{"id":30829,"date":"2022-11-16T02:00:00","date_gmt":"2022-11-16T02:00:00","guid":{"rendered":"https:\/\/mommyshomecooking.com\/?p=30829"},"modified":"2022-11-16T10:11:59","modified_gmt":"2022-11-16T10:11:59","slug":"eggless-homemade-hawaiian-rolls","status":"publish","type":"post","link":"https:\/\/mommyshomecooking.com\/eggless-homemade-hawaiian-rolls\/","title":{"rendered":"Eggless Homemade Hawaiian Rolls"},"content":{"rendered":"\n
These Eggless Hawaiian Rolls are light, fluffy, and soft! You won\u2019t believe how easy these are to make. You’ll want to make these<\/span> time and time again! Step-by-step photos included. <\/span><\/p>\n\n\n These Eggless Hawaiian Rolls are to die for! You \u2013 and everyone else \u2013 won\u2019t be able to stop eating them! They are pillowy soft<\/strong>, and so super delicious<\/strong>! Plus, they\u2019re easy to make<\/strong> and foolproof<\/strong> with my tips and tricks.<\/p>\n\n\n\n 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\u2019ve included how-to instructions below.<\/p>\n\n\n\n Don\u2019t 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.<\/p>\n\n\n\n Let\u2019s get started!<\/p>\n\n\n Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).<\/strong><\/p>\n\n\n\n You\u2019ll need:<\/strong><\/p>\n<\/div><\/div>\n\n\n\n For the Eggless Hawaiian Rolls:<\/strong><\/p>\n\n\n\n For the Eggless Egg Wash: <\/strong><\/p>\n\n\n\n Option I:<\/strong><\/p>\n\n\n\n Option II:<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n (<\/strong>Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down))<\/strong><\/p>\n\n\n\n Mix golden flax meal and water.<\/p>\n\n\n\n In a microwave-safe bowl, combine the buttermilk and butter. Microwave in 20-second increments until the mixture is warmed (110\u00b0F approx.).<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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 \u2013 8 minutes.<\/p>\n\n\n\n The dough must be not too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back slowly when pressed on with your fingers, and is no longer sticky.<\/p>\n\n\n\n You can also test it with the windowpane test:<\/strong> 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.<\/p>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n Lightly spray a clean bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until puffy and doubled in size, about 1-2 hours.<\/p>\n<\/div><\/div>\n\n\n\n Gently deflate the dough and divide it into 15 equal portions (about 75 g each). Form the dough into balls and place them in the prepared pan. <\/p>\n<\/div><\/div>\n\n\n\n Cover again with the towel and allow the dough to rise for 30 minutes.<\/p>\n<\/div><\/div>\n\n\n\n Brush the rolls with egg-free egg wash. Bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.<\/p>\n<\/div><\/div>\n\n\n\n <\/p>\n\n\n\n Using a kitchen scale to measure the ingredients is highly recommended.<\/p>\n\n\n\n You can use all-purpose flour instead of bread flour, but the bread flour gives these rolls the perfect texture, in my opinion.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Making the Hawaiian rolls the same size ensures an even baking time.<\/p>\n\n\n\n <\/p>\n<\/div><\/div><\/div>\n\n\n You can form the balls and then cover the shaped rolls tightly and refrigerate for up to 2 days. At least 2 hours before you need them, remove the rolls from the refrigerator, keep them covered, and allow them to rise on the counter for about 1-2 hours before baking.<\/p>\n<\/div><\/div>\n\n\n\n <\/p>\n\n\n\n Place the Hawaiian rolls in a plastic storage bag or wrap them in foil and store them at room temperature for up to 5 days.<\/p>\n\n\n\n <\/p>\n\n\n\n No, they are very different! Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder. Potato starch is \u201cwashed\u201d out of crushed potatoes, then dried to a fine, bright-white powder.<\/p> <\/div> The dough must be not too sticky, not too dry, and not too springy. If your dough feels tight and springy, continue kneading until the dough is completely smooth, slightly tacky to the touch, springs back slowly when pressed on with your fingers, and is no longer sticky.<\/p> <\/div> Yes, you can double this recipe and bake in two baking pans. However, make sure you have a big enough mixer, so the dough gets properly mixed. If your mixer is not big enough, I recommend making two batches separately. <\/p> <\/div> Yes! In that case, divide the dough into 24 rolls – 47 g each. Bake until golden brown, or until registered 190\u00b0 F \/ 90\u00b0C internal temperature on a thermometer. <\/p> <\/div> <\/div>\n<\/div><\/div><\/div>\n\n\n \u2764\ufe0f Love what you see? <\/strong>Subscribe<\/strong><\/a> to Mommy\u2019s Home Cooking so you\u2019ll never miss a recipe! Follow along on <\/strong>Instagram<\/strong><\/a>, <\/strong>Pinterest<\/strong><\/a>, and Facebook<\/a> for more fun! <\/strong><\/p>\n<\/div><\/div><\/div>\n\n\n\n <\/p>\n\n\n\n<\/figure><\/div>\n\n\n
Eggless Homemade Hawaiian Rolls Recipe<\/span> Highlights<\/strong><\/h2>\n\n\n\n
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Eggless Hawaiian Rolls Ingredients<\/strong><\/strong><\/span><\/h2>\n\n\n\n
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Ingredients Notes & Substitutions<\/strong><\/h2>\n\n\n\n
Step By Step Recipe Photo Tutorial<\/strong><\/h2>\n\n\n\n
Step 1 – Make The Dough<\/strong><\/h3>\n\n\n\n
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Pro Tip – How do I know if the dough is well-kneaded? <\/strong><\/h3>\n\n\n\n
Step 2 – First Rise<\/strong><\/h3>\n\n\n\n
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Step 3 – Form The Rolls<\/strong><\/h3>\n\n\n\n
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Step 4 – Second Rise<\/strong><\/h3>\n\n\n\n
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Step 5 – Bake <\/strong><\/h3>\n\n\n\n
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Tips To Make the Best Eggless Hawaiian Rolls <\/strong><\/strong><\/span><\/h2>\n\n\n\n
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Make Ahead<\/strong><\/span><\/h2>\n\n\n\n
Storing & Freezing Instructions<\/strong><\/span><\/h2>\n\n\n\n
Storage<\/strong><\/h3>\n\n\n\n
F<\/span>reeze<\/h3>\n\n\n\n
Frequently Asked Questions<\/strong><\/h2>\n\n\n\n
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More Eggless Bread Recipes You\u2019ll Love!<\/strong><\/b><\/span><\/h2>\n\n\n\n
Recipe Card \ud83d\udcd6<\/h2>\n\n\n
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Eggless Homemade Hawaiian Rolls<\/h2>\n