These slightly sweet rolls are quick and easy to make. They freeze well and the dough can be saved in the refrigerator for up to a week so you can make them fresh for each meal. If you want a more traditional Hawaiian Sweet Bread Roll add another egg or two.
2 (1/4 ounce) packages active dry yeast or about 1 tablespoon 1 cup lukewarm water (105 to 115 F)
1/4 cup canola oil
1 large egg
3/4 cup raw sugar or honey
1 1/2 cups warm water (more if needed)
6 1/2-7 cups bread flour
1 teaspoon sea salt
Extra Virgin Olive Oil
- Dissolve the yeast in a large mixing bowl with 1 cup of lukewarm water and let it stand for about 5 minutes
- Add the oil, egg, sugar or honey, salt and the rest of the water and mix it with a whisk, let stand again for a few minutes
- Add the flour and mix on medium with a dough hook until the dough forms a ball. It should be a moist dough, but not very sticky. Add a little more flour if needed. Allow the dough to rest for 15 minutes then knead for 5 minutes
- Put a small circle of olive oil in the bottom of a large bowl and put the ball of dough smooth side down into the bowl, then flip it over and cover with plastic wrap. And allow to rise for 90 minutes or until doubled
- Pre-heat oven to 350 degrees Fahrenheit and get a large sheet pan spray with cooking spray or line with partchment paper or silicone mat
- Punch down the dough and pinch off pieces of the dough and roll into golf ball size for dinner rolls or “slider” buns, or tennis ball sizes for sandwich rolls. Arrange the dough on the pan about 1-2 inches apart then cover with plastic wrap that has been sprayed with olive oil or Pam. Allow to rise for 20 minutes. The rolls will not quite double in bulk on the second rising
- Bake rolls for 18 to 30 (shorter time for small rolls) mintues or until golden brown. When they come out of the oven brush lightly with olive oil or take a stick of butter and rub on the tops. You can also add seeds to the tops immediately after buttering. These can also be made into hot dog buns by making 4″ X 1 1/2 inch torpedo shapes and allowing to rise in the same manner. They make AWESOME hamburger buns too!
These are so cute! How are people still buying rolls in the store when there are recipes like this around?
Thanks they are tasty and as far as yeast rolls go, very fast to make.
Wow, these littles buns look so tasty. It’s 10.00am here but your last picture makes me so hungry… Might have to pop in my favourite place in London for burgers, which, by the way, is Hawaiian! 🙂
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I do use pineapple juice in my sour dough starter, but have never tried it in these rolls. The original Portuguese Sweet Bread that this recipe is derived from do use more sugar too.
Have you ever made these rolls the night before baking? Just curious.
No Pam, they have a lot of yeast in them, so I am not sure if they would deflate in the fridge over night. You can try it though! Let me know if you do it.
These are beautiful! I miss those rolls!!! I’ve got too give this one a try! If it’s from you, it’s *GOT* to be good!!!
Thanks for stopping in!!!