Hawaiian rolls are a favorite in our household since they are soft and slightly sweet. They make great slider rolls or as a side for your favorite hearty meal. The sweetness in these rolls come from the addition of pineapple juice!
There are two rises for this recipe so make sure you allow time. The work is worth it though as these rolls are super soft! Did you know that the softness of the roll comes from gluten? The extended kneading after the first rise produces gluten which makes the rolls soft.
Add ham and cheese to these the baked Hawaiian rolls for a great slider!
- 6 ½ cups all purpose flour (divided: 3cups, 3 cups & ½ cup)
- 3 eggs, at room temperature
- 2 cups canned pineapple juice, at room temperature
- ¾ cup sugar
- ½ tsp. salt
- ½ tsp. ginger
- 1 tsp. pure vanilla extract
- 4 ½ tsp. Instant dry yeast or 2 envelopes (does not require proofing)
- ½ cup butter, melted
- In the bowl of a stand mixer whisk eggs gently, then add pineapple juice, sugar, salt, ginger, vanilla and melted butter and stir.
- Add 3 cups of flour then sprinkle yeast onto the flour and using the bread hook attachment begin kneading dough on speed 2.
- Add additional 3 cups of flour ½ cup at a time until all the flour is well incorporated into the dough. The dough should be tacky but not stick to your fingers when touched. If dough is overly sticky add additional flour 1 tbsp. at a time until it’s the right consistency.
- Cover with saran wrap and set aside to rise in a warm place free from draft for 1 hour.
- After initial rise return to mixer and incorporate the last ½ cup of flour into the dough on speed 2 and knead for 5-10 minutes. This extended kneading allows for the production of gluten; the rolls will bake super soft.
- Turn dough out onto the counter and divide into 2 equal portions then divide each portion into 15 pieces (30 total), shape each piece into a round ball and place in a lightly greased 9x13 baking pan (3 rows of 5). I use a kitchen scale for this process to make them as uniform in size as possible.
- Once again cover with saran wrap and allow to rise for 1 hour or until rolls have doubled in bulk. They should swell and touch one another through this second rise.
- Meanwhile preheat oven to 350 degrees F.
- Once second rise has finished, remove saran wrap and bake rolls for 25-30 minutes or until light golden brown.
- Brush tops with additional melted butter if desired.
- Serve & enjoy! Yields 30 rolls.