Hawaiian Bread Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness and helps activate the yeast.

Instant yeast: Leavens the dough, making it rise and become fluffy.

Pineapple juice: Adds a unique tropical flavor and sweetness to the rolls.

Milk: Adds moisture and richness to the dough.

Butter: Adds flavor and helps create a tender crumb.

Eggs: Provide structure and richness to the dough.

Salt: Enhances the overall flavor of the rolls.

When kneading the dough, make sure to use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, lightly dust your hands and the work surface with flour, but avoid adding too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the rolls a chewier texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the dough, but reduce the liquid slightly to balance.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in warm water before adding to the dough.

• pineapple juice - Substitute with orange juice: Orange juice provides a similar acidity and sweetness, though it will slightly alter the flavor profile.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that will still provide moisture and a slight nutty flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor that complements the sweetness.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the dough.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor, though the difference is minimal.

• Allow the Hawaiian bread rolls to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the rolls soggy.

• For short-term storage, place the cooled rolls in an airtight container or a resealable plastic bag. Store them at room temperature for up to 3 days. If you prefer, you can also wrap each roll individually in plastic wrap to maintain freshness.

• To extend the shelf life, you can refrigerate the rolls. Place them in an airtight container or resealable plastic bag and store them in the refrigerator for up to 1 week. Keep in mind that refrigeration can sometimes dry out bread, so it's best to consume them sooner rather than later.

• For freezing, wrap each Hawaiian bread roll individually in plastic wrap to prevent freezer burn. Then, place the wrapped rolls in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy the frozen rolls, remove the desired number from the freezer. Let them thaw at room temperature for a few hours or overnight in the refrigerator.

• To refresh the rolls and restore their soft texture, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and cover them loosely with aluminum foil. Warm them in the oven for about 10 minutes or until they are heated through.

• For an extra touch of flavor, you can brush the warmed rolls with a little melted butter before serving. This will give them a delightful shine and enhance their buttery taste.

• If you prefer a quicker method, you can also microwave the thawed rolls. Place them on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 15-20 seconds or until they are warm and soft.

• Enjoy your Hawaiian bread rolls with your favorite soups, salads, or as a delightful accompaniment to any meal.

• Preheat your oven to 350°F (175°C). Place the Hawaiian bread rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place a damp paper towel over the rolls and microwave on medium power for 20-30 seconds. This will help keep them moist.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the rolls inside and heat for about 5-7 minutes. This method gives a slightly crisp exterior while keeping the inside soft.

• For a stovetop method, wrap the rolls in aluminum foil and place them in a skillet over low heat. Cover the skillet with a lid and heat for about 5-10 minutes, turning occasionally to ensure even warming.

• If you prefer a steam method, place the rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps the rolls very moist and soft.

• Large mixing bowl: To combine the flour, sugar, and instant yeast, and later to mix in the wet ingredients.

• Measuring cups: To accurately measure the flour, sugar, pineapple juice, and milk.

• Measuring spoons: To measure the salt.

• Wooden spoon: To mix the ingredients until a dough forms.

• Stand mixer with dough hook attachment: Optional, but useful for kneading the dough for about 10 minutes until smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Baking sheet: To place the shaped rolls on for their final rise and baking.

• Pastry brush: Optional, for brushing melted butter on the rolls before or after baking for added flavor and shine.

• Oven: To bake the rolls at 350°F (175°C).

• Cooling rack: To let the rolls cool slightly before serving.

Use a stand mixer: Save time by using a stand mixer with a dough hook to mix and knead the dough.

Room temperature ingredients: Ensure all ingredients are at room temperature to help the dough rise faster.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Warm environment: Let the dough rise in a warm place to speed up the rising time.

Divide dough quickly: Use a bench scraper to quickly and evenly divide the dough into 12 pieces.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.