So far I've made three half batches of these dinner rolls, but dabbled with the recipe each time and got three different results.
1. First batch: Used Bob's Red Mill AP flour 10% heavier than King Arthur AP), half water/half pineapple juice, and 1/4 cup sugar (full recipe amount). 8 rolls in a 9" metal cake pan. Result was fantastic but could taste the pineapple. Took 31 mins to reach bread done temp.
2. Second batch: Same flour as above, half water/half milk, and 1/4 cup sugar. Made 12 rolls in a 7x11" glass pan. Only took 25 mins to get done and rolls were delicious but lacked character. A bit tough.
3. Third batch: Used lighter weight King Arthur AP flour, half water/half pineapple juice, same sugar as a full recipe, and baked in a 9x13" aluminum baking pan. Only took 23 minutes, not real brown but VERY light and tender. No pineapple taste and EXACTLY matched Kings Hawaiian rolls for taste and texture. This is how I'll make them from now on. So good!
Last batch (minus a couple for turkey sandwiches).
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