Hawaiian Sweet Rolls

These Hawaiian Sweet Rolls are incredibly soft, fluffy, and moist, with a mild sweetness and a hint of pineapple that makes them extra delicious. They are perfect for breakfast and brunch, as well as alongside soups, grilled dishes, or as a sweet treat at the coffee table. The dough is easy to work with, and the result is small, golden rolls that stay soft for a long time, if there are any left!

• 1.25 dl milk
• 0.5 tsp sugar
• 2.5 tsp dry yeast
• 50 g butter
• 2.5 dl pineapple juice
• 0.5 dl brown sugar
• 1 tsp salt
• 1.5 tsp vanilla sugar
• 2 eggs
• 650 g all-purpose flour

1. Warm the milk until lukewarm and mix in the sugar and yeast. Let it sit for a few minutes until foam forms on top.
2. Add the melted butter, pineapple juice, brown sugar, salt, vanilla, and eggs. Stir well.
3. Place the flour in a stand mixer. Start with 500 g and adjust as needed.
4. Pour in the wet mixture and knead for 10 minutes. (Adjust with flour)
5. Cover and let the dough rise until doubled in size.
6. Turn the dough out onto a floured surface and divide it into 15 pieces.
7. Shape into rolls and place them closely together in a small, parchment-lined baking pan (approximately 23x33 cm).
8. Cover and let them proof for 1 hour.
9. Whisk together 1 egg + 2 tbsp water and brush it over the tops of the rolls.
10. Bake at 180°C, in the middle of the oven for 20-25 minutes.

Let the baked rolls cool for a few minutes before tearing them apart and serving. They taste best while still slightly warm, preferably with butter, jam, or just plain. Store them in a sealed bag or container to maintain their soft texture, or freeze them and warm them up lightly when you crave freshly baked Hawaiian Sweet Rolls.