Hawaiian Sweet Rolls

Servings

15 rolls

Prep

2 hr 20 min

Cook

20 min

No, I’m not from Hawaii and have never been to Hawaii but I am from a large island in a tropical country surrounded by sweet pineapples, tasty coconuts and palm trees.

Anyways, I kept seeing Hawaiian sweet rolls being repinned on Pinterest, so I looked it up and found this recipe from Handle The Heat and tried it out. Amazing rolls! The taste is so similar to rolls (or buns) made from where I am from. I had to lower the sugar amount from the original recipe so my hubby would eat it too. Recipe adapted from Handle The Heat.

Ingredients

½ cup Pineapple Juice (room temp.)
½ cup Milk, warmed (45°C)
4 tablespoons Butter, melted and cooled
2 Eggs, lightly beaten
4 tablespoons Sugar
1½ teaspoons Salt
2¼ teaspoons Dry Yeast
4½ cups All Purpose Flour

Egg Wash

1 Egg
2 tablespoons Water

Directions:

In small sauce pan, heat up milk, sugar and butter.
Transfer to mixing bowl, add yeast and 2 cups of flour. Attach the dough hook to mixer and mix on medium low speed for a minute.
Add salt, pineapple juice, eggs and remaining flour.
Knead on medium high speed for 5 minutes, until a soft and smooth dough forms.
Place dough in a lightly greased bowl, cover with a damp kitchen towel and let rise for an hour or till it has doubled in size.
Spray a 13 x 9-inch (33 x 22 cm) baking pan with cooking spray.
Place dough on counter top. You do not need to flour it as the dough is not sticky.
Divide dough into 15 pieces. Roll pieces into balls and place in prepared pan.
Cover with damp towel and let it rise for another 30 minutes or till double in size.
In the time being, preheat oven to 190°C.
Prepare egg wash. Whisk to combine.
Brush rolls with egg wash and bake for 20 minutes or until golden brown.