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About the Recipe
There’s something truly rewarding about baking a batch of local grocery stores highly coveted Sweet Hawaiian Rolls. Made with our family’s signature bread recipe as the base, these rolls are infused with pineapple juice, real pineapple bits, and a touch of coconut flavoring for a tropical twist that’s delicious down to the last crumb. Try the recipe for yourself and bring a little island-inspired comfort to your kitchen!
Ingredients
FOR HAWAIIAN ROLL DOUGH
2 pouches of Foster’s Sweets & Mixes White Bread Mix
6 Tbsps. of very hot water (185°F+) (for scalding flour)
2 Tbsps. of dairy milk
1/2 tsp. white vinegar
1 tsp. coconut extract
20 oz. can of pineapple slices in 100% juice
1 large egg yolk ONLY, whisked
1.50 oz. of softened salted butter (3 Tbsp.)
2 Tbsp. flavorless vegetable oil, to lightly coat baking dish AND dough before proofing
1 egg yolk + 2 tsp. milk, whisked to make egg wash
PINEAPPLE-BUTTER GLAZE
(To be used after rolls have been baked)
2 Tbsps. of salted butter (2oz.), melted
1/4 tsp. granulated sugar
1/2 Tbsp. pineapple juice
Preparation
1. In a small bowl, mix the milk, vinegar, and coconut extract. Set aside. Squeeze 3 tablespoons of juice from two pineapple rings, then combine with canned juice to make 7.2 oz. (almost 1cup). Warm juice to 110° –125°F and set aside. Chop the two squeezed pineapple rings into small bits. Set aside.
2. Prepare Old Fashioned White Bread Mix by emptying contents into a large bowl & removing the yeast packet. Remove 6 level tablespoons of flour mixture for scalding & put into a small bowl. Whisk yeast granules with flour of larger bowl. Heat water to 185°F+ and measure 6 Tbsps. to scald flour in the smaller bowl; make a paste & set aside.
3. Add to the large bowl, the egg yolk, softened butter, milk mixture, warm juice, chopped pineapple, and the flour paste. Stir until combined, incorporating all loose flour. Turn dough onto a lightly floured worksurface and let rest for 10 minutes.
4. Knead dough using a stand mixer with a dough hook or by hand for 8 – 10 minutes, until smooth and elastic. Dough will be sticky at first but will become more manageable.
5. Divide dough into 12 portions (about 2.7 oz each), shape into balls, and place in a lightly oiled 9x13 baking dish about a finger-width apart. Alternatively, shape into an oval log and place seam-side down in a greased 9x5 loaf pan. Brush tops with oil and let rise in a warm, humid place (100–125°F) for at least 60 minutes, or until doubled in size or 1- inch above the loaf pan.
6. Preheat oven to 350°F. Lightly brush tops with the egg wash and bake for 15 minutes or until golden brown. For loaves, tap the pan to check for a hollow sound—bake longer if needed. Cool rolls in the baking dish; invert loaves onto a wire rack to cool. For the pineapple-butter glaze, microwave butter and sugar until melted, then stir in pineapple juice. Brush over the tops of the baked bread.
RECIPE AUTHOR: Down Home Bakery, LLC.