These Hawaiian Rolls feature buttery golden tops and a tender crumb that melts in your mouth. Serve them on their own or use them as the base for sliders, sandwiches, or sometimes just slather them in butter.
Instructions
1
In a small bowl, combine the warm milk, yeast, and 1 tsp of the brown sugar. Let stand for 5-10 minutes until foamy.
2
In a large bowl, whisk together the pineapple juice, remaining sugar, egg, melted butter, salt, vanilla, and bloomed yeast mixture.
3
Add flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need all of the last ¼ cup. Add gradually to keep dough soft.
4
Turn out dough to a floured surface and knead 8-10 minutes until smooth, elastic, and supple. The dough should feel soft but not wet.
5
Place the dough in a greased bowl, cover, and let rise 1-1½ hours until doubled.
6
Punch down the dough, divide into 12 even pieces (about 2.5 oz. / 71g each), and shape into smooth balls.** Arrange in a greased 9×13-inch baking pan.
7
Cover and let rise for 45-60 minutes until puffy and touching.
8
Preheat the oven to 350°F (177°C). Bake for 20-25 minutes until golden brown and the internal temperature is about 190°F.
9
Brush warm rolls with melted butter and honey. Cover loosely with a clean towel to trap steam for an extra-soft crust. Finish with flaky salt and serve warm.
