Friday, April 19, 2013

Hawaiian Sweet Rolls


Ingredients
1 ½ c. pineapple juice
4 ½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt
Directions
  1. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
  3. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
  4. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
  5. Switch from the paddle attachment to the dough hook, and add 3 cups of flour. Stir on low.
  6. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
  7. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
  8. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
  9. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
  10. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
  11. Toward the end of the second rise, preheat oven to 350 F.
  12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
  13. Immediately brush rolls with butter.
  14. Serve warm or at room temperature.
Hawaiian sweet rolls1


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