These Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour are perfect for when you need soft, fluffy rolls in no time. Made with the natural sweetness of pineapple juice and a hint of vanilla, these rolls bring a tropical twist to classic dinner rolls. The fresh milled flour adds a wholesome flavor, while the quick rise time makes them perfect for busy days. Whether for family dinners or special occasions, these Hawaiian rolls are sure to impress!
Want traditional Quick 60 minute dinner rolls with fresh milled flour? Click here!
Why Use Fresh Milled Flour for Hawaiian Rolls?
Fresh milled flour adds a rich, wholesome flavor to these Quick 60 Minute Hawaiian Rolls. Unlike store-bought flour, which can lose nutrients over time, fresh milled flour retains the full nutritional benefits and natural sweetness of the wheat. This results in lighter, fluffier rolls with a more complex taste and texture. Plus, milling your own flour ensures that your baked goods are as fresh and natural as possible, elevating the flavor and quality of these delicious Hawaiian rolls.
Essential Tools for Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
To make these Hawaiian rolls perfectly every time, you’ll need the right tools and ingredients. Below are some of my recommended products to help you get started:
- Grain Mill: Freshly mill your own flour at home for the best flavor and texture. Save $20 with code LOVELYBELLBAKES20
- Digital Kitchen Scale: Precision is key in baking. A reliable scale ensures accurate measurements.
- Stand Mixer: Make kneading easier and quicker with a powerful stand mixer.
- Wheat Berries: For the freshest flour, start with premium wheat berries.
- Baking Dish: A sturdy baking dish ensures even cooking and perfectly shaped rolls.
These tools and ingredients will make your baking experience smoother and help you achieve the best results with your Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour.
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Ingredients for Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
Fresh milled hard white wheat flour Feel free to change this up with hard red wheat or a combination of hard wheat and another of your favorite grain.
Water
Pineapple juice Opt for a juice with little to no pulp.
Eggs (optional)
Instant yeast
Vanilla extract
Salt
Oil
Sunflower lecithin (optional) I enjoy baking with lecithin in place of eggs. It produces very soft baked goods. This is an excellent choice if you’re looking for a vegan option as well.
Honey Feel free to use sugar or any sweetener of your choice as a substitute.
Step-by-Step Instructions for Making Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
Before you start, make sure you have a warm place ready for your rolls to rise. This is key to making the process move quickly. Some examples of warm places include your oven with the light on, on top of a warm stove, or in a proofer. If time is not an issue, you can allow the rolls to rise at room temperature.
Mill the Grain:
Begin by milling your grain for fresh flour. While the grain is milling, prepare your wet ingredients.
Prepare the Dough:
In your mixer bowl, pour in the water, pineapple juice, oil, honey, vanilla, and eggs (or lecithin if using). Add the freshly milled flour and instant yeast. Do not add the salt yet. Mix the ingredients in your mixer on low speed just until the flour is incorporated. This should take around 2-3 minutes. Let the dough rest, covered with a damp cloth, for 10 minutes.
Add Salt and Knead the Dough:
After the 10-minute rest, add the salt to the dough. Knead for 10-20 minutes or until the dough reaches the windowpane stage. To check for windowpane, pinch a small portion of the dough and stretch it between your fingers. If you can stretch it enough to see light through it without tearing, your dough is properly kneaded. Note that the dough will be sticky, which is normal!
Shape the Rolls:
Oil your hands and work surface to make handling the sticky dough easier. Remove the dough from the mixer and divide it into 16 equal portions. I do this by shaping the dough into one large ball. Then cut the ball in half. Then cut the halves in half. Now you have 4 portions. Shape these 4 portions into balls. Now cut each ball into 4 sections. This will give you 16 dough portions that are roughly equal. Roll each portion into a ball, making sure to create tension for a better rise. Place the shaped rolls in a greased 9×13 baking dish or 12 inch cast iron skillet.
Cover and Let Rise:
Cover the rolls with a lid, damp cloth, plastic wrap, or foil to prevent the tops from drying out, which could hinder the rising process. Let the rolls rise in your pre-chosen warm place for 15-25 minutes, or until the rolls look puffy and don’t spring back easily when gently poked. You can also let the rolls rise on top of your oven while it preheats to 375°F.
Bake the Rolls:
Once risen, bake the rolls at 375°F for 15-20 minutes, until the tops are golden and the internal temperature reaches 190-200°F.
Finish and Enjoy:
After baking, brush the tops of the rolls with melted butter for extra softness and flavor. Serve warm and enjoy!
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Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
Equipment
- 1 Mixer
Ingredients
With Sunflower lecithin
- 500 g Fresh Milled Hard White Wheat Flour 4 Cups
- 180 g Water ¾ cup
- 185 g Pineapple juice ¾ cup
- 85 g Honey or Sugar (1/4 cup)
- 36 g Oil 1&½ Tablespoons
- 10 g Salt 2 Teaspoons
- 20 g Instant yeast 2 Tablespoon
- 9 g Sunflower lecithin Optional
- ½ Teaspoon Vanilla extract
With Egg
- 500 g Fresh milled hard wheat flour 4 cups
- 185 g Pineapple juice ¾ cup
- 105 g Water ½ cup
- 10 g Salt 2 Teaspoons
- 20 g Instant yeast 2 Tablespoon
- 36 g Oil 1&½ Tablespoons
- 85 g Honey or Sugar (1/4 cup)
- 2 Eggs 100g
- 1/2 Tsp Vanilla Extract
Instructions
Step-by-Step Instructions for Making Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
- Before you start, make sure you have a warm place ready for your rolls to rise. This is key to making the process move quickly. Some examples of warm places include your oven with the light on, on top of a warm stove, or in a proofer. If time is not an issue, you can allow the rolls to rise at room temperature.
Mill the Grain:
- Begin by milling your grain for fresh flour. While the grain is milling, prepare your wet ingredients.
Prepare the Dough:
- In your mixer bowl, pour in the water, pineapple juice, oil, honey, vanilla and eggs (or lecithin if using). Add the freshly milled flour and instant yeast. Do not add the salt yet. Mix the ingredients in your mixer on low speed just until the flour is incorporated. This should take around 2-3 minutes if using a KitchenAid mixer. Let the dough rest, covered with a damp cloth, for 10 minutes.
Add Salt and Knead the Dough:
- After the 10-minute rest, add the salt to the dough. Knead for 10-20 minutes or until the dough reaches the windowpane stage. To check for windowpane, pinch a small portion of the dough and stretch it between your fingers. If you can stretch it enough to see light through it without tearing, your dough is properly kneaded. Note that the dough will be sticky, which is normal!
Shape the Rolls:
- Oil your hands and work surface to make handling the sticky dough easier. Remove the dough from the mixer and divide it into 16 equal portions. I do this by shaping the dough into one large ball. Then cut the ball in half. Then cut the halves in half. Now you have 4 portions. Shape these 4 portions into balls. Now cut each ball into 4 sections. This will give you 16 dough portions that are roughly equal. Roll each portion into a ball, making sure to create tension for a better rise. Place the shaped rolls in a greased 9×13 baking dish or 12 inch cast iron skillet.
Cover and Let Rise:
- Cover the rolls with a lid, damp cloth, plastic wrap, or foil to prevent the tops from drying out, which could hinder the rising process. Let the rolls rise in your pre-chosen warm place for 15-25 minutes, or until the rolls look puffy and don’t spring back easily when gently poked. You can also let the rolls rise on top of your oven while it preheats to 375°F.
Bake the Rolls:
- Once risen, bake the rolls at 375°F for 15-20 minutes, until the tops are golden and the internal temperature reaches 190-200°F.
Finish and Enjoy:
- After baking, brush the tops of the rolls with butter for extra softness and flavor. Serve warm and enjoy!
I made these today for our dinner. Your recipe is awesome! My husband loved them and I will certainly be making these again. Thanks for sharing your delicious recipes and love your YouTube Channel too ❤️
These sound awesome! Excited to have Hawaiian rolls without soy flour! Question: Is there vanilla in the recipe? It’s on the lecithin ingredient list, but not on the egg ingredient list, and not in the recipe instructions at all. Thanks for the info! Love your recipes!
Hi Besty,
Yes there is vanilla in the recipe. Thank you for bringing this to my attention. It is now fixed!
I made these yesterday! They were delicious! Please keep the awesome recipes coming.