HAWAIIAN KING BUNS RECIPES

Steps:

• Beat eggs in a bowl. Add pineapple juice, sugar, 1/2 cup butter, and vanilla extract.
• Measure 3 cups of flour into a large bowl and stir in egg mixture with a wooden spoon until well combined. Sprinkle in yeast packages one at a time, mixing well. Add 3 more cups flour and mix well, using your hands if needed. Make sure all flour is well incorporated; the dough should be tacky to the touch, but not overly sticky. If dough is too wet, mix in a little extra flour, 1 tablespoon at a time.
• Cover dough with a clean towel and set in a warm place to rise for 1 hour.
• Remove dough from the bowl and knead in remaining 1/2 cup flour, approximately 10 to 15 times, making sure flour is well incorporated. Form dough into rolls and place on buttered pans. Cover and place in a warm area to rise until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until tops are golden brown, 25 to 30 minutes. Brush tops with remaining 1/4 cup melted butter.

Steps:

• In a small saucepan, bring the pineapple juice to a simmer over medium-high heat, and cook it until it has reduced to 3/4 cup, about 10 minutes. Transfer to a liquid measuring cup and let cool until just warm, about 105 to 110 degrees. Stir in the yeast and let the mixture stand until the yeast has bloomed, about 5 minutes.
• Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the sugar, flour and salt. With the mixer on low, add the yeast mixture and the eggs, and knead until the dry ingredients have been incorporated (you may have to help it along with a spatula at first) and dough is smooth and elastic, about 5 to 10 minutes. Add butter in small pieces and continue to knead the dough until smooth, increasing speed to medium, another 5 to 10 minutes. The dough will be shiny, elastic and slightly sticky. Scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
• Butter a 9-inch-by-13-inch baking pan. Gently tip dough out onto a work surface. You shouldn’t need flour at this point. Divide dough into 16 equal pieces. Roll each piece into a tight ball and place in the prepared pan. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
• Heat the oven to 350 degrees. Bake until puffed and golden, about 20 minutes. Serve warm or at room temperature.