Hawaiian Sweet Rolls
Sweet, puffy little golden brown rolls that will melt in your mouth.
Ingredients
- 1/2 cup pineapple juice, room temperature
- 1/2 cup whole milk, warm (between 100-110 degrees)
- 4 tablespoons butter, melted
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 packet of instant yeast
- 20 ounces bread flour, plus some for kneading
Instructions
- Weigh out 20 ounces of bread flour and set it aside
- Combine 1/2 cup of pineapple juice (at room temperature), 1/2 cup of whole milk (warmed to 100 degrees), 4 tablespoons of butter (melted), 2 eggs, 1/2 cup of sugar, 1 teaspoon of salt and 1 packet of instant yeast in a large bowl and whisk until combined
- Add flour 1/2 cup at a time, mixing with each addition, until a soft dough forms
- Transfer the dough onto a floured work surface and knead until the dough is soft and smooth. Add flour if the dough is sticky, but only add what is necessary
- Form the dough into a ball and transfer it into a large glass bowl that has been lightly greased with non-stick cooking spray
- Cover the bowl tightly with plastic wrap and rest in a warm place for 60-90 minutes or until the dough has doubled in size
- Transfer the dough onto a lightly floured surface and divide into 15 equal portions
- Form each portion into a smooth ball by tucking the side under 3-4 times
- Place the dough into a buttered 9"x13" cake pan in 5 rows of 3
- Brush the dough with egg wash (1 egg and 1 tablespoon of water whisked) and then cover the pan with plastic wrap
- Rest the dough in a warm place for 30-45 minutes
- Preheat your oven to 375 degrees
- Once the dough has puffed up and is about doubled in size, uncover the pan and bake on a middle rack at 375 degrees for 20-24 minutes
- The rolls are done when the top is a deep golden brown
- Transfer the rolls out of the pan and directly onto a cooling rack