Hawaiian Sweet Rolls (Bread Machine)

"Great for sliders and light Summer fare, these are better than store-bought. Found on a bread machine forum: thanks CaliforniaBreadMaker for posting a great recipe! *The original recipe called for 1/4 cup of milk but after making these twice and adding more, I corrected it to 1/2 cup: it may be my bread machine, so add the milk carefully, but with 1/2 cup it turned out perfectly for me :-)"
 
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photo by East Wind Goddess photo by East Wind Goddess
photo by East Wind Goddess
photo by East Wind Goddess photo by East Wind Goddess
Ready In:
2hrs 20mins
Ingredients:
9
Yields:
12 rolls
Serves:
12
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ingredients

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directions

  • Prepare the bread machine: Combine ingredients as recommended my your machine's manufacturer.Use the dough setting.
  • After the cycle, turn out onto a floured surface and preheat the oven to 350.
  • Stretch dough into a log and with a sharp knife cut into 12 pieces.
  • Use a 9x13x2 greased baking pan. Let it rise for an hour to 90 minutes.
  • Brush with milk and bake at 350 degrees x20 minutes.
  • Cover with aluminum foil after 10 minutes to prevent burning**.
  • Note on directions:

  • **One baker used a glass Pyrex dish, like you would use for lasagna,lined it, ungreased, with waxed paper. Raised and baked it as directed, and it did not require the aluminum to prevent burning. I make these in a lower oven shelf and also haven't needed to cover them up.

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Reviews

  1. I made these the other day, and my husband deemed them "awesome"! That makes this a keeper recipe. I'll try them at Thanksgiving with the rest of our family, and see if they like them well enough to add to our repeater recipes. These were easy to make, too!
     
  2. These are really good! My DH loves sweet rolls, but I don't particularly like my DMIL's recipe. I rolled them into balls in my hands and didn't brush with milk (next time I will). It made 13 rolls, and they were all gone the next morning. This is a keeper! Many thanks!
     
  3. Wonderful rolls....not quite the same sweetness or texture as the store bought ones, but very nice. May try adding some extra sugar or Splenda next time.
     
  4. My two year old son loves it!! He likes the store bought Hawaiian bread, so I thought maybe I should try making one. It is a very good recipe. Thanks!
     
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RECIPE SUBMITTED BY

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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