unsweetened pineapple juice ½ cup warm milk (100-110 degrees F) 4 tablespoons unsalted butter, melted and cooled slightly 2 whole eggs, lightly beaten 6 tablespoons granulated sugar 1½ teaspoons salt 2¼ teaspoons (1 package) active-dry yeast 4½ cups unbleached bread flour 1 egg, for brushing on prior to baking Instructions IN the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt. Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled). Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour ½ cup at a time until all flour is incorporated. Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball. Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size. Spray a 13x9 inch baking pan with cooking spray and set aside. Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball. Place each ball in the prepared pan. Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size - about 1 hour. Bake at 350 degrees for 20 minutes or until golden brown. (recipe adapted from Handle the Heat) Notes To refrigerate unbaked rolls, form dough into balls as in step 7, then refrigerate until ready to bake. Allow the rolls to come to room temperature at least 1 hour before brushing with egg wash and baking. Proceed with step 9.Prep time and cook time does not include rising time of approximately 3 hours. 3.2.2925
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
Shape dough into rolls. Immediately brush rolls with butter. butter, at room temperature, plus extra for brushing rolls1 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
"Sweetie, I gotta tell you, those rolls have to be the best rolls I have ever had in my entire life. Since we finished these rolls, I have been cautious about making another batch, because I want to keep my girlish figure
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
What you have now is homemadesweet cream butter, and the liquid below is slightly sweetened buttermilk, which you can use in any recipe which calls for milk or buttermilk (I used ours in the Strawberry Breakfast Bread Pudding I made for breakfast the next morning - delicious
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