Hawaiian Dinner Rolls

In a large measuring cup or medium bowl, combine warm water and evaporated milk. Microwave for about 20-30 seconds, until warm (about 105-110 degrees F), then add active dry yeast and 1 tbsp of sugar. Whisk together and let it sit for 8-10 minutes, until bubbly and foamy. 1/2 cup Water 1/2 cup Evaporated Milk 1 tbsp Active Dry Yeast 1 tbsp Sugar

Add honey, eggs, egg yolk, and vegetable oil and whisk together. 1/2 cup Honey 2 large Eggs 1 Egg Yolk 2 tbsp Vegetable Oil

Add Bread flour, all purpose flour, milk powder, and kosher salt to the bowl of a stand mixer. Whisk together, then add the yeast/honey mixture. Use a rubber spatula to mix everything together until a shaggy dough forms, then place on the stand mixer with the dough hook attachment. 2 cups Bread Flour 2 3/4 cups All Purpose Flour 2 tbsp Milk Powder 1 1/2 tsp Kosher Salt

Mix on medium speed for 1-2 minutes, then begin adding the room temperature butter, 1 tbsp at a time, ensuring each tablespoon of butter is fully incorporated before adding more. 6 tbsp Salted Butter

Once all of the butter is added, increase mixer to medium high speed. Mix for 8-10 minutes, until the dough comes together and stops sticking to the sides of the bowl. It should also be shiny and smooth looking. (stand by your mixer, it'll be moving around quite a bit so stay close to ensure it doesn't mix itself off the countertop)

Spray a large bowl with cooking spray or drizzle the bowl with oil. Add the dough and cover with plastic wrap. Place the dough in the oven with the oven light on (or just place in a warm place, but I've found that the oven provides the perfect temperature for dough to rise). Let the dough rise for 1 1/2-2 hours to double in size - this can take longer if your kitchen is cold, up to 3 hours.

Punch the dough down and cut the dough into 16 equally sized pieces. (Pro tip: tare a kitchen scale and weigh the dough. Divide it by 16 and it'll give you the weight of how much each roll should be. For me, it's 74g). Roll each piece into a tight ball, then place into a 9x13 baking dish - preferably metal or ceramic. No need to grease the pan.

Preheat the oven to 350 degrees F.

Cover the rolls with plastic wrap and allow them to rise again for about 30-45 minutes, until puffy.

In a small bowl, whisk together egg and water. Use a pastry brush to brush the tops of the rolls with the egg wash in a single layer, thinly (don't cake it on, it'll taste eggy).

Bake for 25-28 minutes, until the the tops are golden brown and the internal temperature is 190-200 degrees F with a instant read thermometer. If you don't have a thermometer, you can do the "knock test". Tap the tops of the rolls - it should sound hollow, like a drum.

Fresh out of the oven, brush melted butter on top (I melted 2 tbsp of butter) and enjoy.