Hawaiian Rolls? (Bread Machine)


I put a question mark up there because the name of the recipe IS Hawaiian Sweet Rolls but I don’t think they taste anything like them.  Don’t get me wrong, they are delicious but they are misnamed, I think.  I wanted a roll similar to the King’s Hawaiian bread ~ no such luck with this recipe.

They are soft and fluffy with a really pronounced lemon flavor.  When I make these again, I will only add 1/2 tsp lemon extract.  I find the lemon flavor really detracts from the rest of the roll.

These would make really good ham sandwiches and would be perfect for Easter brunch or dinner ~ very springy.


Hawaiian Rolls (Bread Machine)

1 1/2 cups warm water
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract (I will only 1/2 tsp in the future)
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored shortening
4 1/2 cups bread flour
2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.

When complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces ~ I made about 18 rolls and could have made more if I made them smaller. Form the pieces into rounds and place on lightly greased baking sheets.

Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350º.

Bake for 15 minutes, until golden brown. I baked mine about 20 minutes.

Makes 12-18 rolls depending on how large you make them.


Happy Cooking!



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Today is National Doughnut Day (Krispy Kreme is giving out a free doughnut today!) so I thought I would post a couple of doughnut recipes. Unfortunately, no pictures but I will take some the next time I make the doughnuts.

This recipe needs a bread machine. The machine does the work and makes the recipe really, really easy. The recipe says you can get 2 dozen doughnuts from the dough, but I have never gotten more than 1 dozen ~ I must use a larger doughnut cutter or something. I usually sprinkle with a cinnamon/sugar mixture, we can never wait for a glaze.

Bread Machine Doughnuts

1 1/4 cups milk
1 beaten egg
1/4 cup shortening
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
1 1/2 tsps yeast

Measure ingredients into your ABM pan in the order suggested by the manufacturer. Select dough setting and start machine.

Roll out finished dough to 1/2 inch thick. Cut with a 2 1/2 inch doughnut cutter. Let rise, covered, 30 minutes or until doubled.

Deep fry in oil set at 375º. Turn doughnuts as they rise to the surface. Fry until golden brown on both sides.

Drain on paper towels and glaze or dust with cinnamon/sugar or powdered sugar.

Makes 2 dozen


This recipe I have had in my files for a loooooooong time and just never got around to trying it. It sounds so good to me that I decided to include it. The original came from Bon Appetit a few years ago.

Spiced Sugar Pumpkin Doughnuts with Powdered Sugar Glaze

Spiced Sugar:
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk — plus
1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil — for deep-frying
Powdered Sugar Glaze:
2 cups powdered sugar
Whipping cream

For Spiced Sugar: Whisk all ingredients in medium bowl to blend.

For Doughnuts: Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365 to 370 degrees. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For Powdered Sugar Glaze: Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed-side up, on racks. Let stand until glaze sets, at least 30 minutes.

This recipe yields about 24 doughnuts and 24 doughnut holes.

Notes: Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and theyll absorb oil, turning leaden and soggy; too high and they’ll burn before the insides are cooked through.