I have always liked Hawaiian Sweet Bread, my kids really like it with ham for their lunches. So I thought, why not try to make it? I saw this recipe at allrecipes.com and it turned out GREAT. I did the full batch and it yields one round loaf and 24 dinner roll size buns.
*One change that I made was that I skipped the ginger cause my spice cabinet was out of it, it was fine without, I may try it next time with it or a I may just leave it out every time. IF I do it differently another time I will update the post with my opinion!
* These ARE the rolls I have used to make “Mock White Castles“.
* Oh yeah, my loaf got a little dark. IT however was NOT dry! But DO head to the warning about covering it with foil if it browns to quickly……
Hawaiian Sweet Bread
7 c. flour
3/4 c. instant mashed potato flakes
2/3 c. sugar
2 (.25 ounce) pkgs. active dry yeast
1 tsp. salt
1/2 tsp. ground ginger (I did not have so I skipped)
1 c. milk
1/2 c. water
1/2 c. butter, softened
1 c. pineapple juice
2 tsp. vanilla extract
In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice till warm. Add to dry ingredients; beat just until combines. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. (Or divide into dinner rolls, each round ball should yield between 9-12 dinner rolls.) Cover and let rise until doubled, about 45 minutes.
Bake @ 375* for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
Recipe from allrecipes.com.
Ice cream is fun, BUT ice cream WITH toppings is MUCH more fun! Here is a yum topping. It is delicious
on a spoon warmed over ice cream or on a brownie. I found this recipe at Katrina’s Kitchen and we all enjoyed it.
* Silly me, I thought I had a picture of this over ice cream, but nope ~ just over a brownie,which was FANTASTIC by the way! BUT we also enjoyed it over ice cream and that is why I am including it in my “thought I had forgotten about it? Ice Cream Series!!”
* I did make just 2 SLIGHT changes, hardly worth mentioning, but I will ~ I upped the peanut butter to a heaping 1/2 c. and upped the vanilla to 1 tsp.