HAWAIIAN SWEET ROLLS
INGREDIENTS
INGREDIENTS
1/3 cup milk, warmed (warm for 30 seconds and let cool for 2 minutes before using)
1 tablespoons of active dry yeast (see note*)
1/2 cup brown sugar, packed
1/4 cup extra virgin olive oil (or canola oil)
1/4 cup (1/2 stick) salted butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about ⅔ cup)
4 cups + 1 cup all purpose flour (or bread flour)
1/2 teaspoon salt
FOR THE TOPS:
1 egg
1/4 cup water
DIRECTIONS
1. In a measuring cup or a small bowl, Mix together the milk and yeast. Let it sit for about 5 minutes.
2. Place the milk and yeast mixture into the bowl of an electric mixer fitted with the dough hook attachment. Add the salt, oil, butter, sugar, eggs, and pineapple and mix to combine.
3. Add the 4 cups of flour, ½ cup at a time. Waiting until each ½ cup in fully incorporated before adding more. (Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook. If it's sticking to the walls of the mixer, add 1 cup extra of flour Remember, it should be sticky, but not gooey.)
4. Knead for about 10 minutes, in the machine. Cover with a damp cloth and let the dough rise for 1 hour.
5. Oil a 9x13 inch pan. Punch the dough down and divide into twelve equal balls for jumbo rolls and 24 balls for Hawaiian king sized rolls. Place in a well buttered dish and let rise again until doubled, 1 hour.
6. Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
7. Bake for about 25 minutes or until the tops are nicely browned.
8. Serve warm with additional butter.
