Hawaiian Sweet Rolls

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Thanksgiving is next week!  It’s time to talk about some rolls.  I just love everything about sweet dinner rolls.  The smell, the soft puffiness, the way they bounce out of the baking pan.  And I love the taste of them.  I could eat like three.  But I can’t.  So I won’t.  I’ll just admire them from afar.

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These rolls are best served the day they are made, but they’re still good the next day.  You can also place them in a freezer bag and freeze them for up to a month.

Now I know there are a ton of directions below.  Do not let that dissuade you from trying these out – just read through first, and get ready to make these over and over again for your family!

Hawaiian Sweet Rolls Adapted from Bakeaholic Mama

4 1/2 teaspoons active dry yeast

1/2 cup warm water

1/4 teaspoon sugar

2/3 cup pineapple juice

1/2 cup coconut milk

1/2 cup melted, unsalted butter

1/4 honey

3 eggs, room temperature (if eggs are cold, place the eggs in a bowl of hot tap water to warm up, then crack as usual)

1 Tablespoon coarse kosher salt

5 to 6 cups bread flour

In a large mixing bowl, whisk together the yeast, water, and sugar.  Let set for about 5 to 10 minutes, or until foamy.

Add the melted butter and whisk to combine.  Then add the pineapple juice, coconut milk, honey, eggs, and salt.  Whisk together until combined.

Add the flour, 1 cup at a time, and stir until the dough gets hard to stir in the bowl.  Turn out onto a floured surface and knead the dough – adding more flour as needed, until the dough is slightly sticky and smooth.

Set the dough in a large bowl and cover the top with plastic wrap, or let the dough rise in a dough rising bucket with the lid just sitting on top.

Let the dough sit at room temperature until doubled in size.

Turn the dough out onto a lightly floured surface and knead a couple of times.  Divide the dough into 12 equal pieces – roughly 4.3 to 4.6 ounces each (this will just depend on how much flour you end up using).  Use your kitchen scale for this task!

Preheat the oven to 350 degrees.

Spray a 9×13 glass baking pan with nonstick spray.  Form each section of dough into a ball (see below for tutorial), and place on the pan – there is enough room across for three rows of (four) rolls (see below).

Place a damp dish towel over the pan of rolls and let rise for about an hour, or until doubled.

Gently brush dough with egg wash.  2 egg yolks + 2 Tablespoons heavy cream – strained through a sieve (that way it’s nice and smooth).

Save any leftover egg wash in a covered container in the refrigerator for 1 week.

Bake the rolls for 25 minutes.  They should be golden brown and fluffy.  Let cool in the pan for about 10 minutes.  Then carefully lift them out, or flip them over onto the counter (like me).  These are best enjoyed the day you make them, or the following day.

They also freeze beautifully and can be reheated wrapped in foil at 350 degrees for about 15 minutes, or until soft and warm.

Form each roll into a ball, and stretch it into a fat disc.

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Next, push up through the center of the dough with one hand, while using the other to pull down the edges around it.

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While the top will look smooth, the bottom will look like a big wad of collected dough (because that’s what it is!).

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The top is smooth, and ready to be placed in the greased 9×13 inch baking pan.

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After the dough has risen they look so beautiful and puffy!

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Perfectly browned and delicious!

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