Homemade Hawaiian Rolls

Pillowy homemade Hawaiian rolls that rival even the store bought in both flavor and texture. Made with real simple ingredients using our organic Standard All Purpose flour. You won't find hard to pronounce ingredients listed in this recipe. Great for those back to school lunches! 

Download a printable version of the recipe here.

Homemade Hawaiian Rolls

Yield: 15 rolls (61g each)

Ingredients:

410g BSM standard AP flour

12g instant yeast

4g fine sea salt

56g unsalted butter (melted)

2 large eggs + 1 large yolk (room temp)

125g pineapple juice (100% juice from concentrate)

85g honey

Tangzhong:

120g whole milk

30g BSM standard AP flour

Wash:

1 large egg + 1 yolk

Splash of water

(Strain the egg wash for even consistency)

Method:

 Tangzhong:

This is an Asian method of cooking a portion of the flour with a liquid into a paste that allows the starches to break down in the flour resulting in a fluffier and softer bread. Great method for many enriched doughs as it also helps extend the shelf life!  

In a small sauce pot, whisk the flour and milk to combine. Stir over medium heat consistently using a wooden spoon until the mixture begins to thicken and bubble. Remove from heat and place the paste inside the bowl of a stand-up mixer.

In the stand-up mixer bowl containing the hot tangzhong paste, add the pineapple juice, honey, and melted butter. Whisk over low-medium to combine. Add the eggs and continue to whisk to combine. While the mixture is slightly warm, add the instant yeast. Whisk the mixture until the yeast dissolves.

Combine the flour and salt together. Add the dry ingredients to the wet ingredients. Attach a dough hook and mix the dough on low until the flour is absorbed. Bump the speed to medium (speed 4-6) and allow the dough to mix for 4-5 min or until it begins to slightly pull away from the bowl. This dough will be somewhat sticky. Spray your fingers with pan spray and perform a window pane test to check for gluten development. Continue to mix the dough if a window pane was not achieved. Spray a large bowl with pan spray and scrape the dough into the bowl. Pinch and fold the edges of the dough into the center of the dough mound to form a ball shape. Reverse the dough seam side down, and cover the bowl with plastic wrap. Allow the dough to bulk proof for 1 ½ hrs. at room temp (76°F) degrees or until doubled in size. You may also use the proof setting on your oven.

Moderately dust a work surface with flour. Reverse the dough onto the work surface and begin to roll into a log shape as this simplifies portioning out the dough balls. Portion out 15 dough balls that each weigh about 61g. Use more flour sparingly when needed on the surface and your hands to prevent from sticking.

Using a cupping motion with your hands and the surface tension of the work table, shape and round out each individual dough ball until a smooth elastic top is achieved.

Place the shaped dough balls into a sprayed baking or casserole dish, preferably a standard size.

Allow the rolls to proof once more for 30-40 min or until doubled in size.

Preheat an oven to 350°F.

Whisk the egg wash together and strain. Brush the tops of the rolls with the egg wash and bake for 17-20 min or until the rolls are golden brown on top and reach an internal temperature of at least 195°F.

 Allow to slightly cool and enjoy warm or the next day! Allow to cool completely before storing. Store at room temp for up to 5 days or refrigerate to extend the shelf life. Freeze for up to 2 months wrapped in plastic and stored in a freezer bag.

Makes great sandwiches, sliders…the possibilities are endless! Perfect for back to school mini sandwiches!