Jul 10, 2008

Hawaiian Rolls

 We first had these rolls at my friend Amanda's house and I couldn't wait to make them myself. I changed it just slightly, so I posted the original recipe below and my alterations below that.

1 1/2 cups warm water (110
degrees F/45 degrees C)
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored
4 1/2 cups bread flour
2 teaspoons active dry yeast

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.

2. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Bake in preheated oven for 15 minutes, until golden brown.

My changes:

I didn't use the bread machine - I just mixed it in the mixer and used the dough hook for the kneading, placed it in a greased bowl and let rise, then spread out on the counter to form into rolls. Also, I made 24 instead of 12, but my friend said they're way better when you make them in the larger size, so I'll try that next time. I used my basting brush to spread a little bit of egg mixed with cream on top before cooking, and melted butter on top after they came out of the oven. Don't be afraid to use the molasses - I loathe that flavor, but you can't tell it's in here. They melt in your mouth!

I just updated this post with some new and better pictures and wanted to add one more note. I made these for a church activity and we were out of lemon extract. I just omitted it and they ended up tasting more like Hawaiian Rolls. Either way is fantastic. With the lemon they are more fragrant and obviously lemon-y, but without it they are equally as fabulous, just different. Also, for the church activity I made 48 smaller rolls instead of the 12 large and they were gone fast!

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