Prep 3 hrs
Cook 20 mins
Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!
- Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
- Add the pineapple juice to your bread machine.
- Beat the egg and add to your bread machine.
- Add the milk to your bread machine.
- Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
- Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
- Make a small well in the flour, and pour the yeast in the well.
- Run your bread machine on the dough cycle to knead the dough.
- After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
- Grease a 13"x9" pan.
- Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
- IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
- Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
- Bake rolls in preheated oven for 25 minutes or until golden on top.
- Immediately upon removing the rolls from the oven, brush the tops with butter.
- Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
- TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
Awesome rolls! Although I didn't have some of the crucial ingredients (i.e. coconut extract), I substituted with items I had on hand and the rolls turned out fantastic. I'm sure they would taste a lot more like the King's Hawaiian Rolls had I followed the recipe closer but they were still amazing. Here are my substitutions: Orange juice for pineapple juice, vanilla extract for coconut extract, wheat flour for potato flakes. I also omitted the ginger since I was so far off the recipe. I just want people to know that this recipe will still work great, even if you don't have some of the ingredients. Thanks for sharing and I hope to make the true Hawaiian rolls soon!
So impressive that I'm still shocked I made these! I am still fairly new making yeast breads and have only tried rolls once before and these now make me want to try making them again and again. Loved the flavor of this roll and the light density. I let the dough rise a bit over an hour in the machine and then was able to get 14 rolls to place in the pan. Made for PRMR tag game.
These rolls were the big hit of Thanksgiving. My dough cycle is 1 hr which includes some rising time. I let them rise for another 1/2 hour in the bread machine, and then divided out into rolls. I think that next time I will divide out into smaller rolls in the pan so that I have closer to 15-17 rolls to divide out. Everyone loved them, I'm sure I'll be making this recipe again!