Hawaiian Dinner Rolls

In a bowl, add the warm pineapple juice, active dry yeast, and 1 tablespoon of granulated sugar. Mix slightly and let it sit for 5 minutes to allow the yeast to activate. If, after 5 minutes, you have a foamy mixture, proceed to the next step. If you don’t, restart this step because the yeast is not active; it can lead to the bread not rising properly.

Add the remaining sugar and melted butter. Mix well.

Add the egg and mix until all ingredients are combined.

Add the flour in 2-3 increments, mixing well in between each addition.

Add the salt with the last flour addition.

Knead the dough for 2-3 minutes. You can knead in the bowl or on a working surface.

Place the dough ball into a bowl and cover with plastic wrap.

Allow the dough to rise for 90 minutes or until it has doubled in size. I love placing mine in the microwave. It is out of the way, warm, and free of cold draft.

Butter a 9x13 baking dish. Set aside.

Once the dough has doubled in size, divide it into 12 pieces. Roll into balls. Place in the prepared baking dish.

Cover with plastic wrap and allow the dough to rise for 60 minutes. If you have a really cold kitchen, it might take longer, or if you have a warm kitchen, it might be quicker. The rolls are ready to bake once they have doubled in size.

Preheat the oven to 350 degrees F.

OPTIONAL: Brush an egg white on the rolls before baking. Some people prefer this, but I don’t. My preferred method is brushing butter on the rolls as soon as they are out of the oven.

Bake in the preheated oven for 15-18 minutes or until the top of the rolls is golden brown and the internal temperature is 190 degrees F.

Cool in the pan for 2-3 minutes, then transfer the rolls to a cooling rack to cool completely.

Serve and Enjoy!