Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons warm water ((just barely warm to the touch, like a baby's bath))
  • 1 tablespoon active dry yeast*
  • 3/4 cup pineapple juice
  • 1/3 cup dark brown sugar ((firmly packed))
  • 1/4 cup unsalted butter ((1/2 stick), melted)
  • 2 eggs ((large))
  • 1 egg yolk ((large))
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 4 1/4 cups all-purpose flour ((approx., you may need a little less or a little more))
  • soft butter ((to brush on after baking))

Instruction

  • Stir the warm water and yeast together in a large mixing bowl, then set aside until foamy (about 10 minutes).
  • Add the pineapple juice, brown sugar, melted butter, eggs, egg yolk, salt, and vanilla and whisk to combine.
  • Stir in the flour, about 1/2 cup at a time, until a stiff dough forms and pulls away cleanly from the sides of the bowl.
  • Knead the dough until it passes the windowpane test,** (about 10 to 15 minutes).
  • Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in volume (about 1 hour).
  • Punch down the dough and divide it into 15 equal portions (about 65 grams each).
  • Shape the rolls and place them in a 9x13-inch greased baking dish that's been lined with parchment paper.
  • Cover the rolls with a sheet of greased plastic wrap (if making overnight rolls, place them in the refrigerator for up to 48 hours).
  • Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour).
  • Preheat the oven to 350 degrees F.
  • Bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.
  • Remove from the oven and brush the tops with soft butter.