Description
Soft, fluffy, and slightly sweet homemade Hawaiian bread rolls with a tender crumb, golden top, and rich buttery flavor enhanced by a hint of pineapple and vanilla.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F/45°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup crushed pineapple, well drained
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing tops)
Instructions
- In a small bowl, combine warm milk and 1 tablespoon of the sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, remaining sugar, and salt.
- Add the yeast mixture, softened butter, eggs, crushed pineapple, and vanilla extract to the dry ingredients.
- Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours until doubled in size.
- Punch down the dough and divide into 12 equal portions. Shape each into a smooth ball.
- Arrange dough balls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
- Brush tops with melted butter immediately after baking. Serve warm.
Notes
- For a chewier texture, substitute up to 1 cup of all-purpose flour with bread flour.
- Ensure pineapple is well drained to avoid excess moisture in the dough.
- You can refrigerate the dough overnight for the first rise.
- Store at room temperature in an airtight container for up to 3 days.
- Freeze for up to 2 months and reheat in a 300°F oven for best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
