Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it have its first rise, then punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes before shaping into rolls and proceeding with the second rise.

Why is my dough not rising?

There could be several reasons: your yeast might be old, the liquid might have been too hot and killed the yeast, or the environment might be too cold. Always check that your yeast is active by seeing if it blooms properly, and ensure you're letting the dough rise in a warm, draft-free area.

Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, you can skip the blooming step and add the yeast directly to the dry ingredients. You'll need about 25% less instant yeast than active dry (about 2 1/4 teaspoons instead of 1 tablespoon).

Is there a non-dairy version of these rolls?

You can substitute the butter with coconut oil or a plant-based butter alternative. For the egg wash, try brushing with coconut milk instead. The texture might be slightly different, but they'll still be delicious!

Hawaiian Rolls Recipe

Description

Soft, fluffy, and slightly sweet Hawaiian rolls made with pineapple juice, perfect for any occasion. These homemade rolls are rich, delicious, and easy to prepare for beginner and experienced bakers alike.

Ingredients

Units Scale

Rolls

3/4 cup pineapple juice
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon active yeast
2 large eggs
2 teaspoons vanilla extract
1/4 cup salted butter, melted
3 cups all-purpose flour, plus more for dusting
1/2 cup bread flour

Egg Wash

1 large egg
1 tablespoon water
1 tablespoon butter, melted for brushing

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Instructions

Bloom the Yeast: Heat the pineapple juice to 105-110°F and pour it into a small bowl. Add granulated sugar and brown sugar, then stir. Sprinkle the yeast on top and let it sit for 5 to 10 minutes, or until it becomes bubbly and cloudy. If there’s no activity, the yeast is likely expired and won’t work.
Prepare the Wet Mixture: Melt the butter and let it cool until below 110°F (stirring can speed up the cooling process). Add eggs and the melted butter to the yeast mixture. Stir thoroughly to combine.
Combine with Flour: Add 3 cups of all-purpose flour to a stand mixer fitted with a dough hook. Gradually add the wet ingredients and mix on low until the dough comes together.
Incorporate Bread Flour: Once the all-purpose flour is mixed in, add ½ cup of bread flour. Continue mixing until the dough pulls away from the sides of the bowl. Mix for another 5 minutes on low speed. The dough should be firm and tacky. If it’s sticky, add more bread flour 1 tablespoon at a time.
Knead the Dough: Lightly dust a countertop with bread flour. Knead the dough for about 3 minutes and shape it into a smooth ball.
First Rise: Place the dough into a greased bowl and cover it with plastic wrap or a clean cloth. Let it rise in a warm, draft-free spot until it doubles in size, about 1 to 2 hours, depending on room temperature.
Shape the Rolls: Turn the dough onto a lightly floured surface. Fold it lengthwise a couple of times to create a long rectangle. Use a bench scraper or sharp knife to cut it into 15 equal-sized pieces.
Form Dough Balls: Flatten each piece of dough and tuck the corners underneath to form a rough ball. Place your hand over each piece and, using a circular motion, roll it into a tight round roll.
Second Rise: Grease a 9×13-inch baking dish lightly with butter. Arrange the rolls in the dish and cover them with plastic wrap or a clean cloth. Let them rise until they double in size, approximately 1 hour.
Prepare Egg Wash: Preheat the oven to 375°F. In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to coat the tops of the rolls with the egg wash.
Bake: Bake the rolls in the preheated oven for 20 to 25 minutes, or until they’re golden brown on top and have an internal temperature of about 190°F. Rotate the pan halfway through for even baking.
Finish and Serve: Remove the rolls from the oven and brush their tops lightly with melted butter. Let them rest for 10 minutes, then serve warm.

Notes

Store: Place cooled rolls in an airtight container and keep at room temperature for up to 4 days. Refrigeration is not needed.
Reheat: To regain a fresh-baked texture, reheat the rolls in a 350°F oven or microwave them for a few seconds until warm.
Freeze: Freeze the fully cooled rolls in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm them before serving.
Active vs Instant Yeast: Active yeast must be bloomed in a warm liquid to activate, while instant yeast can be added directly to dry ingredients. If active yeast doesn’t bubble after 10 minutes, it may be expired.
Add Flour: Depending on humidity, you might need extra flour. Add 1 tablespoon at a time until the dough is no longer sticky but remains slightly tacky.
Rising Time: Rising times vary depending on room temperature. Warm spaces speed up rising, but avoid overheating, which could cause the dough to collapse. Use the microwave or oven with the light on for an ideal rising environment.