Hawaiian Sweet Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">420g bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">180ml pineapple juice, room temperature</li><li class="ingredients-single-item">60ml whole milk, warm (about 43°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">For the egg wash: 1 egg beaten with 1 tbsp water</li><li class="ingredients-single-item">For the glaze: 30g unsalted butter, melted with 1 tbsp honey</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm (9-inch) square baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Warm the milk to about 43°C (110°F) – it should feel warm but not hot to the touch. Add 1 teaspoon of the sugar and the yeast, stir gently, and let it sit for 5-10 minutes until foamy. This step ensures your yeast is alive and will provide the necessary lift for your rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, remaining sugar, and salt. The higher protein content in bread flour will give your rolls structure while maintaining tenderness. Whisk these dry ingredients together to ensure even distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients and add the activated yeast mixture, room temperature pineapple juice (the secret to that distinctive Hawaiian roll flavor!), melted butter, and eggs. The pineapple juice contains enzymes that help tenderize the gluten, yielding exceptionally soft rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using the dough hook attachment, mix on low speed until the ingredients come together, then increase to medium speed and knead for 7-8 minutes. The dough should pull away from the sides of the bowl but still stick slightly to the bottom. It will be soft and slightly tacky but not overly sticky. If it's too wet, add flour 1 tablespoon at a time; if too dry, add milk 1 teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until smooth and elastic. Form into a ball and place in a large, lightly oiled bowl. Cover with cling film or a damp cloth and let rise in a warm place until doubled in size, about 1-1.5 hours. The ideal temperature for rising is around 27-29°C (80-85°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a clean surface and divide into 12 equal portions (about 75-80g each for consistency). For perfectly identical rolls, use a kitchen scale to weigh each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To shape each roll, take a portion of dough and pull the edges toward the center, creating tension on the surface. Flip the dough so the smooth side is up, then place your hand over the dough, forming a cage with your fingers. Move your hand in a circular motion, rolling the dough against the surface to create a tight, smooth ball. This technique ensures an even rise and beautiful rounded tops.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rolls in your greased 23cm square baking pan, placing them with a slight gap between each. Cover loosely with cling film or a damp cloth and let rise again until puffy and nearly doubled, about 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the rolls have risen, gently brush the tops with egg wash. This will give them that characteristic golden, glossy finish. Be careful not to press too hard on the delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes until deeply golden brown. If the tops are browning too quickly, loosely cover with aluminum foil. The internal temperature should register around 90°C (195°F) when fully baked. The slightly higher sugar content in these rolls means they'll brown more quickly than standard dinner rolls, so watch them carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the rolls are still hot from the oven, brush with the honey butter glaze. This not only adds shine and flavor but also keeps the crust softer. Allow to cool in the pan for 10 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm for the best experience. These rolls will keep well in an airtight container for 2-3 days at room temperature, or freeze for up to a month. To refresh, warm them in a 160°C (325°F) oven for 5-7 minutes before serving.</li></ol>