Hawaiian Rolls

Proof yeast. In a large mixing bowl, stir together the warmed milk, 1 Tablespoon brown sugar, and yeast. Let proof for 5-10 minutes until foamy. You can make this dough in a mixing bowl by hand or your stand mixer. ⅔ cups (160 mL) whole milk 2 ¼ teaspoons (1 packet) instant yeast

Make dough. Add the pineapple juice, remaining brown sugar (3 Tablespoons), melted butter, and eggs. Stir to combine. You can do this with a whisk or your paddle attachment. Add 4 ½ cups of flour and salt and stir to combine. ¼ cup (53 g) packed light brown sugar, ⅔ cup (160 mL) pineapple juice, 4 tablespoons (57 g) unsalted butter, 2 large eggs 1 teaspoon salt 4 ½-5 cups (520-600 g) all-purpose flour

Knead dough. If using a stand mixer, attach the dough hook attachment. Knead on medium-high speed for 4 to 5 minutes, or 10 minutes by hand, until soft and smooth ball of dough forms. If dough is super sticky, then add remaining flour 1 Tablespoon at a time. The dough should still be slightly sticky. Knead until the dough passes the windowpane test- pinch a small piece of the dough and gently stretch the dough to see if it creates a thin piece of dough that doesn't tear and light can shine through it. Place the dough in a lightly greased bowl, and turn once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise until puffy and doubled in size, about 1 to 1 ½ hours.

Shape rolls. Punch down dough, and turn dough onto a lightly floured clean surface. Spray a 9”×13” baking pan with non-stick cooking spray (or brush with butter). Divide the dough into 15 equal portions (you can eyeball or weigh them). Take each dough ball and bring edges of the dough up to the center and pinch together. Flip the ball over and then with a cupped hand roll the dough ball around to create a tight dough ball. Place into the prepared pan in 5 rows of 3.

Let dough rise. Cover pans with clean kitchen towels, and let rise 45 minutes to 1 hour until about doubled in size and puffy (again rising time will vary). The dough should gently bounce back when pressed.

Bake rolls. Brush the top of the rolls with the prepared egg wash. Preheat oven to 375oF. Bake for 20-25 minutes or until golden-brown. When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops.