Side Pannel
Sweet Hawaiian Bread
- Prep Time:
- Cooking Time:
- Serves: 12 medium-sized rolls or 16 smaller rolls
Sweet Hawaiian Bread
- Recipe Submitted by Marsala on 11/12/2014
Category: Breakfast, Breads
Ingredients List
- â…“ cup milk
- 1 tablespoon instant dry yeast
- ½ cup brown sugar
- ¼ cup olive oil
- ¼ cup butter
- 2 large eggs, beaten
- 8 oz. can crushed pineapple
- 4 cups bread flour (+/- half cup)
- 1 teaspoon salt
- 1 egg, beaten (to brown the bread)
Directions
1. Warm the milk in the microwave or on the stove until it becomes lukewarm. In another small bowl, melt the butter then set it aside to cool.
2. In the bowl of a stand mixer, combine the yeast and the warm milk. Allow it to sit for 5 minutes. Then add the brown sugar, olive oil, butter, eggs, and the entire can of crushed pineapple. Mix until the ingredients have become incorporated.
3. Add half of the bread flour and stir with the dough hook. Then add the remaining flour slowly while stirring constantly. The bread should be still tacky, but workable when done. Continue to knead the dough for about 8 minutes. Grease the top of the dough with olive oil and cover with a clean kitchen towel. Place the bowl in a warm place to allow the bread to rise and double in size (approximately 45 minutes).
4. After allowing it to rise, pour the dough out onto a floured working surface. For medium-sized rolls, divide the dough into 12 equal portions (for smaller rolls, divide into 16 portions). Roll the portions between your hands to shape them into balls. Grease a 9x13 pan and add the rolls. Cover and let rise for another 45 minutes, until they have once again doubled in size.
5. Preheat the oven to 350 degrees Fahrenheit. Brush the remaining beaten egg over the bread. Bake for 25 to 30 minutes, until lightly browned. Serve warm or allow to cool completely before freezing
2. In the bowl of a stand mixer, combine the yeast and the warm milk. Allow it to sit for 5 minutes. Then add the brown sugar, olive oil, butter, eggs, and the entire can of crushed pineapple. Mix until the ingredients have become incorporated.
3. Add half of the bread flour and stir with the dough hook. Then add the remaining flour slowly while stirring constantly. The bread should be still tacky, but workable when done. Continue to knead the dough for about 8 minutes. Grease the top of the dough with olive oil and cover with a clean kitchen towel. Place the bowl in a warm place to allow the bread to rise and double in size (approximately 45 minutes).
4. After allowing it to rise, pour the dough out onto a floured working surface. For medium-sized rolls, divide the dough into 12 equal portions (for smaller rolls, divide into 16 portions). Roll the portions between your hands to shape them into balls. Grease a 9x13 pan and add the rolls. Cover and let rise for another 45 minutes, until they have once again doubled in size.
5. Preheat the oven to 350 degrees Fahrenheit. Brush the remaining beaten egg over the bread. Bake for 25 to 30 minutes, until lightly browned. Serve warm or allow to cool completely before freezing
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