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Parve Hawaiian Dinner Rolls

Parve Hawaiian Dinner Rolls


Ok, I admit it. I’m a bit of an over-achiever. My Myers-Briggs assessment puts me in the category of ENTJ. To sum up what that means, another ENTJ in Thought Catalogue describes it like this: “Winning is everything. Being the best at everything is a need, not a want.” *Sigh* Sad, but true.


So last Shabbat I wanted to make something for dinner that was quick and easy. As I browsed my “Recipes to Try” folder on Pinterest I came across a recipe for sliders that I’ll share with you tomorrow. It didn’t take long for me to figure out these sliders NEEDED Hawaiian rolls to be successful, and because Hawaiian rolls are dairy, I needed to make a parve version from scratch. So much for quick and easy!


Parve Hawaiian Dinner Rolls


We all know that Hawaiian rolls are really sweet, soft and delicious, but do you know what makes Hawaiian rolls “Hawaiian”? Pineapple juice. I know, the answer seemed so obvious the entire time, but I seriously had no idea!


Let me just say for starters that the recipe order is a little odd. I’m going to keep it odd for the sake that it worked, but when I make these again I’ll definitely add the ingredients a little differently. I would probably mix together warm water and a little sugar, then sprinkle yeast over top to let it come to life. Then I would mix in the eggs and all the other wet ingredients and save the flour for last. But like I said, the method I’m going to post below worked, so there’s no reason not to do it that way.


Save this recipe for a rainy day? Pin this pic!


Parve Hawaiian Dinner Rolls


Recipe adapted from Jo Cooks.


Parve Hawaiian Dinner Rolls

Parve Hawaiian Dinner Rolls


    • 8 tbsp. (1 stick) margarine, melted
    • ¼ cup coconut cream
    • ¾ cup pineapple juice
    • ½ cup brown sugar
    • 1 tsp vanilla extract
    • 3¾ cups - 4 cups all-purpose flour
    • 1 packet or 2¼ tsp instant yeast
    • 1 tsp salt
    • ¼ tsp ground ginger
    • 2 eggs + 1 yolk, room temperature
    • 1 egg for egg wash


  1. In a medium size bowl, combine the melted margarine, coconut cream, pineapple juice and brown sugar. Whisk together so that it's all combined, then add the extracts.
  2. Meanwhile, in the bowl of your mixer, combine the 3¾ cups of flour, yeast, salt and ground ginger.
  3. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients.
  4. Continue mixing while adding the eggs and egg yolk.
  5. A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding ¼ cup more of flour if necessary.
  6. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total. The dough may look like it hasn't really come together - don't worry about that just yet.
  7. Once the dough has been kneaded, form into a ball and place in a that has been lightly greased.
  8. Cover with a clean towel or plastic wrap, place in a dark,warm place and allow to rise for about 1 to 1½ hours or until doubled in size. (I usually turn the oven on to 175 degrees, then turn it off, or some people just turn on their oven light).
  9. Once the dough has doubled, remove and gently deflate.
  10. Divide into 15 equal pieces. You may have to dust with a little flour on the outside of each piece in order to manipulate it.
  11. Roll into circles and place in a parchment lined 9x13 pan.
  12. Generously brush the tops and sides of each roll with melted margine.
  13. Place a clean kitchen towel over top. Place the covered rolls in a dark, warm place to rise until doubled in size (about another hour).
  14. During the 2nd rise, preheat your oven to 350 degrees.
  15. Brush the rolls with the egg yolk wash.
  16. Bake the rolls for 22-25 minutes or until the tops are golden brown in color.
  17. Remove from the oven and allow to cool.

1 Comment

  1. Pingback: Thai Turkey Sliders | Miri in the Village

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