Sweet Hawaiian Bread Simple Stuffing Recipes

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

HAWAIIAN SWEET BREAD

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.

SWEET ROLL STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter.
• In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and starting to caramelize, 15-20 minutes. Reduce the heat to medium-low if the onion starts to burn.
• Add the garlic and red pepper flakes and continue to cook until the garlic is fragrant, about 5 minutes.
• Add the red and yellow bell peppers and ham to the pan and cook for about 5 minutes, stirring frequently, until the peppers are tender.
• Transfer the toasted Hawaiian rolls to a very large bowl. Pour the onion and ham mixture over the bread cubes and season with the salt and pepper.
• In a medium bowl or liquid measuring cup, whisk together the eggs, chicken stock, and melted butter until well combined.
• Pour about ½ cup (120 ml) of the stock mixture at a time over the bread mixture and stir until well combined.
• Transfer the stuffing mixture to the prepared baking dish. Gently press the mixture down so the stuffing sits below the rim of the dish. Cover with foil.
• Bake the stuffing for 45 minutes.
• While the stuffing bakes, make the topping: In a small bowl, combine the shredded coconut, poppy seeds, and orange juice and mix well. Stir every 10 minutes or so as the stuffing bakes.
• Uncover the stuffing and top with the soaked coconut mixture, sprinkling evenly over the entire surface. Leave any excess orange juice behind in the bowl.
• Return the stuffing to the oven and bake until the coconut is light golden brown and crisp, 10-15 minutes.
• Remove the stuffing from the oven and let rest for 10-15 minutes, then top with the scallions and orange zest.
• Serve warm.
• Enjoy!