Fresh Milled Flour Hawaiian Rolls
Fresh Milled Flour Hawaiian Rolls are soft, fluffy, and sweet! They do double duty in our house as dinner rolls one night and sliders the next! Made with 100% whole wheat flour, they have that classic Hawaiian roll taste!
Are you looking for more freshly milled flour recipes? Try our Fresh Milled Dinner Rolls, Fresh Milled Biscuits, or Fresh Milled Cornbread.
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I tested these rolls with different amounts of sugar and pineapple juice, and this version was the clear winner! I wanted them to have the sweetness and soft texture everyone loves about Hawaiian rolls without using white flour.
My oldest son, who hated fresh milled flour when I first made the switch, ate one without knowing what kind of roll it was and said, “This tastes like a Hawaiian roll!” That’s when I knew I had the recipe right!
Even though there is pineapple juice in the dough, the rolls do not taste like pineapple, i promise!
How to Make Whole Wheat Rolls Soft and Fluffy
It can be difficult to get a super soft and airy roll when using 100% whole wheat flour. Freshly milled flour still contains all of the bran and germ, which add weight to the dough and can keep it from rising as lightly as dough made with white flour.
These rolls may be not be quite as light as a white flour roll, but they are still soft and fluffy for 100% whole grains! Using hard white wheat keeps the flavor mild, while the resting time, soft dough, and two full rises help create the lightest texture possible.
Pineapple juice was not used in the original Hawaiian sweet bread, but it has become a popular addition in homemade Hawaiian roll recipes. In this recipe, it adds sweetness and acidity to the dough.
What You’ll Love About These Hawaiian Rolls
What Ingredients Do I Need to Make Fresh Milled Flour Hawaiian Rolls?
- Pineapple juice- I used Dole All Natural 100% Pineapple Juice Can
- Whole milk
- Active dry yeast
- Granulated sugar
- Eggs
- Butter
- Vanilla extract
- Salt
- Freshly milled hard white wheat flour
- Egg wash, optional
- Melted butter, optional
Ingredient Notes:
- Pineapple Juice: Use room temperature canned pineapple juice. It adds sweetness and acidity to the dough.
- Whole Milk: Warm only the milk up before blooming the yeast. Heating the milk and pineapple juice together can make the milk look separated because of the acidity of the juice. I was shocked when I first saw that, LOL!
- Hard White Wheat: Hard white wheat has enough protein to support a good rise while keeping the whole wheat flavor mild.
How Do I make Fresh Milled Flour Hawaiian Rolls?
Find the FULL Printable Recipe Card with exact measurements below
Step 1: Warm the milk to around 105°F. Add it to the bowl of a Bosch mixer with the yeast and 1 tablespoon of white sugar. Let it bloom for 10 minutes, or until foamy.
Step 2: Add the eggs, room temp pineapple juice, softened butter, vanilla, salt, remaining sugar, and 5 1/2 cups freshly milled hard white flour. Mix until no dry flour remains.
Step 3: Cover the bowl and let the dough rest for 15 minutes. This gives the fresh milled flour time to absorb the liquid before kneading.
Step 4: Knead for 10 minutes. The dough should clean the sides of the bowl, but remain soft and slightly tacky. Not sure what slightly tacky dough should look like? Watch my quick video showing the right dough consistency.
Step 5: Cover and let the dough rise until doubled, about 45- 60 minutes depending on the temperature of your kitchen.
Step 6: Line a 9×13 inch baking dish with parchment paper, or lightly coat it with cooking spray.
Step 7: Divide the dough into 15 equal pieces. Shape each piece into a smooth bowl. (I like to weigh my dough balls to make sure they’re all the same size, but you can also just eyeball it.)
Step 8: Arrange the rolls in 3 rows of 5, leaving about 1/2 inch between them. Cover and let rise until doubled and touching.
Step 9: During the last 20 minutes of the rise, preheat the oven to 350. If using an egg wash, gently brush it over the tops after the rolls have finished the 2nd rise.
Step 10: Bake for 20-23 minutes, or until golden brown.
Step 11: Brush the warm rolls with melted butter, if desired.
PRO TIPS:
Keep the dough soft and slighty tacky rather than adding flour until it feels completely dry. Too much flour can make whole wheat rolls heavy. Let the rolls rise until they are puffy and touching or nearly touching so they support one another as they bake.
How Do I Store Hawaiian Dinner Rolls:
Storage: Store the cooled rolls in an airtight container or bread bags at room temperature for up to 3 days.
Reheating: Microwave individual rolls in a damp paper towel for 10-20 seconds until warm. I love to use my double broiler, it heats them up and keeps them super soft!
Freezing: Place the cooled rolls in a freezer safe container or freezer bag and freeze for up to 3 months.
Thawing: Let the rolls thaw at room temperature. Wrap them in foil and warm them in a 300°F oven for 8-10 minutes before serving.
Additions and Substitutions:
Hard red wheat: Hard red wheat can be used, but the rolls will have stronger whole wheat flavor and a darker color. Note: I have not tested this with hard red before.
Egg wash: Brush the risen rolls with an egg wash before baking for a shinier, more golden top.
Melted butter: Brush melted butter over the rolls immediately after baking for a softer crust and more buttery flavor.
Sliders: Slice the baked rolls horizontally as a group, add meat and cheese, replace the tops, and bake until the filling is hot.
FAQs about Hawaiian Sweet Rolls
Do Hawaiian rolls taste like pineapple?
No! Pineapple juice is used in the dough, but there is no noticeable pineapple flavor after the rolls are baked. They taste like soft, sweet dinner rolls.
Why is my dough sticky?
Freshly milled flour takes time to absorb liquid. Let the dough rest for the full 15 minutes before adding more flour. After resting and kneading a few minutes, add additional flour. One tablespoon at a time until the dough cleans the sides of the bowl, but still feels slighty tacky.
Can I make Hawaiian Rolls without pineapple juice?
I don’t recommend leaving out the pineapple juice or replacing it with another liquid in this recipe. I tested these rolls with different amounts of pinepple juice, and 3/4 cup gave me the best sweetness and texture without making the rolls taste like pineapple.
What can I serve with Hawaiian Rolls?
Serve these rolls with turkey, grilled chicken, pot roast, corn chowder, or your favorite holiday dinner.
Their sweetness also makes them perfect for a ham dinner, ham and cheese sliders, or sandwiches made with leftover meat.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide to Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook Group-Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Hawaiian Rolls
Equipment
Ingredients
Ingredients
- 3/4 cup pineapple juice
- 3/4 cup whole milk
- 1 tablespoon+ 1 teaspoon (12g) active dry yeast
- 3/4 cup + 1 teaspoon (167g) granulated sugar
- 2 large eggs room temperature
- 4 tablespoons softened butter
- 1 teaspoon (5g) vanilla extract
- 2 teaspoons (11g ) salt
- 5 1/2 to 5 3/4 cups (up to 705g) freshly milled hard white wheat flour
Optional Toppings:
- Egg wash 1 large egg mixed with 1 tablespoon cold water
- 2 tablespoons (28g) melted butter for brushing on top
Instructions
- Warm the milk to 105–110°F. Add it to the bowl of a stand mixer with the yeast and 1 tablespoon of the sugar. Let stand for 10 minutes, or until foamy. 3/4 cup whole milk, 1 tablespoon+ 1 teaspoon (12g) active dry yeast and 1 tablespoon of the sugar.
- Add the eggs, pineapple juice, remaining sugar, softened butter, vanilla, salt, and 5 1/2 cups of freshly milled flour. Mix until no dry flour remains.2 large eggs, 3/4 cup pineapple juice, 3/4 cup + 1 teaspoon (167g) granulated sugar, 4 tablespoons softened butter, 1 teaspoon (5g) vanilla extract, 2 teaspoons (11g ) salt, 5 1/2 to 5 3/4 cups (up to 705g) freshly milled hard white wheat flour.
- Cover and let the dough rest for 15 minutes.
- Knead for 8 to 10 minutes, adding more flour 1 tablespoon at a time if needed.
- Cover and let rise until doubled, about 45 to 60 minutes.
- Line a 9×13 inch baking dish with parchment paper, or spray lightly with cooking spray.
- Divide the dough into 15 equal pieces (91g) and shape each piece into a smooth ball.
- Arrange the rolls in 3 rows of 5, leaving about 1/2 inch between them. Cover and let rise until doubled and touching, about 45-60 minutes. During the last 20 minutes of the rise, preheat the oven to 350°F. If using an egg wash, brush on rolls after the second rise, just before baking.Egg wash.
- Bake for 20-23 minutes, or until golden brown and the center rolls reach about 180-185 F.
- Brush the warm rolls with melted butter if desired.2 tablespoons (28g) melted butter
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.