Friday, July 5, 2013

Hawaiin Rolls

When I was making these I thought they would be a fail.  But actually I really enjoyed them.  I served them with rootbeer pulled pork.  I probably will make them again.  I used 1/2 white whole wheat flour and added 1 tbsp vital gluten.

Hawaiian Sweet Rolls

Yield: 18 rolls
Prep Time: 20 minutes
Cook Time: 18 - 20 minutes
Total Time: 4 hours
Sweet yeast rolls with pineapple bits


1/3 cup milk
1 package instant dry yeast
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup butter, melted and slightly cooled
2 large eggs, lightly beaten
1 - 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
4 cups bread flour (I used half bread flour and half regular flour)
1 teaspoon salt
For the tops:
1 egg
1/4 cup water
A few tablespoons melted butter


Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine.
Add the salt and flour about 1 cup at a time, mixing well after each addition. It should be sticky, but not gooey.
Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover and let rise until doubled (about 60 minutes). Punch the dough down and divide into 18 equal balls. Place on a well buttered cookie sheet.
Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.

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