There are many Hawaiian roll recipes, but they typically include sweetened rolls with a tropical flavor, such as pineapple or coconut.
IN A MEDIUM BOWL, DISSOLVE YEAST IN WARM WATER.
ADD 1 1/2 TEASPOON SUGAR.
ADD 1 CUP FLOUR, MIX WELL.
COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED.
IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT.
BEAT IN EGG YOLKSAND MILK.
ADD SALT AND REMIANING FLOUR TO MAKE SOFT DOUGH.
ADD YEASTSPONGE TO BUTTER, FLOUR MIXTURE AND MIX UNTIL WELL BLENDED.
PLACE ONLIGHTLY FLOURED BOARD AND KNEAD UNTIL SMOOTH AND ELASTIC.
COVER AND LETRISE FOR 10 MINUTES.
KNEAD AGAIN, THEN ROLL TO A 1/4 INCH THICKNESS.
CUT INTO 4 BY 8 PIECES.
BRUSH WITH MELTED BUTTER.
STRETCH DOUGH INTO 10PIECES AND TWIST AND COIL INTO 1 1/2 CIRCLES.
PLACE IN TART PANS.
LETRISE UNTIL DOUBLED IN BULK.
NOTE: AFTER BAKING BRUSH EACH ROLL WITH BUTTER AND SPRINKLE WITH SUGAR .
Ingredients
Directions
IN A MEDIUM BOWL, DISSOLVE YEAST IN WARM WATER.
ADD 1 1/2 TEASPOON SUGAR.
ADD 1 CUP FLOUR, MIX WELL.
COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED.
IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT.
BEAT IN EGG YOLKSAND MILK.
ADD SALT AND REMIANING FLOUR TO MAKE SOFT DOUGH.
ADD YEASTSPONGE TO BUTTER, FLOUR MIXTURE AND MIX UNTIL WELL BLENDED.
PLACE ONLIGHTLY FLOURED BOARD AND KNEAD UNTIL SMOOTH AND ELASTIC.
COVER AND LETRISE FOR 10 MINUTES.
KNEAD AGAIN, THEN ROLL TO A 1/4 INCH THICKNESS.
CUT INTO 4 BY 8 PIECES.
BRUSH WITH MELTED BUTTER.
STRETCH DOUGH INTO 10PIECES AND TWIST AND COIL INTO 1 1/2 CIRCLES.
PLACE IN TART PANS.
LETRISE UNTIL DOUBLED IN BULK.
NOTE: AFTER BAKING BRUSH EACH ROLL WITH BUTTER AND SPRINKLE WITH SUGAR .
