Homemade Hawaiian Sweet Rolls


  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup warm milk, 100-110 degrees F
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 whole eggs, lightly beaten
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons (1 package) active-dry yeast
  • 4 1/2 cups unbleached bread flour
  • 1 egg, for brushing on prior to baking


  • within the bowl of a stand mixer fitted with the paddle attachment, mix the fruit juice, warm milk, liquefied butter, sugar, yeast and salt.
  • mix till mixed then add the two gently crushed eggs. combine till incorporated (may be somewhat curdled).
  • take away the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour 1/2 cup at a time till all flour is incorporated.
  • Increase the speed to medium and mix for regarding five minutes or till the dough is swish and holds along during a ball.
  • Place the dough ball during a gently lubricated giant clean bowl. cowl with wrapper and place during a heat, draft free location for regarding two hours or till dough is double in size.
  • Spray a 13x9 in. baking pan with change of state spray and put aside.
  • take away the dough to a clean surface and remove fifteen equal items. type every bit into a ball actuation the edges down and tucking them below to very cheap of the dough ball.
  • Place every ball within the ready pan.
  • Once all fifteen dough balls square measure shaped, brush every roll with one egg crushed with two tablespoons of water. cowl the pan with wrapper and store during a heat, draft-free location till up and virtually doubled in size - regarding one hour.
  • Bake at 350 degrees for twenty minutes or till golden brown.

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