Bread is a tricky little minx. Most of the time in the kitchen, I throw around ingredients like the Swedish Chef, "Herdy der Mur Flerpty Floopin!" and somehow it all works out fine. I measure nothing. If something says a tablespoon of salt, I pour a little mountain into my hand, put half in the bowl, and toss the rest at my dog. But the bread game is not like that. The bread game is precise. The bread game is cunning. There are active cultures that can be killed with liquid that's just a bit too hot. It's high stakes. Normally I give the bread game the hand and tell it that driving to the bakery is not that hard. That is, until I made these sweet soft squishy Hawaiian sweet rolls. You win, bread game. You win.
These little pillows of glutenous delight are everything. Fluffy, white, and full of sugar. Put vanilla ice cream in one and you win at life. Eat with a few tablespoons of butter, or pile high with some sweet and tangy pulled pork. Best served warm, these delicate little maple-colored buns do go stale easily so wrap them individually in ziploc bags and squeeze out all the air to store.
1/2 cup pineapple juice
1/2 cup warm milk (just above body temp!)
4 tbsp butter, melted and cooled to body temp
2 whole eggs, lightly beaten
6 tbsp sugar
1 1/2 tsp sea salt
2 1/4 tsp (1 packet) yeast
4 1/2 cups bread flour (get outta here with your all purpose)
· Combine pineapple juice, milk, sugar and yeast in the bowl of a stand mixer and let sit for a few minutes until yeast starts to bubble and foam.
· Add melted butter, eggs, and salt
· Add 2 cups of the flour and combine roughly with a spoon until dough just starts to come together
· Using the dough hook attachment on low speed, gradually add in the rest of the flour.
· Continue kneading the dough with the hook on medium speed for 5 minutes or until dough looks soft and smooth.
· Lightly oil a large clean bowl and place the dough inside. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours or until doubled in size.
· Lightly oil a 13x9’’ baking pan.
· Deflate dough with fingertips and divide into 16 equal pieces
· Roll each piece into a ball and place in pan.
· Brush each roll with an egg wash (1 egg plus a few tbps of water mixed up)
· Cover with plastic wrap and let rolls rise again for about half hour or until doubled in size.
· Bake at 375°F for 20 minutes or until golden brown. Serve warm with lots of butter!