Good dinner rolls can make or break a family dinner and there's no question that a sweet Hawaiian roll is high on the list of many consumers when it comes to the perfect roll to accompany a feast. This formulation is a tender dough that is also exceptional for cinnamon rolls and and sweet orange rolls. In fact, we'll be using it often here because of the versatility of the formula. At the end of this post, you'll find a handy home baking version for those who want to make a dozen at a time for their family.
For the sponge:
• In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
For the Dough:
• Add the pineapple juice, butter, brown sugar, eggs and vanilla, mixing until well combined.
• Whisk together the remaining flour and salt before adding to the liquid ingredients.
• Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl
• Lightly grease the mixing bowl or a large (5-gallon bucket) 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
• Lightly grease 8, 9" x 13" pans or 4 full sheet pans.
• Gently deflate the dough. Divide it into 128 equal (2 oz pieces) Round each piece into a smooth ball. Space the buns in the pan.
• Proof in 50% humidi