Homemade “Hawaiian” Rolls

Hawaiian Roll
Sweet and delicious Hawaiian rolls

What are Hawaiian rolls? To me, they’re the sweet dinner rolls bought pre-packaged in US grocery stores around America. And I love them! According to Wikipedia, Hawaiian rolls are actually a type of Portuguese sweet bread made popular by immigrants in the US.

Learn something new everyday, right? Apparently, Portuguese sweet bread contains eggs and milk. My Hawaiian rolls contain none of these. Probably because the recipe is actually called “Amish Sweet Bread!” But they taste exactly the same to me (minus the preservative aftertaste, and plus fresh-from-the-oven goodness), so I’m calling them Hawaiian rolls. 😉 Besides the flavor, I love this recipe because the ingredients are things that I always have in my pantry. Big thanks to UnitedMomsNetwork for the recipe!

By the way, this is a GREAT recipe for kneading by hand. The dough is very stiff so you don’t have to worry about adding too much flour as you knead.

Yield: 14 rolls Time: 2-2.5 hours

1 cup (250 ml) very warm water

1/3 cup (68 g) sugar

3/4 tablespoon yeast (or 1/2 small package)

3/4 teaspoon salt

2 tablespoons (30 ml) olive oil

2 and 3/4 cups (352 g) All purpose or bread flour minimum

Combine water and sugar and let sit for 10 minutes, or until foamy. Add salt and olive oil.

Stir in the flour 1 cup at a time until a very firm, not-sticky dough forms.

Knead for 10 minutes by machine and up to 20 minutes by hand until the dough is firm, bouncy, and smooth. It should spring back when you push on it, and shouldn’t tear if you pull and stretch a small portion between your fingers (also called the “gluten window”).

Form into a ball and let rise in a covered mixing bowl for one hour, or until doubled in size.

Gently deflate the dough by pulling it out of the bowl. Divide the dough into 14 equally sized portions.

Shape the dough into rolls and place together in well greased cooking vessel. The rolls should be touching, or almost touching. Cover, and let rise for 30 minutes. While they’re rising, preheat the oven to 350 degrees Fahrenheit (180 C).

Bake on center rack for 15 minutes, or until golden brown. Remove from pans to cool or eat warm!

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These were so good that we ate all of them before I could take more photos! The roll in this picture was made with the leftover dough that wouldn’t fit in my pan. I just made a jumbo roll, free-form style. I should also add that I took this photo the day after. Still moist and delicious!
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4 thoughts on “Homemade “Hawaiian” Rolls

    1. I live in Germany, so the protein percentages used for different types of flour are a bit different. What I used is probably the equivalent of all purpose. I think bread flour would do just as well or better though.

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