King's Hawaiian Rolls
King's Hawaiian Rolls
Ingredients
For the Yeast Activation
- 1/2 cup whole milk
- 2 1/2 tablespoons granulated sugar
- 1 pack active dry yeast
For the Main Dough
- 3 cups bread flour, plus extra tablespoons if needed
- 1 teaspoon salt
- 1/2 cup pineapple juice, plus extra tablespoons if needed
- 1/3 cup sweetened condensed milk
- 4 tablespoons unsalted butter, melted
- 1 egg
For Brushing
- as needed milk
For Greasing
- as needed oil
Instructions
- 1
Heat 1/2 cup whole milk to 100-110°F. Add 2 1/2 tablespoons granulated sugar to the warm milk and stir until dissolved. Add 1 pack of active dry yeast to the milk and sugar mixture and stir again. Cover the mixture and let it sit until the yeast foams, indicating it is activated. This usually takes about 5-10 minutes.
⏱️ 10 min
- 2
In a separate large bowl, combine 3 cups bread flour and 1 teaspoon salt. Add the activated yeast mixture to the bowl with the flour.
⏱️ 2 min
- 3
Add 1/2 cup pineapple juice, 1/3 cup sweetened condensed milk, 4 tablespoons melted unsalted butter, and 1 egg to the bowl. Mix everything together with a spatula until all ingredients are combined. The dough will still be very sticky at this stage.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min
- 5
After resting, knead the dough for 10 minutes. If the dough is too sticky, add 1-2 tablespoons of bread flour, one tablespoon at a time, until the dough is smooth and less sticky. Continue kneading until the dough looks smooth.
⏱️ 10 min
- 6
Lightly oil a clean bowl. Place the kneaded dough in the oiled bowl, turning once to coat. Cover the bowl with plastic wrap and a towel, and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 7
Gently punch the air out of the risen dough. Transfer the dough to a clean, lightly floured surface. Cut the dough into individual pieces (e.g., 12 pieces for standard rolls).
⏱️ 5 min
- 8
Roll each piece of dough into a smooth ball. Place the rolled dough balls into a baking pan, leaving a small space between them.
⏱️ 5 min
- 9
Cover the baking pan (e.g., with parchment paper or plastic wrap) and let the rolls rise for a second time for 45 minutes, or until visibly puffy.
⏱️ 45 min
- 10
While the rolls are rising for the second time, preheat the oven to 350°F.
⏱️ 15 min•🌡️ 350
- 11
Right before placing the rolls in the oven, gently brush a thin layer of milk on top of each roll.
⏱️ 1 min
- 12
Bake for 25 minutes, or until the rolls are golden brown on top.
⏱️ 25 min•🌡️ 350 - 13
Allow the baked rolls to cool in the pan for at least 10 minutes before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
King's Hawaiian Rolls
For the Yeast Activation
- 1/2 cup whole milk
- 2 1/2 tablespoons granulated sugar
- 1 pack active dry yeast
For the Main Dough
- 3 cups bread flour, plus extra tablespoons if needed
- 1 teaspoon salt
- 1/2 cup pineapple juice, plus extra tablespoons if needed
- 1/3 cup sweetened condensed milk
- 4 tablespoons unsalted butter, melted
- 1 egg
For Brushing
- as needed milk
For Greasing
- as needed oil
Instructions
- 1
Heat 1/2 cup whole milk to 100-110°F. Add 2 1/2 tablespoons granulated sugar to the warm milk and stir until dissolved. Add 1 pack of active dry yeast to the milk and sugar mixture and stir again. Cover the mixture and let it sit until the yeast foams, indicating it is activated. This usually takes about 5-10 minutes.
⏱️ 10 min - 2
In a separate large bowl, combine 3 cups bread flour and 1 teaspoon salt. Add the activated yeast mixture to the bowl with the flour.
⏱️ 2 min - 3
Add 1/2 cup pineapple juice, 1/3 cup sweetened condensed milk, 4 tablespoons melted unsalted butter, and 1 egg to the bowl. Mix everything together with a spatula until all ingredients are combined. The dough will still be very sticky at this stage.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min - 5
After resting, knead the dough for 10 minutes. If the dough is too sticky, add 1-2 tablespoons of bread flour, one tablespoon at a time, until the dough is smooth and less sticky. Continue kneading until the dough looks smooth.
⏱️ 10 min - 6
Lightly oil a clean bowl. Place the kneaded dough in the oiled bowl, turning once to coat. Cover the bowl with plastic wrap and a towel, and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 7
Gently punch the air out of the risen dough. Transfer the dough to a clean, lightly floured surface. Cut the dough into individual pieces (e.g., 12 pieces for standard rolls).
⏱️ 5 min - 8
Roll each piece of dough into a smooth ball. Place the rolled dough balls into a baking pan, leaving a small space between them.
⏱️ 5 min - 9
Cover the baking pan (e.g., with parchment paper or plastic wrap) and let the rolls rise for a second time for 45 minutes, or until visibly puffy.
⏱️ 45 min - 10
While the rolls are rising for the second time, preheat the oven to 350°F.
⏱️ 15 min•🌡️ 350 - 11
Right before placing the rolls in the oven, gently brush a thin layer of milk on top of each roll.
⏱️ 1 min - 12
Bake for 25 minutes, or until the rolls are golden brown on top.
⏱️ 25 min•🌡️ 350 - 13
Allow the baked rolls to cool in the pan for at least 10 minutes before serving.
⏱️ 10 min