Hawaiian Sweet Rolls

It’s that time of year. Homemade for the holidays. These easy golden brown fluffs beg for a slathering of butter and immediate consumption. Make an extra batch if you want to allow pre-dinner sampling.

This version is based on a batch of sweet bread recipes I’ve tweaked slightly. My mom used a similar recipe, but made the dough a day ahead and let it take its first rise in the refrigerator overnight. She used it to make cinnamon rolls and coffee cakes for holidays.

Hawaiian Sweet Rolls    

The finished rolls are great for Thanksgiving dinner, but also are perfect for leftover turkey sandwiches. Or use a knife to cut a deep “X” in the top of each roll. Stuff each with a squished roasted garlic clove, some shredded cheese and a little splash of broth. Cover with foil and reheat. 

Make 15 rolls

 1  (1/4-oz.) package instant yeast
3/4 cup lukewarm water (or a combo of milk and water)
1/4 cup melted butter
3 to 3 1/4 cups bread flour (all-purpose flour works too)
1/3 cup sugar
1 teaspoon Kosher salt
Melted butter (optional)

1. Combine all ingredients except for the optional melted butter. I like the feel of dough, so I stir as much as I can together with a wooden spoon, then knead with my hands until it becomes a soft, smooth dough. A mixer with a dough hook works, too. Put dough in a lightly greased bowl, cover, and let rise until double. I like to put the bowl on the bottom shelf of my oven with the oven light on. (Do not heat the oven.) The oven light provides just enough warmth to hasten rising.

 

 

 

 

 

 

2. Punch down dough and divide it into 15 pieces. Shape into balls and place in a greased 9×13-inch pan.

Cover pan and let rise until almost double, about 45 minutes. Bake in a preheated 325° oven for 20 to 25 minutes or until golden brown.

 

 

 

 

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