The second roll recipe I made for Thanksgiving was a Hawaiian Roll. I have been thinking about our trip to Hawaii and Aulani a lot lately. I wish we could go back this winter, but being due with a baby, kind of prohibits flying! So I am just trying to bring as much of the islands here as I can. I love Hawaiian rolls – they are probably one of my favorite types of rolls. YUM! I have never tried to make them at home, so I was excited to try the recipe out.
They were delicious. I am going to try them again when they don’t get steamed by the turkey, but they were still yummy! Man, I may have a little obsession over fresh baked bread. There is nothing like warm, homemade bread. Plus, it makes your house smell delicious! It takes some work, but if you have a stand mixer, it does a majority of the work for you. Most of the “time” put into bread, is just waiting for it to rise, which doesn’t take any work from you!
I may make them into these Ham and Swiss sliders sometime soon as well – YUM!!!!
Directions:
- 1/2 cup (1 stick) melted butter
- 1/4 cup buttermilk
- 3/4 cup pineapple juice
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 3/4 – 4 cups of flour
- 2 1/4 tsp yeast
- 1 tsp salt
- 1/4 tsp ginger
- 2 eggs, plus 1 egg yolk
Directions:
Combine the melted butter and yeast, until the yeast dissolves in the bowl of your stand mixer (or in a large bowl). Add in the buttermilk, pineapple juice, brown sugar, and the extracts. With the dough hook (or by hand), add in the flour, salt, and ground ginger. Then add in the eggs and egg yolk. Mix until a sticky dough forms and then knead (by hand or with the mixer) for 7-8 minutes. Cover and allow to rise until double in size – 1-2 hours. Once doubled in size, divide into 15 pieces, roll into balls, and place in a greased 13×9 pan or baking sheet. Allow to double in size once again – about an hour or so (or place in the refrigerator before allowed to rise. Simple remove from the refrigerator and allow to come to room temperature and rise – about 2 hours or so). Heat oven to 350. Bake rolls for 20-25 minutes until golden brown. I brushed them with melted butter when they were done.
Eat and Enjoy!
Ingredients
- 1/2 cup (1 stick) melted butter
- 1/4 cup buttermilk
- 3/4 cup pineapple juice
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 3/4 - 4 cups of flour
- 2 1/4 tsp yeast
- 1 tsp salt
- 1/4 tsp ginger
- 2 eggs, plus 1 egg yolk
Instructions
- Combine the melted butter and yeast, until the yeast dissolves, in the bowl of your stand mixer (or in a large bowl).
- Add in the buttermilk, pineapple juice, brown sugar, and the extracts.
- With the dough hook (or by hand), add in the flour, salt, and ground ginger.
- Then add in the eggs and egg yolk.
- Mix until a sticky dough forms and then knead (by hand or with the mixer) for 7-8 minutes.
- Cover and allow to rise until double in size - 1-2 hours.
- Once doubled in size, divide into 15 pieces, roll into balls, and place in a greased 13x9 pan or baking sheet.
- Allow to double in size once again - about an hour or so (or place in the refrigerator before allowed to rise. Simple remove from the refrigerator and allow to come to room temperature and rise - about 2 hours or so).
- Heat oven to 350. Bake rolls for 20-25 minutes until golden brown.
- I brushed them with melted butter when they were done.
