Homemade Kings Hawaiian Dinner Rolls

   Yes, these have a longer rise time but, so worth the wait!  A slightly sweet taste and super soft "crumb" /bite is perfect in these little 'tastes of the island' rolls - the pineapple and brown sugar are subtle but work so well in this - went perfectly with our honey grilled shrimp and pineapple chicken BBQ over the Fourth of July. ~Enjoy! Diane 

Kings Hawaiian Rolls 

Ingredients
SPONGE
1/4 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast, SAF Gold instant yeast preferred
2 tablespoons water
DOUGH
1/2 cup pineapple juice
1/4 cup (4 tablespoons) softened, unsalted butter
1/3 cup brown sugar
2 large eggs plus 1 egg yolk, white reserved
1 teaspoon vanilla extract
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour
1 1/4 teaspoons salt

Instructions

• For the sponge: In the bowl of your stand mixer - combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
• Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, to the sponge, mixing until well combined.
• Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.
• Mix and knead until the dough is cohesive and smooth (it'll be very sticky at first.)  Using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you find the dough isn't coming together, add a tablespoon or two of flour, humidity will also have you adding a bit more flour as well.
• Lightly grease a mixing bowl (I coat mine with a bit of olive oil) or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Turn dough over so that both sides get a bit of oil coating dough, cover, and let rise until very puffy, about 1 1/2 to 2 hours. 
• Lightly grease a 9" x 13" pan. (I use spray Pam with flour) 
• 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.
• 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.
• 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.
• Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
• Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.
• Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Yield: 16 buns

Recipe by: King Arthur Flour  - Hawaiian Buns Recipe
Photos by: Diane Baker for Canning and Cooking at Home