Soft & Buttery Hawaiian Sweet Rolls

In a large bowl, combine 4 cups (500g) of all-purpose flour, fine sea salt, and both packets of Fleischmann’s® RapidRise® Instant Yeast.

In a small saucepan, heat the pineapple juice, milk, butter, and honey over medium-low heat, stirring frequently until warm (120°F/50°C to 130°F/55°C). Add this mixture to the flour mixture and stir using a Danish dough whisk or spatula.

Add the egg, vinegar, vanilla extract, and the remaining ¼ cup (30g) of flour to the bowl and stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let rest for 15 minutes.

Turn the dough out onto a floured surface, weigh it, and divide it into 15 equal-sized pieces. Shape them into balls and place them in a lightly greased 13 x 9-inch pan. Cover the pan and let the dough rise until doubled in size, about 60 to 75 minutes.

While the rolls are proofing, preheat your oven to 375°F (190°C), positioning the rack in the lower-middle section of the oven. Once the dough has proofed, lightly brush the tops of the rolls with the egg wash.

Bake the rolls for 18 to 20 minutes, or until golden brown.

While the rolls are baking, make the salted honey butter glaze. In a small saucepan, melt the butter over medium-low heat. Once melted, remove from heat and stir in the honey until well combined.

As soon as the rolls come out of the oven, immediately brush them with the salted honey butter glaze and sprinkle with flaky sea salt if desired. Let the rolls cool in the pan before serving.