HAWAIIAN DINNER ROLLS RECIPE: HOW TO MAKE IT
Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
Provided by Taste of Home
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 15 rolls.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut., When cycle is complete, turn dough onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan. , Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 165 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 294mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
HAWAIIAN SWEET ROLLS RECIPE: HOW TO MAKE IT
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Provided by Taste of Home
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 188 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 32g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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