King's Hawaiian Savory Butter Rolls (12 Count (Pack of 2))

Product Information

Or you can freeze the rolls 10 minutes after shaping. When ready to use, thaw overnight in the refrigerator. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions.

Homemade Hawaiian Rolls are a diy version of the famous King’s Hawaiian Sweet Rolls ~ these golden buns are soft, lightly sweet dinner rolls that will round out all your meals this summer. First, combine the dry ingredients together by adding 3¾ cups of flour, the yeast, salt and ground ginger to the bowl of your stand mixer and mix them together. Then using the paddle attachment, turn the mixer on to low speed and slowly pour in the wet ingredients. Now, with the mixer still running, add 2 of the eggs and the egg yolk. Knead The Dough

What are sweet Hawaiian rolls?

Start by dissolving yeast in milk that’s been heated to 110F (careful not to let the milk get any hotter than 110F or you’ll kill the yeast!) Leave enough time for rising ~ sweet, enriched doughs can take longer to rise than regular bread dough because of the sugar content, so be patient and you’ll be rewarded with beautiful, fluffy rolls. Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F. Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about 1 and ½ hours.

These rolls can be stored right on the counter covered in either tin foil or plastic wrap for 3 – 4 days. Freezing

Forming the rolls is really easy. To begin, punch down the dough to let some of the air out and then divide it into 15 equal pieces. Next, roll each piece into a circle and place it in the prepared baking pan equally spaced apart. Then generously butter the tops and sides of all the rolls. Let The Rolls Rise

Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Form the kneaded dough into a ball and place in a greased bowl turning once to grease top. Cover with plastic wrap and let rise until doubled, about 1-1/2 hours. Baking the Rolls The first rise happens once the dough is mixed together and kneaded. The second rise is after you’ve portioned and shaped the dough into individual rolls. Step 1: Combine the wet ingredientsLike all homemade bread, these Hawaiian rolls are best stored covered at room temperature for no more than a couple days. Store-bought bread often includes ingredients that help it stay soft for much longer, but the beauty of homemade bread is that it’s super fresh! So enjoy them within 1-2 days when they’ll be at their best. Yeast –I’m using instant yeast so that we can incorporate it right in the dough without activating it in water first. However, active dry yeast works as well, you’ll just have to activate first in lukewarm water with a touch of sugar. Mix the pineapple juice, buttermilk, butter, and honey together in a microwave-safe bowl or large liquid measuring cup. Then microwave the mixture in 30-second intervals until it reaches 110°F. Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed until combined. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.

If you’re using a mixer, knead the dough on medium speed several minutes until dough is smooth and elastic when stretched. These rolls use very staple ingredients. Either Instant or rapid rise yeast can be used. I don’t recommend using regular active dry yeast, though. I’ve tested it and it just doesn’t work well with this recipe. Make the recipe through step 6. Cover the rolls with plastic wrap and refrigerate overnight. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions.Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal. Now that the rolls have been formed they will need to rise to make them super soft! So cover the rolls in the baking pan with a clean kitchen towel or plastic wrap. Then turn the oven OFF again and place the rolls inside to rise. This is done because yeast thrives in a warm draft-free environment and using the oven to proof provides the best results. Then after the rolls have doubled in size, remove them from the oven. Prepare To Bake With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla. Coconut –We’re using coconut extract today for that concentrated coconut flavor, you can find it at your grocery store in the baking aisle.