Hawaiian Rolls
Cost $3.25 recipe / $0.27 servingThese Hawaiian Rolls feature buttery golden tops and a tender crumb that melts in your mouth. Serve them on their own or use them as the base for sliders, sandwiches, or sometimes just slather them in butter.
Ingredients
- 3½ cups all-purpose flour (plus a little more for dusting, (420g) $0.61)
- 2¼ tsp active dry yeast (1 packet, (6.75g) $0.33)
- ¼ cup whole milk (warm, about 110°F (2 fl. oz., 59ml) $0.06)
- ¾ cup pineapple juice (room temperature, (6 fl. oz.,180ml) $0.56)
- ¼ cup brown sugar (55g, $0.13)
- ¼ cup salted butter (melted, (57g) $0.46)
- 1 large egg ($0.20)
- 1 tsp salt (5.7g, $0.02)
- ½ tsp vanilla extract (2.5ml, $0.34)
Glaze
- 2 Tbsp salted butter (melted, (28g), $0.23)
- 1 Tbsp honey (21g, $0.21)
- 1 tsp flaky salt (optional (2.5g) $0.10*)
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tsp of the brown sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together the pineapple juice, remaining sugar, egg, melted butter, salt, vanilla, and bloomed yeast mixture.
- Add flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need all of the last ¼ cup. Add gradually to keep dough soft.
- Turn out dough to a floured surface and knead 8-10 minutes until smooth, elastic, and supple. The dough should feel soft but not wet.
- Place the dough in a greased bowl, cover, and let rise 1-1½ hours until doubled.
- Punch down the dough, divide into 12 even pieces (about 2.5 oz. / 71g each), and shape into smooth balls.** Arrange in a greased 9×13-inch baking pan.
- Cover and let rise for 45-60 minutes until puffy and touching.
- Preheat the oven to 350°F (177°C). Bake for 20-25 minutes until golden brown and the internal temperature is about 190°F.
- Brush warm rolls with melted butter and honey. Cover loosely with a clean towel to trap steam for an extra-soft crust. Finish with flaky salt and serve warm.
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Equipment
- Small Bowl
- Large Bowl
- 9x13 Baking Dish
Notes
*Flaky salt is optional, but it enhances the flavor beautifully. Maldon Sea Salt works great, but any flaky salt will do.
**How to shape: After portioning the dough (≈2.5 oz / 71 g per piece), cup it in your palm. Press onto a dry, resistant surface (like a countertop or butcher block) and move your hand in a clockwise motion. The ball is ready when the surface tightens, and you see a tight spiral on the bottom.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 36gProtein: 5gFat: 7gSodium: 444mgFiber: 1g
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