Hawaiian Rolls 1/2 cup pineapple juice 1/2 cup milk 1 tbsp yeast 3 cups All Purpose flour 1/4 cup sugar 1 1/4 tsp salt 4 tbsp melted butter 2 tsp vanilla 1 egg Heat milk and pineapple juice to between 100-105 degrees. Add yeast. Stir and set aside to activate. In mixer, add flour, sugar, salt, butter, vanilla, and egg. Add your yeast and knead until well combined. *I usually knead on low for a couple minutes then bump it up one speed and knead for about 5-7 minutes. *If your dough is too wet, you can add flour a bit at a time until your dough is sticky and pulling away from the sides of the bowl. Transfer your dough to an oiled bowl. Cover and let rise for 1-2 hours. *For cold fermentation, cover and place in the fridge for at least 4 and up to 8 hours. If you do cold fermentation, make sure to let you dough come to room temp before moving on. Punch the dough down to deflate and turn it out onto a lightly floured surface. Divide the dough into 16 sections. *I divided the dough in half and work with one half at a time. Form your dough by pressing each section out flat, fold it in thirds like a letter, and roll it up. Create a “C” shape with you hand and roll the dough on the mat until you form a smooth ball. Place the bowl in a buttered baking dish, and repeat with all the other sections. *I used a 8x8 dish. Let the dough rest for about 30 minutes and preheat your oven to 375 degrees. Brush with an egg wash and bake for about 20-25 minutes or until golden brown. Brush with some melted butter (about 1 tbsp) and enjoy! They are best served warm. LTKmomlife LTKfoodie LTKHome