Side Pannel
Hawaiian Sweet Rolls Recipe
Hawaiian Sweet Rolls Recipe
- Recipe Submitted by maryjosh on 03/04/2019
Ingredients List
- Sponge
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast, SAF Gold instant yeast preferred
- 2 tablespoons water
- Dough
- 1/2 cup pineapple juice
- 1/4 cup (4 tablespoons) unsalted butter, melted and cooled a bit
- 1/3 cup brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour (more if needed)
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
- Glaze
- 1 egg mixed with 1 tablespoon water
Directions
To make the sponge, combine the flour yeast and water in the bowl of a stand mixer. Cover and let stand for 15 minutes while you gather the rest of the ingredients.
Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla. Mix with the flat paddle of mixer until combined
In another medium bowl, stir together the remaining all-purpose flour, potato flour and salt, the add to the ingredients in the liquid ingredients in the mixer bowl.
Mix all with the flat paddle for about 3 minutes at medium-high speed. Scrape down the bowl, switch to the dough hook and knead at medium speed for about 5 minutes. The dough will be very soft and somewhat sticky but if you feel it's too sticky add a bit more flour.
Remove the dough, round it into a ball and place it in a lightly greased container, cover and let rise, about 1 1/2 to 2 hours or until puffy and doubled in size.
Prepare a 9x13 by greasing it lightly. Transfer the dough to a floured work surface, deflate gently and divide into 16 equal pieces.
Round each piece into a smooth ball, then place in the prepared pan, cover with lightly greases plastic and set aside to rise for another hour or until very puffy.
While rolls are rising, preheat oven to 350°F.
When the rolls have risen, mix the egg and water together, then brush each bun with the mixture.
Bake for 20–25 minutes, turning the pan if needed to ensure even baking. The rolls should be golden brown and register 190°F.
Remove the rolls from the oven, let cool for a few minutes, then turn out onto a wire rack. Leftover will keep for a few days, well wrapped.
Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla. Mix with the flat paddle of mixer until combined
In another medium bowl, stir together the remaining all-purpose flour, potato flour and salt, the add to the ingredients in the liquid ingredients in the mixer bowl.
Mix all with the flat paddle for about 3 minutes at medium-high speed. Scrape down the bowl, switch to the dough hook and knead at medium speed for about 5 minutes. The dough will be very soft and somewhat sticky but if you feel it's too sticky add a bit more flour.
Remove the dough, round it into a ball and place it in a lightly greased container, cover and let rise, about 1 1/2 to 2 hours or until puffy and doubled in size.
Prepare a 9x13 by greasing it lightly. Transfer the dough to a floured work surface, deflate gently and divide into 16 equal pieces.
Round each piece into a smooth ball, then place in the prepared pan, cover with lightly greases plastic and set aside to rise for another hour or until very puffy.
While rolls are rising, preheat oven to 350°F.
When the rolls have risen, mix the egg and water together, then brush each bun with the mixture.
Bake for 20–25 minutes, turning the pan if needed to ensure even baking. The rolls should be golden brown and register 190°F.
Remove the rolls from the oven, let cool for a few minutes, then turn out onto a wire rack. Leftover will keep for a few days, well wrapped.
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