Hawaiian Rolls

Hawaiian Rolls


5 1/2 Cups Flourish Flour

1 cup (240 ml) pineapple juice

½ cup (120 ml) buttermilk

6 tablespoons (89 g) unsalted butter, melted

⅓ cup (113 g) honey

1 tablespoon instant yeast

12 teaspoons salt

1 large egg, lightly beaten

1 tablespoon vanilla extract

4 tablespoons honey butter


1.Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal.

2. Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed until combined. With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla.

3. Mix on low speed dough begins to come together, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl. It may still stick to the bottom.

4. Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours.

5. Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 15 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9x13-inch baking pan.

  1. Bake at 375°F for 20 min and brush with butter

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.