First word that comes to mind is YUM! These little buns are tasty and versatile. My two favorite uses are pulled pork sandwiches and French toast. They make pretty much anything you put on them taste amazing…and they are SERIOUSLY easy to make! They need a little extra time to rise though…sweet dough does. Turns out the sugar attracts water, leaving the little yeasties thirsty and needing just a bit more time to take care of business. 🙂 They are so tasty and a special treat for your weekend bbq or anytime. Enjoy!
Mix for about 2 minutes…this dough is going to be goopy and sticky.
Switch to a dough hook. Mix for another 5 minutes on medium speed.
Gently deflate the dough and cut into 15 equal pieces. Seven more than I have here…ha ha!
Place dough balls evenly in a greased 9×13 pan.
Check out these beauties after their final rise. They are ready for the oven.
Hawaiian Sweet Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast 1 package
- 1/4 cup water 110 degrees to keep the yeasties happy
- 1 tablespoon honey
- 3/4 cup canned pineapple juice fresh has enzymes that will mess with our yeast
- 2 eggs plus 1 yolk reserve extra egg white for an egg wash at the end
- 1/2 cup one stick butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 4 cups flour
- 1 teaspoon salt
- 9 x13 pan for the oven
Instructions
- This recipe does require rising time of about 2 1/2 to 3 hours.
- Begin by waking up the yeast in the warm water with the honey in the bowl of your mixer. Give it a good stir and wait until it foams to let you know they are happy.
- Add the pineapple juice, 2 eggs plus egg yolk, melted butter, sugar and vanilla and mix until well combined. Combine flour and salt and add to the mixer bowl.
- Mix for about 2 minutes...it is going to be goopy and sticky so you will need to scrape down the sides once and switch to a dough hook. Mix for another 5 minutes on medium speed.
- I guarantee it will still be sticky...but it is supposed to be.
- Lightly grease a large bowl and drop the dough as compactly as you can into the bowl. Cover with a damp towel or paper towel and let rise in a warm space like a warming drawer or inside the oven that you've turned on to its lowest setting for a couple of minutes then turned off (dough likes to proof between 80 and 90 degrees). We are proofing for 1 1/2 to 2 hours or until the dough doubles in size.
- Gently deflate the dough and place on parchment paper or flour your work surface to keep it from sticking to everything. Cut into 15 equal pieces. (odd number, but that is what will fit into a 9x13 baking pan. If you want bigger buns, portion it out accordingly. Round the buns by pulling dough up and around from the bottom and pinching it together gently in the middle until it begins to resemble a ball of sorts.
- Place them evenly in a greased 9x13 pan. Allow to rise for another 45 minutes to an hour. (I know the waiting is killing you...but the end result is worth the wait!) This time cover with a greased piece of plastic wrap.
- At about 30 minutes turn the oven on to 350 F and mix the left over egg white with a tablespoon of cold water to use as a wash. Gently brush the surface of the rolls with the egg wash. Bake 20-25 minutes until golden brown. Cool in the pan for a few minutes before removing to a rack to cool completely.
