Sweet Hawaiian Bread for Sliders

Since the weather has been absolutely beautiful this fall, I’ve taken every opportunity to grill. I think it’s just wonderful to cook outside, then sit down at the table to watch the sunset. However, this recipe isn’t actually about grilling. It’s about baking.

Baking Sweet Hawaiian Bread, to be exact.

Sweet Hawaiian Bread Sliders

This Sweet Hawaiian Bread is not a quick recipe. You will need to let the bread rise twice, just like my Swedish Cinnamon Rolls. However, it’s definitely worth the wait. The bread is light and fluffy – perfect for small sliders.

Sweet Hawaiian Bread Sliders

So what makes the Hawaiian Bread sweet? Hint: it’s actually from a fruit that is grown in Hawaii.

Any ideas?

Sweet Hawaiian Bread Sliders

Pineapple.

Just add a small can of undrained crushed pineapple for a hint of sweetness. Since this recipe makes 12 medium-sized rolls, I freeze about half of them. To reheat them later, just pop them in the microwave for about 30 seconds. You can even add a bit of butter, ham and cheese for a quick and easy lunch!

I think my obsession with grilling has been amplified by my newest kitchen gadget: the Digital Thermometer/Timer. I don’t grill without it. It’s particularly handy when grilling chicken. You don’t have to worry about overcooking the chicken in order to ensure that it is properly cooked.

Sweet Hawaiian Bread
 
Yield: 12 medium-sized rolls or 16 smaller rolls
Ingredients
  • ⅓ cup milk
  • 1 tablespoon instant dry yeast
  • ½ cup brown sugar
  • ¼ cup olive oil
  • ¼ cup butter
  • 2 large eggs, beaten
  • 8 oz. can crushed pineapple
  • 4 cups bread flour (+/- half cup)
  • 1 teaspoon salt
  • 1 egg, beaten (to brown the bread)
Instructions
  1. Warm the milk in the microwave or on the stove until it becomes lukewarm. In another small bowl, melt the butter then set it aside to cool.
  2. In the bowl of a stand mixer, combine the yeast and the warm milk. Allow it to sit for 5 minutes. Then add the brown sugar, olive oil, butter, eggs, and the entire can of crushed pineapple. Mix until the ingredients have become incorporated.
  3. Add half of the bread flour and stir with the dough hook. Then add the remaining flour slowly while stirring constantly. The bread should be still tacky, but workable when done. Continue to knead the dough for about 8 minutes. Grease the top of the dough with olive oil and cover with a clean kitchen towel. Place the bowl in a warm place to allow the bread to rise and double in size (approximately 45 minutes).
  4. After allowing it to rise, pour the dough out onto a floured working surface. For medium-sized rolls, divide the dough into 12 equal portions (for smaller rolls, divide into 16 portions). Roll the portions between your hands to shape them into balls. Grease a 9x13 pan and add the rolls. Cover and let rise for another 45 minutes, until they have once again doubled in size.
  5. Preheat the oven to 350 degrees Fahrenheit. Brush the remaining beaten egg over the bread. Bake for 25 to 30 minutes, until lightly browned. Serve warm or allow to cool completely before freezing.
Notes
Adapted from: Yammie's Noshery

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