Sweet Hawaiian Rolls
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/3 |
cup |
2% low-fat milk -- room temperature |
|
1/4 |
ounce |
yeast |
|
1/2 |
cup |
light brown sugar -- packed |
|
1/2 |
cup |
unsalted butter -- melted |
|
2 |
large |
eggs |
|
8 |
ounces |
crushed pineapple in juice -- don't drain |
|
4 |
cups |
bread flour -- or all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
ground ginger |
|
1 |
teaspoon |
vanilla extract |
|
1 |
whole |
egg |
|
1/4 |
cup |
water |
|
Mix the yeast and warm milk together. Let proof for about 5 minutes. Add butter, sugar, salt, eggs, pineapple, ginger, and vanilla together. Add flour 1/2 cup at a time mixing well. The dough should be sticky but not gooey. Turn bread out onto floured board and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer and dough hook to knead the bread. Put in oiled bowl and cover and let rise until doubled. Punch down the dough and form into 12 balls. Place in a buttered 9x13 inch pan and cover and let rise again until doubled. Heat oven to 350°F. Beat egg and water together and brush over top of rolls. Bake for 25 minutes or until golden brown. Brush the top with melted butter if you want. Makes 12 servings |
Per Serving: 292 Calories; 10g Fat (30.5% calories from fat); 8g Protein; 43g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 115mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. |