Hawaiian Rolls - Nance and Robyn make the same recipe
Side Dish
Cuisine: Hawaiian, DUH
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1¼ c. pineapple juice
  • 2 pkgs Rapid Rise (instant) dry yeast
  • ⅓ c. sugar
  • ½ c. (1 stick) unsalted butter, at room temperature, cut into pieces
  • 4 lg eggs
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ½ tsp ground ginger
  • 5½ - 6 cups flour
  1. In a large bowl, beat sugar and butter together with electric mixer. Beat in the packages of yeast and pineapple juice (keep mixer on low or your pineapple juice will splash everywhere.)
  2. Beat in 3 eggs, vanilla, salt, and ginger until well combined. Add three cups of flour and beat until smooth, then stir in 2½ cups of flour to make the dough easy to handle.
  3. Switch to the hook attachment on your mixer, and knead the dough until smooth and elastic (around 3 minutes), adding the last ½ cup of flour IF NECESSARY (dough should be tacky but not sticky enough to stick to your hands and make a mess).
  4. Place the dough in a greased bowl, turning greased side up. Cover with a (clean!) dish towel and let rise in a warm, draft-free place until doubled in bulk, 1½ - 2 hours. You know the dough is ready when you poke it and the indentation stays.
  5. Deflate the dough and divide in half. Divide one half of the dough into 9 equal(ish) pieces. Roll each piece into a ball and then pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until all 9 pieces of dough are in the pan. Repeat with the other dough half and another cake pan. Cover the rolls and let rise until doubled, about an hour.
  6. Preheat the oven to 350ºF. In a small bowl, beat the remaining egg. Brush lightly over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 - 40 minutes, until golden brown (but check them around 28 minutes, just in case!)
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/hawaiian-rolls-nance-and-robyn-make-the-same-recipe/