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Hawaiian Rolls

Hawaiian Rolls

With the time I saved utilizing freezer to slow cooker Hawaiian Pork I was able to make some homemade sweet Hawaiian rolls to serve with the pork and macaroni salad.

I love sweet Hawaiian rolls as much as the next person (I love bread) but  roll dough that calls for milk and pineapple juice sounded a bit unappetizing. All I could picture in my head was sour milk or something resembling cottage cheese.

The curdling was not as bad as I had imagined, and the dough was easy to put together. Additionally, this roll dough did not take as much time overall to rise as many bread doughs. It only took a couple of hours, not including bake time, to make these homemade rolls.

As with everything I cook or bake the test was going to be whether or not the family approved. If you read my previous post about Daughter Number Three and how she feels about fruit, including pineapple, you know I was not going to tell anyone that the secret ingredient of these rolls is pineapple juice! They were ready to devour the Hawaiian rolls before they even saw them. The kitchen smelled so amazing. When the rolls came out, the girls did not want to wait for them to cool before eating them, but I made them wait.

I plated the Hawaiian pork, macaroni salad, and finally the rolls. The girls mouths were full before I had even take a bite. Good thing for the girls I had the extra time. Dinner would not have been as delicious without these sweet, homemade Hawaiian rolls.

Hawaiian Rolls

  • 2/3 cup canned pineapple juice (room temperature)
  • 1/3 cup warm milk (105-110 degrees)
  • 1 packet instant yeast
  • 4 tablespoons butter (melted and cooled slightly)
  • 1 egg (beaten)
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 – 3 ½ cups all-purpose flour

For Baking

  • 1 egg (beaten)
  • 2 tablespoons water

For Topping

  • 1 tablespoon butter (melted)
  1. In the bowl of a stand mixer combine pineapple juice, milk, melted butter, beaten egg, sugar, salt, and yeast. Mix gently to combine. Add 2 cups of flour and mix using paddle attachment to combine and form a shaggy dough.
  2. Attach the dough hook and add an additional 1 – 1 ½ cups flour gradually at low speed, mixing until soft dough is formed.
  3. Turn mixer to medium, medium-high for about 4 minutes. Dough should pull away from bowl, but dough should still be sticky.
  4. Allow dough to rise in a greased bowl covered with plastic wrap or a clean, lint free towel. Let rise until doubled in size, about 1 hour.
  5. Grease or spray with nonstick spray a 13 X 9 baking dish.
  6. Gently remove dough from bowl, deflating but not kneading dough.
  7. Portion into balls of approximately 2.5 ounces each. This should equal 12-15 rolls.
  8. In small bowl beat egg with water. Brush each roll with the beaten egg mixture. Coat each roll completely, but be cautious not to drip overage into bottom of baking dish. Cover with plastic wrap or lint free towel and let rise until rolls have doubled in size, about 30 minutes.
  9. Preheat oven to 375 degrees.
  10. When dough has risen remove covering and bake in preheated oven for 20 – 25 minutes until golden brown.
  11. Remove rolls from oven and brush tops with melted butter. Cool on wire rack for 5 minutes before serving.

 
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Posted by on March 6, 2018 in Baking Recipes

 

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