Saturday, 12 September 2015

Hawaiian Sweet Rolls


2 packets active dry yeast
1/2 C. warm water
3 eggs
1 ¼ C. pineapple juice
1/4 C. water
3/4 C. white sugar
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 C. butter, melted
6 1/2 C. all-purpose flour


1 - In small bowl dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2 - In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1.5 hour.
3 - Punch down the dough. Turn onto a well floured surface. Divide into 3 equal pieces and divide into 8 balls. You should have enough for 3 pans. I used 5” Lodge but cake pans work too. Grease and flour your pans. Cover and let rise again till doubled about 50 minutes. Meanwhile, preheat oven to 350F.
4 - Bake in preheated oven for 25-28 minutes, or until golden brown. Remove from oven brush with melted butter

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