BREAD MACHINE HAWAIIAN SWEET ROLLS
This recipe makes dense pineapple buns with the perfect touch of sweetness.
Provided by BrandyLogan
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
- Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 35.8 g, Cholesterol 26.2 mg, Fat 5 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 206.4 mg, Sugar 8.2 g
HAWAIIAN SWEET ROLLS (BREAD MACHINE)
Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!
Provided by Pale Rose
Categories Breads
Time 3h20m
Yield 12-15 rolls, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
- Add the pineapple juice to your bread machine.
- Beat the egg and add to your bread machine.
- Add the milk to your bread machine.
- Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
- Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
- Make a small well in the flour, and pour the yeast in the well.
- Run your bread machine on the dough cycle to knead the dough.
- After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
- Grease a 13"x9" pan.
- Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
- IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
- Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
- Bake rolls in preheated oven for 25 minutes or until golden on top.
- Immediately upon removing the rolls from the oven, brush the tops with butter.
- Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
- TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.
HAWAIIAN SWEET ROLLS
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 188 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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