Homemade Hawaiian Rolls

Ingredients:

For Rolls-

½ cup canned pineapple juice, at room temperature

½ cup whole milk, warmed, (100-110°F)

5 tablespoons unsalted butter, melted and slightly cooled to just warm (~85°F)

6 tablespoons granulated sugar

2 tablespoons dark brown sugar

2 eggs

1 teaspoon vanilla extract

2 ¼ teaspoons active dry yeast

4 ¼ cups all-purpose flour

1 ½ teaspoons fine salt

For egg wash:

1 egg, lightly beaten

2 tablespoons water

1 tablespoon salted butter, melted

Instructions:

Mix the yeast in the warmed milk. Let sit for 5 minutes to proof.

Mix the pineapple juice, melted butter, sugars, 2 eggs, and vanilla in the bowl of a stand mixer.

Mix in the yeast and milk.

Add half of the flour.

Stir in the salt.

Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours

Spray a 9x13-inch metal 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 remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour

Meanwhile, preheat the oven to 375°F

Bake the rolls for 20 minutes, or until golden brown

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