Sweet Dinner Rolls

I was looking for a Hawaiian roll copy cat and discovered this recipe - they weren't quite close enough in texture for me to call them a "copy cat" recipe, but they are absolutely delicious rolls! I love the lightly sweet flavor, with the addition of the pineapple juice. These worked wonderfully for mini sandwich rolls. We used them for two different types of sandwiches - grilled chicken with pesto, roasted red pepper, banana peppers, a little mayo / mustard, and some baby swiss (delicious!) and also an Italian sloppy joe variation. These rolls hold up really well as sandwich rolls, and work perfectly for dinner rolls with a little butter as well. Because of the sweeter flavor, I think they'd go really well with BBQ.

The interior texture was very soft and tender, with a chewy exterior. The egg wash gives them a nice sheen on top after baking as well! And I really just don't think you can beat the smell of homemade bread baking in the oven. It's a little piece of magic, and you can prolong the magic by adding a pat of butter to a fresh, hot roll from the oven. Butter and bread. So happy together.

Sweet Dinner Rolls from Handle the Heat

1/2 cup canned pineapple juice (room temperature)
1/2 cup warm milk (100 – 110°F)
4 TBS salted butter, melted and slightly cooled
2 eggs, lightly beaten
6 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 1/4 teaspoons yeast
4 1/2 cups bread flour

Egg Wash:
1 egg
2 TBS water

  1. Combine the pineapple juice, warm milk, and yeast in a bowl. Stir to combine and allow the yeast to activate for 5-10 minutes.
  2. When yeast is frothy, add it to the bowl of a stand mixer fitted with the dough hook. Add in all remaining ingredients and set to medium-low speed, allow to knead for 4-5 minutes once a dough ball has formed. 
  3. Cover with a kitchen towel and set in a warm place; allow to rise for 1 hour.
  4. Spray a large baking sheet with non-stick cooking spray, punch down dough and divide into about 15 equal sized dough balls, rolling until smooth. Place on the baking tray, cover with a towel and allow to rise about 30-45 minutes. 
  5. Preheat oven to 375 degrees. Prep the egg wash by blending egg and 2 TBS water together and brushing the tops of all the rolls before placing in the oven. Bake 15-20 minutes, until golden brown and baked through. 


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