Hawaiian Sweet Rolls

Today I had cabin fever. Having no motivation to do any of the mundane responsibilities that go along with being me I decided I’d try a new recipe, and since we’re out of bread I thought I’d better just do a bread one.

So I went with a Hawaiian Sweet Rolls recipe I found online, and please forgive if you are the inventor of this recipe, I only wrote it down on paper to take to the kitchen, so who ever you are out there, sorry I can’t mention you, or your site, but thanks for the great recipe! 

Here it is

1 cup pineapple juice (I didn’t just have pineapple juice, so I had use the juice out of my canned pineapple, it should say if it is canned in juice or ‘syrup’ aka sugar water)

1 large egg

1/3 cup milk

4 tbs butter

1-2 tsp McCormick coconut extract (didn’t have that one laying around either, so I used a splash of vanilla extract, but I will be looking for it a the store)

1/2 tsp ground ginger

1 tsp salt

1/3 cup of sugar ( I used light brown sugar, just because I felt like it went with the pineapple juice and ginger, but I don’t think it makes a huge difference anyways)

1/2 cup potato flakes (to tell you the truth I don’t know what they mean by potato flakes, so I used instant mashed potatoes)

3 1/2 cups of flour ( the recipe just called for flour, so I assume all propose flour, but it’d also make since to use bread flour, I’m out of bread flour any ways, so I mixed cake flour with all propose flour, I feel like that would make a good bread flour anyways)

2 1/4 tsp of active dry yeast ( there is active dry yeast, active yeast, and fast active yeast, I don’t don’t know what the difference is in any of them, I also don’t measure it in tsp, most bread recipes I have used call for 2 tbs, that is how much yeast is in one of the little packets you buy at the store, so I just threw one of those in)

the directions were for a bread machine, and I don’t have one of those, so I didn’t even bother reading them. But use you common baking since and you should be fine. If you bake bread all the time you probably don’t need (or should I say ‘knead’ hardy-har-har) to read any further, if you don’t bake often, or make make bread I will walk you though this a little more.

First, get your wet ingredients out, they need to be warm, room temp if possible. I usually melt the butter in the microwave, and just warm up the milk enough to where it’s not cold, but not really hot. If you get this to hot it’ll burn the yeast and kill it, your bread will not rise. I throw the milk, butter, and egg in a bowl, then whisk it all together, then add the sugar, keep whisking, add the yeast, whisk for another second, then let is sit for about five min. just to let the yeast do it’s thing.

Then I slowly add in the dry ingredients. Really, you should have them mixed up in a separate bowl, but I don’t like to do extra dishes, so I just mix it all in one. My only exception is if I am  making something that makes me a little more nervous, like a cake.

At first you can mix with a wooden spoon, but as it turns into a dough, it might be to much work, I try to stick it out with the wooden spoon for as long as possible b/c bread dough can be really sticky, especially at first. But toward the end you might have to kneed it a little with your hands. Get a kitchen towel damp and cover your dough, in the bowl, with it, and let it rise for about 45 min. (or more if you get distracted like me lol) Knead it for about five min, greas one or two pans and form the dough into ball, and place them in the pans.

Cover again with the damp cloth for another 45 min.

Pre heat your oven to 350

Before you put them in the oven melt a little butter, and brush the tops of the rolls with it.

Bake for 20-25 min.

I like to put a little butter on top of them fresh out of the oven too, but thats just me.

ENJOY!

 

 

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