Hawaiian Roll Recipe
These Hawaiian Rolls are like the ones you get from the store, but better! Soft and slightly sweet. Perfect as a side or to use as a slider.
- ½ cup warm milk, warm enough to activate yeast
- ½ tsp sugar
- 2 ¼ tsp active dry yeast
- ¼ cup butter, melted and cooled slightly
- 1 cup pineapple juice (canned)
- ½ cup brown sugar
- 1 tsp salt
- 1 ½ tsp vanilla
- 2 eggs slightly whisked
- 4 ½-5 cups bread flour, start with 4
- 2 tbsp water
- Add your warm milk to a mixing bowl. Sprinkle the yeast and sugar on top and stir well. Let it sit for a few minutes or until there is a foam on top. This foam lets us know our yeast is activated and ready to go! If you don't have a foam, start this process over. DO NOT PROCEED until you have a foamy liquid. Your milk needs to be a touch warmer than what you would put in a baby bottle.
- Add in the melted butter, pineapple juice, brown sugar, salt, vanilla and eggs. Stir well.
- Add in 4 ¼ cups of flour. Mix well until a sticky dough has formed. Add ¼ cup flour at a time and mix until your dough doesn't stick to your finger. You can also knead by hand if you prefer.
- Place the dough somewhere warm and cover with plastic wrap or a clean tea towel. Allow it to rise for 2 hours or until it has doubled in size.
- Dump the dough out onto a floured surface and form into 15 dough balls.
- Grease a 9×13 pan and grease well.
- Place the dough balls into the greased pan and cover with plastic wrap or a tea towel. Allow to rise for another hour before baking.
- In a small bowl whisk together the egg and water. Brush on top of the rolls.
- Bake at 350 degrees for 25 minutes or until the tops are golden brown.