Fluffy Hawaiian Rolls
Perfect for Thanksgiving, these light and fluffy Hawaiian rolls are the BEST homemade dinner rolls! You’ll be making these easy yeast rolls all year long! Also great with my Thanksgiving dinner menu.
- Prep Time: 2 hours
- Cook Time: 15 mins
- Total Time: 2 hours 15 minutes
- Yield: 12 dinner rolls 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1/4 cup pineapple juice
- 3/4 cup cottage cheese
- 1/2 Tbsp active dry yeast
- 2–3 1/2 cups Einkorn Wheat flour*
- 2 Tbsp vital wheat gluten (optional, see note)
- 1/4 tsp baking soda
- 1 tsp salt
- 2 Tbsp honey
- 1 egg, room temperature
- 1 Tbsp butter, room temperature
Instructions
- In a small saucepan, combine pineapple juice and cottage cheese. Heat on medium low just until 110F. This will take about 2-4 minutes. Meanwhile, add yeast, 1 cup of flour, vital wheat gluten (if using), baking soda, salt and honey in a large bowl or in the bowl of a stand mixer.
- When the juice and cheese is at least 105F but no warmer than 115F, add to the flour and stir well with a spoon to incorporate into a thick paste.
- Add 1 1/2 cups flour, egg and butter. Knead by hand, or turn the speed of the mixer on low. Allow dough to come together for, kneading for about 10 minutes by hand or 5 minutes with a dough hook in a mixer.
- Add remaining flour if needed, 2 Tbsp at a time, until dough is smooth and elastic. You want the dough to mostly pull away from the sides of the bowl, but it will not entirely. It is better for the dough to be slightly sticky than over-floured.
- Set bowl in a warm place and allow to rise, about 1 hour. Dough is ready when you can stick two fingers into the dough up to the second knuckle and the holes remain. It should be about double in size.
- Generously butter and flour a 9×13 baking dish.
- Turn dough into a lightly floured surface and punch down to remove air bubbles. Divide the dough into 2 parts. Divide each part into 6 pieces. Shape each piece into a smooth ball (see shaping tip) and place in the baking dish.
- Cover and let rise again, about 1 hour.
- Preheat oven to 375F. Bake rolls for 12-15 minutes, or until medium golden brown.
- Rolls are best warm out of the oven, but still very delicious leftover too.
Notes
Whole wheat or all-purpose flour may be substituted if you do not have Einkorn wheat.
Optional Vital Wheat Gluten. Adding it offers a bit extra fluff, but the rolls still come out great without it. If you choose to omit the VWG, add an extra 15 minutes to each rise time and knead/shape into rolls before baking.
Nutrition
- Serving Size: 1
- Calories: 90
