Description
Delight in these soft and slightly sweet Hawaiian Rolls made with pineapple juice and buttermilk, perfect for sandwiches or as a warm side. The dough is enriched with butter, eggs, and a hint of vanilla for a tender crumb and golden crust.
Ingredients
Scale
Wet Ingredients
- ½ cup buttermilk (114 grams)
- 4 tablespoons unsalted butter, room temperature (57 grams, ½ stick)
- ½ cup pineapple juice (114 grams)
- 2 large eggs (50 grams)
- 1 large egg yolk (14 grams, white reserved)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon water (5 grams)
Dry Ingredients
- 2¼ teaspoons instant yeast (7 grams, 1 envelope)
- â…“ cup brown sugar (71 grams)
- 1 teaspoon kosher salt (3 grams)
- 4½-5 cups all-purpose flour (540-600 grams)
Instructions
- Prepare equipment: Lightly spray a large mixing bowl and a 9×13-inch baking pan with nonstick spray, then set aside.
- Warm buttermilk and butter: Combine buttermilk and butter in a microwave-safe bowl; cover and microwave in 20-second increments until warmed to about 115°F.
- Activate yeast: In a stand mixer bowl with the paddle attachment, whisk the warmed buttermilk mixture and yeast together; let rest for 10 minutes to activate the yeast.
- Add remaining wet ingredients: Add pineapple juice, brown sugar, kosher salt, vanilla extract, and eggs to the yeast mixture; stir on low speed until combined.
- Add flour: Gradually add 2 cups of flour and mix on medium speed for 1 minute; continue adding remaining flour on low speed until a soft dough forms, adding more flour if needed.
- Knead dough: Replace the paddle with the dough hook and knead on medium speed for 5-6 minutes until smooth and elastic; alternatively, knead by hand for 8-10 minutes.
- First rise: Place dough in the prepared bowl, cover tightly, and let rise in a warm spot for 1 hour until doubled in size.
- Shape rolls and second rise: Remove dough, divide into 15 equal pieces, shape into balls, and arrange in the prepared pan; cover and rest for 30 minutes until doubled.
- Preheat oven: Set oven to 375°F (190°C) to preheat.
- Prepare egg wash and bake: Whisk reserved egg white with 1 teaspoon water; lightly brush rolls with egg wash; bake for 20-25 minutes until golden brown on top.
Notes
- Make sure the buttermilk and butter mixture is warmed to about 115°F to properly activate the yeast without killing it.
- Reserve the egg white from one yolk to brush onto the rolls for a shiny, golden crust.
- If dough is too sticky, add flour gradually to achieve a soft but manageable texture.
- For best results, place dough in a warm, draft-free spot for rising.
- These rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
