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

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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.

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. If you want to use fresh pineapple juice: microwave the juice for 2 minutes until it reaches 200°F and allow to cool to lukewarm before using. The process of heating will kill any enzymes in the juice, which would otherwise destroy the gluten. It’s important to mix the wet and dry ingredients separately when you make this recipe. Add the melted butter, buttermilk, pineapple juice, and brown sugar to a medium bowl. Then whisk everything together until it’s well combined. Now, wait until the mixture cools just a bit and then add the extracts. The melted butter sometimes makes it a little too warm. Combine The Wet And Dry IngredientsRemove the dough from the oven once it has doubled in size. Now, once again, preheat your oven to 200°F (93°C) to create an environment for the dough to rise or use the proof oven setting. After the rolls are formed they need to rise a second time. Then line a 9×13-inch baking pan with parchment paper. Form The Rolls Divide the dough into 16 equal portions, by dividing it in half, then dividing each piece in half 3 more times. A standard 9x13 baking pan will fit 15 rolls comfortably, so you can either discard the last little bit of dough, or bake it separately. 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. 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. Place the rolls in the oven and bake for about 20 minutes. They should be a nice golden brown color. If they seem like they are starting to brown too much on top you can gently place some tinfoil over them while they continue to bake.

Very lightly flour your work surface and turn the dough out. Knead it briefly and shape it into a ball. Place the dough in a bowl that has been lightly greased and cover with plastic wrap.Cover lightly with plastic wrap and let the rolls rise one last time until doubled, about 30 minutes. Once the dough has doubled, remove and gently deflate. Divide into 15 equal pieces. Roll into circles and place in a parchment lined 9×13 pan. Heat oven to 200°F. Generously butter the tops and sides of each roll. Place a clean kitchen towel over top. Turn OFF your oven and place the covered rolls inside to rise until doubled in size.

This homemade Hawaiian sweet roll is made with basic bread ingredients but there are a few extras to give the bread that distinct flavor of Hawaiian bread. I use half buttermilk and half pineapple juice for moisture and flavor. The two combined have a lovely sweet and tangy profile. Fit the stand mixer with the dough hook. Add the flour, yeast, and salt to the bowl. Mix on low speed for a few seconds to get everything combined. Option 1: Let dough rise overnight. Make and knead the dough per recipe instructions. Omit rising the dough on the counter and instead place in greased bowl, cover with plastic wrap and let rise overnight in fridge or up to 12 hours.Pineapple juice –This sweet tangy addition is a key flavor profile to our Hawaiian Rolls so don’t skip it! The Dough– The bread needs to rise twice. Each rise is about 1 to 1 and ½ hours. So make sure you plan ahead for this.