April 11, 2013

Copy Cat Hawaiian Rolls

Wow, you guys!  This is a good recipe!  As I started making it, I became a bit skeptical that these were actually going to turn out.  I persevered and stuck to the instructions...  :)  And, they came out beautifully.  (Though, a little brown on the top... I got distracted... Imagine that with four kids!!) 

These taste like the ones you buy in the store, except better because they taste fresh and home made!  They taste like the bread I had in Hawaii.  It makes sense that Hawaiian bread has pineapple juice in it!  I don't know why I never figured that out before!!  Enjoy!

Copy Cat Hawaiian Rolls Recipe
Recipe from HERE
  • 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
  • 3 eggs
  • 2 cups pineapple juice
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 2 (1/4 ounce) envelopes yeast
  • 1/2 cup (8 tablespoons) butter, melted
  1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
  2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
  3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.  (For the record, my dough never rose during this step...and I didn't have time to wait and see if it would...)
  4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
  5. Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.  (I made 30 rolls in 2 different sized pans.  I rolled balls of dough in my hands and put them almost touching in the pan.)
  6. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. (Mine would have been done at 20 minutes) Brush tops with melted butter, and serve warm. 

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