Homemade Hawaiian Sweet Rolls
What makes a Hawaiian Sweet Roll? It’s all approximately the pineapple. Crushed pineapple is introduced to the dough for each the added sweetness and flavor. It’s important which you use overwhelmed pineapple on this recipe. Measure your crushed pineapple without draining off any of the juices. I truely simply take my measuring cup and dip it directly into the opened can of crushed pineapple.
Making your very own rolls is lots less complicated than you might think. I’ve covered full-size, distinct notes under the recipe to help with any questions you may have. Be certain to check them out and watch the video demonstration and experience free to leave a comment if you nonetheless have questions.
- 1/2 cup unsweetened pineapple juice
- 1/2 cup warm milk, 100-110 degrees F
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 whole eggs, lightly beaten
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons (1 package) active-dry yeast
- 4 1/2 cups unbleached bread flour
- 1 egg, for brushing on prior to baking
In the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt.
Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled).
Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour 1/2 cup at a time until all flour is incorporated.
Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball.
Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size.
Spray a 13×9 inch baking pan with cooking spray and set aside.
Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball.
Place each ball in the prepared pan.
Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size – about 1 hour.
Bake at 350 degrees for 20 minutes or until golden brown.
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