Hawaiian Sweet Bread Holiday Stuffing Recipes

SWEET HAWAIIAN BREAD SIMPLE STUFFING

Sweet Hawaiian Bread Simple Stuffing image

Simple Stuffing for Holidays, great base to add other ingredients.

Provided by Kim

Time 45m

Number Of Ingredients 5

Ingredients

12 oz bag of King's Hawaiian Classic Stuffing Herb & Onion flavor or a pack of 12 Kings Hawaiian Dinner Rolls (cubed)
1 small sweet onion (diced)
3 celery stalks with leaves (diced)
1-2 cups chicken broth
2-3 Tbsp butter

Steps:

Preheat oven to 350 degrees. Saute onions, celery and butter in a medium saucepan until translucent.
In a large bowl add the dried stuffing mix, onions and celery.
Pour in at least 14 oz (1 can) of the chicken broth and gently mix.
If the stuffing is too stiff add more broth. Add the broth in slowly, you do not want the stuffing to have a soupy consistency.
Add to a 3 quart casserole dish.
Cover with foil.
Bake 30 minutes, removing the foil the last ten minutes to brown the top.
For a more crunchy stuffing bake uncovered.

Nutrition Facts : ServingSize 0.5 cup, Calories 31 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Sugar 2 g, UnsaturatedFat 2 g

HAWAIIAN SWEET BREAD

Hawaiian Sweet Bread image

The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 wedges each).

Number Of Ingredients 12

Ingredients

1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
1 cup pineapple juice
1 cup whole milk
7-1/2 to 8 cups all-purpose flour, divided
3/4 cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground ginger
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract

Steps:

In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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