Whole Wheat Hawaiian Rolls

Whole Wheat Hawaiian Rolls

from grainsinsmallplaces.net
82 min

These Sweet Hawaiian Rolls are a must try! They are the perfect combination of sweet with a "tang." And, I think they are even better when I prepare the rolls the night before. Then put them in the refrigerator overnight covered. Next, get them out of the refrigerator 1-2 hours before you want to bake them. Bake them and enjoy warm & fresh! I can't explain how soft, airy, and pull apart good they are!

Ingredients

  • 3&1/2 cup Fresh milled flour 420g (I used hard white wheat, with a little Kamut)
  • 2 eggs
  • 1 cup pineapple juice (240g (room temperature))
  • 4 TBSP softened butter (56g)
  • 1/3 cup brown sugar (75g)
  • 1 tsp vanilla
  • 1&1/2 tsp salt
  • 2&1/2 tsp instant yeast
  • *optional 1 TBSP butter to top after baking

Directions

  1. 1

    Mill the flour

  2. 2

    Pour Pineapple juice, softened butter, brown sugar, eggs, vanilla, & salt into stand mixer bowl & mix until combined

  3. 3

    Add flour into bowl & Mix until cohesive & smooth. It will be a sticky dough.

  4. 4

    Let mixture sit covered for 15 minutes for the flour to absorb liquids.

  5. 5

    Then, add yeast and begin kneading dough until it passes the window pane test.

  6. 6

    Spray dough with oil & cover for 1-2 hours or until doubled.

  7. 7

    On an oiled surface, divide dough into 12 pieces.

  8. 8

    Roll each piece into a smooth ball.

  9. 9

    Oil or line a 9x13 baking pan with sides.

  10. 10

    Put 12 rolls into pan & cover - Let rise for 40 minutes until nice & puffy.

  11. 11

    Preheat oven to 350*F towards the end of the second rise.

  12. 12

    Bake for 20-25 mins until internal temperature is 190*F

  13. 13

    After the rolls come out of the oven, brush with melted butter *optional