Hawaiian Rolls are fluffy buns that are slightly sweet and buttery. They are delicious on their own, with a pat of butter or jam, or as a side to your meal.
- 4 and 1/2 cup all purpose flour divided
- 1/4 cup warm milk 105-115 F
- 2 and 1/4 tsp active dry yeast
- 1 cup pineapple juice room temperature
- 1/3 cup melted butter plus 2 tbsp extra
- 1/2 tsp salt
- 1/2 cup sugar
- 2 eggs lightly beaten
- 2 tbsp milk for brushing on the bread
- In a mixing bowl, combine yeast and warm milk. Let the mixture stand for 5 minutes, or until it is foamy. Add the pineapple juice, sugar, melted butter, salt and eggs. Stir everything with a wooden spoon.
- Add 4 cups of flour to the bowl, adding 1 cup at a time and stirring with a wooden spoon. Stir until all the ingredients are incorporated. Sprinkle just enough of the remaining 1/2 cup of flour, still stirring, until the dough gathers in the center of the bowl. You won’t need all of the remaining 1/2 cup.
- Turn the dough over onto a lightly floured board. Knead the dough until it is smooth and elastic, about 6-10 minutes. Dust your surface and your hands with flour as needed to help with the stickiness while kneading.
- Gather the dough into a smooth ball and place it in a bowl. Cover the bowl with clean kitchen towel and let rise for 1 and 1/2 hours to 2 hours or until the size is doubled. Meanwhile, grease a 9 x 13 inch baking pan.
- Gently deflate the dough and divide to 20-23 equal portions. Roll each portion into a smooth ball and place it in the prepared baking pan. Repeat with the rest of the portions. The rolls should be placed close together in the pan. Cover them loosely with a clean kitchen towel. Let them rise again for 1 hour.
- Preheat oven to 350 F. Brush the tops of the buns with milk and bake for 16-20 minutes, or until tops are golden. Brush melted butter on top of the warm buns.