Comments on: Homemade Hawaiian Rolls

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 20 Nov 2023 16:28:33 +0000

In reply to Teanna. Hi Teanna! We haven't tried that, so we can't say for sure! Let us know how it goes if you give that a try :)

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 20 Nov 2023 16:15:26 +0000

In reply to Whitney.

Hi Whitney! Apologies for the confusion – I have updated the recipe to reflect these instructions more clearly. Use all of the AP flour and start with 2 cups (286 grams) of bread flour. Check out the notes below the recipe for more info on this, and we always recommend reading through the pink tip box (above the recipe) for all our baking science info on each recipe, before starting. I hope that helps! Happy baking 🙂

By: Amy Wade

Amy Wade — Mon, 20 Nov 2023 00:44:43 +0000

Just made these today and they were delicious! I only needed 4 cups of flour instead of the 4 and 1/4 cups called out in the recipe. I also had to proof the dough for 2 hours to get the rise needed but the second proof was an hour as instructed. I made 18 rolls instead of 15 and they were the perfect size for a 9″x13″ pan. I live in Phoenix, AZ in case you were wondering if my location had a bearing on the tweaks I made. 🙂 I highly recommend you give this recipe a try if you are looking for a sweet dinner roll.

By: Whitney

Whitney — Mon, 20 Nov 2023 00:28:58 +0000

Do you combine the two flours first and then divide out the two cups?

By: Teanna

Teanna — Sun, 19 Nov 2023 15:24:57 +0000

Can I make the dough in a bread machine?

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