Hawaiian Rolls Recipe
frombiggerbolderbaking.comwww.biggerbolderbaking.com/hawaiian-rolls-recipe
Bake up my Hawaiian Rolls Recipe and enjoy soft, fluffy, lightly sweet rolls that pair perfectly with sweet and savory holiday dishes—better than store-bought!
Ingredients
Instructions
To Make and Proof the Dough
Butter a 9x13 inch (23x33 cm) baking dish. Set aside.
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the flour, yeast and salt.
In a measuring jug, whisk together the egg, pineapple juice, milk, honey, and vinegar.
Add the wet ingredients to the dry ingredients and mix on low speed until the flour is moistened, then increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic but still slightly sticky. (If kneading by hand, knead for 12-15 minutes.)
Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
To Shape and Proof the Rolls
Turn the dough onto a floured surface, press down gently to deflate it and then divide the dough into 20 equally-sized portions (about 2 ⅓ oz/ 66 g).
Roll each portion of dough into a smooth ball, then arrange the balls in the prepared baking dish in 5 rows of 4 balls each. Cover and let rise for a second time until doubled in size, about 45 - 60 minutes.
To Bake the Rolls
About 20 minutes before the end of the rising time, preheat the oven to 375°F (190°C).
Uncover the rolls and carefully egg wash.
Bake for 25-30 minutes, or until deep golden brown.
Let cool for 20 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
