Hawaiian Sweet Rolls

Hawaiian Sweet Rolls

If you're looking for a simple side for dinner to dip into and sop up sauce, look no further! Today, we're diving into Hawaiian sweet rolls—a fluffy, pull-apart bread that's guaranteed to be better than anything you can find at the store. These pillowy sweet rolls are perfect for a dinner side or even as a burger bun. Plus, they come with a bonus: a no-waste recipe that uses fruit juice that would have been thrown out (or simply only sipped.)

Gather Your Ingredients

• 116 ml pineapple juice

• 116 ml milk of choice (I used buttermilk) warmed to 110f

• 70 g butter (melted)

• 75 g granulated sugar (I used raw cane sugar)

• 25 g brown sugar

• 2 eggs (beaten)

• 14 g yeast

• 516 bread flour

• 32 g all-purpose flour

• 1/2 tsp salt

optional:

• salt sprinkled ontop

• 1 egg beaten for egg wash

Step-by-Step Instructions

Now that you’re all set with your ingredients, it's time to whip up some rolls! I will be using my bread maker on the mix and rise settings for the first half of the recipe but you may make it according to normal bread instructions for kneading and rising dough nothing special needs to be accounted for. let's get started:

1. Strain the juice from one can of pineapple juice, use your food scale to measure out 116 ml (I had just a tablespoon or so extra from the size can I used) and set aside.

2. Melt butter(70g)and set aside. move to the next step before waiting for the butter to melt( I am using a double boil method because I don't own a microwave.)

3. Measure and warm milk (116 ml) of choice to 110f. I used buttermilk for this and I also added the pineapple juice to be warmed at the same time in a mason jar. Wait until the milk is warmed before moving to the next step (I used a "double boil method with just hot water in a measuring cup to warm the liquids but feel free to use a microwave if available to you.)

4. Measure yeast (14g) in the bread mixing bowl and add warmed pineapple juice, milk, granulated sugar (75g), and brown sugar(25g. Set inside the bread maker(off) with the lid closed to bloom (become bubbly) for up to 10 mins.

5. Whisk the 2 eggs in a separate bowl and set aside while waiting for the yeast to bloom and the butter to melt from the previous steps.

6. Add melted butter to the bread mixing bowl

7. Add bread flour(516g) and all-purpose flour (32g)(I measured mine in a separate container then added them but it's not necessary), and salt to a bread mixing bowl.

8. Add your beaten eggs to the bread mixing bowl. The reason I added this on top of my dry ingredients is per the instructions of my bread machine to not put all the liquid in the bottom of the bowl whenever possible to help it mix evenly.

9. Sit back relax, and let your bread machine do the rest(most) of the work for you. A.K.A. Put your bread mixing bowl in the bread machine and use the mix and rise setting. checking to make sure it is well combined before the rise and then let rise for around an 1hr. (my bread machine's time is 1.5 hrs for this setting)

10. Once the dough is with the first rise (doubled in size or just about) remove it from the bread mixing bowl and place it on the counter (lightly floured)to be shaped. Remove the bread mixing paddle if necessary as well.

11. Cut and shape into desired sizes( I was able to make 8 dinner roll-sized and 3 hamburger bun-sized but of course, make the size that you would like to make.) And then reshape with hands in a cupping motion.

12. (optional) freeze some of the dough or put it into the fridge until needed before the second rise. I made these the night before Thanksgiving so I kept 5 covered in the fridge and froze the rest(flash-frozen and then vacuum-sealed). You just need to make sure you leave ample time to double in size again for the second rise. I had let mine sit out after being in the fridge overnight for about 2 or so hours (PLENTY of time because I was busy) and then didn't overproof. If you set them out and see they are starting to over-proof place them in the fridge to stop the proofing process and then straight into the oven when you are ready. The rolls should be covered the entire time they are being stored or proofed and uncovered for baking. Keep them separated on the tray for individual rolls or burger buns and add them to a small dish (tin tray) with them touching for pull-apart rolls.

13. After the second rise (double in size.) Coat with egg wash and sprinkle with salt if desired. Place in the oven at 375 starting at 10 mins checking for golden brown. Times will vary based on the size of the rolls you shape. I believe I cooked mine for around 12 mins but my oven was quite hot from cooking a chicken at 450f just minutes prior.