kings hawaiian rolls Archives - The Midnight Baker

Easy Hawaiian Rolls #2

Judith Hannemann — Fri, 07 Feb 2014 00:00:00 +0000

Easy Hawaiian Rolls

Exactly like Kings Hawaiian rolls and so easy too!

I love Kings Hawaiian Rolls…I mean I REALLY love them…so much that I can eat practically a whole package in one sitting. There’s just something about the combo of the texture and the taste.

So easy and cheap you’ll never believe!

I’ve made other attempts at duplicating them, and they’ve been pretty good. This is another one of my copycat recipes for them. They are very good, but these are better. So good in fact, I cannot tell the difference.

The plus here is that they use very inexpensive ingredients so you don’t have to buy anything special. If you don’t have bread flour, then use regular all-purpose.

Light and fluffy. Just add butter….or not! Good just by itself!

The pineapple juice is nice, but you don’t need it. Water will do you here.

Print Recipe Add to Recipe Box

Easy Hawaiian Rolls #2

Exactly like Kings Hawaiian rolls and so easy too!

Prep Time3 30

Cook Time45

Total Time4 15

Course: breads

Cuisine: American

Keyword: bread recipe, hawaiian rolls

Servings: 9

Calories: 230kcal

Author: Judith Hannemann

Ingredients

1 cup warm water or pineapple juice
1/3 cup sugar
2 1/4 tsp SAF yeast (aka bread machine yeast)
2 tbsp oil
3/4 tsp salt
3 cups bread flour

Instructions

Place water (or pineapple juice) in a large bowl. Add the sugar and stir until dissolved. Sprinkle yeast on top and let sit for 10 minutes. If bubbles form, yeast is active and you may proceed.
Add the oil and salt; stir
Stir in flour, one cup at a time, until a soft dough forms. Turn out on floured surface and knead for 5-8 minutes or until dough is smooth and elastic.
Place about 1 tsp of oil in the bottom of a deep bowl. Add the dough and coat the bottom of the dough with the oil; turn dough oil side up. Cover and let rise for 1-1 1/2 hours or until double in bulk
Stand mixer method:
Place water/pineapple juice in the bowl of a heavy-duty stand mixer. Add the sugar and stir. Sprinkle yeast over liquid. Let stand for 10 minutes. If bubbles form, you may proceed.
Attach dough hook to machine. Add the oil and the salt. Mix at low speed.
Add flour, one cup at a time, and knead for 3 minutes. Proceed as above.
Bread machine method:
Add ingredients as per manufacturer’s instructions. Set on dough cycle. When time is up, proceed to “shaping” instructions.
Shaping:
Lightly spray or grease a 9 x 9-inch pan.
Turn out dough on a lightly floured surface. Roll dough into a 9-inch log. Cut off 9 equal portions and form into balls. Place in pan, allowing space around each ball for rising.
Cover and let rise until double in bulk, about 30-45 minutes.
Preheat oven to 350 degrees F. Bake rolls for 15-20 minutes or until internal temperature of rolls is 190 degrees F -OR- until when bottom of the rolls are tapped, it produces a hollow sound.
While still hot, brush tops of each roll with butter. NOTE: what I do is just rub the end of a stick of butter on each roll.

Nutrition

Easy Hawaiian Rolls

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Easy Hawaiian Rolls #2 appeared first on The Midnight Baker.

Amish White Bread

Judith Hannemann — Wed, 11 Dec 2013 00:00:00 +0000

Amish White Bread

It may be called Amish White Bread, but it tastes just like King’s Hawaiian Rolls! Very easy-to-make bread and inexpensive too.

I found this recipe years ago. When I first saw the recipe, I could not believe this would actually taste GOOD.

Why? The ingredients were so basic–nothing outlandish at all. Yeast, water and sugar. I thought this was something I’d end up throwing out, but I figured I’d try it anyway. It’s a VERY inexpensive bread to make and I wouldn’t be out much if it were a failure.

Amish White Bread–Sliced

Boy was I surprised. This was the BEST bread I’ve EVER eaten! It reminded me very much of my beloved King’s Hawaiian Rolls, because it was on the sweet side yet not sweet enough to be called a cake or sweet bread.

I made it this time the conventional way, but I always made this in my bread machine in the past. Excellent results either way. If you use a machine, follow your manufacturer’s suggestions for the order you add the ingredients, but basically all your liquid is added FIRST with the flour last and the yeast on top of the flour (I always made a tiny “crater” in the center of the flour to add the yeast).

Easy!

If you don’t like the obvious sweetness of the bread, reduce the sugar to 2 tbs and you’ll have a fine-tasting plain white bread.

Amish White Bread–Close Up of Crust

Print Recipe Add to Recipe Box

Amish White Bread

It may be called Amish White Bread, but it tastes just like King’s Hawaiian Rolls! Very easy-to-make bread and inexpensive too.

Cook Time2 30

Total Time2 30

Course: breads

Cuisine: American

Keyword: Amish white bread, bread dough, bread recipe

Servings: 12 slices

Calories: 163kcal

Author: Judith Hannemann

Ingredients

1 cup warm water 110 degrees F
1/3 cup sugar
2 1/4 tsp active dry yeast or 2 tsp SAF yeast*
3/4 tsp salt
2 tbsp vegetable oil
3 cups flour all-purpose or bread (strong) flour are fine

US Customary - Metric

Instructions

In a large bowl, combine the warm water, the sugar and the yeast. Stir and let stand for about 10 minutes–this is “proofing” the yeast. If you get a bubbly foam on the top of the water, your yeast is active and you may proceed.
Add the salt and vegetable oil. Stir to combine.
Add the flour, one cup at a time until a soft dough forms. You may have to use more flour depending on weather conditions. For instance, today I needed close to 3 3/4 cups of all-purpose to get this right. The dough should be soft but NOT sticky.
Turn dough out on a floured surface and knead for about 5 minutes. If using a stand mixer with a dough hook, knead for about 3 minutes.
Pour some oil (about 1 tsp) in a large bowl and place the kneaded dough in that bowl, coating the bottom of the dough with the oil. Turn oil-side up and cover the bowl with a greased piece of plastic wrap.
Set the bowl in a warm draft-free place** and let rise until double in bulk–between 1-1 1/2 hours.
Punch dough down. Turn out on lightly floured surface and shape into a loaf–this is done by pressing the dough into a sort of rectangle then rolling up tightly from the smaller end. Seal edges and place in a 9 x 5-inch loaf pan that has been sprayed with non-stick spray. Cover with greased plastic wrap and place in a warm draft-free** place to rise until double in bulk–when loaf is about 1-inch higher than the side of the pan. This should take anywhere from 30 minutes to 1 hour depending on temperature/humidity conditions.
Heat oven to 350 degrees F. Bake in preheated oven 30 minutes.
Remove from pan and cool completely on a rack.

Notes

*SAF yeast is often called “Bread Machine Yeast” or “Instant Yeast.”

Video

Nutrition

**My house is drafty so how I raise bread dough is by turning on my oven and setting to 400, then after about 20 seconds, turning the oven OFF. I then put a bowl of hot water on the bottom rack and put the bowl or pan I am rising the dough in on the rack above.

Apply Butter Liberally!

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Amish White Bread appeared first on The Midnight Baker.

Hawaiian Rolls

Judith Hannemann — Tue, 27 Aug 2013 23:00:00 +0000

Hawaiian Rolls

Love the store bought? You’ll like these even better!

I love King’s Hawaiian rolls. Doesn’t everybody???

Unfortunately, I can only get them in Aldi and Aldi doesn’t always have them (maybe lucky for my butt LOL). So I went looking for a recipe and a recipe where I had all the ingredients.

Many recipes vary wildly in ingredients–going from pineapple juice to crushed pineapple to even condensed milk and no pineapple. Yikes, try to decide. Anyway I found one that looked simple and easily adaptable for bread machines, where I will make this in future. The recipe I used came from Noreen’s Kitchen.

I made 1/2 this recipe. The way I divided the eggs was used 1 whole egg and 1 egg yolk. I reserved the white for brushing the tops of the rolls. However, after I did this, I do not recommend it. Most recipes call for brushing with melted butter AFTER they finish baking and after trying mine, I see why the other recipes call for doing that–it makes the roll softer and since the rolls are already baked, they will not slightly deflate from the pressure of a pastry brush. Anyone following me making these via my Facebook fan page knows this story and why I don’t recommend it. However, the rolls tasted WONDERFUL and was well worth the effort.

Hawaiian Rolls

7-8 cups flour
5 tsp INSTANT yeast (aka bread machine yeast)
2/3 cup sugar
3/4 cup instant potato flakes
1 tsp salt
1 cup WHOLE milk
1/2 cup butter
1 cup pineapple juice
1/2 cup warm water
3 eggs
1 tsp vanilla

In microwave or small saucepan, heat milk with butter, until butter melts. Cool slightly (very warm to the touch).

In a large stand mixer fitted with the paddle blade, combine 3 cups of flour, sugar, potato flakes, salt, milk mixture, pineapple juice, water vanilla and yeast. Beat until well mixed, about 3-5 minutes.

Add eggs, one at a time, beating well after each addition. Change paddle blade for dough hook.

Add remaining flour, one cup at a time, adding only enough flour to make a soft and slightly sticky dough. Dough is supposed to be very soft and sticky, so resist using more to form a stiffer dough. Knead with dough hook for 5 minutes. If you don’t have a mixer with a dough hook, manually mix in the flour as directed for the dough hook, and knead about 8 minutes.

Place dough in a greased bowl, cover with greased plastic wrap and place in a warm place to rise until double. This will take at least 1 hour.

When dough has doubled in volume, gently deflate dough. Turn out on a non-stick work surface, cover and let rest for 5 minutes.

Grease or spray two 13 x 9-inch baking pans. Cut dough into 2 ounce portions and roll into balls to shape. Place in prepared pans, spacing evenly apart, but keeping in mind you want them to touch each other once risen. I placed mine about 1/2-3/4″ apart.

Cover with greased plastic wrap and let rise in a warm place until double; 45-60 minutes.

Preheat oven to 350 degrees F. Uncover and place pans in hot oven. Bake for 20-30 minutes or until tops of rolls are nicely browned.

Remove from oven and brush with melted butter if desired.

Makes 36 (approx) rolls.

Hawaiian Rolls

The post Hawaiian Rolls appeared first on The Midnight Baker.