Hawaiian Sweet Rolls

Hawaiian sweet rolls are quite possibly the most delicious rolls ever. They are soft and buttery and sweet, and they make fantastic buns for baked ham and Swiss poppy seed sandwiches. They are also really easy to make. These sweet rolls are my family’s favorite rolls, and I hope they become a favorite for your family, too...

1 ½ c. pineapple juice

4 ½ tsp. active dry yeast

2/3 c. granulated sugar

1/2 c. butter, at room temperature, plus extra for brushing rolls

1 tsp. vanilla extract

2 large eggs

5-6 c. bread flour

1 tsp. salt

Directions

1. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
2. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
3. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
4. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
5. Switch from the paddle attachment to the dough hook, and add 3 cups of flour. Stir on low.
6. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
7. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
8. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
9. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
10. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
11. Toward the end of the second rise, preheat oven to 350 F.
12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
13. Immediately brush rolls with butter.
14. Serve warm or at room temperature.