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).
2 Cups Pure Pineapple Juice, room temp
6-7 Cups All-Purpose Flour
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!
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