Hawaiian Rolls Recipe
Just like King's Hawaiian Dinner rolls, only a tad bit sweeter.
- Ready In:
- 1⁄4 cup milk
- 3 tablespoons butter
- 1 egg (beaten)
- 2 1⁄4 teaspoons yeast
- 1⁄2 cup pineapple juice
- 4 tablespoons sugar
- 1⁄4 teaspoon salt
- 3 1⁄2 cups bread flour
- Place milk in mixing bowl, and sprinkle yeast in milk.
- Allow 4, or 5 minutes to dissolve.
- In a mixing bowl add in beaten egg.
- Put butter in Pineapple juice and microwave for about a minute till butter is melted.
- Pour butter /Pineapple juice, sugar, and salt in mixing bowl with milk, and yeast. (Important: if butter, and juice is hotter then 125° it will kill the yeast.) It should feel like bathwater.
- Mix in 1 cup flour.
- Once that is incorporated in, mix another cup, and so on. You may have to adjust the amount of flour depending on humidity, and elevation where you live. If dough is still wet add a table spoon of flour at a time till you get the right consistency.
- If you are using a dough hook, let it work dough for around 10 minutes.
- If working by hand fold dough out on dusted service and work dough by hand "first folding one way, then the other. work for about 5, or 6 minutes.
- Dough should feel somewhat wet, but not sticking to your flour dusted hands.
- Form into a ball and place in large greased mixing bowl. Be sure and rub a little oil on dough ball.
- You don't want it to stick to the bowl as it begins to rise or it will deflate.
- Cover with damp towel and place in a warm area to rise. ( top of fridge works good).
- It will double in size in about an hour.
- Punch down, roll it out into a rectangle, and divide it into 12 balls.
- Place the dough balls about an inch apart in 12X15 baking pan.
- Allow it to rise again to twice its size.
- Bake at 375 for approximately 15 minute When tops began to turn golden brown their done.
- Brush tops with butter, and your done.
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I just made these. They don't taste anything like King's Hawaiian rolls. They are so bland--needs more salt. The texture is coarse, yet gummy. All I had was skim milk, but I don't see how only 1/4 cup would make a difference in texture (also, the recipe did not specify one way or the other). I'm disappointed, because I am tired of wasting time and ingredients on bread recipes that don't come out right. I followed the recipe exactly.Reply