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Hawaiian Sweet Rolls

Posted by on Sep. 3, 2010 at 8:47 AM
  • 18 Replies
  • 336 Total Views

Ingredients:

  1. Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
  2. Add the pineapple juice to your bread machine.
  3. Beat the egg and add to your bread machine.
  4. Add the milk to your bread machine.
  5. Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
  6. Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
  7. Make a small well in the flour, and pour the yeast in the well.
  8. Run your bread machine on the dough cycle to knead the dough.
  9. After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
  10. Grease a 13"x9" pan.
  11. Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
  12. Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
  13. Bake rolls in preheated oven for 25 minutes or until golden on top.
  14. Immediately upon removing the rolls from the oven, brush the tops with butter.
  15. Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
  16. TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
by on Sep. 3, 2010 at 8:47 AM
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Replies (1-10):
Mommy22boys
by Baker's Apprentice on Sep. 3, 2010 at 9:01 AM

Are potato flakes like instant mashed potatoes or is it something to be found in the baking aisle?  I love hawaiian rolls and would love to take some to my mil's for labor day.

michiganmom116
by Bakery owner on Sep. 3, 2010 at 9:12 AM


Quoting Mommy22boys:

Are potato flakes like instant mashed potatoes or is it something to be found in the baking aisle?  I love hawaiian rolls and would love to take some to my mil's for labor day.

Instant mashed potatoes, potato buds, etc. 

toobigfrogs
by on Sep. 3, 2010 at 9:35 AM

My son loves hawiian rolls, I do too...LOL  Thanks for the recipe, I'll be making these very soon!!

Mommy22boys
by Baker's Apprentice on Sep. 4, 2010 at 12:14 PM

does is matter whether you use bread or all purpose flour?

michiganmom116
by Bakery owner on Sep. 4, 2010 at 12:45 PM

I wouldn't hesitate to use all purpose flour.  I regularly use unbleached all purpose flour in my bread making.  It's the same flour the Amish ladies around here use, and they have great success in their baking.

Quoting Mommy22boys:

does is matter whether you use bread or all purpose flour?


toobigfrogs
by on Sep. 4, 2010 at 12:48 PM

I always use all purpose flour, too, and I've never had any problems.

Mommy22boys
by Baker's Apprentice on Sep. 4, 2010 at 1:02 PM

I ask because I've found, at least in my bread machine, that bread flour produces better bread texture.  Maybe since the second rise and baking will happen outside my machine ap will work fine.

sassymomntx1961
by Baker's Apprentice on Sep. 4, 2010 at 2:19 PM

mmm sounds yummy

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

toobigfrogs
by on Sep. 4, 2010 at 4:27 PM

I bought my coconut extract and pineapple juice.  Now if I can get off the computer, maybe I'll get them started...

Mommy22boys
by Baker's Apprentice on Sep. 4, 2010 at 4:53 PM

Maybe I should make a  "test" batch for tomorrow at my dad's then the "real" batch for monday at my mil! lol

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