Homemade Hawaiian Sweet Rolls

• 1/2 cup unsweetened pineapple juice
• 1/2 cup warm milk, 100-110 degrees F
• 4 tablespoons unsalted butter, melted and cooled slightly
• 2 whole eggs, lightly beaten
• 6 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons (1 package) active-dry yeast
• 4 1/2 cups unbleached bread flour
• 1 egg, for brushing on prior to baking

Instructions

• within the bowl of a stand mixer fitted with the paddle attachment, mix the fruit juice, warm milk, liquefied butter, sugar, yeast and salt.

• mix till mixed then add the two gently crushed eggs. combine till incorporated (may be somewhat curdled).

• take away the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour 1/2 cup at a time till all flour is incorporated.

• Increase the speed to medium and mix for regarding five minutes or till the dough is swish and holds along during a ball.

• Place the dough ball during a gently lubricated giant clean bowl. cowl with wrapper and place during a heat, draft free location for regarding two hours or till dough is double in size.

• Spray a 13x9 in. baking pan with change of state spray and put aside.

• take away the dough to a clean surface and remove fifteen equal items. type every bit into a ball actuation the edges down and tucking them below to very cheap of the dough ball.

• Place every ball within the ready pan.

• Once all fifteen dough balls square measure shaped, brush every roll with one egg crushed with two tablespoons of water. cowl the pan with wrapper and store during a heat, draft-free location till up and virtually doubled in size - regarding one hour.

• Bake at 350 degrees for twenty minutes or till golden brown.