Hawaiian Roll Recipe

Activate Yeast: In a small bowl, mix warm milk, yeast (check temperature for the type of yeast you're using), and a pinch of the sugar. Let sit 5–10 min until foamy.

Mix Wet Ingredients: In a large bowl, mix pineapple juice, the rest of the sugar, egg, egg yolk, very soft butter, and proofed yeast. Stir until smooth.

Add Dry Ingredients: Gradually mix in flour and salt, 1 cup at a time, until a soft, slightly sticky dough forms.

Knead the Dough: Knead on a lightly floured surface for 7-8 min until smooth. Add flour 1 tbsp at a time if too sticky, but keep it soft.

First Rise: Place dough in a greased bowl, turn to coat, cover with a damp cloth, and let rise 1 hr until doubled.

Shape Rolls: Punch down dough. Choose your size: 9 buns, 12 medium rolls, or 15 slider buns. For each piece, flatten into a small disc on a clean, unfloured surface. Fold edges toward the center to form a loose ball. Place the ball seam-side down, cup your hand over it with fingers lightly touching the surface, and gently drag the ball in small circles. The surface tension from the counter will pull the dough tight, smoothing the top into a round, taut ball. Place in a greased pan.

Second Rise: Cover and let rise 30–45 min until doubled.

Bake: Preheat oven to 350°F (175°C). Whisk together the egg wash and water and brush the tops of the buns/rolls. Add seeds if desired. Bake 15–18 min until golden (190°F/88°C internal).

Cool: Cool in pan 5–10 min, brush with butter (optional), then move to a wire rack.