Hawaiian Rolls
Baked Goods, Breads, Copycat Recipes, Holiday
Ingredients
1/4 cup bread flour
1 T. Yeast
3 T. Water
1 cup pineapple juice
1/3 cup brown sugar
2 eggs
2 T. Softened butter
2 tsp. Salt
3-4 cups bread flour
1T. Melted butter
13x9 pan, oiled
Light flavored oil like canola
Description
These are best fresh like any bread, but they do take longer to get stale than other roll recipes. This makes them ideal when you need to make rolls more than a day ahead.
This is a sticky, gooey dough. Don't add extra flour beyond what the recipe calls for, it will ruin the consistency of the finished product. Just be generous with the oil.
Directions
Mix the flour, yeast, and water until smooth. Let sit 15 minutes.
Add the pineapple, brown sugar, eggs, softened butter, and salt. Knead, adding the flour a little at a time until you get to the minimum. If it doesn't start forming a ball within a couple minutes, knead in additional flour up to the maximum.
Continue kneading until you have a fairly smooth, cohesive ball. It will still be sticky, and stuck to the bottom of the bowl, but should pull completely away from the sides.
Use gloved, oiled hands to help move the dough to an oiled container.
Cover and let rise until puffy, 1 hour. It won't double.
Pull the dough out onto an oiled board. Oil your hands, your scale, and the dough blade you will be using.
Divide into fifteen 2 oz. rolls and line up in your pan. Don't mess with the dough a lot, just loosely shape it.
Put extra rolls in a ramekin or dish of their own that allows the sides to touch, or discard.
Lightly oil over and between each roll. Cover with plastic wrap and put them in the refrigerator to rise overnight.
The next morning, pull the rolls out and let them warm for 1 hour before baking.
Preheat the oven to 350 degrees.
Brush rolls with melted butter and bake 25-30 minutes.
Remove to a cooling rack.