Comments on: Homemade Hawaiian Rolls

By: Kleber

Kleber — Sat, 11 Nov 2023 06:38:50 +0000

This recipe is absolutely wonderful. I followed the recipe to the T, don’t mess with it! Humidity here was high (I think outside was 84%) so the dough did get sticky but once I got it out of the bowl and kneaded a little with my hands, it came together nicely. I’m not sure brushing with the egg before wrapping it with plastic for the second proof was useful, I had to redo some of the brushing before baking to make a few buns who stuck to the plastic wrap look smooth again. But they’re definitely a new favorite my kitchen!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Fri, 10 Nov 2023 21:52:41 +0000

In reply to Susan.

Hi Susan! When we tested this recipe, our entire mass of dough weighed 1,057 grams total, so that measured out to 15 dough balls at 70 to 71 grams each. Just in case your dough ends up a different weight (you may need a touch more or less flour – see the recipe notes for more info on this), I recommend placing a large bowl on your scale, taring it (so your scale reads 0) and placing the entire mass of dough in the bowl. Then, divide that number by 15, to determine exactly how many grams each ball of dough should be! I hope that helps! Happy baking 🙂

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Fri, 10 Nov 2023 21:45:09 +0000

In reply to kristi.

Hi Kristi! Enriched yeast doughs can have issues rising properly if made ahead. Instead, we recommend freezing the fully baked rolls – these freeze so beautifully! Check out the pink tip box, above the recipe, for instructions on how to freeze these rolls. I hope that helps! Let us know how it goes if you give these a try 🙂

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Fri, 10 Nov 2023 21:43:01 +0000

In reply to Shelley.

Hi Shelley! We haven’t tried chilling this dough because previously, with the old version of the recipe, some readers found it challenging for the dough to rise fully after an extended or overnight chill period – but if it’s only for a few hours, it should be just fine! Check out the pink tip box, above the recipe, for instructions on how to freeze the rolls if you need to make them further ahead. They freeze beautifully! I hope that helps! Let us know how it goes if you give these a try 🙂

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Fri, 10 Nov 2023 21:37:43 +0000

In reply to John Shalack. Hi John! Learn more here: Kosher Salt vs. Sea Salt vs. Table Salt

By: Shelley

Shelley — Fri, 10 Nov 2023 21:14:50 +0000

I plan on making the rolls this weekend and it would be very helpful if they can spend some time rising in the fridge. Do you have any recommendation for this? thank you for your help.

By: John Shalack

John Shalack — Fri, 10 Nov 2023 20:33:52 +0000

What is fine salt, and does it matter…?

By: Susan

Susan — Fri, 10 Nov 2023 19:53:25 +0000

I really need uniform size for this recipe and was wondering if you had any information on how much each dough piece weighed? For the old recipe version I used 3 oz proportions and they weren’t right. Iam trying for a slider size. Thank you

By: Janet

Janet — Fri, 10 Nov 2023 19:12:48 +0000

In reply to Kiersten @ Handle the Heat. In my spare time, LOL, I plan to try this recipe with and without the pineapple juice, I will let you know the comparison. May not be until after Christmas, but I promise to get to this! I love a soft squishy roll.

By: kristi

kristi — Fri, 10 Nov 2023 19:04:57 +0000

can dough be made day before and baked next day?