TPC
Wrenching Dad
- Joined
- Sep 20, 2007
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Yeah, we love Kings sweet rolls, but this home made kine' I discovered on the internet is streets ahead:
Hawaiian Sweet Rolls
1/3 cup milk (cold is fine, warm would help it rise faster)
1 stingy tablespoon instant dry yeast. Fresher the better.
1/2 cup brown sugar
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
4 cups bread flour (all-purpose would also work)
1 teaspoon salt
For the tops: 1 egg 1/4 cup water A few tablespoons melted butter.
Mix together the warm milk and yeast. Let it sit for about 5 minutes or until it gets a head on it.. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add a little more if you need to. It should be sticky, but not gooey. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls. Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350?F. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.
Hawaiian Sweet Rolls
1/3 cup milk (cold is fine, warm would help it rise faster)
1 stingy tablespoon instant dry yeast. Fresher the better.
1/2 cup brown sugar
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
4 cups bread flour (all-purpose would also work)
1 teaspoon salt
For the tops: 1 egg 1/4 cup water A few tablespoons melted butter.
Mix together the warm milk and yeast. Let it sit for about 5 minutes or until it gets a head on it.. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add a little more if you need to. It should be sticky, but not gooey. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls. Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350?F. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.
