The Short Answer
The short answer is that traditional Hawaiian rolls do not contain butter. Hawaiian rolls are a sweet, soft, and fluffy yeast-leavened bread that originated in Hawaii. The key ingredients in Hawaiian rolls are flour, sugar, eggs, milk, and yeast. Butter is not a standard ingredient used in the making of Hawaiian rolls. However, some variations on the traditional recipe may include small amounts of butter for added richness and flavor. Additionally, Hawaiian rolls are sometimes served with butter, creating the misconception that the rolls themselves contain butter. But in their basic form, Hawaiian rolls get their distinctive taste, texture, and appearance from the sweetness of the dough and the way they are proofed and baked – not from butter.
The Origin and History of Hawaiian Rolls
Hawaiian rolls have their origins in the immigration of Portuguese laborers to Hawaii in the late 19th century. When the Portuguese came to Hawaii to work on the sugarcane plantations, they brought their beloved sweet bread recipes with them. One bread that became popular was the Portuguese sweet dough bread known as papo seco. In Hawaii, bakers began to adapt the Portuguese bread recipes to incorporate local ingredients. Eggs and evaporated milk replaced harder to find fresh milk, and pineapple juice provided additional sweetness. As the bread became a local favorite, the recognizable soft, fluffy, mildly sweet rolls became known as Hawaiian rolls. They were traditionally served at luaus and other Hawaiian celebrations and gatherings. Their consumption spread over the years, and various commercial bakeries began producing Hawaiian rolls for local grocery stores and markets across the islands.
The Hawaiian rolls eventually made their way to the continental U.S. Commercial production of Hawaiian rolls by various bakeries started in the 1970s to meet demand from tourists who tasted the rolls while vacationing in Hawaii. King’s Hawaiian bakery, founded in 1977 by Robert R. Taira, brought the popularity of Hawaiian rolls to the next level. The company established and popularized the signature sweet, fluffy texture and flavor of Hawaiian rolls as we know them today. King’s Hawaiian rolls and other mass-produced Hawaiian rolls are now widely available in supermarkets and stores across the U.S. and beyond. They are a standard bread item on many grocery store shelves.
Ingredients in Hawaiian Rolls
Authentic Hawaiian rolls stick to simple ingredients that shape their recognizable texture and lightly sweet taste. The basic ingredients are:
Flour
All-purpose flour forms the base of Hawaiian roll dough. The gluten in the flour gives the rolls their soft and fluffy texture. White whole wheat flour may also sometimes be used.
Sugar
Granulated white sugar adds sweetness to the dough. The sugar enhances the mild sweetness and soft texture that Hawaiian rolls are known for.
Yeast
Active dry yeast causes the dough to rise. As the yeast ferments, it creates air bubbles that result in Hawaiian rolls’ fluffy, airy texture.
Eggs
Eggs add moisture, structure, and protein to the dough. Eggs also contribute to the signature color of Hawaiian rolls.
Milk
Milk provides moisture and tenderness to the dough. Whole milk or evaporated milk is often used.
Water
Water hydrates the dough and allows the ingredients to come together. Warm water is typically used to help activate the yeast.
Salt
A small amount of salt controls the yeast activity and enhances the flavor.
Butter?
Traditional Hawaiian roll recipes do not include butter. The texture and flavor develops from the other ingredients. However, some modern recipes may use a small amount of butter for extra richness. When served, Hawaiian rolls are often spread with butter, which may create the perception that they contain butter. But in their basic form, Hawaiian rolls do not contain butter.
The Process of Making Hawaiian Rolls
While recipes can vary slightly, Hawaiian rolls are generally made using a straightforward yeast dough process:
Activate the Yeast
The active dry yeast is dissolved in warm liquid (usually water or milk) along with a bit of sugar to activate it and get it bubbly. This activates the live cultures in the yeast.
Mix the Dough
The activated yeast mixture is combined with flour, sugar, eggs, milk, salt, and any other ingredients. These ingredients are mixed to form a smooth, soft, and slightly sticky dough.
Knead the Dough
The dough is kneaded for several minutes. This develops the gluten strands and gives Hawaiian rolls their chewy texture.
Proof the Dough
The dough is placed in a lightly greased bowl and set aside to proof. During proofing, the yeast causes the dough to rise significantly in size as air pockets develop. This can take 1-2 hours.
Punch Down
After proofing, the enlarged dough is punched down to release excess air and gases.
Shape the Rolls
The deflated dough is divided into equal pieces to shape individual rolls. The dough pieces are rolled into rounds.
Second Rise
The shaped rolls are arranged on a baking sheet and allowed to rise a second time. This second proof helps the rolls become nice and puffy.
Bake
Finally, the risen rolls are baked until golden brown on the top and cooked through in the center. Baking sets the structure and locks in moisture.
Cool and Serve
The baked Hawaiian rolls are cooled slightly and then ready to serve. Traditional and authentic Hawaiian rolls do not contain any butter in the dough or filling. Any butter is added separately after baking if desired.
Unique Properties of Hawaiian Rolls
There are a few distinctive properties that set Hawaiian rolls apart from other bread and contribute to their recognizable qualities:
Sweetness
The addition of sugar makes Hawaiian bread dough naturally sweet. This slightly sweet flavor is one of the defining traits of Hawaiian rolls.
Moistness
Abundant eggs and milk give Hawaiian rolls a soft, moist, and tender crumb. This moisture prevents them from getting dry or tough.
Light and Fluffy Texture
The long proofing and baking process creates Hawaiian rolls’ signature airy texture and lightness. Yeast gases inflate the dough.
Golden-Brown Exterior
Brushing the rolls with an egg wash before baking gives Hawaiian rolls their shiny, golden-brown crust.
Mild Flavor
While sweet, Hawaiian rolls have a mild, subtly sweet taste compared to other heavily flavored breads. Their flavor is pleasingly neutral.
Soft Crumb
A high moisture content and light touch when shaping results in a soft, pillowy interior crumb.
| Ingredient | Role in Hawaiian Rolls |
|---|---|
| Sugar | Provides sweetness |
| Milk and eggs | Add moisture and tenderness |
| Active dry yeast | Leavens the dough to create an airy texture |
| All-purpose flour | Forms the structure and chew |
Butter’s Absence in Hawaiian Rolls
Butter does not play a role in traditional Hawaiian roll recipes. There are a few reasons butter is not typically used:
Hawaiian Rolls are Naturally Rich
The eggs and milk make Hawaiian roll dough inherently moist, tender, and rich on its own without needing added fat.
Butter Can Inhibit Yeast Growth
Too much fat from butter may coat the yeast cells and prevent them from growing properly to rise the dough.
Butter Alters the Flavor
Butter’s flavor would override the mild sweetness that defines Hawaiian rolls.
Butter Makes Dense Rolls
Excess butter can weigh down the dough rather than giving it an airy lift.
So in traditional formulations, butter is left out. Hawaiian rolls achieve their classic characteristics through the right balance of flour, sugar, eggs, milk, yeast, and the baking method.
Modern Hawaiian Roll Recipes with Butter
While butter isn’t integral to Hawaiian rolls’ flavor and identity, some modern recipes do incorporate small amounts of butter for added richness. A little bit of butter can enhance the soft texture and impart a hint of extra sweetness if used judiciously. Some Hawaiian roll recipes may call for:
A Tablespoon or Two of Butter
A very small quantity of butter (1-2 tbsp) gets dispersed through the dough. This adds richness without denseness.
Butter in an Egg Wash
Butter is brushed on the formed rolls before baking to create a glossy sheen and enhanced browning.
Butter in the Pan
Butter can be melted on the baking sheets or pans before adding the dough. This creates a buttered layer beneath the rolls.
When butter is included, it is in moderation to complement the existing ingredients rather than take over. Hawaiian roll purists believe butter should still be avoided altogether.
Serving Hawaiian Rolls with Butter
One reason people associate butter with Hawaiian rolls is because the rolls are commonly served with butter spreads or toppings:
Butter Pat
A pat of chilled butter served alongside the roll to spread on top.
Butterball
A small ball of butter placed into the center of the roll as it comes out hot from the oven so it melts into the interior.
Honey Butter
Whipped butter blended with honey served for spreading over the rolls.
Cinnamon Butter
Butter mixed with cinnamon and sugar for an aromatic topping.
The rich taste and creamy texture of butter does pair exceptionally well with fluffy Hawaiian rolls when added separately after baking. So this tradition of serving butter with the rolls may have contributed to the misperception that Hawaiian rolls themselves are made with butter.
Nutrition Facts of Hawaiian Rolls
Here are some approximate nutrition facts for a typical Hawaiian roll:
Calories:
Around 120 calories per standard 2 oz roll
Carbohydrates:
Approximately 22g carbs, mostly coming from enriched flour and naturally occurring sugars. Hawaiian rolls are not low-carb.
Fat:
Around 2g of fat per roll, depending on specific ingredients. Very little fat since Hawaiian rolls traditionally do not contain butter.
Protein:
Approximately 4g of protein per roll from the eggs and flour. Decent source of protein for bread.
Sodium:
Roughly 140mg sodium per roll, which is considered relatively low for bread.
So in terms of macros, Hawaiian rolls offer a good balance of carbohydrates and protein, with minimal natural fat and low sodium levels. The small serving size prevents them from being too heavy despite the carbohydrates.
| Nutrient | Amount Per Roll |
|---|---|
| Calories | Around 120 |
| Carbohydrates | Approx 22g |
| Protein | Around 4g |
| Fat | Approx 2g |
| Sodium | Around 140mg |
Substitutes for Butter in Hawaiian Rolls
For home bakers wanting to recreate Hawaiian rolls without butter, there are a few suitable substitutions:
Coconut Oil
Has a mild flavor like butter and can provide moisture without heavy density. Start with 1-2 tbsp.
Olive Oil or Vegetable Oil
Adds subtle richness without strong taste. Use sparingly, 1-2 tsp oil.
Additional Milk or Eggs
Increases moisture and creaminess that butter might otherwise provide.
Mashed Ripe Banana
Offers sweetness and binds ingredients without detracting from the flavor.
Avoid using excessive substitute amounts, as too much liquid fat will make dough dense rather than airy. Stick closely to traditional Hawaiian roll recipes, and any butter sub should not exceed 2 tbsp.
Conclusion
In summary, Hawaiian rolls in their traditional form do not contain butter, neither in the dough itself nor as a filling. The soft, pillowy sweet rolls achieve their distinctive moisture, richness and fluffiness through ingredients like sugar, eggs, and milk – not from butter. While some modern recipes may incorporate a small amount of butter for added flavor, butter is not integral to authentic Hawaiian rolls. However, Hawaiian rolls are still commonly served with accompaniments like butter pats, honey butter, or cinnamon butter spreads. This traditional pairing of Hawaiian rolls with butter may have inadvertently given rise to the misconception that Hawaiian rolls contain butter within them. When following traditional Hawaiian roll recipes, you can easily achieve the classic flavor and texture without any butter at all.