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Hawaiian Sweet Bread Rolls

yield: 12 rolls
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Ingredients

For the Hawaiian Sweet Bread Rolls

  • 3 1/4 cups (14.65 ounces) bread flour, divided into 2 3/4 cup (12.35 ounces) and 1/2 cup (2.25 ounces) portions
  • 3 tablespoons (1.25 ounces) potato flour
  • 1 teaspoon kosher salt
  • 4 1/2 teaspoons (two 0.25-ounce) packages active dry yeast
  • 1/3 cup (2.65 ounces) water, warmed to between 100 and 110 (F)
  • 1/4 cup (2 ounces) whole milk, warmed to between 100 and 110 (F)
  • 1/2 cup (3.5 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (3 ounces) unsalted butter, at room temperature

For the Egg Wash

  • 1 large egg white
  • 1 teaspoon water

Instructions

Day 1: Make the Dough!

  • In a medium bowl, whisk together 2 3/4 cup (12.35 ounces) of the bread flour, 3 tablespoons potato flour, and 1 teaspoon kosher salt and set aside.
  • Remove the bowl of your stand mixer and combine the remaining 1/2 cup (2.25 ounces) bread flour with 4 1/2 teaspoons active dry yeast and 1/3 cup warm water, mixing until it comes together and most of the dry bits are incorporated — it's okay if it looks a little dry. Let the mixture rest for 45 minutes at room temperature, uncovered.
  • Return to your stand mixer bowl and fit it to the stand mixer along with the paddle attachment. Turn the speed to low and add 1/4 cup warm milk, 1/2 cup sugar, 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla, and 6 tablespoons butter in that order. Mix until well combined, about 2 minutes. Turn off the mixer and change the attachment to the dough hook, scraping the paddle attachment clean. Turn the speed to low and add the dry ingredients, slowly increasing the speed to medium. Once combined, knead the dough on medium speed until the dough is smooth, about 5 minutes. Turn the dough out onto a clean surface and form into a ball. Clean the bowl and coat it lightly with neutral oil. Place the dough back in the bowl, turning once to coat both sides. Cover the bowl with plastic wrap and refrigerate overnight.

Day 2: Shape and Bake the Rolls!

  • Lightly grease a 9 by 13-inch baking pan with neutral oil. Punch down the dough and divide it into twelve equal pieces. Roll each piece into a ball, each around 2.60 ounces, and evenly space them in the pan. Cover the pan with lightly greased plastic wrap and let rise until doubled and puffy, about 1 to 1 1/2 hours.
  • Halfway through the rise time, position a rack in center of the oven and preheat to 350 (F). In a small bowl, make the egg wash: whisk together 1 large egg white and 1 teaspoon water. Brush the top of each roll with egg wash and bake for 20 to 25 minutes, until browned. An instant thermometer inserted into the middle of a roll should read 190 (F). Let cool in the pan on a wire rack for 5 minutes, then turn the rolls out onto the wire rack. Serve warm. Leftover rolls can be stored in an airtight container at room temperature for 3 to 4 days.