Sweet Rolls (Hawaiian)

Sweet, buttery, homemade Hawaiian Sweet Rolls are super soft and fluffy infused with pineapple juice and slathered in butter. Their light tropical flavour makes these tender golden rolls ideal for sliders, potlucks and special occasions like Thanksgiving. These rolls are infused with pineapple juice, honey, brown sugar, vanilla and splash of vinegar for a slightly sweet, slightly tangy tropical flavour. The pineapple juice lends these rolls its subtly fruity sweet flavour enhanced by the vanilla all balanced by the vinegar's subtle sharpness. The dough itself is incredibly rich and more dense than traditional rolls while still incredibly tender and fluffy at the same time. The secret to nice fluffy rolls is letting them rise and double in size and this dough has two rises which also helps develop the tropical flavour.

1 cup pineapple juice at room temperature
½ cup whole milk
6 Tbsp. unsalted butter, melted
1/3 cup pure honey (mild honey like clover)
5-6 cups all-purpose flour, unbleached
1 Tbsp. instant or rapid-rise yeast
2½ tsp. kosher salt
2 Tbsp. brown sugar
1 large egg
1 tsp. distilled white vinegar
2 tsp. pure vanilla extract

Topping:
3 Tbsp. butter, softened, separated

Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110°F, about 1 minute (mixture may appear curdled which is okay).

Fix mixer with dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead on LOW until dough starts to pull away from the bowl, about 2 minutes. Increase speed to MEDIUM-LOW and knead until for approximately 5-7 minutes or until dough is smooth and elastic. (Dough should clear sides of bowl but will stick to bottom but WILL BE STICKY, add up to ½ cup more flour if needed for dough to clear bowl.)

Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1½-2 hours.

Meanwhile spray a 9x13" pan with nonstick cooking spray. Set aside.

After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces then shape into balls by folding the corners under so that the top is smooth.

Arrange the dough balls into 6 rows of 3 in prepared 9x13" dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1-1½ hours.

Adjust oven rack to lower-middle position and heat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Remove plastic and brush rolls with approximately 1½ Tbsp. butter. Bake until golden brown, about 20-23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter. Best served warm.

TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes.

Makes 18 rolls.