Hawaiian Bread Rolls

Makes 16 rolls

1 tablespoon instant yeast, or 4 teaspoons active-dry yeast
1/4 cup milk
1/4 cup sweetened condensed milk
6 tablespoons unsalted butter, softened
1/4 cup pineapple juice
1 teaspoon salt
3 1/2 cups (15 ounces) all-purpose flour
1/4 cup potato flakes
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/8 teaspoon lemon extract

In a medium-sized mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, reserving a handful of the flour, and mixing until the dough starts to leave the sides of the bowl. 

You may need a little more or a little less of the indicated amount of flour, add the reserved handful as needed.  If making by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it’s smooth, shiny, and supple.

If using a mixer, knead with the dough hook for 5 to 7 minutes, or until smooth, shiny, and supple.  Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise till puffy, though not necessarily doubled in bulk, about 90 minutes, depending on the warmth of your kitchen.

Transfer the dough to a lightly greased work surface, and divide it into 16 pieces. Round each piece into a smooth ball. Place the balls in a lightly oiled 12 x 12-inch pan, or two 9-inch round pans, a 9 x 13-inch pan, 14-inch round pan, etc.  Cover the pan(s), and allow the rolls to rise for about 1 hour; they should double in bulk.  Preheat the oven to 325°F.

Bake the rolls at 325°F for 20 minutes, then tent lightly with aluminum foil, and bake for another 10 minutes. Remove them from the oven when they’re golden brown, and transfer them to a wire rack to cool.