Sunday, January 8, 2012

Mock King's Hawaiian Rolls - Original Version

**If you would like the new recipe using sprouted wheat and other real food ingredients, click here. **

Tom loves King's Hawaiian rolls.  They are tasty little things, but pricey.  On top of that, I don't really care for the ingredients. My favorite ingredient?  Micro-Crystalline Cellulose.  Cellulose is paper...  What's that doing in your dinner rolls???

Now, when you read the recipe below, you'll notice that it uses all-purpose flour. I have made these with home-ground whole wheat flour, but as these are Tom's favorite, I forgo the whole wheat to make a softer roll to please him.  I thought they were good with the whole wheat flour, but what do I know. 

And since I make these only twice a year...

Also, when using all-purpose flour, please do NOT purchase bleached flour.  It is even worse than the unbleached this.  And there is more info just like this all over if you want to do your own research.

So now that I have you convinced that you'll never make these because of the flour issue, here's the recipe just in case.  By the way, I always double it.  The first batch normally gets eaten by members of Quality Control the first day.

Mock King's Hawaiian Rolls - Original Version

  • 2 C+ unbleached all-purpose flour (or whole wheat :) )
  • 1 egg
  • 2/3 C pineapple juice (You can use the juice from a can of pineapple slices or chunks if they are packed in 100% pineapple juice.  I can = approx. 1 C juice)
  • 1/4 C sugar
  • 1/4 t ginger
  • 1/2 t vanilla
  • 1 T yeast
  • 2-1/2 T melted butter
  1. Beat egg.  Add pineapple juice, sugar, ginger, vanilla and melted butter.
  2. Place 1 C flour in large bowl.  Stir in the egg mixture until well combined.  Sprinkle the yeast over the mixture and mix in.
  3. Add remaining 1 C flour and stir until completely combined.  Cover the bowl with a cloth and set in a warm place to rise until doubled, about 1 hour.
  4. Remove dough from bowl and place on floured surface.  Knead about 10 times, adding a small amount of flour if dough is overly sticky.  You may need to add a couple tablespoons or 1/4 cup or so.  A lot can depend on the humidity in your home.
  5. Grease and flour round cake pan.  Divide dough into 8 pieces.  Shape into rolls and place in pan.  Cover and place in a warm place to rise until doubled, about 1 hour.
  6. Bake at 350° fro 25-30 minutes until golden brown.

1 comment:

  1. This is so good! Lynette is amazing when it comes to this stuff. FIVE STARS!