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Hawaiian Rolls cooling

Hawaiian Rolls

Sweet Light and so Fluffy! These Hawaiian Rolls are a treat anytime.
Course Baking
Cuisine American
Keyword bread, hawaiian, rolls, tasty
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 16 rolls

Ingredients

  • 1½ cups pineapple juice 2 6 oz Cans
  • 3¼ cups all-purpose flour
  • 1/3 cup lukewarm water
  • 1 tablespoon instant yeast preferably Saf Gold
  • 2 teaspoons vanilla
  • ¼ cup unsalted Butter softened
  • 3 eggs at room temperature
  • ½ cup brown sugar
  • 1 teaspoon salt

1 egg for egg wash

Instructions

  1. In a small saucepan bring the pineapple juice to a boil. Continue to boil until the juice has reduced to ½ cup.
  2. Let juice cool while you make the sponge.
  3. To make the sponge, mix ¼ cup of the all-purpose flour, 1/3 cup lukewarm water and the tablespoon of the yeast in the bowl of a mixer.
  4. Combine well and let sit for 20 minutes. The sponge should start to puff up and look spongy.
  5. Add the remaining flour, the vanilla, butter, eggs, brown sugar, and the salt.
  6. With a dough hook knead the dough for 6 to 8 minutes. The dough should get smooth but will not pull all the way away from the sides of the bowl.
  7. Lightly grease a 4-5 cup bowl. Scrape the dough into the greased bowl and cover.
  8. Let rise for an hour or a bit more depending on the temperature of your kitchen, until the dough has more than doubled but not tripled.
  9. Lightly grease a 13 x 9 baking pan.
  10. On a lightly floured work surface and with floured hands divide the dough into 16 equal pieces. The dough will be a bit sticky. Roll each portion into a smooth ball and place into evenly into the prepared pan. I did offset rows of four.
  11. Brush the rolls with a beaten egg as an egg wash.
  12. Let the rolls rise for one hour or until very puffy and nearly doubled.
  13. While the rolls are rising, preheat the oven to 350°.
  14. Brush the rolls again before you put them into the oven
  15. When the rolls have risen, bake them for 20 to 25 minutes or until nicely golden brown.
  16. Let the rolls cool in the pan for 1a few minutes and then turn out onto a cooling rack.
  17. You can serve these rolls warm or let cool completely and store well wrapped for several days.