Hawaiian Rolls (From: Hallmark Magazine)
- 1-1/4 cups pineapple juice
- 2 packages active dry yeast
- 1/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 5-1/2 to 6 cups flour
In a very small saucepan or in the microwave, heat 1/4 cup of the pineapple juice to lukewarm. Sprinkle the yeast over the juice and set aside until bubbling, about 5 minutes.
In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast mixture and the remaining 1 cup pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2-1/2 cups) to make the dough easy to handle.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, using up to 1/2 cup more flour if necessary. Place the dough in a greased bowl and turn greased side up. Cover and let rise in a warm, draft-free place until doubled in bulk, 1-1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
Punch down the dough and divide in half. Divide half the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
Preheat the oven to 350°F. In a small bowl, lightly beat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake until golden brown, 30 to 40 minutes.