Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours.

Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 15 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9x13-inch baking pan.Place the rolls in the oven and bake for about 20 minutes. They should be a nice golden brown color. If they seem like they are starting to brown too much on top you can gently place some tinfoil over them while they continue to bake. First, combine the dry ingredients together by adding 3¾ cups of flour, the yeast, salt and ground ginger to the bowl of your stand mixer and mix them together. Then using the paddle attachment, turn the mixer on to low speed and slowly pour in the wet ingredients. Now, with the mixer still running, add 2 of the eggs and the egg yolk. Knead The Dough Or you can freeze the rolls 10 minutes after shaping. When ready to use, thaw overnight in the refrigerator. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Use room temp canned pineapple juice. Fresh pineapple juice contains enzymes which will destroy the gluten. Make the recipe through step 6. Cover the rolls with plastic wrap and refrigerate overnight. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions.

Hawaiian rolls are pillowy soft, fluffy and lightly sweet rolls from Hawaii, thanks to the use of pineapple juice and brown sugar. These King’s Hawaiian rolls are made famous by a bakery on the Big Island. Option 1: Let dough rise overnight. Make and knead the dough per recipe instructions. Omit rising the dough on the counter and instead place in greased bowl, cover with plastic wrap and let rise overnight in fridge or up to 12 hours. The recipe begins with a sponge. The extra time allows for the dough to properly ferment and naturally mature the flour. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Did you try this recipe?I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.

If using active dry yeast, please make sure you activate it first by dissolving it in a bit of warm water. If it does not begin to froth up, do not continue with the recipe. Welcome! I'm Sarah, the girl behind all the eats on Whole and Heavenly Oven. I believe a healthy lifestyle should be a balance between nutritious AND indulgent food and I want to show you how! The first rise happens once the dough is mixed together and kneaded. The second rise is after you’ve portioned and shaped the dough into individual rolls. Step 1: Combine the wet ingredients Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.Set the bowl in a warm place to rise for 1 and ½ hours. I like to have my oven preheating and use the microwave right above it as the warm environment. The Dough– The bread needs to rise twice. Each rise is about 1 to 1 and ½ hours. So make sure you plan ahead for this.