Eggless Homemade Hawaiian Rolls Recipe Highlights
These Eggless Hawaiian Rolls are to die for! You – and everyone else – won’t be able to stop eating them! They are pillowy soft, and so super delicious! Plus, they’re easy to make and foolproof with my tips and tricks. You can make the dough ahead of time or make the dinner rolls entirely ahead of time and then bake or even freeze them for later. I’ve included how-to instructions below. Don’t limit these rolls to dinnertime. We love to use them to make sliders for lunch boxes and breakfast sandwiches, soak up our favorite soup, or serve them alongside salads. This big batch of rolls will make enough to feed a hungry crowd. Let’s get started!
You’ll need:
Golden flaxseed meal: We will use the golden flaxseed meal to make 2 flax eggs. If you are allergic to flax or don’t have it handy, you can substitute it for 90 ml of evaporated milk. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for an Easy Homemade Buttermilk Substitute [Video]. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Pineapple juice: This is an essential ingredient for this recipe. Pineapple juice is what gives the rolls a sweet and slightly tangy flavor, don’t skip it! Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the rolls. Yeast: I recommend and use instant yeast since it doesn’t need to be activated; just need to mix it with the dry ingredients. Flour: I use and recommend bread flour, a.k.a strong flour. You can use all-purpose flour instead of bread flour, but the bread flour gives these rolls the perfect texture, in my opinion. Potato Flour: Potato flour helps produce moist yeast bread. If you don’t have potato flour, you can substitute it for more flour. This is the Potato flour I use. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
For the Eggless Egg Wash: Option I:
Whole milk Maple syrup
Option II:
Condensed milk Melted butter
Step 1 – Make The Dough
Mix golden flax meal and water. In a microwave-safe bowl, combine the buttermilk and butter. Microwave in 20-second increments until the mixture is warmed (110°F approx.). In the bowl of your stand mixer fitted with the paddle attachment, add the flax meal mixture, buttermilk mixture, pineapple juice, vanilla, sugar, and yeast. Stir on low until combined. Add in the flour, potato flour, and salt. Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball, about 5 – 8 minutes. You can also test it with the windowpane test: To do so, pull off a golf-ball-sized piece of dough and stretch it gently from the center outward with your fingertips. If it tears, keep kneading. It should stretch into a paper-thin film, and you should be able to see the light pass through it, like a window.
You can use all-purpose flour instead of bread flour, but the bread flour gives these rolls the perfect texture, in my opinion. If you don’t have a stand mixer, you may knead the dough by hand. It may take a little longer, up to 10 minutes by hand. Make sure to knead the dough long enough, so your rolls are light and fluffy and not dense or heavy. Heavy rolls can be the result of not kneading the dough long enough. Making the Hawaiian rolls the same size ensures an even baking time.
Freeze
Unbaked Rolls: You can freeze-shaped rolls. Simply cover them tightly with two layers of plastic wrap and freeze them for up to 2 months. When ready to bake, defrost the rolls overnight in the fridge, let them sit at room temperature for about an hour until puffy and not so cold, then bake as the recipe directs. Baked Rolls: You can freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes.
More Eggless Bread Recipes You’ll Love!
Eggless Honey Whole Wheat Rolls Eggless Homemade English Muffins Easy Eggless Cinnamon Rolls Soft No-Knead Eggless Dinner Rolls BEST Eggless Cornbread Homemade Flatbread Eggless Easter Hot Cross Buns
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published on September 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
