Thursday, June 20, 2024
HomeRECIPESHAWAIIAN SWEET DINNER ROLLS RECIPE

HAWAIIAN SWEET DINNER ROLLS RECIPE

Learn how to make homemade Hawaiian sweet rolls at home that are perfectly sweet, fluffy and oh, so delicious. These little pillows from heaven will become the family favorites you never expected!

Ingredients

5- 5 1/2 cups all-purpose flour divided and more for sprinkling
4 1/2 tsp. instant yeast or fast growing
2 1/2 teaspoons kosher salt
1/2 cup plus 1 tablespoon whole milk, divided
1 cup of pineapple juice
8 tablespoons of unsalted butter, divided
1/3 cup of honey
2 tablespoons of dark brown sugar.
2 large eggs divided
1 teaspoon apple cider vinegar
2 teaspoons of pure vanilla extract

Instructions

Use a stand mixer equipped with a greased dough hook. Add 5 cups of flour, yeast and salt to a bowl and whisk to combine.
In a medium sized microwaveable bowl, add 1/2 cup milk, pineapple juice, 6 tablespoons butter and honey and whisk to combine. Microwave in 20 second increments until mixture reaches 120-130 degrees F, about 90 seconds.
Put the mixer on low speed and gradually add the heated milk mixture, brown sugar, 1 egg, apple cider vinegar and vanilla to the flour mixture. Scrape the sides of the bowl with a spatula as needed to incorporate the flour.
Knead the dough over low heat until the dough begins to fall out of the bowl, 2 minutes. Increase speed to medium-low and knead until dough is elastic and smooth textured, 7 minutes. The dough should begin to clear the sides of the bowl, but will be sticky at the bottom. Add an additional 1/4 cup flour, mixing at low speed, 1 minute. Add another 1/4 cup if necessary, until the desired texture is achieved and a slightly sticky bowl is formed. Use the least amount of flour added possible. Transfer dough to a lightly floured surface. Cover and let stand for 10 minutes.
Grease a 9×13 inch baking pan with cooking spray and set aside. Cut the dough into 18 pieces of uniform size. Roll the pieces of dough into balls with smooth lids, lightly floured the work surface as needed. Place the balls of dough in the greased mould. 3 balls per row, 6 rows in total. Leave about 1/2 inch around the corners of the mold.
If you have a problem with the rolls not lifting, try this!
Once the dough is done, take it out of the bowl and knead it a couple more times, sprinkling it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half.
Then take the dough out, beat it, shape the rolls and let it taste for another hour and a half.
Cover the mold with a plastic or kitchen cloth and place it in a warm and draught-free place. Allow the dumplings to rise and double in size for 30 to 40 minutes. The dumplings should be touching each other and almost filling the mold completely.
Adjust the oven rack to the lower middle position and preheat the oven to 350 F.
In a small bowl, beat one egg and one tablespoon of milk. Brush the egg wash on the top and sides of the buns. Bake the buns until they are golden and shiny on the surface, 18-20 minutes. Be sure to turn the pan halfway through cooking.
Cool the buns on a wire rack for 10 minutes. Remove rolls from pan and brush with 2 tablespoons of melted butter. Serve the rolls immediately while they are still warm.

Notes

If you have a problem with the rolls not lifting, try this!
After making the dough, take it out of the bowl and knead it a couple more times, sprinkling it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half.
Then take the dough out, beat it, shape the rolls and let it taste for another hour and a half.
The trick to even cooking and even aesthetics is to make sure that each of the rolls is the same weight. I use a kitchen scale to measure each of my dumplings. It’s not much extra effort and I end up with rolls that are almost uniform in size.