Sunday, January 6, 2013

Hawaiian Bread or Rolls

This recipe is so awesome; its just as good or actually better than the store-bought Hawaiian rolls/bread because it comes out so fresh, tender and absolutely delicious!

This would be great with spinach dip, I made the rolls for ham sandwiches and my husband loved the bread as toast in the morning!  Enjoy!

This recipe makes 3 loaves; I made 2 loaves and a batch of buns.  You can do this by hand, but as you probably have noticed I always do this the easy way and use my bread-maker.  It does freeze well so go ahead and make the full batch to use later.

I added the honey for extra sweetness, it was recommended by one of the other reviewers.  I found the original recipe from
-3 eggs
-2 cups pineapple juice {I used 2-6 oz. cans, plus 1/3 cup water}
-3 tbsp honey
-3/4 cup sugar
-1/2 tsp ground ginger
-1 tsp vanilla extract
-1/2 cup butter, melted
-6 1/2 to 7 1/2 cups flour
-4 1/2 tsp yeast

1. Place the eggs in the bread-maker pan.
2. Add the pineapple juice/water to the bread-maker pan.
 3. Add the vanilla, ginger and honey to the pan.
 4. Add sugar and melted butter to the pan.
5. Add the flour and yeast to the bread pan.  It will be fairly full.
6. Set the bread-maker to the dough setting and let the cycle run. {Tip: After the bread-maker starts to mix push a wooden spoon straight down into the pan to help mix the dough; since its so full the bread-maker itself may not be able to pull all of the flour and yeast down into the mix.  Also check the mixture as it mixes to see if it is too sticky, add more flour if needed to make a good dough consistency the dough should not stick to the sides of the bread pan, it should form a nice ball of dough around the mixer blade.}
7. Once the cycle has completed, turn the dough out onto an oiled or floured surface.
8. Cut the dough in to 3 fairly equal pieces; this divides your loaves.
9. Place the dough for loaves into generously greased bread pans.
10. Form other dough into rolls {you can do all rolls or all loaves if you like}, place rolls on a baking sheet lined with parchment or greased.
11. Cover the loaves/rolls with clean kitchen towels and allow to rise for about 1 hour.  {I like to preheat the oven while the bread rises and have the dough rising on the stove-top in the winter when the room temperature may be a little lower than in the summer.}
12. Preheat the oven to 350 degrees.
13. Bake the loaves for about 30 minutes, until golden.
 Bake the rolls for about 20 minutes, until golden.
14. Immediately remove the loaves from loaf pans and cool on wire racks.
 Cool the rolls on the parchment or on a wire rack.
 15. Enjoy!

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  1. I wonder if this could be made with a wild yeast sponge instead of using yeast measured. or if I used half.mmm.

    1. I don't know I've never tried it. If you do please let me know how it goes! :D


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