Whole Wheat Hawaiian Rolls
These Sweet Hawaiian Rolls are a must try! They are the perfect combination of sweet with a "tang." And, I think they are even better when I prepare the rolls the night before. Then put them in the refrigerator overnight covered. Next, get them out of the refrigerator 1-2 hours before you want to bake them. Bake them and enjoy warm & fresh! I can't explain how soft, airy, and pull apart good they are!
Ingredients
- 3&1/2 cup Fresh milled flour 420g I used hard white wheat, with a little Kamut
- 2 eggs
- 1 cup pineapple juice 240g (room temperature)
- 4 TBSP softened butter 56g
- 1/3 cup brown sugar 75g
- 1 tsp vanilla
- 1&1/2 tsp salt
- 2&1/2 tsp instant yeast
- *optional 1 TBSP butter to top after baking
Instructions
- Mill the flour
- Pour Pineapple juice, softened butter, brown sugar, eggs, vanilla, & salt into stand mixer bowl & mix until combined
- Add flour into bowl & Mix until cohesive & smooth. It will be a sticky dough.
- Let mixture sit covered for 15 minutes for the flour to absorb liquids.
- Then, add yeast and begin kneading dough until it passes the window pane test.
- Spray dough with oil & cover for 1-2 hours or until doubled.
- On an oiled surface, divide dough into 12 pieces.
- Roll each piece into a smooth ball.
- Oil or line a 9x13 baking pan with sides.
- Put 12 rolls into pan & cover - Let rise for 40 minutes until nice & puffy.
- Preheat oven to 350*F towards the end of the second rise.
- Bake for 20-25 mins until internal temperature is 190*F
- After the rolls come out of the oven, brush with melted butter *optional
Video
Notes
*Canned Pineapple juice seems to work better, for some reason fresh pineapple juice tends to affect the gluten development.