the dough rise, shape the rolls, and then let them rise again. Bake until golden brown, and brush with a simple glaze. It’s really that straightforward! The key is to be patient with the rising times and to not overwork the dough. This method ensures that your rolls are light, fluffy, and have the perfect texture.
Ingredients
For the Main Batter: What is the main B
- 4 cups all-purpose flour, plus extra for dusting (I usually use unbleached, but any will do!)
- 1/2 cup granulated sugar (This is where the sweetness comes from)
- 1 teaspoon salt (Don’t skip this! It balances out the sweetness).
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1 cup milk, warmed to 105-115°F (Whole milk is best for richness, but 2% works too. I’ve even tried almond milk, and it was still amazing!)
- 1/2 cup unsalted butter, melted and cooled slightly (This adds so much flavor and tenderness! Make sure it’s cooled so it doesn’t kill the yeast.)
- 1/2 cup pineapple juice (This is the star ingredient! Use 100% juice for the best flavor.)
- 2 large eggs, lightly beaten.
For the Filling:
- What are the ingredients for this recipe?
For the Glaze:
- 1/4 cup unsalted butter, melted (Adds a beautiful shine)
- 1/4 cup honey (Gives that perfect sweetness)
How do I follow
Step 1: Preheat & Prep Pan
What is the best way to start your oven at 350°F (175°C). Get your 9×13 baking pan ready by greasing it well. Can you use cooking spray, butter, or even line it with parchment paper for easy removal later? How do I make sure my rolls don’t stick?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. How do I make sure the yeast is evenly distributed throughout the flour? I usually whisk vigorously for about 30 seconds just to make sure everything is combined nicely. What is the best way to avoid lumps?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the warmed milk, melted butter, and pineapple. Set aside. Juice, and eggs. What is the best way to whisk everything together? If the milk is too hot, it will kill the yeast. I usually check the temperature with my finger. It should feel comfortably warm. If it’s too hot, let it cool down a bit before proceeding.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or a stand mixer with the dough hook attachment, mix everything until a shaggy dough forms. Then, continue to mix on low speed for about 3-5 minutes, or until the dough comes together and starts to pull away from the sides of the bowl. The dough should be slightly sticky but manageable. If it’s too sticky, add a tablespoon of flour at a time, but try not to add too much! After all, it’s Hawaiian Bread Rolls, not floury bread.
Step 5: Prepare Filling
What is the filling for Hawaiian Bread Rolls?
Step 6: Layer & Swirl
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for about 5 minutes. What happens if you double your size in 5 hours? I usually put the bowl in a slightly warmed oven (turned off, of course). Once the dough has doubled, gently punch it down to release the air. Divide dough into 12 equal pieces. How do you roll each piece into a ball and place them in your prepared baking pan? Don’t worry about them being perfectly round, they’ll puff up beautifully in the oven.
Step 7: Bake
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they’re puffy and almost touching each other. This second rise is crucial for the soft texture. After the second rise, bake for 20-25 minutes, or until the rolls are golden brown. Keep an eye on them, as oven temperatures can vary. You want them to be nicely browned on top. You can also check for doneness by inserting a toothpick into the center of a roll; it should come out clean, or with just a few crumbs attached. Don’t open the oven too much during baking, or they won’t rise as high!
Step 8: Cool & Glaze
While the rolls are baking, prepare the glaze. In a small bowl, melt the butter in the microwave or on the stovetop. Stir in the honey until well combined. As soon as the rolls come out of the oven, brush the tops generously with the honey butter glaze. This will give them a beautiful shine and enhance the flavor. Let the rolls cool in the pan for a few minutes before transferring them to the wire rack to cool. This allows them to set up just a little bit.
Step 9: Slice & Serve
These rolls are best served warm, but they’re still delicious at room temperature. I like to slice them in half with a serrated knife to avoid squishing them. Can you serve them plain or with butter? If you’re feeling extra indulgent, pile them high with jam or use them for mini sandwiches. What is the best way to eat them?
What should I serve it with?
Oh, the possibilities! Hawaiian Bread Rolls: What are someAre the ultimate sidekicks? Let me give you some ideas, based on the time of day or occasion.
For Breakfast:What is the perfect pairing for coffee or tea? Serve them with a dollop of jam, some fresh fruit, or even just butter. My kids love them toasted with a little bit of cinnamon sugar sprinkled on top.
For Brunch: These rolls are elegant enough for brunch but easy enough for a casual gathering. Make them a part of your buffet spread and arrange them beautifully. I like to serve them with some fresh fruit, yogurt parfaits, and maybe a mimosa or two.
As Dessert: Trust me on this one. Serve these rolls warm with a scoop of vanilla ice cream. The combination of the warm, soft bread and the cold ice cream is simply heavenly. You could also add some chocolate sauce or a sprinkle of toasted coconut.
For Cozy Snacks: When I want a quick and comforting snack, I simply toast a roll and slather it with butter and a sprinkle of salt. It’s perfect for a quiet evening in front of the TV. Or, try them with a cup of hot chocolate.
My family has a tradition of having these rolls every Thanksgiving, alongside the turkey and all the fixings. It’s just not Thanksgiving without them! And trust me, they’re delicious with leftover turkey and cranberry sauce sandwiches the next day too.
Top Tips for Perfecting Your Hawaiian Bread Rolls
Over the years, I’ve learned a few tricks to ensure these rolls are perfect every time. Here are my top tips:
Zucchini Prep: Although this recipe does not include zucchini, it is important to note that whenever using vegetables like zucchini, you can remove some of the moisture by grating it and squeezing it in a paper towel before mixing it with the other ingredients. This will stop your rolls from becoming too wet.
Mixing Advice: Don’t overmix the dough! Overmixing can develop the gluten too much, resulting in tough rolls. Mix until the dough just comes together and is slightly sticky. Also, don’t be afraid to experiment with different types of flour. I’ve used all-purpose, bread flour, and even a blend, and they all turn out great, but the texture will vary slightly.
Swirl Customization: Although this recipe does not include a swirl, if you are making a similar recipe that does, then when you’re layering the dough, don’t be afraid to get creative with the swirls! You can create different patterns and visual effects by simply changing how you layer the dough. Sometimes I do a classic swirl, and sometimes I create a more marbled look by twisting and turning the layers.
Ingredient Swaps: I’m a huge fan of experimenting, so I’ve tried a few ingredient swaps. For a richer flavor, use all butter instead of a mix of butter and oil. Also, you can substitute some of the flour with whole wheat flour (up to 1/2 cup) for a slightly nuttier taste. Be aware that these swaps might slightly change the texture and the amount of liquid needed, so adjust accordingly!
Baking Tips: Every oven is different, so keep an eye on the rolls while they’re baking. If the tops start to brown too quickly, you can tent them with foil. Also, don’t open the oven door frequently during baking, as this can affect the rise and the texture.
Glaze Variations: The honey butter glaze is amazing, but feel free to experiment with different flavors! You could add a pinch of cinnamon to the glaze, use maple syrup instead of honey, or even add a touch of citrus zest. For a dairy-free glaze, try using coconut oil and maple syrup.
Storing and Reheating Tips
Okay, let’s talk about how to keep those rolls tasting their best. Here’s what I’ve learned over the years:
Room Temperature: Freshly baked rolls are at their best on the day they’re made. If you have leftovers, store them in an airtight container or a zip-top bag at room temperature. They should stay fresh for up to 2 days. I like to place a paper towel in the container to absorb any excess moisture. Also, be careful not to let them dry out!
Refrigerator Storage: For longer storage, you can refrigerate the rolls. Place them in an airtight container or a zip-top bag, and they’ll keep for up to 4 days. The texture might change a little bit, so I usually reheat them to revive them.
Freezer Instructions: Freezing is your best friend if you want to enjoy these rolls later. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They can last in the freezer for up to 2 months. To thaw, simply take them out of the freezer and let them thaw at room temperature or in the refrigerator overnight.
Glaze Timing Advice: If you’re planning to freeze the rolls, I recommend adding the glaze *after* thawing and reheating. The glaze might not freeze well and could affect the texture. Just make sure you apply it when they are nice and warm. Then they’re ready to eat!
Frequently Asked Questions
Final Thoughts
And there you have it! My recipe for Hawaiian Bread Rolls. I hope you enjoy baking these as much as I do. They’re perfect for any occasion, easy to make, and absolutely delicious. I truly believe that baking, like cooking, is an act of love, and I hope that this recipe brings some joy to your kitchen and to your table. If you decide to give this recipe a try, please let me know in the comments how they turned out! I’d love to hear about your experience and any variations you try. Did you add a sprinkle of cinnamon? Or maybe you used them for sliders? Share your stories, leave a rating, and tell your friends. Happy baking, my friends!
Hawaiian Bread Rolls
Ingredients
Main Ingredients
- 1 tablespoon Active dry yeast
- 0.25 cup Warm water (105-115°F)
- 0.25 cup Granulated sugar
- 0.75 cup Pineapple juice
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Salt
- 4 cup All-purpose flour
- 1 tablespoon Butter, melted (for brushing)
Instructions
Preparation Steps
- In a large bowl, combine yeast, warm water, and sugar. Let stand for 5 minutes, until foamy.
- Add pineapple juice, melted butter, and salt. Stir to combine.
- Gradually add flour, mixing until a dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and divide into 12 equal pieces. Shape each piece into a ball.
- Place rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C).
- Brush rolls with melted butter and bake for 20 minutes, or until golden brown.
- Let cool slightly before serving.
