HOW TO MAKE SWEET BREAD ROLLS RECIPES

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HAWAIIAN SWEET BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hawaiian Sweet Bread Recipe: How to Make It - Taste of Home image

The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. —Ruthie Banks, Prescott, Arizona

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 loaves (12 wedges each).

Number Of Ingredients 12

1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
1 cup pineapple juice
1 cup whole milk
7-1/2 to 8 cups all-purpose flour, divided
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground ginger
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110°-115°.
    In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes.
    Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from overbrowning. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 146 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

THE BEST SWEET ROLLS | JUST A PINCH RECIPES



The Best Sweet Rolls | Just A Pinch Recipes image

These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.

Provided by Kathie Carr @kathiecc

Categories     Sweet Breads

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

1/2 cup(s) milk
1/2 cup(s) sugar
1 1/2 teaspoon(s) salt (can use less)
1/4 cup(s) butter, melted
1/2 cup(s) warm water (105-115 degrees)
2 package(s) Fleischmann's active dry yeast
2 large eggs, beaten
4 1/2 cup(s) all-purpose flour, may need a bit more or less, see directions
- additional butter for coating bowls used and brushing on tops of baked rolls

Steps:

  • Scald milk (bring just to a boil and remove from heat immediately).
  • Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
  • In a large bowl mix warm water and yeast. Stir until dissolved.
  • Stir in lukewarm milk mixture.
  • Add beaten eggs.
  • Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
  • Your dough should be elastic and slightly stiff but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
  • Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
  • Cover bowl and place in a warm place so it can rise.
  • It will take about 1 hour to double in bulk.
  • At that time punch dough down and turn out onto a lightly floured board to shape.
  • At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
  • Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
  • Rolls should now touch each other. (A little more rising will occur during baking.)
  • Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
  • Brush tops of rolls with melted butter immediately when removed from the oven.
  • Allow rolls to sit for at least 10-15 minutes before eating.

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