A favorite bready side that should definitely become a part of your normal rotation: Sweet Hawaiian Dinner Rolls.
When it starts getting a little cold in the air, there’s nothing that seems to smell so good at a meal than fresh bread. Bread is just like the perfect sidekick to hearty dishes in the Fall and Winter, and I can’t get enough!
I posted a recipe awhile back for Fluffy White Dinner Rolls, and today I wanted to share with you an awesome variation of the recipe to sweeten them up a little. It’s so simple really – you just have to swap the water out for some pineapple juice and milk, and voila! Sweet Hawaiian Dinner Rolls. They are still light, fluffy, and oh so bready, but have just a little more sweet goodness to top them off.
I love this recipe because these rolls can really go with just about anything and they really aren’t complicated to make. They are light and fluffy, but not doughy. Either version of these rolls would be a great addition to the Thanksgiving or Christmas dinner table this year.
*Quick Tip on Bread Making: Just as I’ve said in the past, when making yeasted doughs, start by adding a cup less flour than the recipe calls for. Slowly add the rest of your flour until your dough can be tapped quickly with your finger without sticking. If you can’t, your bread won’t hold its form and rise properly. On the other hand, you don’t want to be able to full on grab the dough. If you can do that, your rolls will probably be on the dense side.
Sweet Hawaiian Dinner Rolls
Ingredients
- 2/3 cup pineapple juice
- 1/3 cup milk
- 2 tablespoons sugar agave, or honey
- 2 tablespoons canola oil
- 2 cups and 1/2 to 3 and 1/2 all-purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons rapid rise bread machine, or instant yeast
Instructions
By Hand or Mixer:
-
Warm pineapple juice and milk in the microwave or over the stove until warm(about 100 degrees). Mix pineapple juice, milk , oil, agave/honey/sugar. Add half of flour, yeast, and salt. (If you are using dry yeast and non-instant, mix yeast with liquids and let sit for 5-10 minutes before adding flour and salt.) Slowly add the rest of the flour as needed and continue to knead by hand or mixer for 5 to 7 minutes. Place dough in an oiled bowl, cover with towel and let rise for 1 hr.
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Cut dough into twelve equal balls. Roll the balls into circles, drop into 9 x 13 glass pan. Let rise, covered with a cloth, until doubled.
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Bake at 350 for 16-20 minutes or until lightly golden on top. Brush with butter and remove from pan. Allow to cool for a few minutes before eating.
Recipe Notes
For Bread Machine:
Add the water, oil, agave/honey/sugar. Cover with flour. On top of flour place salt and yeast. Turn mixer on dough cycle.
Check your dough once it has incorporated all the flour.* If needed, add more flour and let dough finish cycle.
Quick Tip:
When making yeasted treats, start by adding a cup less flour than the recipe calls for. Slowly add the rest of your flour until your dough can be tapped quickly with your finger without sticking. If you can’t, your bread won’t hold its form and rise properly. On the other hand, you don’t want to be able to full on grab the dough. If you can do that, your rolls will probably be on the dense side.
Here are some other great roll recipes:
Parmesan Pull-Apart Bread/Rolls
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Pineapple juice? Never would have guessed! YUM! Pinned to share and added these to my Thanksgiving meal plan! 🙂
Thanks – hope you like ’em!
These look divine! I’m always afraid to make bread, but this recipe makes me want to try!
It’s a nice standard recipe – not too tricky. I hope that you give it a try!
I so wish we could eat bread!!!! I may have to experiment with these gluten free. Yummo!
Man, yeah that’s a little tricky, but do let me know if you come up with a good gluten-free version.
Thanks for the tip on bread making – it’s one of the things I struggle with most! These look delicious!
No problem! It just takes a little practice is all to get the feel for it. You can do it!