Hawaiian rolls
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | YEAST |
| ¾ | cup | WARM WATER (110 - 120 F.) |
| 1½ | teaspoon | SUGAR |
| 5 | cups | FLOUR |
| ½ | cup | BUTTER |
| ½ | cup | SUGAR |
| 8 | xes | EGG YOLKS |
| ¼ | cup | MILK |
| ¼ | teaspoon | SALT |
| ½ | cup | MELTED BUTTER |
| ¼ | cup | SUGAR (ADDITIONAL) |
Directions
IN A MEDIUM BOWL, DISSOLVE YEAST IN WARM WATER. ADD 1½ TEASPOON SUGAR.
ADD 1 CUP FLOUR, MIX WELL. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED.
IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT. BEAT IN EGG YOLKS AND MILK. ADD SALT AND REMIANING FLOUR TO MAKE SOFT DOUGH. ADD YEAST SPONGE TO BUTTER, FLOUR MIXTURE AND MIX UNTIL WELL BLENDED. PLACE ON LIGHTLY FLOURED BOARD AND KNEAD UNTIL SMOOTH AND ELASTIC. COVER AND LET RISE FOR 10 MINUTES. KNEAD AGAIN, THEN ROLL TO A ¼ INCH THICKNESS.
CUT INTO 4" BY 8" PIECES. BRUSH WITH MELTED BUTTER. STRETCH DOUGH INTO 10" PIECES AND TWIST AND COIL INTO 1 ½" CIRCLES. PLACE IN TART PANS. LET RISE UNTIL DOUBLED IN BULK.
NOTE: AFTER BAKING BRUSH EACH ROLL WITH BUTTER AND SPRINKLE WITH SUGAR