2 hrs 20 mins
Air Force Mama's Note:
Adapted from I Heart Eating
My Private Note
Units: US | Metric
- 1In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105°F.
- 2In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
- 3Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
- 4Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
- 5Switch from the paddle attachment to the dough hook, and add 3 cups of flour. Stir on low.
- 6Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
- 7Once the dough comes together and clears the sides, continue to knead for about 1 minute.
- 8Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
- 9Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
- 10Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
- 11Toward the end of the second rise, preheat oven to 350°F.
- 12Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
- 13Immediately brush rolls with butter.
- 14Serve warm or at room temperature.
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Nutritional Facts for Hawaiian Sweet Rolls
Serving Size: 1 (57 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 334.7
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 5.2 g
- Cholesterol 51.3 mg
- Sodium 275.7 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 1.8 g
- Sugars 14.4 g
- Protein 7.2 g