Ingredients:
- 3 c. bread flour
- 1/2 c. tangzhong
- 4 Tbsp unsalted butter
- 3/4 c. pineapple juice
- 1 egg, beaten
- 6 Tbsp sugar
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 tsp. yeast
Directions:
- Add butter, pineapple juice, egg, sugar, salt, vanilla extract, and tangzhong into the bottom of the bread machine pan. To make the Tangzhong (a water roux made from heating 1/3 c. bread flour with 1 c. water).
- Add the flour on top, form a well, and add the yeast.
- Place the pan into the bread machine, and turn on the “make dough” cycle. (You can knead and combine by hand or with a dough hook attachment on a stand mixer – but you will need to knead for at least 15-20 minutes, then cover and rise for an hour until doubled in bulk.
- When the dough is ready, turn out onto a lightly floured counter, and cut the dough into 16 even pieces. (The dough will be sticky, so use a light touch, and flour if needed.) I use a lot of flour.
- Shape the pieces into little balls, coating with flour to prevent sticking, and lay in a circular patten in two 8" circle pans. Cover loosely with plastic wrap and allow to rise another 45 minutes. (The dough will be VERY sticky – so make sure you coat your hands and counter top with flour – try to handle the dough as little as possible. It doesn’t matter if the little balls are perfectly round. [The recipe online calls for baking them in a 9" x 9" pan, but when I did it this way, some of the ones in the middle didn't bake all the way through, so next time I will do it the way I started with my circular pans.]
- Heat the oven to 335 degrees, and bake the Hawaiian rolls for 25 minutes. Serve warm.