Hawaiian Bread Rolls Food

HAWAIIAN BREAD HAM & CHEESE ROLLS

Steps:

• Combine softened butter, mustard, grated onion, poppy seeds, and Worcestershire sauce to form a spread.
• Without separating the rolls, slice the rolls horizontally. Spread the butter mixture on both slices -- inside, not outside. Layer the ham and cheese on bottom slices. Top with the top slices.
• Cut into individual rolls but keeping them together. Wrap each package of now cut rolls tightly in foil and refrigerate until ready to bake.
• Bake at 400 degrees for about 15 minutes, or until heated and cheese is melted. Just pop the foil packets into the oven. That easy!
• You can also heat them in a baking dish -- just spray a little Pam or the like on the dish.

HAWAIIAN BREAD ROLLS

Steps:

• Proof yeast in water.
• Add sugar; mix in egg; add melted butter.
• Add pineapple juice.
• Add salt to flour.
• Add flour to sugar mixture.
• Knead for 10 minutes.
• Let rise until doubled.
• Make into rolls.
• Let rise until doubled. I used an 8 inch pan.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes until done (browned).

DIANA'S HAWAIIAN BREAD ROLLS

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
• When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 15 minutes, until golden brown.

HAWAIIAN ROLL CINNAMON ROLLS

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.

HAWAIIAN ROLLS RECIPE

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.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

HAWAIIAN ROLL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
• Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.

HAWAIIAN DINNER ROLLS

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.

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 4-cup muffin tin with cooking spray.
• Combine 1/4 cup sugar and cinnamon in a small bowl.
• Cut 4 rolls in half horizontally, keeping all bottoms and all tops together. Place rolls on a piece of parchment paper, cut-sides facing up. Spread 1 tablespoon butter on the 4 bottom rolls and sprinkle with 1/4 of the cinnamon-sugar. Repeat on the 4 top rolls. Place top rolls on the bottom rolls, creating a sandwich with cinnamon-sugar inside.
• Flatten rolls with a rolling pin. Spread 1 tablespoon butter on top and sprinkle with most of the remaining cinnamon-sugar. Starting with the longest end closest to you and using the parchment paper, roll up the flattened bread into a tight jelly roll. Cut into 4 evenly-sized slices and place in the prepared muffin cups. Top with remaining butter and cinnamon-sugar.
• Bake in the preheated oven until golden brown and bubbling, about 20 minutes.
• While rolls are baking, combine cream cheese and butter for the frosting in the bowl of a stand mixer fitted with the paddle attachment; beat until creamy. Mix in vanilla and salt until combined. Gradually add sugar, mixing on low speed, until completely combined and smooth. Frost cinnamon rolls.

HAWAIIAN SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

HAWAIIAN SWEET ROLLS (BREAD MACHINE)

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.