A riff off of the classic iconic Hawaiian Rolls, this gluten-free and dairy-free version is an excellent alternative to the traditional favorite.
– coconut milk – pineapple juice – honey – active dry yeast – eggs – flour – sea salt
Combine the coconut milk, pineapple juice and honey in a microwave-safe bowl or measuring cup and heat for 30-second increments, stirring well in between, until the mixture reaches 110° F. Stir the yeast into this wet mixture and allow it to sit for 10 minutes to bloom.
Transfer the wet mixture to a stand mixer and beat in the eggs using the paddle attachment. Add the flour and salt and mix on medium speed for 2 to 3 minutes, or until a thick dough forms.
Cover the dough with plastic or a kitchen towel and allow the dough to rest in a warm place for 1 hour, or until the dough doubles in size.
Divide the dough into 15 sections and form balls out of the dough. Transfer the balls of dough to a greased (or sprayed) casserole dish.
Allow the dough to rest another 30 minutes, or until the balls have doubled in size.