Hawaiian Rolls

Hawaiian rolls were my favorite type of bread/roll growing up. I remember my brothers, sister and I could fight over who got the last one, or who opened the bag first and had the first ones. It was a never ending battle between us...that was until I realized what was in the rolls. That is when I decided to set out and make my own rolls. I took my multi purpose bread recipe and changed it a bit; took me a couple tries to get it just right, and oh boy did I ever! This is the most fluffy, moist, delicious rolls I have ever had. This batch makes roughly 40 rolls, if you have a cookie cutter; (I did not have cookie cutters, mine are packed so I used my mason jar).

You Will Need:

2 Cups Organic Pure Pineapple Juice, room temp

3 Organic Pasture Raised Eggs, room temp

1/2 Cup Organic Butter, melted

1/2 tsp Organic Ground Ginger

1 tsp Organic Vanilla Extract

6-7 Cups Organic All-Purpose Flour

4 1/2 tsp Yeast

3/4 Cups Organic Sugar (coconut or regular)

Take the eggs, sugar, pineapple juice, vanilla, ginger, 3 1/2 cups of flour, and yeast place it in a big bowl, or your kitchenaid stand mixer, and whisk to combine (using the paddle attachment)

Rise for 30-40 minutes or until batter has lots of bubbles; this indicates the yeast has activated. Once it rises, add 3 to 4 more cups of flour, knead (you can use your stand mixer- I do not have one, so I used my good ol' hands)!

I could not picture kneading the dough, as my hands were completely covered in dough! haha super fun for sure but super messy. Place dough in a greased bowl, I greased with butter, and rise in a warm area for another 30 minutes or until double in size. 

Flour your work surface, punch down the dough and roll dough thick, not too thick... about 1/2-1/4 inch thick 

Haha no cookie cutters, they are packed for the move, so I used a hand old mason jar. 

Rise in a warm area another 30 minutes or until double in size. Bake 350 for 25-30 minutes, cool completely then enjoy!