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Homemade Hawaiian Sweet Rolls ~ A lightly sweet roll flavored with pineapple juice for a hearty, fluffy, homemade treat that comes together in minutes. Terrific topped with ham, hot pepper jelly and your favorite cheese.
Not only has Christmas come and gone with lightening speed, 2014 is about to expire never to come again. We steam-rolled from Thanksgiving to Christmas and now we have another milestone holiday centered around celebrating with family, friends, food and drinks. If you’re looking for a New Year’s recipe – you may want to take a closer look at these lovely rolls. Have you ever had Hawaiian Rolls from the Deli department of your grocery store? These copycat homemade Hawaiian rolls pair perfectly with left over ham, cheese and hot pepper jelly to make a pretty terrific slider. Made with unsweetened pineapple juice, the fluffy rolls have a lightly sweet tropical flair that makes them distinct and versatile.
Do you have family or friends that eat gluten-free only? You might like to try this recipe for Pull-Apart Gluten-Free Dinner Rolls for a gluten-free option.
Why not impress your guests with homemade rolls this New Year’s? They really don’t need to know how easy they are to make and bake. With the lightly sweet overtones, ham and hot pepper jelly really compliment the fresh baked rolls.
Don’t forget your PIN!
- 1/2 cup unsweetened pineapple juice
- 1/2 cup warm milk, 100-110 degrees F
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 whole eggs, lightly beaten
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons (1 package) active-dry yeast
- 4 1/2 cups unbleached bread flour
- 1 egg, for brushing on prior to baking
In the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt.
- Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled).
- Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour 1/2 cup at a time until all flour is incorporated.
- Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball.
- Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size.
- Spray a 13x9 inch baking pan with cooking spray and set aside.
- Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball.
- Place each ball in the prepared pan.
- Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size - about 1 hour.
- Bake at 350 degrees for 20 minutes or until golden brown.
To refrigerate unbaked rolls, form dough into balls as in step 7, then refrigerate until ready to bake. Allow the rolls to come to room temperature at least 1 hour before brushing with egg wash and baking. Proceed with step 9.
Prep time and cook time does not include rising time of approximately 3 hours.
Recipe adapted from Handle the Heat
We hope you have a wonderful happy New Year! We’re planning some new recipes, a few sinful desserts, and a couple of adventures for you in 2015! Thanks so much for being part of the SRFD family! Blessings to you and yours.