Am looking for a new bread to try out and saw this Hawaiian Sweet Rolls over the net. The important ingredient for making this roll was crushed pineapple.
So confused to go through the recipe, some added milk and some without, can you tell me which is the authentic recipe? Not only that the quantity of butter, eggs and yeast differ from one another.
After browsing so many recipes, decided to try out mine using the recipe below. Be careful, the dough turned out quite sticky and hard to handle. Add 1-2 tablespoon of flour when kneading. Also the dough takes longer time to rise, mine took 2 hours. After shaping, let sit for another 1 hour more before baking.
Baked these rolls for 15 minutes @ 180 C but this depends on individual oven so adjust accordingly.
We are very pleased with the result, these Hawaiian Sweet Rolls turned out soft and fluffy with just the right touch of sweetness.
HAWAIIAN SWEET ROLLS
Yield : 15 mini rolls
2.5 cup all purpose flour
3/4 cup crushed pineapple
3 tablespoon butter melted
1.5 tablespoon milk powder
3/4 tsp salt
1 and 3/4 tsp instant yeast
3 tablespoon sugar
1 egg (keep some egg white for topping)
Place flour, yeast, milk powder and salt in a mixing bowl. Stir to mix.
Add in butter and crushed pineapple. Mix and forms into soft dough. If too sticky, add 1-2 tablespoons more flour.
Transfer onto floured board, knead by hand for 10 minutes or using a stand mixer.
Place dough in an oiled and covered bowl, let rise until doubled for about 1-2 hours.
Gently punch the dough, divide into 15 mini balls. Shape as desired and let rise for 60 minutes. Towards the end of rising time, preheat oven @ 180 C,
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