I have to admit have been eyeing this recipe for a long time. I love the light sweetness of Hawaiian bread, rolls - you name it. It is always so tender and fluffy and just plain wonderful - not to mention irresistible.
I think I was almost afraid to try this recipe because I was afraid that my efforts would fall short of my expectations. Oh why did I wait this l long?!? This turned out fabulous and blew my expectations right out of the water.
This recipe makes 3 beautiful round loaves or 2 loaves and about a dozen large dinner rolls. I can just imagine devoting this entire recipe to Thanksgiving dinner rolls. It would be so perfect for a hungry crowd and definitely memorable. YUM!!
Homemade Hawaiian Breadadapted from Butter with a Side of Bread
6 cups flour (I used bread flour and it worked just fine) and 1/2-1 cup additional flour
3 c. pineapple juice
3/4 c. sugar
1/2 t. ginger or apple pie spice (I was out of ginger so chose the apple pie spice)
1 t. vanilla
2 pkg. Red Star platinum baking yeast
1 stick butter, melted
Beat eggs lightly, then add pineapple juice, sugar, spice, vanilla and melted butter. Stir until combined.
Place 3 c. flour into a stand mixer (I love my Bosch for kneading bread) and add the egg mixture and mix until well combined. Sprinkle in the yeast and mix well. Add the other 3 c. flour and mix on low speed for about 2-3 minutes. (**it was a rainy day when I made this, so I needed an extra 1/2 cup here to help the dough hold together. you may not need it - just go by the feel of your dough). It was still a very soft dough.
Once kneaded, place the dough into a large greased bowl, cover with a clean cloth and let rise for an hour in a warm place. I have a proof setting on my oven so I use that for all bread recipes - it works perfectly.
The dough after its first "rising"
Remove the risen dough from the bowl and knead in an additional 1/2 cup flour just until combined. Divide the dough into thirds, shape into a ball and place each into a greased cake pan. Cover with the cloth and let the dough rise for another hour.
Dough after kneading
Divided into thirds
Bake at 350 for 25-30 minutes. Brush with melted butter to give it a beautiful sheen and taste.
Perfectly baked - pre-butter glaze
After the butter glaze - is your mouth watering yet???
And the scrumptious pan of rolls! I think I need another one......NOW!
You will want to make this again... and again... and again...!
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