Search This Blog

Monday, November 25, 2013

Hawaiian Sweet Bread

This recipe I found on the net a while back and have used it A LOT.  I made this dough into rolls and even hotdog buns.  It makes for great ham, egg and cheese sandwiches and awesome for brats.  Here is the link to the original recipe, but I will lay it out for ya below along with my pictures.

NOTE:  high altitude friends add a tsp baking powder per cup of flour
http://www.ihearteating.com/2013/04/08/hawaiian-sweet-rolls/


 

1 ½ c. pineapple juice
4 ½ tsp. active dry yeast (2 packets)
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt


In a small saucepan, heat pineapple juice on medium-low until juice reaches about 105 F (basically before it boils).

In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy. (I DO NOT have a stand mixer and have made this many times without one.  I have a large glass bowl I use and sometimes use the hand mixer, but this dough requires serious muscle without a stand mixer.  YUMMY and worth it though.)

Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.

Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.

Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.

Once the dough comes together and clears the sides, continue to knead for about 1 minute.

Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F.
Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature.

No comments:

Post a Comment