Hawaiian Rolls

Well, I am not sure about you, but I think Hawaiian Rolls are the best! Soft, fluffy, and a little bit sweet! Here everyone, is a Hawaiian roll recipe that is delicious. This is for when you don't want to run to the store to grab some pre made Hawaiian rolls.

Hawaiian Rolls
Adapted From: La Petite Brioche

Yield 3 Loaves or 23 rolls

6-7 Cups    A.P. Flour
3    Eggs
1 1/2 Cups    Pineapple Juice
3/4 Cup    Sugar
2 Tsp    Salt
1/2 Tsp    Ground Ginger
1 Tsp    Vanilla
4 1/2 Tsp    Yeast (I use active dry)
1/2 Cup (1 Stick)    Melted Butter

Activate the yeast with warm pineapple juice and a little bit of sugar.

Beat the eggs in a large bowl.

Add the yeast to the egg mixture, then add in the rest of the sugar, ginger, vanilla, and melted butter.

Stir in 3 cups of flour, and the salt. Mix until incorporated.

Add 3 more cups of flour. Mix until incorporated.

If it is still sticky or difficult to handle, add more flour. Dough should be slightly sticky, but not wet. Knead dough with hook for about 5 mins, or until smooth.

Put dough into a greased bowl, and let rise until double in size.

Should look like this.

Separate into 23 rolls, and place into greased pans. I used a 9"x13" 

and a 9"x5"

Cover with plastic wrap (spray plastic first so it doesn't stick). Allow to rise until double in size.

Bake at 350F for 25-30 Mins. or until golden

Brush tops with butter.

Enjoy!

Maple Bars (Doughnuts)

I can't believe how long it has been since I have last posted! I caught a cold, which isn't fun :( but, I am back, and trying to catch back up with my posts. I still need to post 5 more after this one! So, today is going to be a good day for you guys!

When I go out and get doughnuts (which isn't very often, sadly) I always get a maple bar. Hands down it is my favorite doughnut! I have been looking and looking for an amazing doughnut recipe but, alas, I have not been able to find one that produces the same results as a doughnut shop (i.e. light, airy, and fluffy) (so if anyone has a recipe for one like that, I would love you forever! lol). This recipe I found on pinterest (obviously, because that is where I find most of my recipes I try), it is pretty delicious, it just didn't turn out super fluffy, a little, but not super fluffy which is what I was looking for. But, all in all, it yields a pretty darn good tasting doughnut, that everyone should try.

Now, it is for a maple bar, but really the maple is only in the frosting, so if you want you can glaze it with chocolate, strawberry, cinnamon and sugar, powdered sugar. Pretty much anything you can think of.

Maple Bars
adapted from The Food Charlatan

3 Tbsp    Yeast (I use active dry)
1 Cup    Warm Water (to activate the yeast)
1/2 Cup + 1 Tbsp    Sugar, divided
2 Tsp    Salt
1/2 Tsp    Baking Powder
4 Cups    Bread Flour
1/4 Cup    Shortening
3    Large Egg Yolks
1/2 Tsp    Vanilla

Oil for frying


Maple Frosting
2 1/2 Cups    Powdered Sugar
3-4 Tbsp    Maple Extract (or any flavor extract or juice you want)


For the dough:

Combine the Yeast, warm water, and 1 Tbsp sugar in the bowl of a mixer and let stand for 5-10 mins, until bubbly and frothy.

Combine the sugar, salt, baking powder, and flour into a separate large bowl, set aside.

when bubbly, add the shortening, egg yolks, and vanilla.

Mix with the paddle attachment for 1 min, to break down the shortening.

Add 1/3 of the dry ingredients, mix on low until combined, repeat with the next 1/3 of the dry mix.

Switch to dough hook and add the last 1/3 of the dry ingredients.

Mix on low until completely combined, then turn up to medium speed and knead for 2 mins.

*If necessary add a little bit of flour to keep dough from sticking to side*

Prepare a baking sheet by sprinkling flour on it. When done kneading, place dough onto baking sheet, and press to form a 6" X 6" square. Put a little flour on top of dough and cover with a cloth. 

Place pan into the oven, and put boiling water underneath at the bottom of the oven. Let rise for about an hour (or until double in size).

When dough is done rising, roll into an 11"x12" rectangle.

I used a pizza cutter to trim off the edges, and cut the dough into 12 rectangles about 5"x2".

Place the cut bars back onto floured sheet pans. Do not cover them this tim. Place into oven, with boiling water at the bottom. Let rise for 30 min (or until double in size).

When dough is almost done rising place 2-3 inches of oil in a large pot. Heat to 350F (use a candy thermometer). When oil is ready fry 2 doughnuts at a time, until golden brown on each side, it does not take long to fry. 

Let drain on a paper towel, let cool so they are not burning hot. 

For the frosting:

Mix powdered sugar and maple extract together until smooth, and is a drizzling consistency.

When doughnuts are a little cooler, dip the fluffiest side into frosting.

Enjoy!

White Bread/Cinnamon Swirl Bread

So, here is another post for white bread, I know I know, the last white bread I did was really delicious. So, why would I need to go out looking for a different recipe? Well, I will tell you, I have actually had this recipe pinned for quite some time now, but for some reason I kept pinning more pins and I ended up hiding it in my never ending pinned recipes list. But, I have unearthed it! Don't you worry! :) This recipe comes from her grandma and is amazingly soft and delicious.

The other white bread from King Arthur Flour is delicious as well but in a different way. Comparing the two, the K.A. bread is more dense and not as sweet. This bread is soft and airy (exactly what white bread from the store feels like, well, maybe a little more dense than that. But you get the picture!)

Grandma's White Bread
 Yield: 2 Loaves

3 Cups    Warm water (to activate your yeast)
1/4 Cup    Sugar
1 1/2 Tbsp.    Yeast
1/3 Cup    Oil (I used vegetable oil)
1 Tbsp.    Salt
8 Cups    A.P. Flour

Place yeast and sugar in the warm water to activate. Let sit for at least 10 min. until nice and bubbly.

Add the oil and the dry ingredients making sure to put the salt in last. Mix all together, you can use a mixer, but lately I have been kneading bread dough with my hands. 

Dough should look pretty smooth, spray the bowl with non stick spray and place dough inside. (Spray the plastic wrap as well)

Let dough rise until double in size (I put mine under the stove light which is why it is a strange color)

Split dough in half, now I just shaped the dough into a log for the plain white bread, but for the cinnamon swirl roll out to desired thickness (the thinner you roll out the more of a swirl you get) make sure your small ends do not exceed the pan length, in this case it is 9".

Spread with melted butter, sprinkle brown sugar (I use dark) and cinnamon. You could add raisins if you wanted as well.

*I never measure the melted butter, brown sugar, or cinnamon. I just throw it on there :) *

Now, Instead of rolling from long end to long end (top to bottom), roll small end to small end (side to side).

Place into greased 9"x5" pans. (the loaf that looks all wrinkly is the cinnamon swirl).

Place greased plastic wrap over and let rise until the bread is 1"-2" above the top of the pan.

Bake (uncovered) at 375F for 25 Min, until golden brown. Take immediately out of the pans and put onto the cooling rack.

I brush the tops of mine with butter to give it a nice shiny glaze.

Wait until cool to cut (I find that it slices easier)

Cinnamon swirl

Now if you don't roll the dough very thin you get a swirl like mine. Next time I will roll thinner!

Enjoy!

Crescent Rolls and Cinnamon Rolls

We have a twofer tonight! I am posting another recipe, I had made the lemon loaf yesterday, but didn't have time to write up the post until today. But, today I have made...Crescent Rolls! OMG! This recipe is amazing! I absolutely love it! I made a full recipe which would normally yield 32 rolls, but I took 1/2 of the dough and rolled it out to make some cinnamon rolls. I have not had a chance to try those, but with a bread like this adding cinnamon and brown sugar will just make it taste even more delicious!

Here is the recipe.

Crescent Rolls:

2 Cups    Warm Water
2/3 Cups    Nonfat Dry Milk Powder
2 Tbsp.    Dry Yeast (I used dry active)
1/4 Cup    Sugar
2 Tsp.    Salt
1/2 Cup    Butter (Soft but not melted)
1    Egg
4 1/2-5 Cups    A.P. Flour (I ended up using 5 cups)

In a mixing bowl (I have a 6 Qt. bowl lift KitchenAid mixer) place the warm water and the dry milk into the bowl and dissolve. Next, add the dry yeast and sugar, stir to mix. Add the soft butter (I cut it into chunks) the egg and 2 cups of flour, place the salt on top of the flour, make sure not to touch the salt and yeast together as salt will kill the yeast.

Mix on low speed until the ingredients are wet, then increase to medium speed for 2 mins.

Scrape sides, add 2 more cups of flour, again mix on low until incorporated (wet), then increase to medium speed for 2 mins. 

Scrape sides, add 1/2 cup of flour, mix on low until incorporated (wet), then increase to medium speed for 2 mins. 

*If dough is still too wet add an additional 1/2 cup of flour*

Scrape sides and add about 1 Tbsp of vegetable oil to coat the sides of bowl. Or if you want you can spray cooking/baking spray onto another bowl and plop the dough into that.

Cover with plastic wrap and put into a warm area, I placed mine under the stove lights.

Let rise for about an hour, the dough will be very puffy and light.

Cut dough in 1/2 and roll the half into a circle (about the size of a large pizza/just about 1/4" I didn't measure I just eyeballed it)

Cut into 16 triangles (I actually just used my bowl scraper to cut the dough)

Roll from bigger end to smaller end tuck the point under the roll. Let rise in a warm area until double in size (1 hr-1.5 hours).

Bake at 350F for 10-15 mins, rotate halfway through (I took mine out at 13 mins)

Cinnamon Rolls:

Roll the second half of the dough into a big rectangle.

Brush on melted butter and sprinkle brown sugar and cinnamon.

Roll from the top to the bottom and place seam on the bottom. Cut into 12 rolls.

I used a 9"x13" pan, buttered and floured. I placed the rolls into the pan and let rise in a warm place (1 hr-1.5 hours)

Bake at 350F for about 15 mins (or until golden brown) Top with frosting or glaze.

Enjoy!