King's Hawaiian Savory Butter Rolls (12 Count (Pack of 2))

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The pineapple flavor is subtle, but it gives these Hawaiian sweet rolls that familiar flavor we all love. Or you can freeze the rolls 10 minutes after shaping. When ready to use, thaw overnight in the refrigerator. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed until combined. The next morning, let dough sit out on counter (still covered in the bowl) for 30 minutes before shaping, letting them rise a second time, and baking as recipe directs.

Did you try this recipe?I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. This dough can be made either in a stand mixer or by hand in a mixing bowl if you don’t have a mixer! Form the kneaded dough into a ball and place in a greased bowl turning once to grease top. Cover with plastic wrap and let rise until doubled, about 1-1/2 hours. Baking the RollsDivide the dough into 16 equal portions, by dividing it in half, then dividing each piece in half 3 more times. A standard 9x13 baking pan will fit 15 rolls comfortably, so you can either discard the last little bit of dough, or bake it separately. Homemade honey butter complements the sweet bread perfectly and can easily be whipped up in a matter of minutes. Very gently brush the rolls with a honey egg wash and bake them at 375F until golden brown, about 20-25 minutes. These rolls can be stored right on the counter covered in either tin foil or plastic wrap for 3 – 4 days. Cover lightly with plastic wrap and let the rolls rise one last time until doubled, about 30 minutes.

Welcome! I'm Sarah, the girl behind all the eats on Whole and Heavenly Oven. I believe a healthy lifestyle should be a balance between nutritious AND indulgent food and I want to show you how! The recipe begins with a sponge. The extra time allows for the dough to properly ferment and naturally mature the flour. Honey butter is made by mixing butter and honey. Start with ¼ to ½ cup of room temperature unsalted butter and mix in 2 tablespoons of honey at a time until you achieve the desired taste. Store leftover honey butter in the refrigerator and use it on toast, muffins, or rolls.Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes. Before you begin the dough, preheat your oven to 200°F (93°C) or the lowest temperature your oven will go. In this case, oven preheating is done to create an environment for your dough to rise. This is an important step so don’t skip it.If your oven has a proof function, use that instead. Combine The Wet Ingredients