Sunday, October 27, 2013

RECIPE: PARADISE BREAD (Hawaiian Rolls)



Recipe and Photo submitted by: Karen Fulbright 

About Karen:
When I'm cooking in the competitions at Rendezvous, I am known as “Flaming Biskit”. Hopefully this recipe will NOT burn on you!!!  LOL!!!  The name of my recipe is Paradise Bread (just my twist on an older Hawaiian Bread recipe).

PARADISE BREAD (Hawaiian Rolls)

1 Tbls Yeast
2 Eggs
1 sm. can of Pineapple Juice (3/4 cup. )
1/4 c. Water
1/4 c. Sugar
2 tsp. Vanilla
1/4 c. of Butter
4 c. Flour (Start with 3 ½ cup then add small amount get dough to proper consistency)

Prep Time:  2 Hours
Cooking Time 20-25 minutes
Yield:  8 very large or 16 smaller biscuits (“Biskits”)

1.  Dissolve yeast in 1/4 c. VERY warm water, let blossom for about 10 minutes.

2.  Beat yeast mixture, eggs, pineapple juice, sugar, vanilla, and melted butter until creamy. 

3.  Stir in flour (with salt incorporated) in small amounts until you have a smooth elastic dough. 

4. Turn out on a well-floured board and knead for 10 minutes.  Then let rise for about an hour, until nicely risen. 

5.  Punch the dough down and divide evenly into smooth balls (either 8 or 16 depending on your taste, the 8 make very large rolls as pictured in photo)

6.  Place in 12" Dutch, (2 9" pans will work in regular oven as well)

7.  Cover the pan and let rise for about 50 minutes

8.  Brush the tops of the biscuits (“biskits”) with your choice, of beaten egg white, or milk. 

9.  Bake in a moderate (350-375 degree) oven.  for 20-25 minutes. 

10 Remove to a cooling rack and immediately brush top of rolls with a little melted butter. 

We thank Karen for taking the time to share her photo and recipe with our readers.  If you try out this recipe please come back and post comments on how you liked it.  Please submit your own favorite recipes to appear in this blog.  We especially like ones that show being prepared in cast iron.  But if your recipe is good, that is not a factor.  We just love good food, and sharing it with our followers!   Email your recipe and photo(s) to info@toponautic.com

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