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  • Homemade Hawaiian Bread Rolls

    How to make Homemade Hawaiian Bread Rolls

    Yield: 15 bread rolls

    Prep Time: 20 minutes

    Cook: 2 hours 10 minutes


    For the rolls:

    1/2 cup canned pineapple juice (room temperature)
    1/2 cup warm milk (100 – 110°F)
    4 tablespoons unsalted butter, melted and slightly cooled
    2 whole eggs, lightly beaten
    6 tablespoons granulated sugar
    1 1/2 teaspoons fine salt
    2 1/4 teaspoons (1 packet) instant yeast
    4 1/2 cups (20 ounces) bread flour

    For baking:

    1 large egg


    Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until a dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

    Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.

    Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.

    In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.

    Meanwhile, preheat the oven to 375°F.

    Bake the rolls for 20 minutes, or until golden brown. Serve warm.

    Adapted from JW Food and Design and here

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