Hawaiian Sweet Rolls Recipe

3      Reviews by:    Mary Dodge   Hawaiian Sweet Rolls Recipe uses milk, pineapple juice, eggs, butter, yeast, sugar, salt, and bread flour in creating this very tasty Hawaiian sweet rolls recipe. Food Category:    Bread Cuisine Origin:    Hawaiian    Servings:16 Nutrition facts:108 calories6.0 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 25 Minutes Cook Time:   20 Minutes Total Time:   2 Hours 45 Minutes

INGREDIENTS

• 1/2 cup warm milk
• 1/2 cup pineapple juice
• 2 eggs, beaten
• 4 Tbsp butter, melted
• 2 1/2 tsp Instant yeast
• 6 Tbsp sugar
• 1 1/2 tsp salt
• 4 1/2 cups (20 ounces) bread flour
• For Egg Wash:
• 1 egg, beaten
• 2 Tbsp milk

DIRECTIONS

• Place all ingredients except the flour into a stand mixer bowl. Mix well to combine.
• Place the dough hook on the mixer and on speed 1 slowly begin to add the flour. Once the flour is in the bowl, turn the mixer to speed 2 and mix for 5 minutes. Remove the dough from the mixer and folding under on itself, form the dough into a smooth ball. Place the dough into an oiled bowl. Lightly oil the surface of the dough ball. Cover the dough with plastic and rest the dough until it doubles in size. Gently press the dough to allow any gases to escape.
• Flatten the dough out and divide into 16 equal portions. Gently fold each portion under itself and form a smooth surfaced ball with each portion. Place portions side by side in 4 x 4 arrangement and cover with a towel for 15 minutes. Flatten each ball to release any gas. Fold the edges of the dough into the center and then pinch all together sealing the seam. Turn the seam side down on the counter and roll the dough lightly around under your hand forming a smooth surfaced ball.
• Place the dough balls into a square pan in the 4 x 4 arrangement and allow to rise for 30 minutes. Brush each roll with egg wash. Bake rolls in a preheated 375 degree oven for 20 minutes or until golden brown. Move pan with rolls to a wire rack. Brush rolls with salted butter while they are still hot.

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