These sweet and fluffy delights, mirroring the texture and flavor of store-bought rolls, offer a delectable alternative to your grocery store finds. Whether enjoyed on their own or as the perfect accompaniment to burgers and sandwiches, these melt-in-your-mouth rolls are a testament to the joy of homemade goodness.
Ingredients & Substitutions
- 1 tablespoon (15 g) instant yeast
- 2 tablespoons (30 mL) warm water
- ½ cup (about 120 mL) canned pineapple juice
- ¼ cup (½ stick / 58 g) softened unsalted butter
- ⅓ cup (67 g) brown sugar
- 2 large eggs
- 1 large egg yolk, with white reserved
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 tablespoons potato starch
- 1 ¼ teaspoons kosher salt
The Art of Shaping the Dough
After allowing the dough to rise, the shaping process takes center stage. Gently deflating the dough, you have the option of rolling it into a log on a clean surface. Use a bench knife or stiff spatula to cut the log into equal-sized pieces. For precision, a kitchen scale ensures uniformity. Alternatively, continue dividing the dough until you have 16 pieces.
To create smooth, round rolls, roll each piece in your hands. Arrange them in a greased 9×13-inch pan, cover with greased plastic wrap, and let them rise for an hour, achieving a delightful puffiness.
Storing Hawaiian Rolls
For immediate consumption, allow the rolls to cool and store them in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
Freezing Hawaiian Rolls
Freezing these homemade delights is a breeze. Once cooled, tightly wrap them in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, labeling it with the date. Enjoy the convenience of freezing for up to 2-3 months. Thaw at room temperature for 1-2 hours when ready to indulge.
Instructions
- Combine yeast, water, and pineapple juice in the bowl of a stand mixer, letting it rest for 5 minutes.
- Add butter, brown sugar, eggs, egg yolk (reserving the egg white), and vanilla. Mix until combined.
- In a separate bowl, whisk together flour, potato starch, and salt.
- Add the flour mixture to the yeast mixture, beating for about 3 minutes. Scrape the dough and switch to the dough hook, kneading for 5 minutes.
- Place the rounded dough in a greased bowl, allowing it to rise for about 3 hours.
- Preheat the oven to 350°F (177°C).
- Divide the risen dough into 16 pieces and round each into a smooth ball. Place them in a greased pan, cover, and let them rise for an hour.
- Mix 1 tablespoon of water with the reserved egg white for an egg wash. Brush it over the rolls.
- Bake for 20-25 minutes until the rolls reach 190°F (88°C) internally.
- Cool the rolls before turning them out onto a wire rack and relish in the homemade goodness.
