My homemade bread kick continues but has slowed a bit with the crazy heat summer has brought. I haven’t made any in a few weeks and I feel like I’m going through a homemade carb withdraw. So I thought sharing this recipe with you all would help me cope.
These rolls taste so much like King’s Hawaiian Rolls and are just perfect as a dinner roll or for a yummy ham sandwich. I made them bigger and went with the latter option as a main dish.
They do take quite some time to rise and it’s very important that you let them double fully so they turn out nice and fluffy. But now that it’s so hot outside, I can just put the dough upstairs to rise since it’s nearly impossible to keep it cool up there.
The ingredient list worried me a bit with so many sweet items but they were just perfect. You have to try them!
Hawaiian Sweet Rolls
recipe from La Petite Brioche
yields 3 loves, 24 dinner rolls, or 12 sandwich rolls
6-7 cups all-purpose flour
1 1/2 cups pineapple juice, room temperature
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
1/2 cup butter (one stick) melted
2 (1/4 ounce) envelopes yeast
1. Beat the eggs then stir in the pineapple juice, sugar, salt, ginger, vanilla and butter. Place 3 cups of flour in a large bowl and thoroughly mix in the egg mixture. Sprinkle in the yeast packets and mix in. Add remaining flour. If the dough is sticky and difficult to handle, add a bit more flour. It should be a bit tacky, but not wet. Knead for about 5 minutes or until a smooth ball forms (I do this whole process in my mixer). Grease a large bowl and place dough in it, turning to coat the entire dough ball. Cover and let rise until doubled in size, about 1 1/2 hours.
2. Punch dough down and divide into thirds for loaves, or into 24 or 12 balls to make rolls (depending on the desired size). Place into greased loaf pans or baking pans. Cover and let rise until doubled again.
3. Bake at 350 degrees F for 25-30 minutes or until golden brown.