These Eggless Hawaiian Rolls are light, fluffy, and soft! You won’t believe how easy these are to make. You’ll want to make these, time and time again! Step by step photos included.
Eggless Homemade Hawaiian Rolls Recipe
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 then bake or even freeze for later. I’ve included how-to instructions below.
This big batch of rolls will make enough to feed a hungry crowd
Don’t limit these rolls to dinnertime. We love to use them to make sliders for lunch boxes, breakfast sandwiches, to soak up our favorite soup, or alongside a salad.
Let’s get started!
EGGLESS HAWAIIAN ROLLS INGREDIENTS:
You’ll need:
For the Eggless Hawaiian Rolls:
- Golden flaxseed meal
- Water
- Buttermilk
- Butter, cubed
- Pineapple juice
- Vanilla extract
- Sugar
- Yeast (1 packet)
- All-purpose flour
- Potato flour
- Salt
For the Eggless Egg Wash:
Option I:
- Whole milk
- Maple syrup
Option II:
- Condensed milk
- Melted butter
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EGGLESS HAWAIIAN ROLLS:
(Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down))
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 in the flax meal mixture, buttermilk mixture, pineapple juice, vanilla, sugar, and yeast. Stir on low until combined.
- Add in flour.
- 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.
How do I know if the dough is well kneaded?
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 when pressed on with your fingers, and is no longer sticky.
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.
2 – FIRST RISE
Lightly spray a clean bowl 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
3 – FORM THE ROLLS
Gently deflate the dough and divide into 15 equal portions (about 75 gr each). Form the dough into balls and place in the prepared pan.
4 – SECOND RISE
Cover again with the towel and allow the dough to rise for 30 minutes.
5 – BAKE
Bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.
TIPS TO MAKE THE BEST EGGLESS HAWAIIAN ROLLS
- Using a kitchen scale to measure the ingredients is highly recommended.
- 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.
MAKE AHEAD:
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 covered, and allow to rise on the counter for about 1-2 hours before baking.
STORING:
Place the Hawaiian rolls in a plastic storage bag or wrap in foil and store at room temperature for up to 5 days.
FREEZE:
- Unbaked Rolls: You can freeze shaped rolls, simply cover them tightly with two layers of plastic wrap and freeze for up to 2 months. When ready to bake, defrost the rolls overnight in the fridge, let 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.
LOOKING FOR MORE EGGLESS BREAD RECIPES?
- Eggless Honey Whole Wheat Rolls
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Cornbread
- Homemade Flatbread
- Eggless Easter Hot Cross Buns
Eggless Homemade Hawaiian Rolls
Ingredients
- 2 tablespoons golden flaxseed meal
- 6 tablespoons (90 ml) water
- 1/2 cup (120 ml) buttermilk
- 1/4 (58 gr) cup butter, cubed (plus more to brush on after baking)
- 1/2 cup (120 ml) pineapple juice
- 1 teaspoon (5 ml) pure vanilla extract
- 1/3 cup (67 gr) sugar
- 2 1/4 teaspoons (7 gr) instant yeast (1 packet)
- 4 1/2 cups (630 gr) all-purpose flour
- 2 tablespoons (21 gr) potato flour (see notes)
- 1 teaspoon salt (I use Kosher salt)
Eggless Egg Wash:
Option I:
- 2 tablespoons whole milk
- 2 tablespoons maple syrup
Option II:
- 2 tablespoons condensed milk
- 2 tablespoons melted butter
Instructions
- Mix golden flax meal and water in a small bowl until well combined. Let it rest for 5 – 10 minutes to thicken.
- 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 in the flax meal mixture, buttermilk mixture, pineapple juice, vanilla, sugar, and yeast. Stir on low until combined.
- Add in 2 cups of flour, potato flour, and salt and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough form. Add a little bit more flour, 1 tablespoon at the time, if the dough is too sticky.
- 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.
- Lightly spray a clean bowl 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.
- Spray a 13×9-inch baking pan with cooking spray. Set aside.
- Gently deflate the dough and divide into 15 equal portions (about 75 gr each). Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.
- Meanwhile, position one of the oven racks into the center of the oven. Preheat the oven to 375º F (190º C).
- Mix the eggless egg wash ingredients in a small bowl.
- Once the rolls have risen, lightly brush the tops of the rolls with the eggless 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.
- Serve warm or at room temperature.
- Unbaked Rolls: You can freeze shaped rolls, simply cover them tightly with two layers of plastic wrap and freeze for up to 2 months. When ready to bake, defrost the rolls overnight in the fridge, let 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.
- Using a kitchen scale to measure the ingredients is highly recommended.
- NO stand mixer? NO problem! 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 can be the result of not kneading the dough long enough.
- 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 when pressed on with your fingers, and is no longer sticky.
- Making the Hawaiian rolls the same size ensures an even baking time.
- Eggless Honey Whole Wheat Rolls
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Cornbread
- Homemade Flatbread
- Eggless Easter Hot Cross Buns
Nutrition
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- Kitchen Scale
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- Stand Mixer
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- Rectangular baking dish with lid
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- Pastry Brush
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