I followed the recipe to a T! OMG these are to die for. I made them for Thanksgiving and now need to double the recipe for 2 different Christmas dinners! I also made Cinnamon Honey butter and Rosemary Garlic butter to go with them.
@@tonigirouard1548 That would be why mine didn't get as fluffy! They're delicious though, I split the dough in half and made cinnamon rolls out of half and they were so delicious!
I just glazed my Hawaiian Rolls. They are just lovely. Waiting for them to cool. I made 48 (2 ounce) rolls. My scale came in very handy. I followed the recipe exactly. The dough was a wee bit sticky to start but after the first rise it was nice to work with. It looked just like yours. Thank you for sharing this great recipe.
Thank you Cynthia my knees weakened when you tore that roll open at the end 😋 If I wasn't baking banana bread tonight... 🤔😏 but tomorrow is Another Day 🤗😋😋😋
These look sooo scrumptious !! I'm likely gonna be making them tomorrow afternoon. TYSM for sharing this recipe with us. YUMMMM !!! I LOVE Hawaiian Sweet Rolls !!!
Anyone making this please note that the pineapple juice needs to be processed, either from canned pineapple or boiled fresh pineapple juice, if not is not gonna work 😢
I dont have a mixer. I mixed by hand. The stickiness never went away. I added more flour (almost like making biscuits) then was able to mix without it all sticking to me, which of course caused them to not fluff like the video. Will the stickiness eventually go away mixing by hand? I felt like I was making slime gone wrong instead of dough lol.
This looks like a wonderfully delicious recipe! My only question/concern is that the USDA says anything prepared with raw egg should not be left at room temperature longer than 2 hours, regardless of whether it is baked afterward. Do you have any insight about this?
Chef here: Certified Food Serve Safe Manager - most yeasted doughs need to rise twice, this process can take up to 3 - 3.5 hours. The rule of thumb is cold ingredients can last 6 hours outside and warm/hot ingredients can last 4 outside. (outside meaning room temp) After these times the food/ingredients need to be to be thrown out. (the only things you shouldn’t really do this with my fresh meats or already thawed meats *frozen meats can go by the 6 hrs if under cold running water while thawing out*) The USDA guidelines are great but not practical for everyday life. However, IF you are so cautious… you can do a slow rise in the fridge over night. Cover with plastic wrap instead in a VERY large bowl. This can take 12-24 hours. Other things to consider: - If you’ve ever eaten Brioche, you’ve eaten risen dough with eggs. - people who have chickens don’t typical refrigerate their eggs- the eggs can be kept out at room temp. - a couple eggs mixed in with ingredients left out for a few hours isn’t going to hurt you. (unless you are somehow VERY immunocompromised) - if you think restaurants and bakeries all are immaculate than sorely you are wrong, there are SO many other things to worry about than your eggs rising in dough mixture. - The USDA guidelines are basing off of the Temperature Danger Zone which is between 40 - 140 degrees F. This zone is where bacteria thrives. BUT the point of a yeasted or fermented dough is to rise with bacteria. Yeast is a form of bacteria… so essentially you want your dough or starter to be in the temperate danger zone. This is why the USDA guidelines are not always practical. - knowing the previous bullet point, i go back to what breads you’ve ever eaten in your life… Sourdough? White bread? whole wheat? focaccia? and on and on… will most likely have a starter and be fermented (at least the good ones will) - US eggs are washed when processed… this wash takes off the protective layer that keeps eggs able to keep in room temperature. It’s not a big concern if your eggs are out for a couple hours… of course the USDA guidelines are going to be more cautious and strict for the general public but cooking/baking doesn’t really work like that. Especially if you’re just baking/cooking at home. The guidelines and ServeSafe are used for high volume serving because you’re responsible for more humans. Restaurants will typically be cautious because 1. liability and lawsuits 2. public heath/being responsible for others health. In the home you are responsible for yourself and can decide what is worth it and what’s not.
Where is your written recipe with what goes next, etc. I would appreciate a recipe for your sweet dinner rolls and instructions such as temp to bake and for how long?
@@cynthiavera thanks for the response. I made these but turns out 1tbsp yeast is way too less for 5 whole cups of flour. Once the rolls refused to rise even next to the open stove i added another tbsp full of yeast knead a little bit and let them rise again. They did just a little bit and rose some more in the oven. But they are not as fluffy and soft as i was hoping them to be. I think the issue is with the yeast quantity. Many other recipes i checked afterwards ask for double the amount of yeast in less flour.
@@sanaghafoor84fresh pineapple juice will not have a good reaction to the yeast due to the pineapple enzymes. I believe you can microwave the juice prior to mixing it to everything else so it can weaken those enzymes.
I haven't tried mango juice but I'm pretty sure it will work just fine. The pineapple juice adds sweetness to the bread and so mango juice will do the same. Good luck and let me know how it turns out. :)
Definitely not enough flour. This needs 7 cups as similar recipes using only 1 cup of milk call for 3 1/2 cups of flour. Adding the 1 cup of pineapple juice makes this way too sticky. You are essentially doubling the liquid, so you need to double the flour also.
Also had a cup of pineapple juice and melted butter in addition to the milk. I made it and my family said it was the best rolls they have ever had...and they are tough critics 😊
The recipe was bought by Kings Hawaiian but it is originally Portuguese sweet bread. The recipe is 100% "pao doce" from Portuguese immigrants to Hawaii.
I followed the recipe to a T! OMG these are to die for. I made them for Thanksgiving and now need to double the recipe for 2 different Christmas dinners! I also made Cinnamon Honey butter and Rosemary Garlic butter to go with them.
The recipe calls for;
1 cup warm milk.
1 packet active dry yeast.
5 cups all-purpose flour.
1/2 cup sugar.
2 tsp salt.
1 egg.
1cup pineapple juice.
6 tablespoons melted butter.
1/2 cup warm milk
More than 1 packet of yeast. It calls for a tablespoon not 2 1/4 tsp yeast.
@@tonigirouard1548 That would be why mine didn't get as fluffy! They're delicious though, I split the dough in half and made cinnamon rolls out of half and they were so delicious!
Thank you!!!
@@tonigirouard1548that depends on where you live I guess. Here in the US you can get it where each pack is exactly that.👍
I just glazed my Hawaiian Rolls. They are just lovely. Waiting for them to cool. I made 48 (2 ounce) rolls. My scale came in very handy. I followed the recipe exactly. The dough was a wee bit sticky to start but after the first rise it was nice to work with. It looked just like yours. Thank you for sharing this great recipe.
Thank you so much for the feedback
Waiting to cool? Nooooooo 😋
Thank you Cynthia my knees weakened when you tore that roll open at the end 😋
If I wasn't baking banana bread tonight... 🤔😏 but tomorrow is Another Day 🤗😋😋😋
This is a solid recipe. I had to come back and leave a comment after my meatball slider nap.
Made these today and my family loved them. Will definitely be making these again! Thanks for sharing. Blessings
Loved the explanation, loved the recipe 😮. You should have more subscribers!!
These look sooo scrumptious !! I'm likely gonna be making them tomorrow afternoon. TYSM for sharing this recipe with us. YUMMMM !!! I LOVE Hawaiian Sweet Rolls !!!
I had no idea they had pineapple juice in them. I gotta try this recipe 😮
Thank you so much for sharing. I plan to try this recipe ❤️
Looks Sooo Yummy easy 😋😴
Presentation was great job
They are good! 😋
Can you also share the list of ingredients and measurement of each. Where.can we find it
Thanks.
Sweet rolls 😋 thanks for the recipe
Same results with bread flour?
can i use any kind of milk? or does it have to be whole milk
Delicious ! My daughter loves this bread. Sarap
Anyone making this please note that the pineapple juice needs to be processed, either from canned pineapple or boiled fresh pineapple juice, if not is not gonna work 😢
Wow you just save me!
I really liked your recipe
Thank you!
I dont have a mixer. I mixed by hand. The stickiness never went away. I added more flour (almost like making biscuits) then was able to mix without it all sticking to me, which of course caused them to not fluff like the video. Will the stickiness eventually go away mixing by hand? I felt like I was making slime gone wrong instead of dough lol.
This looks like a wonderfully delicious recipe! My only question/concern is that the USDA says anything prepared with raw egg should not be left at room temperature longer than 2 hours, regardless of whether it is baked afterward. Do you have any insight about this?
Chef here: Certified Food Serve Safe Manager - most yeasted doughs need to rise twice, this process can take up to 3 - 3.5 hours.
The rule of thumb is cold ingredients can last 6 hours outside and warm/hot ingredients can last 4 outside. (outside meaning room temp) After these times the food/ingredients need to be to be thrown out. (the only things you shouldn’t really do this with my fresh meats or already thawed meats *frozen meats can go by the 6 hrs if under cold running water while thawing out*)
The USDA guidelines are great but not practical for everyday life.
However, IF you are so cautious… you can do a slow rise in the fridge over night. Cover with plastic wrap instead in a VERY large bowl. This can take 12-24 hours.
Other things to consider:
- If you’ve ever eaten Brioche, you’ve eaten risen dough with eggs.
- people who have chickens don’t typical refrigerate their eggs- the eggs can be kept out at room temp.
- a couple eggs mixed in with ingredients left out for a few hours isn’t going to hurt you. (unless you are somehow VERY immunocompromised)
- if you think restaurants and bakeries all are immaculate than sorely you are wrong, there are SO many other things to worry about than your eggs rising in dough mixture.
- The USDA guidelines are basing off of the Temperature Danger Zone which is between 40 - 140 degrees F. This zone is where bacteria thrives. BUT the point of a yeasted or fermented dough is to rise with bacteria. Yeast is a form of bacteria… so essentially you want your dough or starter to be in the temperate danger zone.
This is why the USDA guidelines are not always practical.
- knowing the previous bullet point, i go back to what breads you’ve ever eaten in your life… Sourdough? White bread? whole wheat? focaccia? and on and on… will most likely have a starter and be fermented (at least the good ones will)
- US eggs are washed when processed… this wash takes off the protective layer that keeps eggs able to keep in room temperature. It’s not a big concern if your eggs are out for a couple hours… of course the USDA guidelines are going to be more cautious and strict for the general public but cooking/baking doesn’t really work like that. Especially if you’re just baking/cooking at home. The guidelines and ServeSafe are used for high volume serving because you’re responsible for more humans. Restaurants will typically be cautious because 1. liability and lawsuits 2. public heath/being responsible for others health.
In the home you are responsible for yourself and can decide what is worth it and what’s not.
What brand pineapple juice should I use?
The rolls were amazing! But I’m wondering if this recipe can translate to a loaf of this dough
Make these at least 2x monthly. My cuz has made so often her knows the recipe by ❤️. My neighbors look forward when I come bearing gifts
I need the recipe for these please
Where is your written recipe with what goes next, etc. I would appreciate a recipe for your sweet dinner rolls and instructions such as temp to bake and for how long?
She clearly states it as she is filming. You can just listen to what she is saying and write that down 😒
Im making this recipe now and i only have freshly squeezed pineapple juice. Can i add it as such or do i need to boil it first?
The fresh juice is great substitute. The canned juice is convenient and it adds a bit more sweetness
@@cynthiavera thanks for the response. I made these but turns out 1tbsp yeast is way too less for 5 whole cups of flour. Once the rolls refused to rise even next to the open stove i added another tbsp full of yeast knead a little bit and let them rise again. They did just a little bit and rose some more in the oven. But they are not as fluffy and soft as i was hoping them to be. I think the issue is with the yeast quantity. Many other recipes i checked afterwards ask for double the amount of yeast in less flour.
@@sanaghafoor84fresh pineapple juice will not have a good reaction to the yeast due to the pineapple enzymes. I believe you can microwave the juice prior to mixing it to everything else so it can weaken those enzymes.
Where is this recipe?
I assume the melted butter is room temperature
Couldn’t see your recipe? Does it need the egg or could I leave it out?
If your yeast did not activate it's probably because it needed more sugar, at lease 2 tablespoons. The milk alone is usually not enough.
Instant dry yeast does not need activation.
I will be making this today, Thankyou for the recipe- looks easy and well put together ... Love the background music 🎶
I used mango juice instead cuz I don't have pineapple juice, is that okay?
I haven't tried mango juice but I'm pretty sure it will work just fine. The pineapple juice adds sweetness to the bread and so mango juice will do the same. Good luck and let me know how it turns out. :)
what size pan did you use. The link is to something different and the site does not work. Thank you
I used an 8x12 pan😊
Now to make some teriyaki, pineapple and spam sliders with these
THERE IS NO WEBSITE TO FIND THE RECIPE!!!
But she says the ingidients
She literally says what to do in the video…
Write it down. Its easy
If you want to see the recipe written out, click more, then click on transcript. You can follow along and read or just pull up after video.
Instead of APF can i use bread flour?
Thank you!!!
yup bread flour just has more gluten so, you can use it.
I dont understand the complaint. it seems straightforwardly recipe
I need the written recipe please
Can you turn this into loaf of bread
My dough was super sticky after proofing. Why would this happen? I added to much flour after and didn’t turn out
You didn’t knead it enough
I had the same problem. I let it knead for a long time and it never came together. Nothing like what was shown in the video.
"cloudy width a chance of meatballs" ©
Not very often you make a recipe and it looks just like what was posted.
❤️
Following this rn😭
❤
Where is the recipe
Definitely not enough flour. This needs 7 cups as similar recipes using only 1 cup of milk call for 3 1/2 cups of flour. Adding the 1 cup of pineapple juice makes this way too sticky. You are essentially doubling the liquid, so you need to double the flour also.
Haven't tried it yet, but I had to give it a thumbs up. 666 thumbs up just didn't look good!
Mine didn't rise like that!!! I followed your recipe exactly What am I doing wrong?!!
The yeast didn’t activate so add a tablespoon of sugar to the yeast and milk mix beforehand.
I'd roll up my sleeves and take off my rings...
Then do a video and show us how it’s done.
Please put your receipe on youtube like everyone if you wants us to rate you.
Uh
There's no way you used 5 cups of flour with ONLY 1/2 cup of liquid (milk). There's something absolutely wrong with the recipe.
Recipe is 1c milk and 1c pineapple juice plus 6 T of melted butter, that works just fine for 5 c of flour
Did you not see the melted butter pineapple juice and milk as liquids
Don't forget the juice!
Reading first, then commenting makes sense!
Also had a cup of pineapple juice and melted butter in addition to the milk. I made it and my family said it was the best rolls they have ever had...and they are tough critics 😊
Doesn’t Hawaiian breads have pineapple pieces in them?
It notice a Pilipino accent from her. 🇵🇭
The recipe was bought by Kings Hawaiian but it is originally Portuguese sweet bread. The recipe is 100% "pao doce" from Portuguese immigrants to Hawaii.
👎👎👎👎👎👎👎
Man for a recipe video you really don't provide any material whatsoever 🤣
Your recipe cannot be downloaded so you will not get a rating from me.
@Brandon Lyons but if you can’t see the recipe how do you know amounts in ingredients?
Doesn't compute, need a wife.
Your recipe not work
To many inconsistencies with this recipe. 👎👎👎
Let's follow and watch to cheer each other on. The bread is very appetizing.