If you’ve ever had Hawaiiansweetrolls, you can probably guess where I’m going with this…. During the past month I’ve spent most of my free time on Sundays making sweetrolls, dinner rolls or loaves of bread
HawaiianSweetRolls. Shape dough into rolls. Immediately brush rolls with butter. rolls. butter, at room temperature, plus extra for brushing rolls 1 tsp. It takes 5 1/2 cups of flour for my 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. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown. 1/2 hours Shape dough into rolls. 24 rolls. 12-18 rolls
Remove rolls from the oven and transfer onto a wire rack to cool. Brush the rolls with egg white and bake for 20 minutes. Remove rolls from the oven and brush the surface of the rolls with pineapple puree, then bake for a further 10 minutes or until golden brown
I also decorated the table with beach buckets and spades (filled with nachos), blown-up plastic beach balls, lilos, beach umbrellas, beach scened serviettes, a tablecloth that resembled a Hawaiian hula skirt and above the table a sign that said "Aloha"
Place pineapple preserves in a small saucepan. Whisk together the remaining ingredients and stir in. Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended
They're so soft and tender in the middle, and just slightly sweet. I've toyed with the idea of making Hawaiian style rolls since my husband LOVES King's Hawaiian Bread, but today is the first time I've done it
Meanwhile, when the rolls are baking, make the sugar syrup. Add rest of the syrup all over the rolls. Cut the rolls while still hot into two or 2 inch pieces according to the size of the pastry of you have used. Leave the rolls in the refrigerator for around 6 hours for the flavours to be infused well