It is truly my joy and privilege and I appreciate that you allow me into your home, Unlisted. Is there any particular thing you’d like to see/question you have that I can work on for you for a future episode? - Deb.
It really was that good!!! Freshly baked, warm and yeasty with cinnamon honey butter……after that bite, I just couldn’t help it!!! The rolls do take some effort, but well worth it!! - Deb
Deb I saw your video and just had to take a look. Wow very nice indeed.I make different breads besides everything else I do on our homestead. I have subscribed to folkow you. Have a great Easter weekend.
Welcome to my kitchen, Micky, and I apologize for not responding sooner…just saw this. We had a lovely Easter weekend and I hope you did, too. Delighted to have you as part of our DK family!!! - Deb
Thanks, Virginia. They take some effort, but they are truly delicious. You’ll love the freshness of them, too. They are great as a dinner roll and would also be great for sliders. Enjoy! - Deb
Hello Rebecca. I don’t often work with yeast, but it is so much fun to do. I love the aroma as I’m kneading the dough and especially as it’s baking…your whole home will smell amazing!! Plus, seeing your dough rise is a unique pleasure in itself. I hope you’ll give this a try and enjoy!!! - Deb
@@DebsKitchen I'm going to try your recipe Friday. I'm going to have lunch with my elderly aunt and I'm going to use the rolls to make a special chicken salad sandwich.
That sounds AMAZING!!! In case you are interested, I have a delicious chicken salad recipe/video as well. Here’s the link ua-cam.com/video/EXLASXh9CII/v-deo.html. Enjoy your special time with your aunt and I’m so glad that I can offer you something that both of you can enjoy! - Deb
Hi again Rebecca! Just so you know, these rolls are not super squishy like white bread. Kings has just sugar and is a lot more like regular, squishy, white bread dinner rolls. These have sugar and pineapple juice and they’re a bit more substantial and filling than Kings. So good!
Hi there! Honestly, I’ve never tried it. Are you thinking you are wanting to make a loaf? If so, it seems like that would work and just set your bread maker for basic white loaf. (My bread maker is over 25 years old so your settings are probably different.) Please let me know if you try it and how it comes out. I don’t use my machine often (we’d eat WAY too much bread 😉), but I will be getting it out to bake for family gift baskets that will include my. Chimichurri bread, mock sour dough bread, our freshly roasted coffees, some of my caramel dipping sauce, white trash, caramel corn and beef jerky and???? I’ve got to get to work!!! Again, please let me know how your Hawaiian bread turns out. Merry Christmas to you and yours!!! - Deb
Hey Deb! The rolls look awesome! I am thinking they would be great with the sloppy joe recipe to make sliders. I hope all is well with you my friend!! Take care!
Hey, Kev! We are well and I’m thinking you could be right about the sliders!! I may have to give that a try. I hope all is also well with you!! 😄 - Deb
Welcome to my kitchen, Linda! Honestly, I’ve never made this as a loaf. I think if I tried it, I would have to allow extra rising time - 1-1.5 hours on the first rise and maybe an hour on the second. I’d preheat the oven to 350 and then bake for 30-35 minutes or until the top is a golden brown. Again, I’ve never tried it. If you try, please let me know how it turns out. - Deb
I have to be honest and say this was the worst epic fail baking recipe I've ever made. I think the failure was because I used fresh juiced pineapple rather than canned/container juice. I hit the 6 cup flour mark and basically had cake batter, it was THAT thin. I thought possibly that 6c was for her half recipe, not the full recipe (which I was making) so I kept adding flour...8c, 8.5c, 9, I think it finally started looking a little bit like it MIGHT pull away from the sides of the bowl at about 9.5c but it was looking a LOT more like TAFFY than bread and my KitchenAid was getting hot. It smelled great, sweet, but didn't look right at all! I've read several other Hawaiian roll recipes and none state whether to use canned/container juice and NOT freshly juiced but the chemist in me says the enzymes in the fresh stuff are far more powerful. Of course, it also may be that my baking skills have suddenly plummeted to zero. I put it into the oven just to see if it will rise & proof...but honestly, I think I've only created some new fangled mortar or cement. Or maybe this is how they make Gorilla glue. Washing it off my hands was a nightmare. The bowl is still soaking... I think I'll stick to buying these in the store!!!! Now I once made a Cinnabon copy recipe that was to die for! Wish I still had that recipe! Anyway....DON'T USE FRESH PINEAPPLE JUICE! Save it marinades, or a pina colada.
Hi Leacy. I’m sorry to hear that you had such a frustrating time…in fact it sound’s miserable…use of your time and ingredients with a big mess to clean up and no yummy rolls to enjoy. To be perfectly honest, it never even occurred to me to use fresh pineapple juice because I don’t often use fresh pineapple. In reading up on baking with pineapple juice, fresh versus canned, I discovered that fresh pineapple juice has a powerful tenderizing effect that works very quickly on proteins. In the case of this recipe, you have 3 protein ingredients that didn’t play nicely with your fresh juice…the eggs, yeast and flour. I’m guessing that your yeast probably died = no rise on your rolls. Thank you for bringing this to my attention. I’ll update the ingredients in the video description to state clearly canned/bottled pineapple juice, NOT fresh so that others don’t risk the same disappointing results. I do hope you’ll give these another try in the future using canned juice. They truly are delicious!!
Not at all…if you’re familiar with King’s Hawaiian roles, you’ll remember that there is a pleasant buttery sweetness to them that makes them, in my opinion, the King of Rolls. In order to approximate that great flavor, the pineapple juice, ginger and vanilla work together with the yeast and sugar in this recipe to create an uncommonly delicious roll. I hope you’ll give them a try. - Deb
Hi rdominick! Yes, that’s correct. The only rise is once the rolls have been formed. These rolls are not as “squishy” as the store version, and perhaps the single rise explains their denser texture, but they are absolutely flavorful and delicious! - Deb
I think this is my favorite one so far!!! Deb thanks so much for sharing your love of making good food and good family memories 💗
It is truly my joy and privilege and I appreciate that you allow me into your home, Unlisted. Is there any particular thing you’d like to see/question you have that I can work on for you for a future episode? - Deb.
I loved your reaction to the finished product!
It really was that good!!! Freshly baked, warm and yeasty with cinnamon honey butter……after that bite, I just couldn’t help it!!! The rolls do take some effort, but well worth it!! - Deb
Deb I saw your video and just had to take a look. Wow very nice indeed.I make different breads besides everything else I do on our homestead. I have subscribed to folkow you. Have a great Easter weekend.
Welcome to my kitchen, Micky, and I apologize for not responding sooner…just saw this. We had a lovely Easter weekend and I hope you did, too. Delighted to have you as part of our DK family!!! - Deb
Looks delicious
Thanks, Virginia. They take some effort, but they are truly delicious. You’ll love the freshness of them, too. They are great as a dinner roll and would also be great for sliders. Enjoy! - Deb
Thank you for sharing your video and recipe.
Hello Rebecca. I don’t often work with yeast, but it is so much fun to do. I love the aroma as I’m kneading the dough and especially as it’s baking…your whole home will smell amazing!! Plus, seeing your dough rise is a unique pleasure in itself. I hope you’ll give this a try and enjoy!!! - Deb
@@DebsKitchen I'm going to try your recipe Friday. I'm going to have lunch with my elderly aunt and I'm going to use the rolls to make a special chicken salad sandwich.
That sounds AMAZING!!! In case you are interested, I have a delicious chicken salad recipe/video as well. Here’s the link ua-cam.com/video/EXLASXh9CII/v-deo.html. Enjoy your special time with your aunt and I’m so glad that I can offer you something that both of you can enjoy! - Deb
Hi again Rebecca!
Just so you know, these rolls are not super squishy like white bread. Kings has just sugar and is a lot more like regular, squishy, white bread dinner rolls. These have sugar and pineapple juice and they’re a bit more substantial and filling than Kings. So good!
Thank you 😊
Hi Deb, can I make this in my Zo Bread machine?
Hi there! Honestly, I’ve never tried it. Are you thinking you are wanting to make a loaf? If so, it seems like that would work and just set your bread maker for basic white loaf. (My bread maker is over 25 years old so your settings are probably different.) Please let me know if you try it and how it comes out. I don’t use my machine often (we’d eat WAY too much bread 😉), but I will be getting it out to bake for family gift baskets that will include my. Chimichurri bread, mock sour dough bread, our freshly roasted coffees, some of my caramel dipping sauce, white trash, caramel corn and beef jerky and???? I’ve got to get to work!!! Again, please let me know how your Hawaiian bread turns out. Merry Christmas to you and yours!!! - Deb
Hey Deb! The rolls look awesome! I am thinking they would be great with the sloppy joe recipe to make sliders. I hope all is well with you my friend!! Take care!
Hey, Kev! We are well and I’m thinking you could be right about the sliders!! I may have to give that a try. I hope all is also well with you!! 😄 - Deb
How long would you bake and at what temperature to make a loaf of bread?
Welcome to my kitchen, Linda! Honestly, I’ve never made this as a loaf. I think if I tried it, I would have to allow extra rising time - 1-1.5 hours on the first rise and maybe an hour on the second. I’d preheat the oven to 350 and then bake for 30-35 minutes or until the top is a golden brown. Again, I’ve never tried it. If you try, please let me know how it turns out. - Deb
I have to be honest and say this was the worst epic fail baking recipe I've ever made. I think the failure was because I used fresh juiced pineapple rather than canned/container juice. I hit the 6 cup flour mark and basically had cake batter, it was THAT thin. I thought possibly that 6c was for her half recipe, not the full recipe (which I was making) so I kept adding flour...8c, 8.5c, 9, I think it finally started looking a little bit like it MIGHT pull away from the sides of the bowl at about 9.5c but it was looking a LOT more like TAFFY than bread and my KitchenAid was getting hot. It smelled great, sweet, but didn't look right at all!
I've read several other Hawaiian roll recipes and none state whether to use canned/container juice and NOT freshly juiced but the chemist in me says the enzymes in the fresh stuff are far more powerful.
Of course, it also may be that my baking skills have suddenly plummeted to zero.
I put it into the oven just to see if it will rise & proof...but honestly, I think I've only created some new fangled mortar or cement. Or maybe this is how they make Gorilla glue. Washing it off my hands was a nightmare. The bowl is still soaking...
I think I'll stick to buying these in the store!!!! Now I once made a Cinnabon copy recipe that was to die for! Wish I still had that recipe! Anyway....DON'T USE FRESH PINEAPPLE JUICE! Save it marinades, or a pina colada.
Hi Leacy. I’m sorry to hear that you had such a frustrating time…in fact it sound’s miserable…use of your time and ingredients with a big mess to clean up and no yummy rolls to enjoy. To be perfectly honest, it never even occurred to me to use fresh pineapple juice because I don’t often use fresh pineapple. In reading up on baking with pineapple juice, fresh versus canned, I discovered that fresh pineapple juice has a powerful tenderizing effect that works very quickly on proteins. In the case of this recipe, you have 3 protein ingredients that didn’t play nicely with your fresh juice…the eggs, yeast and flour. I’m guessing that your yeast probably died = no rise on your rolls.
Thank you for bringing this to my attention. I’ll update the ingredients in the video description to state clearly canned/bottled pineapple juice, NOT fresh so that others don’t risk the same disappointing results. I do hope you’ll give these another try in the future using canned juice. They truly are delicious!!
The vanilla is a bit unusual, no?
Not at all…if you’re familiar with King’s Hawaiian roles, you’ll remember that there is a pleasant buttery sweetness to them that makes them, in my opinion, the King of Rolls. In order to approximate that great flavor, the pineapple juice, ginger and vanilla work together with the yeast and sugar in this recipe to create an uncommonly delicious roll. I hope you’ll give them a try. - Deb
She is sweet
👍😃
Your video doesn’t say anything about a first rise? You go right to forming the balls and only proof the dough once. Is this accurate?
Hi rdominick! Yes, that’s correct. The only rise is once the rolls have been formed. These rolls are not as “squishy” as the store version, and perhaps the single rise explains their denser texture, but they are absolutely flavorful and delicious! - Deb