Description
These Vegan Hawaiian Rolls are sweet, fluffy, and taste just like the original store-bought rolls. They’re naturally free of animal products and easy to make at home with just 9 staple ingredients!
Ingredients
Dough:
- 6 tablespoons melted vegan butter
- ¾ cup non-dairy milk, lukewarm
- ⅓ cup (70g) brown sugar
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup pineapple juice
- ½ teaspoon vanilla extract
- 4 cups (450g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For brushing:
- 2 tablespoons non-dairy milk
- 2 tablespoons melted vegan butter
Instructions
- Mix the warm milk mixture. In a medium-sized mixing bowl, combine the melted vegan butter and lukewarm non-dairy milk. Make sure the mixture is slightly warm to the touch. Whisk in the brown sugar until dissolved.
- Activate the yeast. Sprinkle the yeast into the warm milk mixture and set aside to activate, about 10 minutes, or until the yeast is foamy.
- Combine the dry ingredients. In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Pour in the wet ingredients. Into the bowl with the flour mixture, add the yeast mixture, pineapple juice, and vanilla extract. Mix until a smooth dough ball forms, using your hands as necessary.
- Knead for 5-10 minutes. Transfer the Hawaiian roll dough to a clean, floured surface. Knead the dough for 5-10 minutes, adding additional flour as needed to prevent sticking. After 5-10 minutes, the dough should be smooth and bounce back once poked.
- Rise the dough for 1 hour. Once the dough is smooth, place the dough into an oiled bowl, tossing once to coat the dough in oil, then cover with a damp towel or plastic wrap. Place the dough in a warm place to rise for about 1 hour, or until doubled in size.
- Form into 12 individual dough balls. Lightly grease a 9×13” baking dish. Once the dough has risen, divide it into 12 equal pieces and form into individual dough balls. Evenly arrange in the baking dish.
- Cover for a second rise. Cover the baking dish with a damp towel or plastic wrap and set in a warm place to rise once again for another hour.
- Brush the rolls with milk. Preheat the oven to 325°F. After an hour, uncover the rolls and brush with the non-dairy milk (reserve the butter for after baking) and bake for 25-35 minutes, or until golden brown and shiny.
- Serve. Brush the baked rolls with the remaining melted vegan butter and serve immediately while warm. Enjoy!
Notes
- The dough for these rolls will be sticky, so you may need to add additional flour as you knead it.
- Whole Wheat: If desired, you could likely get away with replacing up to 50% of the flour with whole wheat flour. Any more and the rolls will be far too dense.
- Make Ahead: Follow the recipe by arranging the individual dough balls in a greased 9×13 baking dish. Cover tightly with plastic wrap, then place in the refrigerator for up to 24 hours. Set the rolls at room temperature for 2 hours before baking, then bake as usual!
- Storage: Leftover rolls will keep for up to 3 days tightly covered at room temperature. Alternatively, baked rolls can be frozen in an airtight freezer-safe bag for up to 3 months. To help prevent freezer burn, remove as much air from the bag as possible before storing.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Oven