Hawaiian Sweet Rolls Food

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.

BREAD MACHINE HAWAIIAN SWEET ROLLS

Steps:

• Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
• Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 20 minutes.

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.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

HAWAIIAN SWEET ROLLS

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.

HAM AND SWISS SLIDERS ON HAWAIIAN ROLLS - SOUTHERN PLATE

Steps:

• Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray, and set it aside.
• Don't separate or pull the rolls apart. Instead, using a large knife, slice the rolls in half so you have a top layer and bottoms layer to work on. Keep the rolls connected.
• Put the bottom layer in the pan and put the first layer of cheese on the rolls. Spread the ham over the rolls, layer in the second layer of cheese, add the top layer of rolls, and set them aside.
• Melt the butter in a microwave-safe bowl or in a pot on top of the stove on very low heat. Add the mustard, onion, poppy seeds, Worcestershire sauce, salt, pepper, and stir/whisk that up to combine.
• Pour the butter mix over the rolls and take your time. Spread the butter mixture over the tops. A spatula works well. Some of the mixture will sit at the base of the rolls. That's no problem.
• Cover with aluminum foil and let the rolls sit at room temperature for a bit, usually 5 to 10 minutes.
• Next, bake, covered, for about 20 minutes or until the cheese has melted. Take the foil off then cook for another 3 to 5 minutes, or until your heart is content. Baking time will vary based on your own oven so keep an eye on them so they don't burn and bake until they look good to you.
• Slice into individual sliders and serve. They are good warm or cold.