Hawaiian-Style Rolls for the Bread Machine
Are you someone who craves the store-bought version of Hawaiian rolls but loves homemade bread? Well, today is your lucky day! I’m thrilled to share my Hawaiian-Style Rolls for the Bread Machine. No bread machine? No problem! You can also use a stand mixer. This recipe is a labor of love. After much research and COUNTLESS experiments in the kitchen, I can confidently say that while some may say that nothing truly dupes the original... my recipe is just right with a "secret ingredient" that you won’t want to miss!
Equipment
- 1 1.5 lb. or 2 lb. Bread Machine, or Stand Mixer
- 1 digital scale, optional
- 1 Bench Scraper, or Knife
- Baking Pans or Loaf Pans, depending on what you make.
- 1 Pastry Brush optional, for the egg wash.
Ingredients
- 1/2 cup bottled pineapple juice, room temperature
- 2 tablespoons pineapple juice concentrate, room temperature, SEE NOTES BELOW
- 1/2 cup whole milk, or half & half
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 large eggs, room temperature
- 4-1/2 cups all-purpose or bread flour
- 1/3 cup white sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/4 cup unsalted butter, softened to room temperature
Egg Wash:
- 1 large egg, whisked, optional
Instructions
Bread Machine:
- Prep your ingredients, make sure the paddle is inserted into the bread pan and remove it from the machine.
- If using a digital scale, place the bread pan on the scale to measure one ingredient at a time, making sure to measure carefully and TARE/ZERO in between each ingredient.
- First, add the milk, juice, concentrate, extracts, and eggs to the pan.
- Next, add the flour, sugar, salt, yeast (keep separate from the salt), and the softened butter.
- Secure the pan back into the machine, plug it in and select the dough cycle. Set a timer for 3 minutes.
- At the 3 minute mark, use the silicone spatula (or something soft) to carefully remove any ingredients stuck to the side of the pan. Let it run for another minute or so to incorporate, then "read" your dough. If it is just right, meaning sticking and releasing from the sides of the pan, then you are good to go. If it is creating a puddle under the paddle and/or climbing up the sides because it is too wet, add 1 tablespoon at a time to get the right consistency. On the other hand if it is too dry, add 1 tablespoon at a time of milk or pineapple juice until it is cohesive and forms an nice soft dough ball.
- This is a very enriched, soft and sweet dough but the goal is not to have anything too wet so it is easy to shape, and not too dry that it is not "fluffy". Environments due to temperature and humidity as well as the difference in flours, matters so learning to read your dough no matter the recipe is KEY.
- Set a timer for the remaining time left on your machine (a typical dough cycle can vary but usually runs for a total of 1 hour and 30 minutes).
- When your dough cycle has completed you are ready to shape into sliders, rolls, hamburger buns, or loaves.
- Gently deflate the dough and weigh it if you would like to be exact.
- Use a bench scraper or knife and divide the dough into 24 equal pieces if you are making sliders or dinner rolls,12-16 equal pieces if you are making hamburger buns, or by 2 for 1 pound loaves.
- Place into your prepared pan(s) and Cover with plastic wrap and let rise (proof) again until doubled in size, about 45 minutes to 1 hour. (This will depend on the temperature of your kitchen.)
- Once you have shaped the dough into your desired shape, let proof for 45 minutes or up to one hour as needed until nice and puffy, roughly doubled in size.
- After it has finished the final rise, use a pastry brush and "glaze" with the egg wash for that perfect golden finish. This step is optional.Bake according to the directions for what you shaped.
- Preheat the oven to 350°F about half way through the final rise (proof).
Stand Mixer:
- Combine your liquids. The pineapple juice, pineapple concentrate, milk, vanilla extract, softened butter, sugars, and 2 eggs with the yeast in the bowl of your stand mixer.
- Add about half of the all-purpose or bread flour, and stir with a large spoon until the dough forms a rough, shaggy mass. Mix in the salt.
- Attach the dough hook to your mixer and turn to medium-low speed. Gradually add the remaining flour ONLY UNTIL the dough comes together. You may only need part of the flour or you may need a tad bit more, depending on your personal environment (high or low humidity, temperature, etc.) and how you measure.
- Continue kneading on a medium-high speed for about another 4 to 5 minutes, or until a soft and smooth dough ball forms.
- Lightly grease or use damp hands to place the dough in a lightly greased large bowl. I like to use a 4 quart glass bowl. Cover it tightly with plastic wrap. Let the dough rise on the counter top until puffy and doubled in size, about 1 ½ hours, similar to a bread machine.
- Prepare your pans. If you are making rolls in a foil pans, 9 x 13", or other... spray it with cooking spray. Do the same if you are making 2 loaves. If you are making hamburger buns, prep the sheet pans with parchment paper.
- At this point you can gently deflate the dough and weigh it if you would like to be exact.
- Use a bench scraper or knife and divide the dough into 24 equal pieces if you are making sliders or dinner rolls,12-16 equal pieces if you are making hamburger buns, or by 2 for 1 pound loaves.
- Place into your prepared pan(s) and Cover with plastic wrap and let rise (proof) again until doubled in size, about 45 minutes to 1 hour. (This will depend on the temperature of your kitchen.)
- Preheat the oven to 350°F. about halfway through the final rise (proof).
- After it has finished the final rise, use a pastry brush and "glaze" with the egg wash for that perfect golden finish. This step is optional.Bake according to the directions for what you shaped.
- ENJOY, STORE OR FREEZE
Notes
Nutritional Values and Servings are estimates only.
Bread Machine- You can use any 1.5 or 2 pound machine that has the dough cycle. The amount of dough doesn't matter too much in this recipe because we are not baking in the machine.
Whole Milk, Half & Half or Evaporated Milk- I have not tried any plant-based milks. I would stick with of these options. This is an indulgent enriched dough and it does work best with a fuller fat milk, but experiment if you like. Let me know how it goes if you do!
Pineapple Juice- You have a few options here. You can buy the canned/bottled stuff, you also use the drained juice from canned pineapple. Those are the two ways I have tested this out. I usually keep the little cans of Dole in my fridge for my daughter and that is what I use most often. DO NOT USE FRESH PINEAPPLE JUICE.
Pineapple Juice Concentrate- This is my secret ingredient. The cat is out of the bag. I think it makes all the world of difference in these versus the other ones I have made. Trust me, it's worth the step. Keep the leftovers in an air-tight container in the freezer and you will be ready to go next time you want to whip up a batch.
Silicone Spatula- This is to gently "scrape" down the sides. If there is one thing I have learned it has been to keep an eye on the first 3-5 minutes of the cycle. Help along anything stuck to the sides and check for adjustments. Sometimes it is too wet, creating a puddle under the paddle or climbing up the sides. In that case, add a little flour at a time until it sticks & releases from the sides of the pan. Same for a dough that is too dry, just add a bit of water or milk at a time until the soft dough ball forms.
Storage & Freezing-
- Storing: Keep your rolls in an airtight container in the fridge for up to 1 week. Too warm them up, a quick zap in the microwave for 10-15 seconds can bring back that fresh baked softness.
- Freezing: For longer storage, freeze your rolls! Once they’ve cooled completely, place them in a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature.
Nutrition
Calories: 88kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 108mgPotassium: 42mgFiber: 1gSugar: 5gVitamin A: 99IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!