Homemade Hawaiian Rolls

Servings: rolls

Calories: 203cal

Warm the milk to 100-110°F in the microwave or on the stovetop, then transfer to a large mixing bowl. Add the yeast and 1 teaspoon of sugar, stirring to dissolve. Let rest until the yeast begins to bloom and foam, about 10 minutes.
1 cup milk, 1 packet active dry yeast, 1 teaspoon granulated sugar
Stir in the 3/4 cup sugar, salt, melted butter and eggs, whisking well to combine.
3/4 cup granulated sugar, 1 teaspoon salt, 1/2 cup unsalted butter, 2 large eggs
Stir in the flour until a stiff but sticky dough forms. Turn out onto a floured surface and knead until smooth, about 3-5 minutes. Try not to add additional flour; dough should be sticky.
4 1/2 cups all-purpose flour
Place the dough in a clean, lightly greased bowl and cover lightly. Let rise until doubled in size, about 1 hour.
Punch down dough and form into 18 tight balls. Place in a greased 13x9 dish and cover lightly. Let rise until doubled in size, about 1 hour.
Preheat oven to 375°F.
In a small bowl, beat egg and water together for egg wash. Gently brush rolls with egg wash and bake for 20 minutes until golden brown.
1 large egg, 2 tablespoons water
Let rolls cool in pan on a wire rack for 10 minutes. Brush tops with melted butter and serve.
1 tablespoon butter

4.56 from 9 votes

**For a less sweet roll, reduce sugar to 1/2 cup.

**If using salted butter, reduce salt to 1/2 teaspoon.

Dough can also be mixed and kneaded in a stand mixer.

Dough can be shaped into 12 rolls for larger buns. Can also be shaped into 2 large rounds and baked in pie pans for Hawaiian bread.

Course: Breads

Cuisine: American

Prep Time30

Cook Time20

Rise time2

Total Time2 50