Hawaiian Rolls

As an Amazon Associate I earn from qualifying purchases.

Hawaiian Rolls

Love the store bought? You’ll like these even better!

I love King’s Hawaiian rolls. Doesn’t everybody???

Unfortunately, I can only get them in Aldi and Aldi doesn’t always have them (maybe lucky for my butt LOL). So I went looking for a recipe and a recipe where I had all the ingredients.

Many recipes vary wildly in ingredients–going from pineapple juice to crushed pineapple to even condensed milk and no pineapple. Yikes, try to decide. Anyway I found one that looked simple and easily adaptable for bread machines, where I will make this in future. The recipe I used came from Noreen’s Kitchen.

I made 1/2 this recipe. The way I divided the eggs was used 1 whole egg and 1 egg yolk. I reserved the white for brushing the tops of the rolls. However, after I did this, I do not recommend it. Most recipes call for brushing with melted butter AFTER they finish baking and after trying mine, I see why the other recipes call for doing that–it makes the roll softer and since the rolls are already baked, they will not slightly deflate from the pressure of a pastry brush. Anyone following me making these via my Facebook fan page knows this story and why I don’t recommend it. However, the rolls tasted WONDERFUL and was well worth the effort.

Hawaiian Rolls

7-8 cups flour
5 tsp INSTANT yeast (aka bread machine yeast)
2/3 cup sugar
3/4 cup instant potato flakes
1 tsp salt
1 cup WHOLE milk
1/2 cup butter
1 cup pineapple juice
1/2 cup warm water
3 eggs
1 tsp vanilla

In microwave or small saucepan, heat milk with butter, until butter melts. Cool slightly (very warm to the touch).

In a large stand mixer fitted with the paddle blade, combine 3 cups of flour, sugar, potato flakes, salt, milk mixture, pineapple juice, water vanilla and yeast. Beat until well mixed, about 3-5 minutes.

Add eggs, one at a time, beating well after each addition. Change paddle blade for dough hook.

Add remaining flour, one cup at a time, adding only enough flour to make a soft and slightly sticky dough. Dough is supposed to be very soft and sticky, so resist using more to form a stiffer dough. Knead with dough hook for 5 minutes. If you don’t have a mixer with a dough hook, manually mix in the flour as directed for the dough hook, and knead about 8 minutes.

Place dough in a greased bowl, cover with greased plastic wrap and place in a warm place to rise until double. This will take at least 1 hour.

When dough has doubled in volume, gently deflate dough. Turn out on a non-stick work surface, cover and let rest for 5 minutes.

Grease or spray two 13 x 9-inch baking pans. Cut dough into 2 ounce portions and roll into balls to shape. Place in prepared pans, spacing evenly apart, but keeping in mind you want them to touch each other once risen. I placed mine about 1/2-3/4″ apart.

Cover with greased plastic wrap and let rise in a warm place until double; 45-60 minutes.

Preheat oven to 350 degrees F. Uncover and place pans in hot oven. Bake for 20-30 minutes or until tops of rolls are nicely browned.

Remove from oven and brush with melted butter if desired.

Makes 36 (approx) rolls.