yeast breads Archives - The Midnight Baker

Ukrainian Garlic Herb Dinner Rolls

Judith Hannemann — Wed, 17 Nov 2021 00:00:54 +0000

Ukrainian garlic herb dinner rolls are perfect for your holiday table.

Ukrainian Garlic Herb Dinner Rolls

These rolls wear many hats. Since they’re easy to make, you can change up flavors pretty easily.

Keeping with tradition, dill is the preferred herb here. It’s immensely popular in this part of the world so using it would be quite authentic.

However, I know a few people who really don’t care for it and changing it to something everyone likes presents no real problem. Basil would be an excellent choice instead of dill. Parsley is pretty much neutral with most folks so even just using only that wouldn’t affect the quality.

Easy Yeast Dough

The dough for these rolls is pretty easy. As with any yeast dough, there’s always the time investment of waiting for it to rise.

It will take about an hour for it to rise and with all yeast doughs, it must have a warm and draft-free place to rise. Since I live in a pretty old house, it can be drafty at times so I found a way to insure success with rising dough.

What I do is use my oven. If you have an older stove with a standing pilot light, then it’s the perfect temperature. Just set your covered bowl in it and Bob’s your uncle so they say.

However, now most gas stoves have electronic ignition and this method is also great if you have an electric stove or dual-fuel range as I have. You turn on your oven to 400F/200C then as soon as it ignites, shut it off. Then put your covered bowl with the dough in the oven and shut the door. Using a bowl filled with hot water on the rack below the dough also aids with rising because it creates a bit of humidity. I don’t find this necessary, but you may want to try it.

The Herb Oil

I would suggest making this before you start making the dough–it’s not really necessary, but nice.

The reason is that the longer the oil steeps, the better it tastes

The Recipe

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Ukrainian Garlic Herb Dinner Rolls

Easy and delicious dinner rolls worthy of your holiday table

Prep Time20

Cook Time30

Total Raising Time2

Course: breads, Side Dish

Cuisine: Ukrainian

Keyword: Christmas recipe, dinner rolls, thanksgiving side dish recipes, yeast rolls

Servings: 9

Calories: 265kcal

Author: Judith Hannemann

Ingredients

Dough:

1 cup milk lukewarm
2 1/4 tsp yeast 1 packet
2 tbs sugar
2 tbs oil
3 cups flour
2 tsp salt
1 egg beaten

Garlic Herb Oil:

3 tbs olive oil
1 large clove garlic finely minced
1 tbs fresh dill chopped
2 tbs parsley chopped
1/2 tsp kosher salt optional

US Customary - Metric

Instructions

Pour the warm milk in the bowl of a stand mixer with dough hook attached or a large bowl is hand mixing/kneading. Add the sugar to the milk then sprinkle the yeast on the tops. Whisk the mixture and allow it to proof for 5-10 minutes. The mixture should appear foamy if yeast is active.
When you see the yeast is active, add the oil, flour and salt. Start at low speed with the dough hook on the mixer. When a ball starts to form (you may need a bit of additional flour), increase speed to medium and knead for 6-8 minutes on the machine, or 10-12 minutes kneading by hand. Dough should be soft and elastic yet not sticky.
Place dough in an oiled bowl, cover and let rise in a warm place until double in bulk; 1-1 1/2 hours.
After dough has doubled, punch it down to remove the air. Divide dough into 8 equal portions. Shape each into a ball and place 3 across, 3 down in a 9 x 9-inch greased square pan. Metal is preferred here. Cover and let rise until puffy--about 30 minutes.
Meanwhile, preheat oven to 350F/180C and make the herb oil.
Mix all herb oil ingredients in a small bowl and set aside.
When rolls are puffy, brush with the beaten egg and bake for 25-30 minutes; until they are a deep golden color.
Brush with the herb oil as soon as they are removed from the oven. Let them sit about 15 minutes to cool slightly before serving.

Nutrition

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Rich Jelly Donuts

Judith Hannemann — Sat, 18 Sep 2021 23:00:11 +0000

Love rich jelly donuts? Make them at home; they’re easy.

Rich Jelly Donuts

There’s jelly donuts and awesome jelly donuts.

These rich jelly donuts fall into the latter category. Most standard grocery store bakery donuts either come in completely done and are just thawed. That’s the way most bakeries do them nowadays. More old-school store bakeries buy the pre-formed dough then thaw, proof, fry and fill. I know that scoop well because for a short time years ago, I worked in a local supermarket bakery. My basic function was making all the donuts.

Now, the ones you make from scratch at home are far better. The reason is you’re making a great-tasting rich yeast dough for the donuts themselves and a good quality jelly or jam is far superior to the commercial stuff which rarely contains any fruit.

The Dough

My recipe for the dough is a pretty rich sweet dough. If you have a favorite sweet dough recipe, then use your favorite.

As with any yeast dough, there’s a time investment for the raising. Early fall is actually great weather for dough to come out at it’s very best. Sweet doughs take a bit more time to rise than regular bread doughs so keep this in mind when budgeting your time.

Now when it comes to frying the dough, I will warn you that they can get quite dark due to the sugar content. However, golden brown doesn’t mean they’re “done.” You will need to let then get pretty dark but not burned so keep an eye on them as they can go very quickly to burning. To check for doneness, the best way to do this (without destroying a donut) is to use an instant-read thermometer. The internal temperature should be 190F/88C.

Filling

Use any jam or jelly flavor you like. Anything will work.

You don’t need fancy professional equipment either. I just cut a slit in the side and used a regular tea spoon to get the jam in.

You could also fill with some creme patisserie if your passion is Bavarian or Boston cream donuts. I’d forgo the spoon in this case and use a pastry bag since it’d be less messy. And if you don’t want to bother making creme patisserie, cheap and cheerful instant vanilla pudding will do, but keep in mind it will separate if you plan to store the donuts for more than a day.

The Recipe

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Rich Jelly Donuts

Much better than store-bought

Prep Time10

Cook Time8

Total Raising Time1 40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: homemade jelly donuts, rich jelly donuts

Servings: 6

Calories: 431kcal

Author: Judith Hannemann

Ingredients

2 1/4 tsp dry yeast 1 envelope
1 cup whole milk
2 egg yolks beaten well
1/4 cup sugar
2 tbs unsalted butter melted
1/2 tsp salt
3 cups flour
Oil for frying
Sugar for dusting
1/2 cup jam or jelly for filling

US Customary - Metric

Instructions

Scald milk in a small saucepan--scalding is when you see bubbles begin to form around the edge of the pan. The temp is about 180F/82C/. Remove from heat and cool to lukewarm.
Place the lukewarm milk in the bowl of a stand mixer and sprinkle the yeast on top. Let this stand for 5 minutes. Add 1 cup of the flour, mix together and let this stand for 20-30 minutes--till it gets nice and bubbly.
Next add the melted butter, sugar and salt and mix. Add the beaten egg yolks. Switch to the dough hook and add only enough of the remaining flour to get a soft, moist but not sticky dough. Knead for 2 minutes. If the dough appears sticky, add another tablespoon of flour. Transfer the dough to an oiled bowl, cover and let rise until doubled--about 90 minutes.
Line a baking sheet with parchment.
Roll out dough to 1/2-inch/1.25 cm thickness. Cut using a 3-incb/3.75-cm biscuit or tart cutter. A drinking glass of the same diameter works just as well.
Place the dough rounds on the prepared sheet. Cover with a cloth or paper towel (you don't want the dough getting damp, hence the cloth. Let rise for 30-40 minutes.
Meanwhile, heat the oil in a deep skillet to 360F/182C. If you have a deep-fat fryer, that works very well because it will maintain the proper temperature.
Carefully add the dough to the hot fat--don't crowd the pan, work in shifts. In a 12-inch skillet, I fried 3 at a time.
Fry until the side in the oil is a very deep brown (but not burned), then flip them over and fry to the same color--hint--I use wooden chopsticks for this.
Remove to a cooling rack to drain and while they're still hot, roll them in sugar. Then let them cool completely.
When the donuts are cool, use a sharp knife and cut a small slit in the side of each donut. You can use a pastry bag to fill them using the plain round tip, filling with about 1 tablespoon of the jam.

Nutrition

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Garlic Parmesan Swirls

Judith Hannemann — Sun, 21 Feb 2021 00:00:06 +0000

Looking to take garlic bread to the next level? These garlic Parmesan swirls will fill the bill.

The Unboring Garlic Bread

Face it, as delicious as it is, garlic bread is rather ho-hum and a bit boring. So much so that it’s taken for granted when that bread basket full of it comes to the table on a pasta night.

Maybe it’s time to start thinking outside the box when t comes to it. Garlic Parmesan swirls is just the way to do this. Yes, it’s a little more involved than spreading a loaf of Italian bread with soft butter and garlic–and maybe a sprinkling of parsley–but it’s not that much more complicated.

Tips For Making Roll-Ups

Ideally, you want any kind of swirl or roll-up breads to be perfect. I always used a razor-sharp knife and a gentle sawing action since this seemed to cause the least damage. However, there was some slight squashing involved.

I forget where I read it now, but using dental floss is the answer to perfect buns every time. What you do is wrap the dental floss around the rolled-up dough, twist it and presto–a perfect portion. The dental floss solution also works for cutting cheesecakes and creamy stuff without lousing up the appearance.

There are two caveats here–use unflavored dental floss and use a bit of paper towel to hold the ends of the floss. The ends will get greasy so you need something to get a grip.

Timesaver tip: Frozen commercial bread dough (thawed) works very well if you don’t want to bother making your own.

Fresh Works Best

Fresh parsley and garlic work best in this. That’s the general case with any herb.

Flat-leaf Italian parsley has tons of flavor that’s lacking from it’s dehydrated counterpart. You want that flavor here.

And…there’s no way garlic powder is equal to the fresh. Avoid that at all costs!

The Recipe

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Garlic Parmesan Swirls

A new twist on garlic bread

Prep Time20

Cook Time35

Total Raising Time2

Course: Appetizer, breads, Side Dish

Cuisine: Italian

Keyword: garlic bread, garlic bread variations, italian bread side dishes, savory bread rolls

Servings: 15

Calories: 399kcal

Author: Judith Hannemann

Ingredients

4 - 4 1/4 cups flour
2 tbs sugar
1 pkg dry yeast or 2 1/4 tsp if loose
1 1/2 tsp kosher salt
1 cup warm water
1/4 cup olive oil
2 eggs
1 egg yolk

Filling:

3/4 cup unsalted butter softened
8 cloves garlic finely minced
1/3 cup fresh parsley finely chopped
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Lightly spray a 13 x 9-inch/33 x 23 cm pan with non-stick spray.
Add 4 cups of flour, sugar, yeast and salt in a large bowl (use stand mixer bowl if using stand mixer); whisk to combine.
If using a stand mixer, attach the dough hook and use the mixer bowl for the dry ingredients. In a separate bowl, whisk together the water, oil, eggs and egg yolk. With the mixer running, slowly add the water mixture. Let the machine knead the dough for 7-8 minutes. If the dough is sticking, add up to 1/4 cup of additional flour.
If mixing by hand, slowly add the water mixture until a soft dough forms. If dough is too sticky, add up to 1/4 cup more flour. Knead for 7-8 minutes.
Remove the dough from the bowl and lightly spray the entire bowl with non-stick spray. Return the dough to the bowl and cover tightly with plastic wrap and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
To make the filling, mix all filling ingredients thoroughly. Set aside.
Roll out the dough to a 24 x 10-inch/61 x 24-cm rectangle. Spread half the filling over the entire rectangle. Roll up tightly from the long side, seal seam and cut into 15 equal portions.
Place the rolls in the prepared pan, 3 across and 5 down. Cover and let rise for 30 minutes.
Preheat oven to 350F/180C. Bake rolls for 30-35 minutes, until golden brown.
Remove from oven and immediately spread remaining filling over the rolls.

Nutrition

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No-Knead Peasant Bread

Judith Hannemann — Sun, 24 Jan 2021 00:00:19 +0000

Even if you have no bread skills, you can make this easy no-knead peasant bread.

No-Knead Peasant Bread: No Skills Required

Ever see those beautiful round peasant loaves and think making them is out of your league?

Think again! This wonderfully simple bread requires no kneading and no shaping skills. If you can mix something with a spoon, then that’s the only skill you will need to make this gorgeous loaf of bread.

The only investment you make with this bread is time. It requires at least 12 hours to sit and ferment and yes, the hardest part of the entire thing is the wait.

Cast Iron Is Necessary

A cast iron dutch oven with a lid is necessary to make this lovely bread.

The reason is that cast iron holds heat very well and since you must pre-heat the pan itself, the dutch oven becomes an oven within an oven.

Size matters here too. The best size is a 4-quart/4 L size pan. With this size pan, you get a nice high rise because it won’t spread out much. You can also use a 5Q/5L or 6Q/6L dutch oven as well. Just keep in mind that your loaf will be wider and flatter. Use the size you have if it’s in that range. I would imagine that a high-quality ceramic casserole with a lid would work as well, but since I haven’t tried it in one of those, I cannot speak for the results. Theoretically, it should work just as well.

I used my Staub 4Q dutch oven.

Easy On The Budget

Just like my Amish White Bread, this boule is very easy on your budget.

It contains no hoity-toity ingredients that are hard to get. It’s simply flour, water, yeast and salt. And those are things most, if not all, of us have on hand.

And yes, you can use all-purpose flour if you don’t have bread flour. The texture will be less dense if you do, but that’s of little consequence.

The Recipe

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No-Knead Peasant Boule Bread

The easiest peasant bread ever

Prep Time5

Cook Time50

Initial Resting Time18

Course: breads, Side Dish, Snack

Cuisine: American

Keyword: easy bread recipes, low-cost bread recipes, no-knead peasant bread

Servings: 10 slices

Calories: 137kcal

Author: Judith Hannemann

Ingredients

3 cups bread flour
1 1/2 tsp salt
1/2 tsp yeast
1 1/2 cups lukewarm water

US Customary - Metric

Instructions

Mix the dry ingredients in a large bowl. Add only enough water to make a soft, yet stringy dough. The dough will be VERY sticky and look like a thick batter.
Cover the bowl and let it sit from 12-18 hours. This will develop the flavor.
Place a sheet of parchment (should be at least 14-inch/36 cm square) on the counter and dust heavily with flour.
While the dough is still in the bowl, turn it over on itself several times. Wet your hands; it makes it easier. Now turn the dough out on the floured parchment, seam (if any) side down. Dust the top with flour and cover with the bowl inverted. Let rest for about 1-1 1/2 hours.
While the dough is resting, place a 4-quart covered dutch oven with the cover on in the oven and pre-heat to 425F/220C.
Grabbing the parchment, carefully place the rested dough in the hot dutch oven letting the paper overhang. Replace the cover and place it back in the oven for 30 minutes.
Remove the cover after it has baked the 30 minutes and continue baking for 20 additional minutes or until the top is nicely browned.
Remove from oven and let the bread sit in the dutch oven for 15 minutes; remove to a rack to cool.

Notes

All-purpose flour may be substituted

Nutrition

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Sour Dough English Muffins

Judith Hannemann — Sun, 20 Dec 2020 00:00:50 +0000

There’s nothing better than homemade sour dough English muffins. They’re easier than you think.

Sour Dough English Muffins Are Easy

I’ve wanted to make English muffins for the longest time since I always loved the store-bought kind. However, I thought they’d be more complicated than breads. I was wrong there for sure.

OK, they do take time. I think that was the thing that I found off-putting because the older I get, the less patience I have. But the other day, I said to myself, “Let’s do this,” and I did.

Guess what? Even though you have to plan ahead and the process could take from several hours to several days–due to making your own starter and rising time–it’s was pretty easy and not intimidating at all.

A Word About Starters

This was my very first time working with a starter. A lot of recipes for English muffins tell you that you can start the process after the starter has sat for an hour, just as long as it’s bubbly and foamy.

Before I began making the muffins proper, I did a little research about dough starters. The most important thing I came away with was the longer you let a starter sit, the more it ferments so the better your muffins will taste. Making the starter for these muffins is a one-trip deal since you use the entire amount. There’s no “feeding” or “replenishing” as there is when you use it as a regular (and constant) ingredient in your breads.

I let mine sit for two days and the taste it produced was spectacular. Of course, if you are in a hurry, then just let it sit for the minimum time of one hour. Your English muffins will still taste great, but they won’t have that sourdough quality.

The Rising

Here’s another part that gives you a wide berth. You can let the dough rise at room temperature right after you mix it until it’s double in bulk, or you can let it rise in the fridge for up to three days. This is the thing I love about this recipe because you can make fresh each day for three days!

Who wouldn’t love a fresh English muffin with their breakfast; they’re a real treat!

The Recipe

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Sour Dough English Muffins

A real breakfast treat that's easy to make

Prep Time10

Cook Time12

Minimum Starter & Rise Time3 30

Course: Breakfast, Brunch, Main/Side

Cuisine: American

Keyword: easy english muffin recipe, easy sour dough starters, homemade english muffins

Servings: 12

Calories: 255kcal

Author: Judith Hannemann

Ingredients

Starter:

3/4 cup bread strong flour
1/2 cup lukewarm water
1/2 tsp yeast the dry kind not fresh

Muffin Dough:

1 cup lukewarm milk NOT skim milk
1 tsp yeast instant or active dry
2 tbs sugar
2 tbs unsalted butter melted
1 tsp kosher salt
3-3 1/4 cups bread strong flour
Cornmeal
1 tsp butter for the griddle

US Customary - Metric

Instructions

Mix the starter ingredients in a medium bowl (because it bubbles up). Cover and keep at room temperature for 12-36 hours. The longer it sits, the better the muffins will taste.
Using a stand mixer, combine the milk, yeast and the starter. Beat well so the starter is well incorporated into the milk.
Add the sugar, butter and salt. Add the flour, beginning with the lowest amount called for. Switch to the dough hook and knead for 8 minutes, adding additional flour so that the dough is soft yet not sticky. It should feel slightly tacky but not stick to your fingers nor the bowl.
Place dough in a lightly oiled large bowl, cover and let rise in the fridge overnight or up to 3 days.
Place dough on a lightly floured surface and shape into a round disk. With a large knife, cut 12 equal portions. Roll each portion into a smooth round ball.
Sprinkle some of the cornmeal on a large baking sheet. Place the balls about 2-inches/5 cm apart. Sprinkle the tops of the balls with cornmeal as well. Let rise until puffy--for cool dough this will take about 1 1/2-2 hours.
Heat a large skillet or griddle over medium heat. Grease the skillet or griddle with the butter (I use a tissue to distribute the butter then use the buttery tissue to grease the griddle for the next batches).
Working in batches (probably about 3-4 muffins depending on the size of your pan/griddle. Don't crowd the pan) cook the muffins for 5-6 minutes on one side until they're golden brown.
Flip the muffins and cook for 5-6 minutes on the other side, gently pressing the muffins down with a wide spatula to flatten slightly.
For extra insurance that the muffins are fully cooked, you can put them in a pre-heated 350F/180C oven for 5-8 minutes.

Notes

See minimum times in the post.

Nutrition

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Pretzel Sandwich Rolls

Judith Hannemann — Wed, 09 Dec 2020 00:00:33 +0000

Pretzel sandwich rolls are great as dinner rolls, hamburger buns or just a great snack.

Pretzel Sandwich Rolls

Have you ever grabbed these beauties from the supermarket bakery? I know I have since they don’t bake them often in my store.

However, skip the supermarket and the pricey price and make these pretzel rolls at home. They’re easy and they taste every bit as good as the store-bought kind.

They have a wonderful texture and taste plus they’re good keepers so they’ll last several days–if they last that long!

I find these rolls quite versatile. I’ve used them for sandwiches, hamburgers and even dinner rolls if the main course is something rustic.

Rolls That Need A Bath

Unlike most yeast rolls, these pretzel sandwich rolls require a bath before baking.

Just like when you make soft pretzels, the need to be bathed in a baking soda and water mixture. The baking soda is responsible for the dark brown color they become. Baking soda is a browning agent as well as a leavening in baked goods.

The boiling water bath is also responsible for the texture which is a lot like bagels. And if you’ve ever made bagels, you know you have to boil them before baking them.

It’s important not to work with too many rolls at one time in the soda bath. Limit yourself to three rolls at a time at the most.

Decorate

In order to get the nice slits you see in the pic–or the ones you see in the store–you’ll need a very sharp knife or better yet, a razor blade.

Of course it’s not totally necessary to make the slits or criss-crosses on the tops of the rolls, but they look so awesome if you do.

The action has to be quick and the blade has to be super sharp so the rolls don’t deflate so make sure you are very careful when you do this.

The Recipe

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Pretzel Sandwich Rolls

A great roll for any occasion

Prep Time20

Cook Time25

Rise/Rest1 15

Course: breads, Side Dish

Cuisine: American

Keyword: making soft pretzels, pretzel hamburger buns, soft pretzel rolls

Servings: 6

Calories: 259kcal

Author: Judith Hannemann

Ingredients

1 cup warm water about 105 F to 110 F
2 1/4 tsp active dry yeast
2 tsp sugar
3 tbs extra virgin olive oil
3 1/2 cups bread flour about 15 1/2 ounces, lightly spooned into cup
1 teaspoon kosher salt

Bath:

2 1/2 to 3 quarts water
1/4 cup baking soda

US Customary - Metric

Instructions

Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Let the mixture stand for about 15 minutes, or until slightly foamy.
Stir in the olive oil, the 3 1/2 cups of flour, and the salt. Using the dough hook, knead on medium-low speed for about 10 minutes. The dough will be stiff, but add small amounts of water, about 1/2 teaspoon at a time, if necessary.
Gather the dough up into a ball and place in a large oiled bowl. Turn the dough to coat thoroughly with the oil. Cover the bowl with plastic wrap and let rise in a warm place for about an hour, or until doubled.
Heat the oven to 400F/200C. Line a baking sheet with parchment.
Fill a large, deep pan with the water . Stir in the baking soda. Bring to a boil.
Turn the dough out onto a lightly oiled surface and flatten slightly. Cut into 6 uniform pieces. Form each piece into a smooth ball, sealing at the bottom by pinching. Place on prepared pan. Let rolls rest for 15 minutes
Working with 3 rolls at a time, drop them into the boiling water/soda mixture. Boil 30 seconds one side then flip and boil 30 seconds on the other side. Remove with slotted spoon to prepared baking sheet. Repeat with remaining rolls.
Using a very sharp knife or razor blade, make 1/2-inch/1.25cm deep crosses on the top of the rolls.
Bake for 20-25 minutes or until rolls are a deep brown color.

Nutrition

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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

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