Hawaiian Roll Dough Bread Machine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 7:7-8

    [7] “Remember that my life is a breath;

        my eye will never again see good. 

    [8] The eye of him who sees me will behold me no more;

        while your eyes are on me, I shall be gone.

1 c pineapple juice

1 large egg

1⁄3 c milk

4 T butter

1-2 t coconut extract

1⁄2 t ground ginger

1 t salt

1⁄3 c sugar

1⁄2 c instant potato flakes

3 1⁄2 c flour

2 1⁄4 t quick yeast

Melted butter, for brushing on roll tops

Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter).

This will take about 30 minutes.

Add the pineapple juice to your bread machine.

Beat the egg and add to your bread machine.

Add the milk to your bread machine.

Divide the butter into small pieces (no larger than 1t ) and add to the bread machine.

Add coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.

Make a small well in the flour, and pour the yeast in the well.

Run your bread machine on the dough cycle to knead the dough.

After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine for 1 hour 15 minutes).

Grease a 13"x9" light colored pan.

Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).

Do NOT add more flour! 

It will toughen your rolls. 

I just kept wetting my hands and that work great.

The dough was very fluffy.

Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. 

I turned on the oven light and set the pan in there.

I took the pan out after forty minutes and turned the oven on to preheat to 350 degrees.

I sat the pan near the vent at back of stove for rest of the time left which was 20 minutes 

Bake rolls in preheated oven for 20-25 minutes or until golden on top.

Immediately upon removing the rolls from the oven, brush the tops with butter.

Let cool in the pan until the rolls are cool enough to handle. 

Then remove from pan.

TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. 

Place a lid on top and vent it, taking care that no rolls touch the lid. 

I used a microwave cover and it worked great.

Closing the airflow off while they are warm will make the rolls soggy. 

Leaving them out in open air will make the rolls crusty. 

Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! 

Once the rolls are completely cool, seal the bowl.