Everytime I make these Hawaiin rolls their name, their smell, and their taste bring me to some tropical place. Well that could be because I am feeling sorry for myself as I am stuck inside when the weather outside is unrealistically cold, or because they fill my house with a succulent pineapple aroma and leave a sweet taste on my tongue! When I came across this recipe in a cookbook, I was a little skeptical that a dinner roll with a pineapple taste would go good with an actual meal. I was wrong; it's the perfect complement, and the pineapple flavor is not too overpowering like some kind of pineapple dessert. So as I leave on my journey for California tomorrow(I will be gone a week, probably with no time for the computer), I will leave you will this recipe in hopes that you will try it! Even if no one else is home for dinner, these will not go to waste! =)
Hawaiin Dinner Rolls (Serves 18)
1 1/4 C pineapple juice, from a can of pineapples
2 pkgs. active dry yeast
1/3 C sugar
1 stick butter, cut up
4 large eggs
1 tsp. vanilla
1 tsp. salt
1/2 tsp. ginger
5 1/2-6 C all-purpose flour
1] In microwave, heat 1/4 cup pineapple juice (105-115 F) and sprinkle yeast over juice until bubbling.(5 min)
2] In a large w/ electric mixer, beat together sugar and butter. Beat in yeast mixture and remaining juice. Beat in 3 of the eggs, vanilla, salt, and ginger until combined. Add 3 cups flour and beat smooth. Stir in enough flour(about 2 1/2 C) till dough is easy to handle. Turn dough and knead until smooth and elastic.(5 mins) Use 1/2 C more flour if needed.
3] Place in greased bowl and cover about 1 1/2-2 hours. Punch dough down and divide in 1/2. Then divide each half into 9 equal pieces. Form each piece in a ball. Place in 2 greased 9" cake pans. Cover rolls for 1 hour. Preheat oven to 350 F and in a bowl lightly beat the remaining egg. Brush over rolls, and sprinkle with granulated sugar. Bake 30-40 minutes until golden.
*This recipe can also be made into two loaves*