Sweet Dinner Rolls

[Wildman]

Hi Everyone:
I am looking for a great recipe for sweet dinner rolls like the ones they sell in the grocery store at the deli counter. (Hawaiian sweet rolls) Hoping someone can help me out, I hate having something not turn out and waisting food. Also how the heck can a person keep there bread nice and soft like what you buy out of the store. Thanks, Wildman-AKA-Greg

[Shamrock1121]

I don't have a recipe I've tried, so I hesitate sharing something out of my cookbooks. *You should be able to convert a recipe for Hawaiian or Portuguese Sweet Bread (the recipes are similar) to rolls, easy enough.

A couple technical things about using sweet bread dough.... *They tend to take much longer to rise than a standard bread recipe - so expect this bread to take longer than a standard loaf of bread. *This is because sweet breads are osmotolerant - the high amount of sugar tends to rob the hydration from the yeast and slows down the yeast action. *

High amounts of sugar in a recipe also cause gluten-development problems, so extra kneading may be required.

FYI - 2 T. of sugar per cup of flour in the recipe is about the maximum amount of sugar you can add without major gluten damage - so watch those ratios when choosing a recipe. *

You may also notice recipes for Hawaiian or Portuguese Sweet Bread use more yeast, which also aids the rise, and that's normal. *A pinch of nutmeg can aid the rise, as well as adding 1/4 t. ascorbic acid powder, or 3 t. lemon juice.

The dark brown crust is due to the higher-than-normal amounts of sweeteners in these types of breads. *You may find the crust quickly brown, or burn easily, and tenting them with aluminum foil for part of the baking will keep the crust from over-browning.

Be sure to come back and share your WINNING recipe when you find it. * :D

-Karen

[MNMOM]

This recipe for Hawaiian Sweet Bread is from "Taste of Home" magazine. It could easily be made into rolls.

Hawaiian Sweet Bread

Ingredients:
7 to 7-1/2 cups all-purpose flour
3/4 cup mashed potato flakes
2/3 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice
3 eggs
2 teaspoons vanilla extract
Directions:
In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water,
butter and pineapple juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. 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 the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (12 wedges each).

[MNMOM]

Hawaiian Dinner Rolls

Ingredients:
1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70° to 80°)
1/4 cup water (70° to 80°)
1 egg
1/4 cup butter or margarine, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
3/4 cup flaked coconut
Directions:
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 to 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 with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-in. x 9-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. Yield: 15 rolls.