Sweet Buns - aka Hawaiian Rolls

I run and do squats and lunges every day so that I can have sweet buns.



Sweet Buns - aka Hawaiian Rolls
adapted from Food.com
Makes 15

500g "00" flour (a little more or a little less) and some for dusting on the work surface
1 large egg
250ml pineapple juice, room temperature
1/4 cup caster sugar
1/4 teaspoon finely grated fresh ginger
1 scant teaspoon fine sea salt
7g (1 sachet) dried yeast
60g unsalted butter, melted
Egg wash - (1 egg beaten with 1 tablespoon of water)
30g unsalted butter, melted for brushing

Grease a 20 x 30 baking pan. Set aside.

In a medium bowl, beat the eggs, pineapple juice, sugar, ginger, vanilla and melted butter. Set aside.

In the bowl of an electric mixer fitted with a dough hook, dump in about half the flour (no need to measure, just eyeball it) and the salt. Add the egg mixture and mix on low until roughly incorporated. Sprinkle in the yeast and mix. Add the remaining flour and mix until you have a slightly tacky dough. If it's too wet, add a little more flour a tablespoon at a time. Scrape the dough into a lightly oiled bowl and cover. Leave to double in size for about an hour.

Scrape the dough onto a lightly floured work surface and knead briefly. Add more flour if the dough if it's too sticky, but only enough to make it manageable. Divide the dough into 15 even portions. Roll the portions into balls and place them in the baking tray. Cover and leave them to double in bulk for another hour or so.

Preheat the oven to 180 C.

Brush the tops of the balls with egg wash and bake for 25 - 30 minutes until golden brown. Brush tops with melted butter and serve warm.