Sweet einkorn Hawaiian rolls are the perfect addition to any meal. Serve them as a side, or turn them into sliders for a ready made meal. These freeze well, so make them in bulk and enjoy them any time!
We love a good dinner roll, and while we typically opt for our Texas roadhouse copycat einkorn rolls, recently we've been really enjoying these einkorn Hawaiian rolls. I even made them last weekend as hamburger buns for a cookout we were invited to, and they were a huge hit!
The Secret to Perfect Hawaiian Rolls
It has taken me several years to really perfect this recipe, and now that I have, I want to share my top tips for making the best einkorn Hawaiian rolls!
- Pineapple Juice - While some Hawaiian roll recipes only call for increased sugar, the key to that classic taste is to include pineapple juice.
- Underbake - These rolls are traditionally very soft, and since einkorn dries out easily, it's better to err on the side of caution and bake for a few minutes less (only slightly golden brown) instead of going for a darker color.
- Butter the Top - Once the rolls come out of the oven, IMMEDIATELY butter the tops of the rolls. This will help them soften even more and lock in that moisture as they cool.
This recipe will make 8-12 einkorn Hawaiian rolls (depending on the size of your rolls). These freeze really well, so you can easily double or triple the batch, freeze some and enjoy the rest! Scroll down to the print-friendly recipe card to see the detailed ingredient list.
- Einkorn flour - We use all purpose einkorn flour, but you can use whole wheat or freshly ground einkorn. Just use the weight measurement, not the volume.
- Pineapple juice - This is responsible for that classic Hawaiian roll taste.
- Yeast - I've used dry active and instant yeast for this recipe and they both work great! I don't change anything depending on which one I'm using.
- Butter - We use salted butter, if using unsalted, increase the salt measurement by 1/4 tsp. Creates a soft texture in the dough, can be omitted.
- Egg - This recipe calls for a whole egg, which helps strengthen the dough, but can be omitted fully.
- Sugar - We use unrefined cane sugar, but you can use liquid sweetener if desired. Just note that you will need to reduce the pineapple juice by 1/4 cup if you use a liquid sweetener.
- Salt - A flavor enhancer and dough conditioner, don't skip this!
- Ginger - We use powdered ginger and it helps condition the einkorn gluten bonds for a better bread texture.
How to Make Einkorn Hawaiian Rolls
If you've ever made any kind of from scratch bread or rolls before, then this process will be very familiar. Here is an overview of the steps, with the printable version below.
- Knead - Mix all the ingredients together in the bowl of an electric mixer. Using a dough hook attachment, knead for 10 minutes on low. If you are kneading by hand, knead for 12-15 minutes, until until dough is smooth and shiny.
- Rise - Turn the dough into a buttered bowl and cover. Allow to rise in a warm place for 25-45 minutes.
- Shape - Onto a floured surface, place the dough and separate into 8-12 equal sized pieces. Shape into smooth rounds and place them into a buttered 9x13 baking pan.
- Second rise - Rise uncovered for 25-40 minutes.
- Bake - Brush the top with melted butter and bake at 350°F for 15-20 minutes, or until the internal temp is at least 180°F.
- Finish - Remove the rolls from the oven and brush again with melted butter. Cool and enjoy!
- Store - Keep rolls in an air tight container at room temperature for 3 days, in the fridge for 2 weeks, or in the freezer for 3 months.
Freezing Homemade Hawaiian Rolls
If you're like me and you enjoy filling your freezer with delicious homemade goods, so that you don't have to bake from scratch every single day, then you're in luck! These einkorn Hawaiian rolls freeze perfectly, here's how!
- Bake - Fully bake your rolls and allow them to cool completely at room temperature.
- Portion - We freeze about 6 rolls per plastic bread bag, which is 1-2 meals worth for us, depending on whether the rolls are a side dish, or part of the meal (sliders).
- Freeze - Place your rolls in the freezer somewhere flat. Once they are frozen, you can move them. Freezing them flat helps protect their shape.
- Thaw - Once you're ready, place the rolls in the fridge overnight to thaw, or leave on the counter (in the bag) for 2-4 hours until thawed. Enjoy!
Not at all! You can use any size pan you'd like, you can even use a parchment lined baking tray. However, the oven spring on einkorn bread is quite large, so make sure there is enough room between each roll (about 1" on all sides) so that the rolls don't combine into one single roll!
Yes! Just use the weight measurement, not the volume.
At room temp, these rolls last about 3 days. You can also keep them in the fridge for 2 weeks, or in the freezer for 3 months.
Yes! To knead by hand, press on the dough with the heel of your hand, moving in a forward rolling motion. Fold the dough in half, rotate the ball, and repeat. Keep kneading until the dough is smooth and shiny.
Even More Einkorn Recipes
Ready to keep your mixer whirring and your family smiling? These einkorn recipes are tried-and-true recipes from our family to yours!
Sweet Einkorn Hawaiian Rolls
- 550 g einkorn flour (4 2/3 cups)
- 1 1/4 cup pineapple juice
- 3 tbsp butter room temperature
- 1 whole egg
- 1/2 cup sugar
- 9 g yeast
- 1 tsp salt
- 1/4 tsp ginger powder
Reserve Butter for Brushing Tops
- 4 tbsp butter melted
- Heat the pineapple juice in a small sauce pan until it reaches 115°F, no hotter or it will kill the yeast.
- Combine all the ingredients together in the bowl of an electric mixer (minus the reserve butter for brushing). Using a dough hook attachment, knead for 10 minutes on low. If you are kneading by hand, knead for 12-15 minutes, until until dough is smooth and shiny.
- Turn the dough into a buttered bowl and cover. Allow to rise in a warm place for 25-45 minutes.
- Onto a floured surface, place the dough and separate into 8-12 equal sized pieces. Shape into smooth rounds and place them into a buttered 9x13 baking pan.
- Rise uncovered for 25-40 minutes.
- Brush the top with melted butter and bake at 350°F for 15-20 minutes, or until the internal temp is at least 180°F.
- Remove the rolls from the oven and brush again with melted butter. Cool and enjoy!
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