RecipeReview Hawaiian Sweet Bread

Hawaiian Sweet Bread ~ Source: tammycookblogsbooks
Hawaiian Sweet Bread
Source: tammycookblogsbooks
One of my daughters really likes store-bought Hawaiian Rolls. I tried out this recipe hoping to get the same taste as those. This version is
pretty close, although not as sweet to me. This is a good thing because I think the store-bought ones are way too sweet! The recipe calls for loaves but I made rolls.

Hawaiian Sweet Bread
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

In a large 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).
© 2016 RDA Enthusiast Brands, LLC

tammycookblogsbooks recipe review rating 5/5

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