Sweet Pineapple Hawaiian Rolls
I've always wanted to know How to make my own dinner rolls. So much so that I've attempted making multiple recipes with different ratios of the main ingredients until I finally realized that this one works the best. This recipe accomplishes my goal of a sweet and savory pull-apart bread.
Yield: 16 rolls
Ingredients for Yeast Ball
- 1/4 Cup All-purpose Flour
- 1 Tbsp Instant (Quick Rise) Yeast Approxomently 1 pack and a half.
- 2.5 Tbsp Warm water between 115-117 degrees
Ingredients for Dough
- 2 3/4 cup All-purpose Flour
- 2 Tbsp Cornstarch
- 1 1/4 Tsp Salt
- 1/3 Cup Light brown sugar
- 1/2 Cup Pineapple Juice
- 1 egg Yolk
- 1 egg White (set aside for egg wash)
- 4-5 Tbsp unsalted Butter (approximately 1/4 cup) (Room temperature)
- 1 Tsp Vanilla extract
- In a big bowl start By mixing the 1/4 cup flour, 1 tbsp quick-rising yeast, and the water. Make sure that the water temperature does not exceed 117 degrees. I typically use a thermometer to make sure my temperature is exact. The purpose of this is so that you can create a yeast ball so that when other ingredients are added your bread will rise properly. Let this sit for about 10 minutes.
- After sitting for 10 minutes it won't look any different it will just look like a crusty ball of dough. Don't worry it will all come together soon. Now mix in the 1/3 cup of brown sugar, 1/2 cup pineapple juice, 2 eggs, 1 yolk, the Vanilla, and the softened butter. Mix and mash everything together. This mixture will look yellow and lumpy. At this point, you should have lumps of dough and lumps of butter in this mixture.
- In a separate bowl mix together the flour 2 3/4 cups, salt 1 1/4 tsp, and the cornstarch 2 tbsp. Then add about a cup of this mixture into the mixture with the eggs and dough ball mixture and mix until its incorporated. You can do this with a kitchen aid mixer or by hand in a bowl with a sturdy spoon. Once that is mixed add the remaining flour mixture to it. By hand, you will mix until it becomes too hard to mix with a spoon, and then you will take it out and began kneading the dough for 8-12 minutes. In a mixer with a dough hook you will knead on low and continue to scrape the sides down until all flour is incorporated and then speed up the mixer to about 5-6 speed and knead for 8-10 minutes.
- After roughly 8-12 minutes your dough should be tacky but, not sticking to your fingers. you should be able to poke it and it springs back into shape and if you used a mixer with a dough hook it should be smooth. If you made it by hand it will not be as smooth but, as long as it springs back and is not sticking to the countertop then its good to go. The dough should feel tight and no longer falling all over the place. The Purpose of Kneading is to strengthen the gluten bond so do not be alarmed that the dough is not easily moveable. Once it rests it will be soft like a pillow.
- Now place the dough in a greased bowl for about 2 hours or until its doubled in size. (I usually place mine in the oven to rest/rise)
- After the 2 hours are up your dough should be significantly puffier. You will take the dough out and it should feel extremely soft and plush like the skin of a newborn. Now you will take the dough form it into a ball and with a dough scraper or a knife cut it into halves and continue to cut into halves until you have 16 equal-sized pieces. Now you're going to shape each piece into a ball by pinching the sides and all to the bottom. While shaping the rolls make sure the dough pieces you are not working with remained covered by the plastic wrap to prevent the top layer from getting dry.
- Now place the 16 balls of dough into a greased round cake pan. You can put parchment paper down in the bottom of the pan but, Honestly, it makes no difference. Cover with plastic wrap, place in a warm area and let it rise for about a 1 hour.
- At about 15 minutes before your rolls are done rising preheat the oven to 375. (if your rolls are rising in the oven, of course, take them out before preheating the oven) Once they are done rising remove the plastic wrap and brush a small amount of egg wash on each roll. To make the egg wash take the egg white that you set aside and 1tsp of water. The place them in the oven on the middle rack for approximately 20-25 mins. For my own personal preference I cook mine for 15 mins and then to prevent the top from browning anymore I take them out and place foil on top to act as a barrier and cook for the remaining 10 mins. The rolls should be at the internal temperature of 190 when they are completely done
- Rub or brush with butter and serve.