Home Bread-Bakers v123.n010.1

Hawaiian Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 30 Apr 2023 20:27:44 -0700
* Exported from MasterCook *

                             Rolls, Hawaiian 1

Recipe By     : Kellie
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Muffins/Rolls

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5 1/4           cups  all-purpose Flour -- plus extra for work surface
   4 1/2            tsp  rapid rise yeast
   2 1/2            tsp  kosher salt
   6               tbsp  unsalted butter
      1/2           cup  whole milk
   1                cup  pineapple juice
      1/3           cup  honey
   2               tbsp  brown sugar
   1                     egg -- room temperature
   1                tsp  apple cider vinegar
   2                tsp  vanilla extract
   1               tbsp  whole milk
   1                     egg -- room temperature
   2               tbsp  unsalted butter -- melted

In a small pot add the butter, 1/2 cup milk, pineapple juice, and 
honey then whisk to combine. Heat this mixture on low until it 
reaches 120F, stirring continuously (it should not come to any boil, 
just warmed enough for all the items to combine and the butter to 
melt). Once it is 120F, remove from heat and set aside.

In a bowl for the mixer add the flour, yeast and salt and mix to 
combine with a whisk. Add the brown sugar, egg, apple cider vinegar 
and vanilla to the bowl and mix with a dough hook on low speed until combined.

Gradually add the warm butter mixture. Continue to mix on low for 2 
minutes until the mixture begins to pull away from the bowl. Scrape 
the sides of the bowl if needed to make sure everything is incorporated.

Increase speed to medium and mix for about 6 to 7 minutes until the 
dough is elastic and smooth. The dough will be sticky, and elastic 
yet might not form a solid ball. If needed add 2 extra tbsp of flour 
if the dough is too sticky during mixing.

Remove the dough from the mixing bowl onto a lightly floured surface. 
Cover with a cloth and let rest for 10 minutes.

Spray a 10x17 pan with cooking spray and set aside.

Split the dough ball into 18 even pieces that weigh about 2.5 ounces 
(about 75g) each.

On the lightly floured work surface roll each piece of dough into smooth balls

Place the dough balls into the greased pan. Cover loosely with 
plastic wrap and let proof in a warm area for 40 to 60 minutes until 
they double in size.

Once the dough balls have doubled, Preheat the oven to 350F.

Mix the egg wash topping and brush the tops of the rolls.

Bake for 20 to 30 minutes or until golden brown and shiny, rotating 
after about 10 minutes in the oven.

Once the rolls are cooked, Melt the remaining 2 tablespoons of 
butter. Remove the rolls from the oven and brush with the melted butter.

Serve immediately. Optional garnish of Maldon sea salt flakes is a 
great enhancement!

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Per Serving (excluding unknown items): 339 Calories; 9g Fat (25.3% 
calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber; 
58mg Cholesterol; 413mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2023 - 0430