Homemade Hawaiian rolls are sweet and fluffy that you can make at home and not at the supermarket.
INGREDIENTS
1 tablespoon of instant yeast,
2 tablespoons of hot water
1/2 cup (125g) pineapple juice, canned
1/4 cup (1/2 stick or 58g) unsalted butter, softened
1/3 cup (67g) brown sugar
2 large eggs
1 large egg yolk, with the white reserved
1 teaspoon vanilla extract
3 cups (375g) of all-purpose flour
2 tablespoons of potato starch
1 1/4 teaspoons of salt
INSTRUCTIONS
In the bowl of the stand mixer, combine the yeast, water and pineapple juice. Let it stand for 5 minutes.
Add the butter, brown sugar, eggs, egg yolk (remembering to reserve the white) and vanilla, mixing until well combined.
In a separate bowl, beat the flour, potato starch and salt.
Add the flour mixture to the yeast mixture, beating with the paddle attachment for about 3 minutes at medium-high speed. Scrape the dough in the center of the bowl.
Switch to dough hook and knead for about 5 minutes at medium speed.
Round the dough into a ball and place it in a greased bowl to rise (about 3 hours).
Prepare a 9×13 inch mold by lightly greasing it.
Gently tap the raised dough to deflate it. Divide the dough into 16 equal pieces. (You can do this by continuing to divide the dough in half until there are 16 pieces left. Or, roll the dough into a log and use a bench knife or a rigid spatula to cut it into 16 pieces).
Round each piece into a smooth ball and place it on the greased tray, evenly spaced.
Cover the rolls with a piece of greased plastic and let them rise for an hour. They should be well swollen.
Preheat the oven to 350°F when the rolls are almost ready to rise.
Add a spoonful of water to the egg white set aside for an egg wash. Brush the washed egg over the top of the rolls.
Bake for 20-25 minutes, or until rolls reach an internal temperature of 190°F.
Remove the rolls from the oven and allow them to cool slightly before turning them over onto a wire rack.