Hawaiian Sweet Bread Rolls

Ingredients

• 1/2 cup pineapple juice, warmed
• 1/4 cup whole milk, warmed
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg, beaten, for egg wash
• 1 tablespoon honey, for brushing

Method

1. 1

   In a small bowl, combine the warmed pineapple juice and milk with the yeast and 1 teaspoon of the sugar. Let stand until foamy on top.

   10:00 · Proof yeast
2. 2

   In the bowl of a stand mixer, whisk together the remaining sugar, melted butter, eggs, vanilla, and ground ginger.

3. 3

   Add the yeast mixture to the egg mixture and stir to combine.

4. 4

   Add the flour and salt, then mix with the dough hook on low speed until a dough forms, about 2 minutes.

5. 5

   Increase speed to medium and knead until the dough is smooth, elastic, and slightly tacky, about 8 minutes.

   8:00 · Knead dough
6. 6

   Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.

7. 7

   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth, tight ball.

8. 8

   Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled.

9. 9

   Preheat the oven to 350°F.

10. 10

    Brush the tops of the rolls gently with the beaten egg wash.

11. 11

    Bake until the rolls are deeply golden on top and sound hollow when tapped, 18 to 20 minutes.

    18:00 · Bake rolls
12. 12

    Remove from the oven and brush the warm rolls with honey. Cool slightly in the pan before serving.