I have not heard of one person that does not like Hawaiian Rolls. Lucky for you and me, I found a recipe in a Hallmark magazine. These were a HUGE hit with my husband, my friends, and my family. I’ll make these over and over until we get sick of them… which isn’t going to happen any time too quickly! 🙂
There were two main adjustments I made — one on purpose, the other by accident. I used instant yeast instead of regular active dry yeast, which saved me a step since I could just add the instant yeast directly to the mixture. Then, I accidentally mixed in all 4 eggs instead of saving one to brush on top. I read “Beat in 3 eggs…” yet somehow managed to include all four. Miraculously, the rolls still turned out great! If they were that good this time, I’m looking forward to how great they are with the right amount of eggs!
I really like this recipe because even though the original doesn’t call for it, I can use my Kitchenaid stand mixer. It is perfect and makes the kneading part a piece of cake!
The recipe below reflects my changes. If you want the original recipe, you can find it at Hallmark magazine website.
Hawaiian Rolls (adapted from Hallmark Magazine)
Ingredients
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
Directions
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
These sound excellent. I am a lover of all things bread. I will have to add these to my list to make. Thank you for sharing.
Of course I am a nestie, that is how I found your blog. 🙂 I saw something about bread and I had to check it out. I am Krashed24.
These sound wonderful, and yours turned out so beautifully! I’m definitely going to try these.
These look great! I saved them to my google reader and will be trying them!
i love hawaiian rolls but never thought to make them on my own… i love the king’s brand. now i am kicking myself for throwing out the drained pineapple juice from my dinner tonight 🙁
What a great recipe! Thanks. I just linked to this post from my party planning site to help give a reader some ideas for a Hawaiian bridal shower. Feel free to check us out for free online invitations, party planning tools and party tips and advice. Thanks!
Best,
Penelope
I made these this week, thank you for sharing the great recipe!
Thanks for the recipe- it was great!
My mistake was I had bought yeast that said “quick rise” and it said it takes 50% less time than dry instant yeast. So I listened to the pack- but I don’t think it rose enough. It definitely needed to rise more. Next time I would use normal yeast and allow it to finish rising. They were very dense and I don’t think they were supposed to be as dense as they were.
I found these on Pintrest and went to them because it said they were “crock pot” Hawaiian Rolls. I see in the instructions that you baked them. How do you do it in the crock pot then? Thanks, I can not wait to try them this Sunday!
Hi Rhebie,
I actually have never made these in the crock pot. Someone else must have labeled them on Pinterest as such. Maybe you can contact that pinner and see if they actually made them in a crock pot, or maybe they mislabeled their pin. Hope you still try them in the oven, as we love these rolls! 🙂
I found the link because of the “crock pot” tag too. Certainly not your fault. 🙂 This recipe sounds delish- even in the oven. 🙂 I HAVE heard of people making bread in the crockpot. To reduce moisture, they usually place a paper towel over the pot and then put the lid on, keeping the paper towel from falling in. The towel soaks up all of the condensation that normally appears on the crock pot lid so that the bread won’t get soggy.
If I try it in the crock pot, I’ll report back any findings. Thanks for the yummy recipe!
Thanks, Hannah!
Yum, I can’t wait to try this!!!!
Bread
Made these for dinner tonight. They were a success…I think my yeast was a little old, the rolls were a little dense. They tasted wonderful though. Thank you for the info!
One HUGE missing step: You need to heat 1/4 c. of the Pineapple Juice to lukewarm and then put the yeast in the juice to activate it. If you don’t, they won’t rise.
Actually, this recipe calls for instant yeast, which doesn’t require activating with warm liquid.
Do you know of a way to make them without the pineapple juice?? i love them but i am allergic to pineapple :[
No, I’m sorry. I haven’t tried. Maybe another juice similar to pineapple?
These didn’t really have the texture or sweetness of Kings Hawaiian Rolls… not sure if I did something wrong, but I used the instant yeast and only 3 eggs mixed in with one egg for a wash. They were dense and barely sweet. Great rolls, but not what I was expecting.