I kind of did this backwards…. because I posted a derivative of this recipe (Coconut Pastries) before I actually posted this roll recipe. Oops… what can I say? Life gets crazy sometimes and occasionally I space things. Ok, so probably more than occasionally…
So if you didn’t catch on, these rolls are an imitation of Kings Hawaiian Rolls. They are sweet and fluffy and awesome! The credit for this recipe goes to Food.com, but I did take my own picture, so I get some credit, right? I will say, I thought that these rolls were incredibly similar to King’s when they were fresh (first day). After a day they still tasted yummy and sweet, but they didn’t have that flakey-fluffiness that King’s rolls has, no matter how old they are! So as far as an imitation… it has its pros and cons. If you take this as it’s own roll, though, you won’t be disappointed!
6 1/2 cups all-purpose flour
2 cups pineapple juice, luke-warm
3/4 cup sugar
1/2 tsp ginger
1 tsp vanilla
2 TBS yeast
1/2 cup butter, melted
Combine the warm pineapple juice, sugar and yeast in a mixing bowl and let sit for 3-5 minutes, until foamy. You don’t have to let it sit, but this is a good way to verify that your yeast is good. Add the eggs, sugar, ginger, vanilla and butter and mix until well combined. Add 6 cups of flour and knead until a smooth dough is formed. Cover with plastic wrap and allow the dough to rise for 1 hour.
Knead in the remaining 1/2 cup flour, for about 10 minutes, until it is all combined. Spray a baking dish with non-stick cooking spray. Divide the dough into 20 rolls, and place them in the baking dish (You may need 2-9×9 baking dishes or a 9×13 and something smaller). Cover with plastic wrap and allow the rolls to rise for 1 more hour, in a nice warm place.
Preheat the oven to 350.
Bake the rolls for 15-20 minutes, until the tops are lightly golden brown. Place the rolls on a cooling rack.