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Hawaiian Sweet Bread–Style Dinner Rolls
Soft, lightly sweet dinner rolls inspired by Hawaiian sweet bread, with a feathery crumb and deep golden crust. Pasteurized pineapple juice adds depth without making the rolls taste fruity, while milk powder helps create a tender, lofty texture.
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Ingredients
- 420 g all-purpose flour (Plus more for shaping if needed)
- 7 g instant yeast
- 67 g granulated sugar
- 30 g dry milk powder (Nonfat dry milk powder)
- 8 g fine sea salt
- 120 ml pasteurized pineapple juice (Do not use fresh pineapple juice; canned, bottled, or carton juice is suitable)
- 120 ml whole milk (Warm, about 105°F / 40°C)
- 1 large egg (At room temperature)
- 57 g unsalted butter (Melted and cooled slightly, plus more for the pan and brushing)
- 14 g unsalted butter (For greasing the baking pan and brushing the baked rolls)
Steps
- 1
In a large bowl or the bowl of a stand mixer, combine the flour, instant yeast, sugar, dry milk powder, and salt. Whisk or stir thoroughly so the yeast and salt are evenly distributed.
- 2
Add the warm milk, pasteurized pineapple juice, egg, and melted butter to the dry ingredients. Mix with a dough hook on low speed, or stir with a sturdy spoon, until a shaggy dough forms and no dry flour remains.
- 3
Knead the dough on medium-low speed for about 8 minutes, or by hand on a lightly floured surface for 10 to 12 minutes. Continue until the dough is smooth, elastic, and slightly tacky but not wet; it should stretch without immediately tearing.
- 4
Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly and let it rise in a warm, draft-free place until doubled in volume, about 1½ to 2 hours.
- 5
Grease a 9-by-13-inch baking pan with butter. Turn the risen dough onto a lightly floured surface and divide it into 15 equal pieces. For evenly sized rolls, weigh the dough and divide the total weight by 15.
- 6
Working with one piece at a time, pull the edges underneath to create a smooth top, then roll it gently beneath your cupped palm until round. Arrange the rolls in the prepared pan with a little space between them.
- 7
Cover the pan and let the shaped rolls rise again in a warm place until puffy and nearly doubled, about 45 to 60 minutes. They should spring back slowly when pressed lightly with a fingertip.
- 8
About 20 minutes before baking, heat the oven to 350°F / 180°C with a rack in the middle position.
- 9
Bake the rolls for 20 to 25 minutes, rotating the pan once if needed, until the tops are deeply golden and the centers reach about 190°F / 88°C. The rolls should sound hollow when lightly tapped.
- 10
Remove the pan from the oven and brush the hot rolls with the remaining melted butter. Cool in the pan for several minutes, then transfer to a rack and cool further before serving.
Notes
This reconstruction is based on the visible article context because the source page states that the full recipe requires membership and does not expose its ingredient list or instructions. The rolls are best the day they are baked, but can be kept at room temperature for 1 to 2 days or refrigerated for up to 1 week. To rewarm, wrap in foil and heat in a 350°F oven for about 10 minutes. Do not use fresh pineapple juice: bromelain can interfere with gluten development; use pasteurized juice instead.
Nutrition per serving
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