These lightly sweet and pillowy soft rolls are my version of the Original Kings Hawaiin Rolls that made there way from the Big Island of Hawaii. They take longer than traditional rolls to make because they are slow at rising. But so worth the extra time.
Course: Main Course
Keyword: Hawaiian Rolls,, holiday rolls, soft and sweet rolls
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5cupsall-purpose flour(21 ounces)
3 tbspgranulated sugar
4tspyeast2 packages, SAF Gold is best if you have it.
2tbsppotato flourIf you don't have potato flour use 1/4 cup of instant potatoes.
3/4cuppineapple juice canned
1¼cupwatermix water with pineapple juice and warm to 110 degrees.
Make the Dough.
Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
Add together the warm pineapple juice and water and melted butter. Mix and add to the dry ingredients. Add the eggs, then mix on low to combine.
Increase the speed to medium, mix for seven minutes more. The dough should be smooth and very soft. It will stick to the bottom of the mixing bowl.
Remove the dough from the bowl and shape it into a ball. Use a little flour to keep the dough from sticking to your hands and the counter.
Put the dough back into the lightly floured mixing bowl and cover with Plastic Wrap. Let rise for two hours. At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Rolls.
Once the dough has more than doubled in size, turn it out onto the counter and divide it into 12 rolls. Gently shape the pieces into balls and place them in a parchment-lined 11 x 13-inch baking dish.
Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with melted butter and bake for 20 - 30 minutes. The middle roll should be 190°F in it's center. Check with an instant-read thermometer.
Remove from the oven and brush with melted butter once more. These Hawaiian rolls can be made the day before and rewarmed just before serving.
Freeze in a ziplock bag for up to 2 weeks. During thawing remove from the ziplock bag to keep the rolls from getting soggy.
The rising times may vary depending on the temperature of the kitchen. On warm humid days the times can decrease by 50%. If the kitchen is below 68 degrees the rising times will increase.