Have you ever had King’s Hawaiian Sweet Rolls? I’m sure you have. It’s pretty much a requirement in life. I have been searching all over the internet for a recipe for these AH-MAZING rolls.
I’m not even a huge biscuit or roll person. Yeah they’re pretty good, I’m a sucker for those pillsbury biscuits with all the layers. Anyhow, the sweet rolls get me every time. There is just something about them that makes me smile. They have a slight sweetness in them because of the pineapple juice. They are so soft, like little clouds of joy.
Mmmm these with leftover Easter ham are the best. Too bad we don’t have that now… Anyways they are
just as good even better when you make this home-made version. Maybe it’s because I appreciate my own work more? But I prefer to think that home-made is just always better. A bit more work. A little sticky in some spots. But definitely WORTH THE EFFORT!
Hawaiian Sweet Rolls
1 c. 100% pineapple juice
1/3 c. milk
4 T. butter
2 t. coconut extract (I used imitation, I couldn’t find the pure stuff)
1/2 t. ground ginger
1 t. salt
1/3 c. sugar
1/2 c. potato flakes
3 1/2 c. flour
2 1/4 t. active dry yeast
butter, for brushing on roll tops
- Bring pineapple juice, egg, milk, and butter to room temperature. This will take about 30 minutes, but if you absolutely must, you may microwave them but it might not work out as well.
- Add the pineapple juice to your bread machine. Then beat the egg and add. After that, add the milk. Divide the butter into pieces no larger than 1 Tablespoon and add.
- IN THIS ORDER: Add coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine.
- Make a small well in the flour, and pour the yeast in the well.
- Run your bread machine on the dough cycle to knead the dough. After the kneading cycle, let the dough rise until double in size, about 1 hour. (This may be done in the bread machine)
- Grease 13×9 inch pan. Divide the dough into 12-15 rolls and place next to each other in the pan-touching
- IMPORTANT: The dough may be sticky. NEVER FEAR GREASE IS HERE! hehe, but seriously, just grease your hands up a little bit with either some butter or oil or cooking spray. DO NOT ADD ANY MORE FLOUR!!! Keep in mind, the stickier your dough is, the fluffier rolls you will have :)
- Cover with a towel and let rise until doubled in size, about 1 hour, in a warm place. Meanwhile, preheat your oven to 350 degrees F.
- Bake rolls for about 20 minutes or until golden on top. WATCH THEM! these can be sensitive
- Immediately upon removing the rolls from the oven, brush the tops with butter. Let cool in pan until the rolls are cool enough to handle. Then remove from pan.
*If you are not going to be eating the rolls right away, transfer the rolls to a large enough container to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make them soggy. Leaving them in open air will make the rolls crusty. Once the rolls are completely cool, close the lid.