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.