Seriously Soft Hawaiian Rolls

Ingredients

• 1 tbsp Instant yeast
• 2 tbsp Warm water (For activating the yeast)
• 0.5 cup Canned pineapple juice
• 0.25 cup Unsalted butter (Softened)
• 0.333 cup Brown sugar
• 2 Large eggs (One egg white is reserved for the egg wash)
• 1 Large egg yolk (Reserve the white for the egg wash)
• 1 tsp Vanilla extract
• 3 cup All-purpose flour
• 2 tbsp Potato starch (Potato starch is not interchangeable with cornstarch in this yeast bread)
• 1.25 tsp Kosher salt
• 1 tbsp Water (Mixed with the reserved egg white to make an egg wash)
• Nonstick cooking spray (For greasing the bowl and 9×13-inch pan)

Steps

1. 1

   In the bowl of a stand mixer, combine the instant yeast, 2 tablespoons warm water, and pineapple juice. Let the mixture rest for 5 minutes.

2. 2

   Add the softened butter, brown sugar, eggs, egg yolk, and vanilla. Mix until combined; a few small butter clumps are acceptable. Reserve the egg white from the yolk for the egg wash.

3. 3

   In a separate bowl, whisk together the all-purpose flour, potato starch, and kosher salt.

4. 4

   Add the flour mixture to the yeast mixture. Using the paddle attachment, beat for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.

5. 5

   Switch to the dough hook and knead for about 5 minutes at medium speed. If the dough is too sticky, add a little flour.

6. 6

   Round the dough into a ball and place it in a greased bowl. Let it rise for about 3 hours.

7. 7

   Spray a 9×13-inch pan with nonstick cooking spray.

8. 8

   Gently punch down the risen dough to deflate it. Divide it into 16 equal pieces, either by repeatedly halving the dough or by rolling it into a log and cutting it with a bench knife or stiff spatula.

9. 9

   Round each piece into a smooth ball and place the balls evenly spaced in the greased pan.

10. 10

    Cover the rolls with greased plastic wrap and let them rise for 1 hour, until they are puffy.

11. 11

    When the rolls are nearly finished rising, preheat the oven to 350°F.

12. 12

    Mix 1 tablespoon water with the reserved egg white to make an egg wash. Brush the egg wash over the tops of the rolls.

13. 13

    Bake the rolls for 20–25 minutes, until they reach an internal temperature of 190°F.

14. 14

    Remove the rolls from the oven and let them cool slightly before turning them out onto a wire rack.

Notes

The structured recipe yields 15 rolls but instructs dividing the dough into 16 pieces; follow the stated 16-piece method or adjust the portion count as desired. To freeze, cool completely, wrap tightly in plastic wrap or foil, place in a resealable freezer bag, and freeze for up to 2–3 months. Thaw at room temperature for about 1–2 hours. Potato starch and cornstarch are not interchangeable in this yeast bread.

Nutrition per serving

• bread
• rolls
• side dish
• baked
• vegetarian
• make-ahead
• freezer-friendly
• holiday