Do you love the sweet, soft Hawaiian dinner rolls you can buy in the grocery store? Learn to bake up this homemade version in your own kitchen and you'll have plenty of the delicate rolls on hand to serve with dinner or to use for sandwiches.
The secret to that subtle hint of sweetness in Hawaiian rolls is — no surprise — pineapple juice. A touch of honey is also incorporated into the dough.
To mimic the size and shape of your favorite store-bought rolls, this recipe is baked in a square pan. The dough is lightly pressed into every corner of the square and then scored with a knife to resemble the pull-apart style. To keep the rolls moist and tender, brush the tops with melted butter after they come out of the oven. This will also give the Hawaiian rolls a beautiful sheen that makes them even more irresistible.
- 3 1/2 to 4 cups all-purpose flour
- 2 packages quick-rise yeast
- 1/3 cup nonfat dry milk solids
- 1 teaspoon salt
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/3 cup shortening
- 1/4 cup honey
- 2 eggs
- 1 egg (slightly beaten)
- 1 tablespoon water
- Butter (melted for brushing over rolls)
Gather the ingredients. Preheat oven to 375 F. Grease two 8 or 9-inch square baking pans and set aside.
In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, dry milk, and salt. Mix well and set aside.
In a small saucepan, heat the pineapple juice, 1/2 cup water, shortening, and honey until warmed to about 120 to 130 F. (Shortening does not need to melt.)
Add the warmed liquid mixture to flour mixture.
Add the 2 eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed.
By hand, gradually stir in enough of the remaining flour to make a soft dough. (You might not use all of the flour. Reserve any remaining flour for kneading and shaping the dough.)
Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes.
Punch down dough. On a lightly floured surface, divide the dough in half and shape it into a ball. Press one ball of dough evenly into each of the prepared baking pans.
Sprinkle the top of the dough lightly with flour. With a knife, cut the dough into 9 rolls in each pan, cutting almost to the bottom of the pan.
Cover and let rise in a warm place for 15 minutes.
Combine beaten egg and 1 tablespoon water and brush over loaves. Bake at for 18 to 20 minutes, or until golden brown.
Remove from pan. Brush with melted butter. Cool completely on a rack.
Serve and enjoy!