Hawaiian Sweet Rolls
The Tiger Tails served at Disneyland’s Bengal Barbecue are soft white bread. When thinking through my Adventureland Menu I decided that Hawaiian Sweet Rolls would be a perfect addition to the flavors included in the other recipes. We buy these Hawaiian sweet rolls for special occasions and they disappear quickly, so I thought it would be wonderful to have a homemade recipe. This recipe is not as sweet as the store bought versions and we all decided we liked them even more. These are wonderful alone or make great slider buns. You can also use them to soak up any of the remaining marinade from the Bengal Beef Skewers or the Chieftain Chicken Skewers (recipes coming soon).
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- ¼ cup Unbleached All-Purpose Flour
- 1 tbsp instant yeast
- 2 tbsp water
- ½ cup pineapple juice, canned
- ¼ cup butter, softened
- ⅓ cup brown sugar
- 2 large eggs plus 1 egg yolk, white reserved
- 1 tsp vanilla extract
- 2¾ cups Unbleached All-Purpose Flour
- 2 tbsp tapioca flour or potato flour
- 1¼ tsp salt
- In the bowl of your stand mixer or the bucket of your bread machine, combine ¼ cup flour, 1 tbsp instant yeast and 2 tbsp water and stir together. Allow the mixture to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.
- Whisk together the remaining flour, tapioca flour, and salt before adding to the liquid ingredients.
- Mix and knead until the dough is smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour.
- Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1½ to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.
- Lightly grease a 9" x 13" pan.
- Gently deflate the dough. Divide it into 15 equal pieces, by dividing in half, then in halves again, etc. Use a rubber spatula to separate the dough.
- Round each piece into a smooth ball. Space the buns in the pan.
- Tent the dough gently with lightly greased plastic wrap or cover with a damp towel. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
- Mix the reserved egg white with 1 tbsp cold water, and brush some onto the surface of the rolls; this will give them a shiny crust.
- Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
- Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.
- Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
This video from King Arthur Flour has some great tips for bread making and while this recipe isn’t the one they are sharing, I think the shaping tips for the rolls are very good. Take a look if you want some excellent instruction in making homemade sweet dough breads.
This is the first recipe being posted in my Adventureland Dinner Party theme, so please sign up to receive updates to ensure you see them all.
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