King Hawaiian Rolls but Better

Hi, I'm Chris! I work as a chef and want to share my love and passion for food and the culinary world.

My goal is to help people around the world gain confidence in cooking and to find their inner chef

Recipe
354 g pineapple juice 1½ cups
4 ½ teaspoons active dry yeast
134 g granulated sugar divided ⅔ cup
113 g butter at room temperature, plus extra for brushing rolls 1 stick
1 teaspoon vanilla extract
2 large eggs
600-700 g bread flour 5½ cups
1 teaspoon salt

Instructions
Grease 2 9×13-inch pans. Set aside.
2.In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
3.In the bowl of a stand mixer fitted with a dough hook attachment, stir together yeast and 2 tablespoons of sugar.
4.Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
5.Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
6. Add 3 cups of flour and salt. Stir on low.
7.Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
8.Once the dough comes together and clears the sides, continue to knead for about 1 minute.
9. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 ½ hours.
10.Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size
11. Place half of the rolls in each pan.
12. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.
13. Toward the end of the second rise, preheat oven to 350 F.
14. Bake rolls for about 20 minutes or until rolls are golden brown.
15. Immediately brush rolls with butter.