Homemade Hawaiian Rolls

Get prepped

1. Preheat your oven to 375°F (190°C) about 10 minutes before baking. Grease a 9x13 pan and set aside.

Make the dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine pineapple juice, warmed milk, and softened butter. Stir to blend.
2. Add white sugar, brown sugar, yeast, and salt to the bowl and stir. (Warm milk and butter help dissolve the sugars more easily.)
3. Add 2 cups of bread flour and stir to combine.
4. Switch to the dough hook and gradually add the remaining 2 cups of bread flour, mixing ½ cup at a time until combined.
5. Add eggs and mix until fully incorporated.

Incorporate all purpose flour

1. Slowly add the all purpose flour, ¼ cup at a time, until the dough is slightly sticky but holds its shape. Avoid over-flouring to keep rolls light and airy.

Knead the dough

1. Set the stand mixer to medium speed and knead for 3-5 minutes. Turn the dough onto a lightly floured surface.

First rise

1. Lightly grease a large mixing bowl with cooking spray or oil. Place the dough in the bowl, cover with plastic wrap or a tea towel, and let rise in a warm spot for 1 hour and 30 minutes or until doubled in size.

Shape the rolls

1. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a ball and arrange them in the prepared 9x13 pan. Cover and let rise for 30 minutes.

Bake the rolls

1. In a small bowl, whisk together egg and water for the egg wash. Brush the tops of the rolls with the mixture. Bake for 25 minutes, or until golden brown.

Serve

1. Allow rolls to cool in the pan for at least 20 minutes before serving.