Hawaiian Dinner Rolls

Homemade Hawaiian dinner rolls are so soft, moist, fluffy and easy to make. So, make these when you need the best dinner rolls for Thanksgiving, Christmas or any time you want some yummy rolls.

5 from 4 votes

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Prep Time 20

Cook Time 25

Proofing Time 3

Total Time 3 45

Course Sides

Cuisine Western

Servings dinner rolls

Calories 165 kcal

Equipment

Stand mixer

Ingredients

SPONGE

28 grams (0.98 ounces) plain (all-purpose) flour
8 grams (1 tablespoon) dry instant yeast
22 grams (0.77 ounces) water

DOUGH

113 grams (3.98 ounces) pineapple juice
57 grams (2.01 ounces) butter room temperature
70 grams (2.46 ounces) brown sugar
2 large eggs room temperature
1 large egg separated room temperature- the yolk will be used in the dough and the white for glazing,
1 teaspoon vanilla bean paste
358 grams (12.62 ounces) plain (all-purpose) flour
20 grams (0.70 ounces) potato flour
1 ¼ level teaspoons salt

Instructions

MAKE THE SPONGE

Place the sponge ingredients into a stand mixer bowl and mix well.
Allow the sponge to rest for 30 minutes.

MAKE THE DOUGH

Add the pineapple juice, butter, brown sugar, 2 eggs and egg yolk, vanilla bean paste, flour, potato flour and salt to the bowl with the sponge. Give a quick mix to combine.
Attach the dough hook to the stand mixer and knead on low/medium speed (or at the recommended setting for your machine) for about 5 – 10 minutes. Stop the machine occasionally and scrape down the sides of the bowl. Knead the dough until it looks smooth.
Scrape the dough off the dough hook and scrape down the sides of the bowl. Shape the dough into a ball.
Tightly cover the bowl with plastic, place in a warm area and allow the dough to double in size – this can take 1-2 hours.
Turn the dough out onto a lightly floured work bench and divide into 15 even sized pieces and shape into balls.
Place the shaped dough onto a baking tray spacing them apart, cover with a clean tea towel and allow the dough to double in size, this can about 1-2 hours.

About 15 minutes before baking preheat the oven to 180°C (350°F)

Just before baking, brush the tops of the buns with a little egg white beaten with 1 tablespoon of water. This will give a nice crust to the buns
Bake for about 20 – 25 minutes or until golden brown and cooked. You can tell if they are cooked, by knocking the top of a bun with your knuckle, if it has a hollow sound it is cooked.
Tip: If the buns look like they are browning too quickly, and this can happen because of the brown sugar in the buns. Loosely cover with a piece of foil and continue to bake until cooked.
Remove from the oven, allow to stand in the tin for 5 minutes. Then transfer the buns to a wire rack to cool completely.

Notes

Use large eggs that average in weight of about 57 – 60 grams (about 2 ounces).
If you can’t get potato flour the recipe can be made without it. Just replace it with an equal amount of plain (all-purpose) flour.

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TIPS FOR SHAPING THE DOUGH

You could choose one of the two the methods below to make shaping the dough easier.

A light coating of flour will make handling the dough easier - After dividing the dough into balls at step 6, dip the dough into flour shaking off the excess, then use both hands to shape the dough into a ball.

Or,

Work with a cold dough - Make the dough up to step 5 and instead of allowing the dough to rise in a warm area, place it in the fridge overnight. In the morning divide the cold dough into 15 even sized pieces and shape into balls.

Allow the dough balls to double in size before baking. This could take about 3-4 hours because, the dough is cold and needs to come back up to room temperature.

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This recipe makes about 770 grams (27.16 ounces) of dough.

Nutrition

Serving: 1x dinner rollCalories: 165kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 45mgSodium: 77mgPotassium: 74mgFiber: 1gSugar: 6gVitamin A: 149IUVitamin C: 1mgCalcium: 16mgIron: 1mg

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