I am not sure where I found this copycat recipe for the Hawaiian Rolls a couple of years ago; however, no matter the occasion, whether Thanksgiving, Christmas or an everyday dinner they are fantastic and will not last long.
Ingredients for Hawaiian Rolls:
- 1/2 cup pineapple juice; room temperature
- 1/2 cup warm milk (100 – 110°F)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs, lightly beaten
- 6 tablespoons sugar
- 1 1/2 teaspoons Himalayan salt; my preference
- 2 1/4 teaspoons instant yeast
- 4 1/2 cups bread flour
- 1 large egg plus 2 tablespoon of water for the egg wash
Directions for making Hawaiian Rolls:
I use a bread maker for making all my breads. At one time, my younger years, I mixed and kneaded it all by hand. I do like my bread maker, however, you use the method most comfortable for you.
- Combine the pineapple juice, warm milk, melted
butter, eggs, sugar, salt, and yeast.
Egg washed and ready for the oven
- Add the flour little by little and stir and mix until it's a ball. Keep kneading the dough until it becomes a smooth ball of dough. (See why I like my bread maker)
- Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour. In the bread maker this step is not necessary, on the dough setting it will mix, heat and rise automatically.
- Preheat the oven to 375 Degrees Fahrenheit.
- Spray a 13-inch×9-inch glass baking pan with baking spray. Punch down the dough and divide to 12 equal pieces. Roll each piece into a ball and place in the prepared pan, brush each roll with the egg wash and allow them to rise once again.
- Bake the Hawaiian rolls for 20 minutes, or until golden brown.