hawaiian dinner rolls recipe
- The Best hawaiian dinner rolls recipe
- Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze Works
- ❓ Frequently Asked Questions About Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze
The Best hawaiian dinner rolls recipe
I love this recipe because it’s foolproof, meaning you don’t have to stress over perfect measurements or long waits. The dough rises quickly, and the rolls turn out golden and tender every time. Plus, they’re surprisingly healthy for a bread—made with whole wheat flour, a touch of honey, and a hint of garlic powder, they’re packed with fiber and a little extra flavor without being overly processed. It’s the kind of bread that feels indulgent but still nourishing, so it works well for both quick weeknight meals and when you want to impress guests. My family’s favorite part? The way the steam from the rolls makes the oven feel cozy, and the way everyone can grab one without any mess. It’s a little comfort in every bite.
Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze
Soft, pillowy dinner rolls infused with a tangy tomato-garlic glaze, perfect for sandwiches, toast, or serving alongside grilled meats. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 packet active dry yeast
- 1 cup warm water (about 110°F)
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
In a bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy. -
2
In a separate bowl, whisk flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms. -
3
Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled. -
4
Preheat oven to 375°F. Punch down dough, divide into 8 equal balls, and place on a parchment-lined baking sheet. Let rise for 20–30 minutes. -
5
Preheat oven to 425°F. Roll each dough ball into a 6-inch oval. Brush lightly with melted butter. -
6
Bake for 18–20 minutes until golden brown. While warm, brush with a mixture of tomato sauce, garlic, honey, oregano, and red pepper flakes. -
7
Cool for 5 minutes before serving.
🔧Equipment
- Mixing bowl
- Stand mixer or large mixing spoon
- Oven
- Rolling pin
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze Works
❓ Frequently Asked Questions About Hawaiian Dinner Rolls with Sweet Tomato-Garlic Glaze
How do I ensure my Hawaiian dinner rolls stay soft and fluffy?
Use a mix of warm water and milk in the dough to keep them tender. Let the rolls rise in a warm place for at least two hours, or until they double in size, to allow the gluten to relax and trap air. Avoid overproofing, as this can make them dense.
Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can replace the yeast with an active dry yeast substitute (use 2 teaspoons of instant yeast instead). For the milk, warm it slightly to mimic the temperature of the water in the recipe. If you’re missing the butter, use a neutral oil like vegetable or canola oil in the same amount.
Why do the rolls sometimes turn out flat instead of pillowy?
Flat rolls usually happen if the dough wasn’t kneaded enough, the yeast wasn’t active, or the rolls weren’t allowed to rise long enough. Make sure to knead for at least 10 minutes until smooth and elastic, and let them rise until they nearly double in size. A slightly underproofed dough can also cause this issue.
How should I store leftover Hawaiian dinner rolls?
Store leftover rolls in an airtight container at room temperature for up to two days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes or toast them on a baking sheet until crispy. Freezing is also an option—wrap them tightly in plastic and freeze for up to three months; thaw and reheat as needed.
