These soft and fluffy Hawaiian sweet rolls are perfect for ham sliders, sandwiches, and appetizers. The dough is flavored with brown sugar and pineapple juice for a touch of sweetness. You don’t need a bread machine to make these homemade rolls for dinner!
- 4 1/8 cups bread flour (500g)
- 3 teaspoons fast-action yeast (10g)
- 2 teaspoons fine salt (10g)
- 1/4 cup light brown sugar, packed (50g)
- 2 large eggs
- 1/2 cup unsweetened pineapple juice (118 ml)
- 1/2 cup whole milk (118 ml)
- 1/4 cup unsalted butter (57g)
- 1/4 cup lard (56g)
- Pour the milk, butter, and lard into a small saucepan and set over medium heat until the fats have melted, stirring occasionally. Remove from heat and let cool to 115 F.
- Dump the flour into the bowl of a stand mixer and add the yeast and salt on opposite sides of the bowl, stirring each one in with your finger. Add the sugar, eggs, and pineapple juice and mix on low speed with the paddle attachment until blended. The dough will be very dry.
- Trickle in all of the milk and fat mixture while the mixer is running on low speed. Turn up the speed to medium and mix until a sticky dough forms. Turn off the mixer and let the dough rest for 10 minutes.
- Switch attachments to the hook and knead on medium-low speed. The dough should clean the bowl, but it will still stick to the sides. If it refuses to clean the bowl after a few minutes of kneading, add more flour (just a spoonful at a time) until it cooperates.
- Make sure the dough passes the windowpane test. Check this by breaking off a lump and stretching it between the thumb and forefinger of each hand. It should be translucent without tearing; if not, knead a minute longer and check again.
- Shape into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out the extra air. Divide it into 12 equal pieces, using a kitchen scale for accuracy, then roll each piece into a tight ball.
- Place the balls equally apart in a buttered 9x13-inch pan, then cover them with a clean garbage bag or buttered plastic wrap. Let the rolls rise in a warm place until they have doubled in size and are springy to the touch, about 45 minutes to 1 hour.
- Preheat the oven to 375 F about 10 minutes before they are done rising.
- Bake F for 20 minutes, until they have an internal temperature of 190 F on a meat thermometer. Let the rolls cool in the pan for 5 minutes, then remove them from the pan and let them cool completely on a wire rack.
- Use bread flour, not all-purpose.
- Use a combination of butter and lard for the best flavor and texture.
- Want to make the rolls ahead of time? Let the dough complete its first rise in the fridge overnight (at least 8 hours). Finish them the next day, although take note that the rising times will take longer, because the dough will be cold from the fridge.
- Are they rising too slowly? You can speed up the process by placing the bowl or pan in a cold oven. Place a large casserole dish filled with boiling water on a shelf underneath and shut the door to trap the steam inside. The gentle heat will encourage the yeast to work more quickly.
- Freeze leftovers in a zip-top bag for up to 1 month.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: recipe, homemade, sliders