HAWAIIAN SWEET ROLLS (BREAD MACHINE)
Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!
Provided by Pale Rose
Categories Breads
Time 3h20m
Yield 12-15 rolls, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
- 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 1 tablespoon) and add to the bread machine.
- Add McCormick 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).
- Grease a 13"x9" pan.
- Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
- IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
- Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
- Bake rolls in preheated oven for 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. 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.
GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
BREAD MACHINE COCONUT BREAD
So good we ate the bottom crust! I had 1/2 can of coconut milk left and found this recipe to utilize it. Aroma and taste are delightful, it toasts beautifully-definitely worth making.
Provided by Mrs H
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Measure into your bread machine as per it's instructions.
- Cook on the sweet, white timer (4 hours on mine).
- This makes a 1 1/2 lb loaf.
Nutrition Facts : Calories 2381.3, Fat 94.9, SaturatedFat 63.7, Cholesterol 188.8, Sodium 1802.1, Carbohydrate 333.7, Fiber 16, Sugar 34.6, Protein 50
SWEET COCONUT ROLL
This bread is very popular sale in any Asian supermarket, it is moist and delicious with coconut flavor!
Provided by Susie Chen
Categories Yeast Breads
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select the dough cycle and press start.
- When cycle is finished, remove the dough, knead enough to punch down and divide it into 3 pieces.
- Roll dough to 10x4 rectangle.
- Combine first five filling ingredients and mix well,If coconut to dry add more egg.
- Spread 1/4 coconut filling over rolled out dough with rubber spatula.
- Sprinkle with 1/3 raisins.
- Roll from long side, Roll up jellyroll-fashion and pinch edge together to seal.
- Make a braid out of the 3 ropes leaving enough length on each end.
- Brush egg on surface of dough (1 egg+ 1 tablespoon water).
- Once spread coconut filling and sprinkle with almond.
- preheat oven to 100*F and turn off.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Bake at 350F for about 20 minutes or until golden brown.
- Brush melted Butter.
Nutrition Facts : Calories 1299.2, Fat 73.9, SaturatedFat 58.1, Cholesterol 141.9, Sodium 772.5, Carbohydrate 145.9, Fiber 18.4, Sugar 48.5, Protein 23.6
COCONUT PECAN ROLLS
Great weekend treat for the family. Refrigerated breadsticks that are dressed up with a coconut coating.
Provided by weekend cooker
Categories Breakfast
Time 45m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine sugar and cinnamon.
- Remove breadstick dough from tube, but do not unroll, cut into 8 slices with a serrated knife.
- Dip both sides of each slice in cinnamon sugar.
- Place in a greased 9-inch round baking pan.
- Spread frosting, and sprinkle with pecans.
- Bake at 350 degrees for 25-30 minutes, or until rolls are golden brown.
- Serve warm.
Nutrition Facts : Calories 121.2, Fat 7.9, SaturatedFat 1.9, Sodium 37.6, Carbohydrate 12.5, Fiber 1, Sugar 9.5, Protein 0.7
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