I have not heard of one person that does not like Hawaiian Rolls. Lucky for you and me, I found a recipe in a Hallmark magazine. These were a HUGE hit with my husband, my friends, and my family. I’ll make these over and over until we get sick of them… which isn’t going to happen any time too quickly! 🙂
There were two main adjustments I made — one on purpose, the other by accident. I used instant yeast instead of regular active dry yeast, which saved me a step since I could just add the instant yeast directly to the mixture. Then, I accidentally mixed in all 4 eggs instead of saving one to brush on top. I read “Beat in 3 eggs…” yet somehow managed to include all four. Miraculously, the rolls still turned out great! If they were that good this time, I’m looking forward to how great they are with the right amount of eggs!
I really like this recipe because even though the original doesn’t call for it, I can use my Kitchenaid stand mixer. It is perfect and makes the kneading part a piece of cake!
The recipe below reflects my changes. If you want the original recipe, you can find it at Hallmark magazine website.
Hawaiian Rolls (adapted from Hallmark Magazine)
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.