Can we talk about how a package of Hawaiian rolls disappears faster than any other bread in the house? Honestly, it’s almost suspicious. One minute they’re sitting on the counter, and the next minute everyone is standing around looking innocent like, “What rolls?” … and so, let’s make our own Hawaiian rolls with fresh milled flour (or store flour … if that’s what’s in your pantry today). Because, thankfully, once you make them homemade, you’re officially in control of how often they “mysteriously disappear.”
Hawaiian Rolls (with fresh ground flour or store flour) show up a lot around the holidays. In fact, I learned from my son-in-law that they are basically the perfect edible tool for Thanksgiving sandwich leftovers. Meanwhile, this month it’s my husband’s birthday … and I’m already planning to turn them into New England-style hot dog rolls for lobster rolls (yes, lobstah rolls). And of course, they also absolutely deserve a spot on the Christmas table. So basically… they don’t last long in any season.
So yes, these Hawaiian Rolls are soft, fluffy, slightly sweet, and made with simple ingredients and no mystery additives. And even better, they are honestly better than store-bought. Plus, I’ll walk you through every step so you feel like you’ve done this a hundred times before.
What is a Hawaiian Roll with Fresh Milled Flour (or store flour)?
So, first things first, Hawaiian rolls are known for being slightly sweet. And since their exact origin story seems to stem from a bakery in Hawaii … the sweet pineapple juice in this recipe is definitely the perfect addition for tropical vibes.
And then, what really makes these rolls different is that they are an enriched dough. In other words, instead of just flour, water, yeast, and salt … we add butter, eggs, sugar, and flavor. And once that happens, the dough basically changes personality in the best way possible.
Because of that enrichment, the rolls become:
- Softer and more tender, since fat wraps around flour proteins and slows gluten development
- Moist and longer lasting, since fat helps lock in moisture
- Rich and flavorful, with that buttery, slightly sweet taste
And honestly, if you’ve never worked with enriched dough before, you’re in for a treat. It’s kind of like handling a soft pillow that also happens to smell like bread heaven.
Naturally, the dough is incredibly pillowy. It also has that smooth, almost silky feel that bakers love. And instead of “baby-soft texture,” we’ll just call it what it is: it feels like soft, well-made dough that behaves beautifully when you treat it right.
However, there are a couple of trade-offs:
- It does take a little longer to knead
- It rises more slowly
- And you really don’t want to add too much flour (sticky is your friend here)
And if you enjoy enriched doughs, you should definitely try my challah recipe next … it’s another soft, rich dough that feels just as satisfying to work with.
Preferment Sponge: Hawaiian Rolls with Fresh Milled Flour
So first, we start with the preferment sponge, which is basically the dough’s “warm-up stretch before the workout.” It only sits for about 15 minutes, but honestly, it makes a noticeable difference.
Now, if you are using fresh milled flour for your Hawaiian Rolls, go ahead and grind all 2+ cups (440g) of hard white wheat berries at once. This is important because it covers both the sponge flour and the dough flour in one go. And once everything is ground, simply measure out about ⅓ cup for the sponge portion.
On the other hand, if you are using store-bought flour for your Hawaiian Rolls recipe, you can just measure out about ¼ cup instead.
Then, once that’s ready, add that and the following to the bowl of your stand mixer:
- 1 tablespoon yeast (active dry, instant, or SAF Gold … all work)
- 3 tablespoons warm water
And then, give everything a good stir so it all comes together. After that, just let it sit and do its thing for 15 minutes.
If you happen to have SAF Gold yeast, this is actually a great place to use it because it’s specially designed for enriched doughs like this one that contain a little extra sugar. In fact, it performs really well in sweet doughs since it’s more tolerant of sugar-heavy environments.
Why the sponge matters in freshly milled flour Hawaiian Rolls:
- It gives the yeast a head start before rich ingredients slow it down
- It helps improve rise and oven spring
- It shortens overall rise times
- It confirms your yeast is alive and ready
So essentially, it’s not really about deep flavor development here (like a sourdough levain or poolish). Instead, it’s more like a “wake up, we’re baking now” moment for the yeast.
The Dough Starts Acting Rich
So, after your preferment sponge has rested for 15 minutes, we’re going to go ahead and start building the dough. And this is the point where things start smelling like something you probably want to eat raw … but don’t.
Now, into the bowl we go with the following:
- ½ cup of pineapple juice (and if you are like me, you probably have orange juice in the fridge more often than pineapple juice … so you can absolutely substitute 1:1. I just like to also add ½ teaspoon of lemon juice because pineapple juice is a smidge more acidic than orange juice.)
- 4 tablespoons butter, softened
- ½ cup (105g) brown sugar (light or dark, both work … so just use what you have. And if you want less-sweet rolls, you can easily reduce it to ⅓ cup (70g).)
- 2 large eggs plus 1 egg yolk (and be sure to save that egg white because we are going to use it later to brush the rolls … we don’t believe in wasting anything around here!)
- 1 teaspoon vanilla extract (I make my own, which saves a bunch of money … check out how here.)
Then, mix everything together until all the ingredients become friendly with each other.
Why Pineapple Juice in Hawaiian Rolls With Fresh Milled Flour?
Now, you may be wondering why pineapple juice is even in here in the first place. Well, here’s what it does:
- Adds gentle acidity (which helps soften gluten and tenderize the dough)
- Brings a light tropical sweetness
- Supports a soft, fluffy crumb
- Reminds us how much we love Hawaii
And then, a quick note if you’re using fresh pineapple juice:
- Microwave the juice for about 2 minutes until it reaches 200°F, then let it cool back down to lukewarm before using it. It’s a small step, but an important one … otherwise the enzymes in the juice will happily sabotage your gluten while you’re just trying to make nice fluffy rolls.
Fresh Milled Flour & The 8-30-8 Secret
So now, if you are using freshly milled flour for your Hawaiian Rolls, then chances are you already ground it during the preferment step. So at this point, go ahead and slowly add the flour into the bowl.
And while you’re at it, also add 1 ½ teaspoons of salt.
Now here’s where people usually get nervous … but don’t. This dough is supposed to be soft and sticky. So whatever you do, don’t rush to add extra flour at the beginning. Freshly ground flour simply takes longer to fully hydrate compared to store-bought flour, so you want to keep things on the wetter side early on.
8-30-8 Secret for Hawaiian Rolls with Fresh Milled Flour
And this is exactly why we use my secret kneading method … the 8-30-8 rule.
So here’s how it works:
First, knead the dough for 8 minutes. This helps kickstart gluten development and begins turning everything from “messy bowl situation” into actual dough. At this stage, you want to keep the dough wet and loose … you may not even need all of the flour yet.
Then, once those 8 minutes are up, let the dough rest for 30 minutes. And this part is where the magic really happens, because the freshly milled flour slowly absorbs the liquid and hydrates fully. Honestly, it’s a little shocking the first time you see it … what looked messy suddenly becomes noticeably firmer just from sitting there.
After that, knead the dough again for another 8 minutes. And now, during this final kneading stage, you can adjust as needed. If the dough is still too sticky, add flour a little bit at a time until it reaches a soft, workable consistency … but still slightly tacky.
And yes, a little stickiness is still a good thing here.
Now, you might be wondering what other wheat berries besides hard white that you could use for these Hawaiian Rolls with fresh ground flour.
If you happen to have hard red wheat berries, those get a full nod of approval from me. They work beautifully and bring a slightly heartier structure.
If you are thinking about soft white wheat berries, those get a pass for this recipe … save those for cakes, muffins, and more delicate bakes.
And if you are ever unsure about different wheat berries, I’ve got this article that breaks it all down and helps you easily figure out which type works best for each kind of recipe.
Store Flour
So now, if you are using store-bought flour for your Hawaiian Rolls, you’ll want to measure out 2 ¾ cups of all-purpose flour.
All-Purpose vs Bread Flour?
So let’s talk flour personality for a second. All-purpose flour is what gives these rolls that soft, pillowy, pull-apart texture we all expect from Hawaiian rolls. It keeps everything tender and light, almost like a cloud you can tear apart with your hands.
On the other hand, bread flour has a little more strength and protein, which means it can make the rolls slightly chewier and more structured.
Now, normally, that extra strength is great in artisan breads or sandwich loaves. But here’s the thing … this dough already has eggs, butter, and sugar doing a lot of the structural heavy lifting and adding richness. So because of that, you really don’t need the extra strength from bread flour.
That said, if bread flour is all you have in your kitchen, go ahead and use it. It won’t dramatically change the outcome.
Now, once your flour is added, mix and knead until the dough becomes cohesive and smooth.
If you are using a stand mixer, go ahead and mix on medium-high speed for about 8 minutes. At the beginning, the dough will feel very sticky and a little unruly, but it will come together as it develops strength.
And if you are curious about making your own flour at home … you might want to click here to dive deeper into fresh flour baking. Because honestly, the health benefits alone … like the fact that freshly milled flour contains a wide range of nutrients (including up to 40 of the 44 essential nutrients our bodies need daily) … tend to surprise a lot of people when they first discover it.
The First Dough Nap Time for Hawaiian Rolls with Fresh Milled Flour
So now we move into the first rise.
At this point, you can lightly grease your mixing bowl … or honestly, you can skip it completely, which is usually what I do. It really depends on your level of motivation at this stage of baking.
If you’re using an Ankarsrum mixer, it makes this part even easier because it comes with a cover that you can just pop right on. No transferring dough, no extra dishes, no fuss. The dough just stays right where it is, which feels a little like cheating … but in the best way.
On the other hand, if your setup requires you to move the dough around anyway, then yes, go ahead and grease the bowl. If you’re already touching the dough, you might as well make future-you’s life easier.
Then, once everything is covered, let the dough rise until it becomes puffy.
Now here’s the key detail: you are not waiting for a full doubling in size. In fact, slightly under doubling is exactly what we want here. That sweet spot gives you the best texture for Hawaiian rolls with fresh milled flour without overproofing the dough.
And this part is very forgiving, which is nice, because kitchen timing is never an exact science. Depending on your environment, this will usually take about 45–90 minutes, but honestly, it really depends on the vibe of your kitchen that day. If it’s warm and cozy, it’ll move faster. If it’s cool and calm, it’ll take its time. Either way, you’re just waiting for the dough to look alive, airy, and slightly puffed up like it’s had a good nap and is now ready for action.
Roll Assembly Line - Shaping Moment
So now we move into shaping the dough, which is honestly the part where everything starts to feel real.
Before your hands get messy, go ahead and grease your 9 x 13 pan. This step is simple, but it’s the difference between rolls that behave nicely and rolls that try to stage a rebellion later.
Then, I like to spritz my countertop with a little bit of oil so my dough doesn’t stick and suddenly turn the whole experience into a wrestling match. It keeps everything smooth, easy, and surprisingly calm.
Next, divide the dough into 15 equal pieces. And yes, I currently weigh mine because there’s something deeply satisfying about knowing every roll is exactly the same size. It’s like baking with a little bit of order in a very chaotic world.
But also … no pressure here. You absolutely do NOT have to weigh them. My younger self didn’t even own a kitchen scale, and those rolls still turned out just fine. So truly, do whatever fits your mood today. Precision baker or relaxed baker … both get delicious Hawaiian rolls with fresh milled flour (or store flour) at the end.
Now, take each of the 15 pieces and roll them into smooth, lovely dough balls. Think soft, gentle shaping … not aggressive handling. The dough will respond better when you treat it kindly.
And then, once each one is shaped, tuck them into the pan in 3 cozy rows of 5. It should start to look like a little organized community of future dinner rolls sitting side by side, waiting for their second rise moment.
The Cozy Little Crowd Grows - Second Rise
Now, once your rolls are all tucked into the pan, go ahead and cover them up.
Then let them rise in the pan until they get puffy and start gently touching each other. And this is one of those moments where things start to look really satisfying … like they’re slowly turning into the soft, pull-apart rolls we were hoping for from the beginning.
This will take about 45–90 minutes, and once again, it really depends on the conditions of your kitchen. If it’s warm and cozy, they’ll move along faster. If it’s chilly or breezy, they’ll take their time and act like they have nowhere to be. Either way, you’re just looking for that soft, pillowy “we’re all in this together” look where the rolls are snugging up against each other.
Now, once the rolls are getting close to being puffy enough, go ahead and preheat your oven to 350 degrees.
Egg Wash Moment
Now, remember that egg white we saved earlier? This is its time to shine.
Go ahead and mix 1 tablespoon of water into it, and then gently brush it over the tops of the rolls. You’ll likely have plenty of egg wash, so don’t be shy … make sure you get the tops, the edges, and even a little bit of the sides. This is what gives your Hawaiian rolls with fresh milled flour that beautiful golden, satiny finish that looks like it came straight from your Grandma’s house. And honestly, this is one of those small steps that makes people think you did something way more complicated than you actually did.
I used to use a chip brush that was 99 cents from Walmart, and it worked just fine. But recently I upgraded to a real kitchen pastry brush, and I have to admit … I’m kind of obsessed with it now. It just feels nicer, looks nicer, and makes the whole process feel a little more “I have my life together” than “I’m baking in survival mode.” So if it’s time for you to upgrade too, I highly recommend getting a proper brush. It’s a small thing, but it definitely makes this step more enjoyable.
Bake
Now comes the part where everything finally comes together.
Go ahead and pop those sweet little rolls into your preheated oven and bake them for 20–25 minutes, or until they turn a beautiful golden brown on top. And honestly, this is the moment where your kitchen starts smelling like you made a very good life decision.
If you’re not totally sure whether they’re done, you can always check the internal temperature. Once they hit about 190 degrees, that’s your cue … they’re done. No guessing, no stressing. Just perfectly baked Hawaiian rolls with fresh milled flour (or store flour) ready to go.
Now, once they come out of the oven, let them sit for just a few minutes. Then, if you’re not planning to immediately devour them (which is a big if), go ahead and turn them out onto a cooling rack. This helps keep the bottoms from getting soggy, which is one of those small details that makes a big difference later.
But also … let’s be honest here.
You can absolutely eat them warm. In fact, it’s extremely difficult not to. And if you find yourself “just trying one” and somehow realizing three are gone, well… that’s just part of the process.
FAQ: for “Wait, What If …” Moments
Can I make these Hawaiian rolls with store-bought flour?
Yes! This recipe works with either freshly milled flour or store-bought flour. If using store flour, start with about 2¾ cups all-purpose flour and adjust as needed. The dough should be soft and slightly sticky.
Why is my dough for Hawaiian rolls with fresh milled flour so sticky?
Don’t panic … it’s supposed to be! A sticky dough is one of the secrets to soft, fluffy Hawaiian rolls. If the dough is difficult to handle, lightly oil your hands and work surface instead of adding lots of extra flour.
Can I use instant yeast instead of active dry yeast for Hawaiian rolls with fresh milled flour?
Absolutely. This recipe works with either instant yeast or active dry yeast. No other changes are needed.
What is the purpose of the sponge for Hawaiian rolls with fresh milled flour?
The sponge gives the yeast a head start before it has to tackle all the butter, eggs, sugar, and pineapple juice. Think of it as a little wake-up call that helps create light, fluffy rolls.
Can I substitute orange juice for pineapple juice in the recipe for Hawaiian rolls with fresh milled flour?
Yes. Use ½ cup orange juice plus ½ teaspoon lemon juice for the closest flavor and acidity. The rolls will be delicious.
How do I know when the dough for Hawaiian rolls with fresh milled flour has risen enough?
Look for the dough to become puffy and airy rather than focusing strictly on the clock. During the first rise, stop before the dough fully doubles. During the second rise, the rolls should be just touching and look light and fluffy.
Can I reduce the sugar in the recipe for Hawaiian rolls with fresh milled flour?
Yes. For a less-sweet roll, reduce the brown sugar from ½ cup (105g) to ⅓ cup (70g). The rolls will still be soft and flavorful.
Can I make the dough ahead of time for Hawaiian rolls with fresh milled flour?
Yes! After shaping the rolls, cover the pan and refrigerate overnight. The next day, let the rolls sit at room temperature until puffy before baking.
Can I make hamburger buns or hot dog buns with this dough for Hawaiian rolls with fresh milled flour?
Yes! You absolutely can. Just click this link for the shaping/size instructions for hamburger buns and hot dog buns. Same dough, just a different shape and a little extra fun.
Why didn’t my Hawaiian rolls with fresh milled flour rise very much?
Several things can affect rise time … including room temperature and yeast activity. Watch the dough rather than the clock and make sure your yeast is active before mixing the dough.
How do I store homemade Hawaiian rolls with fresh milled flour?
Store the rolls well wrapped at room temperature for several days. For longer storage, freeze them and thaw as needed.
What do Hawaiian rolls with fresh milled flour taste like?
Hawaiian rolls are soft, fluffy, buttery, and slightly sweet. The pineapple juice and vanilla add a subtle flavor that makes them different from traditional dinner rolls.
One Last Roll Before You Go …
These Hawaiian rolls with fresh milled flour are one of those recipes that somehow fit every occasion. They’re perfect for holiday dinners, weeknight meals, slider sandwiches, Thanksgiving leftovers, lobster rolls, cookouts, and those random Tuesday nights when everyone is extra hungry.
And honestly, they’re just plain fun to make.
The dough is soft, silky, and surprisingly enjoyable to work with. Plus, with reliable results, make-ahead flexibility, and family-approved flavor … these rolls have a way of becoming a regular request.
So whether you’re making Hawaiian rolls with freshly milled flour (or store flour) for a holiday table or turning them into hamburger buns for your next backyard cookout, I hope you’ll give them a try. Don’t forget to grab your hamburger and hot dog bun instructions … click here.
Before you go pull a pan of these golden, fluffy rolls out of the oven (and try not to eat three immediately), come hang out with me! Check out my other recipes, guides, and tutorials to keep your kitchen adventures fun and fearless.
And if you make these rolls, I’d love to see them! Leave a comment, tag me on Instagram (@hopethiswerksdiy) or YouTube … or share your bake on Facebook. I’m always cheering you on from my kitchen, usually with flour on my shirt and a roll in my hand.
Want to make sure you never miss a recipe? Subscribe here, and I’ll send you a printable recipe card for the best pancakes on earth as a thank-you gift.
Until next time… may your dough rise high, your rolls be fluffy, and your second batch be necessary.
Hawaiian Rolls with Fresh Milled Flour (yeast)
Soft, fluffy Hawaiian rolls with a buttery flavor, light airy crumb, and golden tops. Made with freshly milled grain ... this easy yeast recipe is simple, reliable, and family-approved.
Ingredients
Preferment Sponge
Dough
- ½ cup (125g) pineapple juice (substitute: orange juice + ½ tsp lemon juice)
- 4 tablespoons butter, softened
- ½ cup (105g) brown sugar, packed (light or dark ... both work!) *For less-sweet rolls, feel free to reduce to ⅓ cup (70g).
- 2 large eggs plus 1 egg yolk (save the white ... you want it for brushing later)
- 1 teaspoon vanilla extract (here's my recipe for homemade vanilla)
- 2 cups (405g) hard white wheat berries, finely ground
- 1½ teaspoons salt
Instructions
- Preferment Sponge: Mix all sponge ingredients in your stand mixer bowl. Stir, then let it chill out for 15 minutes.
⅓ cup freshly ground flour, 1 tbsp yeast, 3 tbsp water - Start the Dough: Add pineapple juice, butter, brown sugar, eggs + yolk, and vanilla. Mix until happy.
½ cup pineapple juice, ½ cup brown sugar, 4 tbsp butter, 2 eggs + 1 yolk, 1 tsp vanilla - Dry Ingredients: Add flour (you may not need it all). You want a soft, sticky dough. Add salt and mix to combine.
405g hard white wheat berries ground, 1½ tsp salt - Secret Kneading Trick: Knead for 8 minutes (to get the gluten started) → Let it rest for 30 minutes (for the freshly milled flour to hydrate) → Knead for another 8 minutes (to get the gluten happy ... if your dough is too sticky, then you can add flour a wee little bit at a time).
- First Rise: Cover and let rise until puffy, but not quite doubled in size (about 45–90 minutes).
- Shape It: Grease a 9x13-inch pan. Spritz your countertop with oil. Divide the dough into 15 pieces, roll into balls, and tuck them into the pan in 3 cozy rows of 5.
- Second Rise: Cover and let rise until puffy and touching (1 hour-ish). Preheat oven to 350°F.
- Egg Wash: Mix egg white + 1 tbsp water. Brush tops.
- Oven Time: Bake for 20–25 minutes, until golden and/or the inside reaches 190°F.
- Cool & Eat: Let cool slightly on rack … then try not to eat three immediately.
Notes
- Heads Up: This is a very wet, sticky dough ... that’s what gives you soft, fluffy rolls. If it’s acting a little wild, lightly water or oil your hands and counter to make shaping easier (no flour fight required).
- Can I make the dough ahead of time? Yes! After shaping the rolls, cover the pan and refrigerate overnight. The next day, let the rolls sit at room temperature until puffy before baking.
- Storing: Wrap leftovers well and keep at room temperature for a few days. For longer storage, freeze and thaw as needed.
- Can I make hamburger or hot dog buns with this dough? Yes! Just click this link for shaping and size instructions. Same dough ... just a different shape and a little extra fun.
Hawaiian Rolls with Store-Bought Flour (yeast)
Soft, fluffy Hawaiian rolls with a buttery flavor, light airy crumb, and golden tops. This easy yeast recipe is simple, reliable, and family-approved.
Ingredients
Preferment Sponge
- ¼ cup (30g) all-purpose flour
- 1 tablespoon yeast (active dry or instant)
- 3 tablespoons warm water
Dough
- ½ cup (125g) pineapple juice (substitute: orange juice + ½ tsp lemon juice)
- 4 tablespoons butter, softened
- ½ cup (105g) brown sugar, packed (light or dark ... both work!) *For less-sweet rolls, feel free to reduce to ⅓ cup (70g).
- 2 large eggs plus 1 egg yolk (save the white ... you want it for brushing later)
- 1 teaspoon vanilla extract (here's my recipe for homemade vanilla)
- 2¾ cups (330g) all-purpose flour
Instructions
- Preferment Sponge: Mix all sponge ingredients in your stand mixer bowl. Stir, then let it chill out for 15 minutes.
¼ cup flour, 1 tbsp yeast, 3 tbsp water - Start the Dough: Add pineapple juice, butter, brown sugar, eggs + yolk, and vanilla. Mix until happy.
½ cup pineapple juice, ½ cup brown sugar, 4 tbsp butter, 2 eggs + 1 yolk, 1 tsp vanilla - Dry Ingredients: Add flour (you may not need it all). You want a soft, sticky dough. Add salt and mix to combine.
2¾ cups all-purpose flour, 1½ tsp salt - Kneading: Knead on medium-high speed for 8 minutes (if your dough is too sticky, then you can add flour a wee little bit at a time).
- First Rise: Cover and let rise until puffy, but not quite doubled in size (about 45–90 minutes).
- Shape It: Grease a 9x13-inch pan. Spritz your countertop with oil. Divide the dough into 15 pieces, roll into balls, and tuck them into the pan in 3 cozy rows of 5.
- Second Rise: Cover and let rise until puffy and touching (1 hour-ish). Preheat oven to 350°F.
- Egg Wash: Mix egg white + 1 tbsp water. Brush tops.
- Oven Time: Bake for 20–25 minutes, until golden and/or the inside reaches 190°F.
- Cool & Eat: Let cool slightly on rack … then try not to eat three immediately.
Notes
- Heads Up: This is a very wet, sticky dough ... that’s what gives you soft, fluffy rolls. If it’s acting a little wild, lightly water or oil your hands and counter to make shaping easier (no flour fight required).
- Can I make the dough ahead of time? Yes! After shaping the rolls, cover the pan and refrigerate overnight. The next day, let the rolls sit at room temperature until puffy before baking.
- Storing: Wrap leftovers well and keep at room temperature for a few days. For longer storage, freeze and thaw as needed.
- Can I make hamburger or hot dog buns with this dough? Yes! Just click this link for shaping and size instructions. Same dough ... just a different shape and a little extra fun.
Resources: https://www.kingarthurbaking.com/recipes/hawaiian-rolls-recipe
If this post made you smile, help me keep my grain mill spinning and my apron permanently dusty … buy me wheat berries with this link. Thanks, you’re the best!
Hawaiian Rolls with Fresh Milled Flour: Quick Reference
Recipe Summary
| Attribute | Details |
|---|---|
| Recipe Name | Hawaiian Rolls with Fresh Milled Flour (or Store Flour) |
| Recipe Type | Homemade Bread Recipe |
| Flour Options | Freshly Milled Flour or Store-Bought Flour |
| Primary Wheat | Hard White Wheat Berries or All-Purpose Flour |
| Yield | 15 Hawaiian Rolls |
| Rise Method | Yeast Dough |
| Dough Type | Enriched Dough |
| Flavor | Slightly Sweet |
| Texture | Soft, Fluffy, Pull-Apart |
| Make Ahead | Yes |
| Freezer Friendly | Yes |
Key Ingredients
Freshly milled hard white wheat flour or store flour
Pineapple juice
Brown sugar
Butter
Eggs
Vanilla extract
Yeast
Salt
Recipe Characteristics
Soft Hawaiian rolls
Homemade Hawaiian rolls
Fresh milled flour Hawaiian rolls
Slightly sweet dinner rolls
Pull-apart rolls
Enriched dough recipe
Family-friendly bread recipe
Holiday bread recipe
Make-ahead bread recipe
Common Uses
Holiday dinners
Thanksgiving leftovers
Slider buns
Hamburger buns
Hot dog buns
Dinner rolls
Sandwich rolls
Potluck recipes
Related Search Phrases
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Hawaiian roll recipe with yeast
Hawaiian rolls from scratch
homemade sweet rolls
Recipe Process Summary
Create a yeast sponge.
Add pineapple juice, butter, sugar, eggs, and vanilla.
Mix in flour and salt.
Knead until smooth and elastic.
Complete first rise.
Shape into 15 rolls.
Complete second rise.
Brush with egg wash.
Bake until golden brown and 190°F internally.
Cool and serve.
5 responses to “Hawaiian Rolls with Fresh Milled Flour (or store flour) – Easy Yeast Recipe”
Winnie! I love that wooden spatula that I see you use in you photos. Where did you get it? Can’t wait to taste these rooks! Beautiful video.
—Missy
Hawaiian rolls look amazing. Oh, I envy the smell of them baking.
Thank you! If only I could send the smell through the screen…
These are my family’s favorite bread item ever. I can’t wait to surprise them with homemade ones!
Your family’s about to be very impressed with you!