Hawaiian Rolls

Instructions

1. In a small, microwave-safe bowl, add pineapple juice, buttermilk, and butter. Microwave for 30 seconds, and then in 15 second intervals until the temperature reaches 110 degrees. Remove and stir until butter is completely melted.
2. Add in yeast, stirring until yeast is completely dissolved. Pour mixture into a medium-sized mixing bowl.
3. Add Splenda Magic Baker and salt, stirring to combine. Add in 1 cup of flour, mixing well with either a wooden spoon or using a dough hook on a large mixer.
4. Add in eggs and continue mixing until eggs are fully incorporated.
5. Add in the rest of the flour, cup by cup, and mix on low (or beat well with a wooden spoon) for about 2 minutes until dough comes together and starts to pull away from the sides of the bowl. (Dough may still stick to the bottom of the bowl). In the end you should have a soft, smooth ball.
6. Shape dough into a ball and place in an oiled bowl, covered with a warm, wet paper towel. Place bowl in a slightly warm environment and let dough rise until doubled in size, about 1 – 1 ½ hours.
7. Turn dough out onto a lightly floured surface. Cut dough into 24 equal portions. Shape each into a smooth ball and line them up in a 9×13 baking pan that has been sprayed with nonstick cooking spray. Set baking pan in a warm place to let the rolls rise for another hour.
8. Bake rolls at 375º for 20 minutes. They should be lightly golden brown on top, and fully baked in the center.