Homemade Hawaiian Rolls
Use this recipe for Homemade Hawaiian Rolls to create the traditional sweet, soft rolls at home! They're easier to prepare than store-bought Kings Hawaiian sweet rolls and go well with all of your favorite sliders and small sandwiches!
Yield: 15
Materials
- 450 grams all purpose flour 3 1/2 cups
- 10 grams active yeast 2 1/4 teaspoons
- 107 grams sugar 1/2 cup
- 1/3 cup 2% milk warmed to about 90 degrees
- 7 grams fine ground salt
- 1/2 cup pineapple juice
- 131 grams mashed potato 2/3 cup or approximately 1 medium sized potato
- 2 eggs
- 2 tablespoons butter melted
Instructions
- Place a small saucepan of water and diced potatoes in it. Turn the heat to high. Potatoes should be fork-tender after boiling for at least ten minutes. After draining and mashing the mixture well, leave it to cool. To get a smooth and silky mash, make sure your potatoes are cooked through.
- To bring milk's temperature to around 90 degrees, microwave it for 15 to 30 seconds. In the bowl of a stand mixer, combine sugar and milk and stir. When the yeast starts to bubble, add it and let it sit for about ten minutes to activate.
- Add melted butter, eggs, salt, mashed potato, and pineapple juice when the yeast has activated. Once the egg yolks are cracked and the potato starts to combine with the liquids, mix on medium speed with the dough hook.
- While the mixer is running, add the flour gradually. Mix the flour in until a very sticky dough forms, after adding all of the flour.
- After the dough has doubled in size, approximately an hour, cover the mixer with plastic wrap and let it rise.
- Grease a 9x13 baking dish and dust a clean tabletop or cutting board with flour. Scoop the dough out of the mixing bowl onto your floured surface and sprinkle some dough around the rising dough's edge after the first rise. After adding a bit more flour to the surface, cut the dough into 2.2–2.5 ounce portions with a dough cutter. As an alternative, you might divide the dough in half and then divide each half of the dough piece again until you have fifteen or sixteen dough balls.
- Roll each ball of dough into a ball or form the dough into a ball shape by pulling the edges under and under. Because the dough is quite sticky, you will frequently need to flour your hands. Place dough balls onto a baking sheet that has been oiled.
- Put a fresh kitchen towel on top and let it rise for an additional thirty to forty minutes. Preheat oven to 350 degrees Fahrenheit.
- The dough balls should be placed in the oven and baked for 20 to 25 minutes, checking at the 20-minute mark to make sure the rolls are golden brown on top.
- Have fun!
Notes
For every roll, there is an approximate nutritional value.
Make advance preparations. First rise overnight: After preparing the dough, cover the bowl and refrigerate it. Remove the bowl the following day and allow the dough to rise; it should take a minimum of two hours to double. Second Rise: Make the dough balls, cover them, and refrigerate overnight. Let them rise for a further one to two hours in the refrigerator before baking, and give yourself at least three hours before you need them. Freeze: Using a baking sheet covered with parchment paper, shape the dough balls and quickly freeze them. Store in an airtight freezer bag or container when it has frozen. When you're ready to bake, remove the frozen dough balls, place them on a baking sheet that has been buttered, and allow them to defrost and rise for about four to five hours. Keepsake
Counter: Tightly cover and keep chilled for two to three days.
Refrigerate: For up to a week, store in an airtight container in the refrigerator.
Freezer: After the cooked rolls have fully cooled, you may store them for up to three months.
Alterations
Flour: Bread flour is an additional option.
Potato: Yukon Gold potatoes work well too, but avoid using waxy potatoes. For even more sweetness, you may also use a sweet potato, but be aware that it will change color.
Use 1% milk to full.
Make advance preparations. First rise overnight: After preparing the dough, cover the bowl and refrigerate it. Remove the bowl the following day and allow the dough to rise; it should take a minimum of two hours to double. Second Rise: Make the dough balls, cover them, and refrigerate overnight. Let them rise for a further one to two hours in the refrigerator before baking, and give yourself at least three hours before you need them. Freeze: Using a baking sheet covered with parchment paper, shape the dough balls and quickly freeze them. Store in an airtight freezer bag or container when it has frozen. When you're ready to bake, remove the frozen dough balls, place them on a baking sheet that has been buttered, and allow them to defrost and rise for about four to five hours. Keepsake
Counter: Tightly cover and keep chilled for two to three days.
Refrigerate: For up to a week, store in an airtight container in the refrigerator.
Freezer: After the cooked rolls have fully cooled, you may store them for up to three months.
Alterations
Flour: Bread flour is an additional option.
Potato: Yukon Gold potatoes work well too, but avoid using waxy potatoes. For even more sweetness, you may also use a sweet potato, but be aware that it will change color.
Use 1% milk to full.