Hawaiian Rolls Recipes

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.

Steps:

• Place milk in mixing bowl, and sprinkle yeast in milk.
• Allow 4, or 5 minutes to dissolve.
• In a mixing bowl add in beaten egg.
• Put butter in Pineapple juice and microwave for about a minute till butter is melted.
• Pour butter /Pineapple juice, sugar, and salt in mixing bowl with milk, and yeast. (Important: if butter, and juice is hotter then 125° it will kill the yeast.) It should feel like bathwater.
• Mix in 1 cup flour.
• Once that is incorporated in, mix another cup, and so on. You may have to adjust the amount of flour depending on humidity, and elevation where you live. If dough is still wet add a table spoon of flour at a time till you get the right consistency.
• If you are using a dough hook, let it work dough for around 10 minutes.
• If working by hand fold dough out on dusted service and work dough by hand "first folding one way, then the other. work for about 5, or 6 minutes.
• Dough should feel somewhat wet, but not sticking to your flour dusted hands.
• Form into a ball and place in large greased mixing bowl. Be sure and rub a little oil on dough ball.
• You don't want it to stick to the bowl as it begins to rise or it will deflate.
• Cover with damp towel and place in a warm area to rise. ( top of fridge works good).
• It will double in size in about an hour.
• Punch down, roll it out into a rectangle, and divide it into 12 balls.
• Place the dough balls about an inch apart in 12X15 baking pan.
• Allow it to rise again to twice its size.
• Bake at 375 for approximately 15 minute When tops began to turn golden brown their done.
• Brush tops with butter, and your done.

Steps:

• In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105°F.
• In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
• Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
• Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
• Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
• Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
• Once the dough comes together and clears the sides, continue to knead for about 1 minute.
• Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
• Shape dough into 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.
• Toward the end of the second rise, preheat oven to 350°F.
• Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
• Immediately brush rolls with butter.
• Serve warm or at room temperature.

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.

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut., When cycle is complete, turn dough onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan. , Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown.

Steps:

• Prepare the bread machine: Combine ingredients as recommended my your machine's manufacturer.Use the dough setting.
• After the cycle, turn out onto a floured surface and preheat the oven to 350.
• Stretch dough into a log and with a sharp knife cut into 12 pieces.
• Use a 9x13x2 greased baking pan. Let it rise for an hour to 90 minutes.
• Brush with milk and bake at 350 degrees x20 minutes.
• Cover with aluminum foil after 10 minutes to prevent burning**.
• Note on directions:
• **One baker used a glass Pyrex dish, like you would use for lasagna,lined it, ungreased, with waxed paper. Raised and baked it as directed, and it did not require the aluminum to prevent burning. I make these in a lower oven shelf and also haven't needed to cover them up.