Description

Pillowy, slightly sweet Hawaiian rolls that stay soft all day long, perfect for meal prep and beating the afternoon slump without the sugar crash.

Ingredients

Scale

3 to 3.5 cups (360-420g) All-Purpose Flour
1/4 cup (50g) Granulated Sugar
2.25 teaspoons (1 packet) Instant Yeast
1 cup (240ml) Warm Milk (around 110°F/43°C)
4 tablespoons (56g) Unsalted Butter, melted
2 large Eggs, room temperature
1 teaspoon Salt
2–3 tablespoons Pineapple Juice (Optional but Recommended)
1 teaspoon Vanilla Extract
2 tablespoons Melted Butter (for glazing)

Instructions

In a large bowl, whisk together the flour, sugar, instant yeast, and salt.
In a separate bowl, whisk together the warm milk, melted butter, eggs, vanilla extract, and pineapple juice (if using). Ensure milk is warm but not hot.
Pour wet ingredients into dry ingredients. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth, slightly sticky, and springy.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
Punch down dough and divide into 12 equal pieces. Roll into balls and place in a greased 9×13 baking pan.
Cover and let rolls rise for another 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
Bake for 18-22 minutes until tops are golden brown.
Immediately brush tops with melted butter. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Ensure yeast is active and not expired. Do not let milk get too hot or it will kill the yeast. For gluten-free option, use a 1:1 gluten-free flour blend. Rolls can be frozen for up to 3 months after baking.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 190
Sugar: 8
Sodium: 250
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 28
Fiber: 1
Protein: 5

Keywords: Hawaiian rolls, meal prep, lunch ideas, soft bread, sweet rolls, afternoon slump, easy baking