Post by Loupy on Dec 10, 2015 19:46:15 GMT -7
Hawaiian Dinner Rolls
From: Serena @ www.serenabakessimplyfromscratch.com/
Soft sweet Hawaiian Dinner Rolls.
I am totally smitten with these rolls.
There's just something about a lightly sweetened roll that makes the angels sing and my heart warm.
These are a copy cat of those delicious little Hawaiian Rolls you find at the grocery store but even better because they come warm from the oven.
I know some of you are scared of our little friend called yeast but I promise you it's really not as scary as it seems.
Tips when making yeast breads:
a) Make sure non of the ingredients are too warm, if I don't have a thermometer handy the easiest way I find to make sure the milk isn't too hot is by pressing my wrist against the outside of the bowl like when the kids were little and you would check their bottles to make sure they weren't too warm if it burns it's too hot and let it cool;
b) Having enough patience to let the dough rise, especially the final rise where the rolls double in size to become nice and fluffy;
c) Not consuming the entire pan of rolls without sharing, remember caring is sharing.
See nothing to be scared of with these rolls.
As my kids would say easy peasy lemon squeezy.
Prep time: 15 Min
Cook time: 30 Min
Total time: 2Hr 45 Min
Yield: 16 Rolls
Ingredients
1/4 cup Milk, Warmed Under 110 degrees.
1/4 cup Butter, Melted
1/3 cup Brown Sugar
2 1/4 teaspoons Active Dry Yeast Or 1 Packet
20 ounce Canned Crushed Pineapple
2 whole Eggs, Beaten
4 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
1 teaspoon Sea Salt
Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls
Directions
Butter a medium sized bowl and set aside.
Place milk, melted butter, brown sugar and yeast in a mixer fitted with a dough hook.
Mix ingredients until well combined.
Allow mixture to sit for about 5-7 minutes until bubbly.
Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture.
Mix until well combined.
Add 4 cups flour and sprinkle salt evenly over the top of dough.
Knead dough on medium-low until most of the flour has been absorbed.
Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes.
If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area.
Allow to double in size about 1-1 1/2 hours.
Butter a 9"x13" pan and a 8" round cake pan, set aside.
Gently remove risen dough from bowl and divide in half.
Divide each half into 8 pieces.
Gently form each piece of dough into a smooth ball by pulling edges under and pinching.
Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan.
Cover rolls with plastic wrap or a damp towel.
At this point rolls can be stored in the refrigerator for up to 2 days.
Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
Preheat oven to 350 degrees.
Bake rolls for 25-30 minutes until golden brown.
Brush hot rolls with butter and allow to cool.
Store rolls in an airtight container.
Calories per serving: 175
Fat per serving: 6
From: Serena @ www.serenabakessimplyfromscratch.com/
Soft sweet Hawaiian Dinner Rolls.
I am totally smitten with these rolls.
There's just something about a lightly sweetened roll that makes the angels sing and my heart warm.
These are a copy cat of those delicious little Hawaiian Rolls you find at the grocery store but even better because they come warm from the oven.
I know some of you are scared of our little friend called yeast but I promise you it's really not as scary as it seems.
Tips when making yeast breads:
a) Make sure non of the ingredients are too warm, if I don't have a thermometer handy the easiest way I find to make sure the milk isn't too hot is by pressing my wrist against the outside of the bowl like when the kids were little and you would check their bottles to make sure they weren't too warm if it burns it's too hot and let it cool;
b) Having enough patience to let the dough rise, especially the final rise where the rolls double in size to become nice and fluffy;
c) Not consuming the entire pan of rolls without sharing, remember caring is sharing.
See nothing to be scared of with these rolls.
As my kids would say easy peasy lemon squeezy.
Prep time: 15 Min
Cook time: 30 Min
Total time: 2Hr 45 Min
Yield: 16 Rolls
Ingredients
1/4 cup Milk, Warmed Under 110 degrees.
1/4 cup Butter, Melted
1/3 cup Brown Sugar
2 1/4 teaspoons Active Dry Yeast Or 1 Packet
20 ounce Canned Crushed Pineapple
2 whole Eggs, Beaten
4 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
1 teaspoon Sea Salt
Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls
Directions
Butter a medium sized bowl and set aside.
Place milk, melted butter, brown sugar and yeast in a mixer fitted with a dough hook.
Mix ingredients until well combined.
Allow mixture to sit for about 5-7 minutes until bubbly.
Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture.
Mix until well combined.
Add 4 cups flour and sprinkle salt evenly over the top of dough.
Knead dough on medium-low until most of the flour has been absorbed.
Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes.
If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area.
Allow to double in size about 1-1 1/2 hours.
Butter a 9"x13" pan and a 8" round cake pan, set aside.
Gently remove risen dough from bowl and divide in half.
Divide each half into 8 pieces.
Gently form each piece of dough into a smooth ball by pulling edges under and pinching.
Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan.
Cover rolls with plastic wrap or a damp towel.
At this point rolls can be stored in the refrigerator for up to 2 days.
Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
Preheat oven to 350 degrees.
Bake rolls for 25-30 minutes until golden brown.
Brush hot rolls with butter and allow to cool.
Store rolls in an airtight container.
Calories per serving: 175
Fat per serving: 6