Hawaiian Sweet Rolls

These rolls are just like the real ones you can buy at the grocery store!

Servings: 15

Ingredients:

• 8 T unsalted butter, melted (1 stick)
• 3/4 C pineapple juice
• 1/4 C buttermilk
• 1/2 C light brown sugar, packed
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 4 C all-purpose flour
• 2 1/4 tsp instant yeast
• 1 tsp salt
• 1/4 tsp ground ginger
• 2 eggs, room temperature
• 1 egg yolk
• 1 egg for egg wash

Instructions:

Heat oven to 200 degrees fahrenheit.

1. In a medium bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. slightly whisk so that its all combined. Wait a bit until mixture cools a bit (if its to warm from the melted butter) then add the extracts.
2. Meanwhile, in the bowl of your mixer, combine 3 3/4  C of flour, yeast, salt and ground ginger, Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients, Continue mixing while addding the two eggs and egg yolk, A sticky dough will form. Switch to a hook attachment and knead the dough for 7-8 minutes, adding 1/4 C more of flour, if nec,essary. Do note that this is a very sticky dough, so dont add more than 4 C of flour total. 
3. Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased, Cover with a clean towel or plastic wrap, turn off your oven, place inside and allow to rise for about 1 to 1 1/2 hours or until doubled in size.
4. Once the dough has doubled, remove and gently deflate. Divide into 15 equal peices. Roll into circles and place in a parchment lined 9×13 pan. Heat oven to 200 degrees. Generously butter the tops and sides of each roll. Place a clean kitchen towel over top. Turn off your oven and place the covered rolls inside to rise until doubled in size.
5. Remove the rolls from the oven and turn on your oven to 350 degrees.
6. Brush the rolls wuth egg. Once heated, bake the rolls for 22-25 minutesor until the tops are golden brown in color.
7. Remove from the oven.

Notes:

1. This is a very soft sticky dough. Keep mixing kneeding the dough until it comes clean from the sides of the bowl, but you should not have to add more flour than the 4 cups.
2. If using active dry yeast, please make sure you activate it first by dissolving it in a bit of warm water. If it does not begin to froth up, do not continue with the recipe.
3. These rolls cans be stored right on the counter covered in either tin foil or plastic wrap for 3 -4 days.
4. You can freeze these rolls in an airtight container for up to 3 months.  Thaw at room temp.  Heat in 300 degree oven for 10 minutes.