Best Ever Sweet Hawaiian Rolls

This formulation is a tender dough that is also exceptional for cinnamon rolls and and sweet orange rolls. In fact, we’ll be using it often here because of the versatility of the formula. At the end of this post, you’ll find a handy home baking version for those who want to make a dozen at a time for their family.

Procedure

For the sponge:

• In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

For the Dough:

• Add the pineapple juice, butter, brown sugar, eggs, and vanilla, mixing until well combined.
• Whisk together the remaining flour and salt before adding to the liquid ingredients.
  Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball but will probably still be sticking to the bottom of the bowl.
• Lightly grease the mixing bowl or a large (5-gallon bucket) measure, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.

Production:

• Lightly grease 8, 9″ x 13″ pans or four full sheet pans.
  Gently deflate the dough. Divide it into 128 equal (2 oz. pieces). Round each piece into a smooth ball. Space the buns in the pan.
• Proof in 75% humidity in a proof-box at 90 degrees about 1 hour.
  Toward the end of the rising time, preheat the oven to 350°F. Lightly brush rolls with an egg white wash (equal parts egg white and water). You may use a spray bottle with egg wash in it for a more even distribution of the wash.
• Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. Brush with additional melted butter after baking if desired.
• Remove the rolls from the oven and transfer to a cooling rack.
• Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for more extended storage.

Do you just want a smaller batch for your home? This recipe makes about a dozen. Enjoy!

Homemade Panhandle Milling Hawaiian Rolls

Sponge

1/4 cup Panhandle Milling All-Purpose Flour
1 Tbsp. Instant yeast, double strong
3 Tbsp. water

Dough

1/3 cup pineapple juice, canned
1/4 cup (4 Tbsp.) softened, unsalted butter
1/3 cup brown sugar
3 large eggs
2 tsp. vanilla extract
3 cups Panhandle Milling All-Purpose Flour
1 1/4 tsp. salt

Procedure

For the sponge:

• In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

For the Dough:

• Add the pineapple juice, butter, brown sugar, eggs, and vanilla, mixing until well combined.
• Whisk together the remaining flour and salt before adding to the liquid ingredients.
• Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball but will probably still be sticking to the bottom of the bowl.
• Lightly grease the mixing bowl or a large (8-cup) measure, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours
• Lightly grease a 9″ x 13″ pan.
• Gently deflate the dough. Divide it into 12 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.
• Lightly spray the tops of the rolls with oil and tent with plastic wrap. Let the dough rise in the pan for 1 hour, until it’s fluffy.
• Toward the end of the rising time, preheat the oven to 350°F. Lightly brush rolls with an egg white wash ( equal parts egg white and water).
  Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
• Remove the rolls from the oven, and top with melted butter if desired.
  Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for more extended storage. Yield: 12 large buns