Sunday, January 11, 2015

Hawaiian Dinner Rolls

Soft sweet Hawaiian Dinner Rolls. Delicious and easy to make with step by step directions with photos.
Yield: 16 Rolls
Calories per serving: 175
Fat per serving: 6
  • 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
Cooking Directions
  1. Butter a medium sized bowl and set aside.
  2. 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.
  3. Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
  4. Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture. Mix until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. Butter a 9"x13" pan and a 8" round cake pan, set aside.
  9. Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
  10. 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.
  11. 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.
  12. If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
  13. Preheat oven to 350 degrees.
  14. Bake rolls for 25-30 minutes until golden brown.
  15. Brush hot rolls with butter and allow to cool.
  16. Store rolls in an airtight container.

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