hawaiian bread

A copycat for Kings Hawaiian sweet rolls!

Homemade Hawaiian Rolls

all purpose flour (3 1/2 cups)

active yeast (2 1/4 teaspoons)

sugar (1/2 cup)

2% milk (warmed to about 90 degrees)

fine ground salt

pineapple juice

mashed potato

eggs

butter (melted)

Add peeled and cubed potato to a small pot with water and set to high. Let boil for at least 10 minutes until potatoes are fork-tender.  Drain and mash extremely very well and set aside to cool.  Make sure that your potatoes are cooked very well so that they mash nice and smoothly.

Heat milk in the microwave for 15-30 seconds to warm it to about 90 degrees. Add milk and sugar to the bowl of a stand mixer and whisk.  Add yeast and let sit for about 10 minutes to activate, until yeast is foamy.

Once the yeast is activated, add melted butter, eggs, salt, mashed potato, and pineapple juice. With the dough hook, mix on medium until the egg yolks are broken and the potato begins to mix with liquids.

Slowly add the flour with the mixer running.  Once all of the flour is added, continue to mix until a very sticky, dough has formed.

Cover the mixer with plastic wrap and let the dough rise until it has doubled in size, about an hour.

Sprinkle flour on a clean surface or cutting board and grease a 9X13 baking dish.  After the first rise, sprinkle some dough around the edge of the risen dough and scoop the dough out of the mixing bowl onto your floured surface.  Sprinkle a little more flour on top and then use a dough cutter to cut off 2.2 - 2.5 oz pieces of dough.  Alternatively, you can also cut the dough in half, and then continue to halve the peices of dough until you have 15-16 dough balls.

Take each ball of dough and either roll them into a ball, or pull the edges down and under the dough to create a ball shape. The dough is very sticky so you will need to flour your hands often. Add dough balls to the greased baking sheet.

Gently cover with a clean kitchen towel to rise for another 30-40 minutes.  Pre-heat the oven to 350 degrees F.

Once dough balls have risen, add to oven and bake for 20-25 minutes, checking at 20, once the tops of the rolls are golden brown.

Enjoy!

These homemade Hawaiian rolls taste even better than store-bought! Soft, yeasty, &amp; a little sweet, with a pillowy texture that will keep you wanting more.

Hawaiian Rolls

warm water ((just barely warm to the touch, like a baby's bath))

active dry yeast*

dark brown sugar ((firmly packed))

unsalted butter ((1/2 stick), melted)

eggs ((large))

salt

vanilla extract

flour

butter ((to brush on after baking))

Stir the warm water and yeast together in a large mixing bowl, then set aside until foamy (about 10 minutes).

Add the pineapple juice, brown sugar, melted butter, eggs, egg yolk, salt, and vanilla and whisk to combine.

Stir in the flour, about 1/2 cup at a time, until a stiff dough forms and pulls away cleanly from the sides of the bowl.

Knead the dough until it passes the windowpane test,** (about 10 to 15 minutes).

Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in volume (about 1 hour).

Punch down the dough and divide it into 15 equal portions (about 65 grams each).

Shape the rolls and place them in a 9x13-inch greased baking dish that&#039;s been lined with parchment paper.

Cover the rolls with a sheet of greased plastic wrap (if making overnight rolls, place them in the refrigerator for up to 48 hours).

Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour).

Preheat the oven to 350 degrees F.

Bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.

Remove from the oven and brush the tops with soft butter.

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Homemade Hawaiian Rolls

Hawaiian Rolls

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