A sweet and soft bread in the same style as my favorite Hawaiian bread at the grocery store. The instructions are for mixing and kneading in a bread machine, then shaping by hand and baking in a conventional oven.
⅓cup(76g)pineapple juice - (can substitute water or milk)
½cup(125g)mashed potatoes
2tablespoons(2tablespoons)nonfat dried milk powder - (or use milk instead of pineapple juice and leave the milk powder out)
1large(50g)egg
1(18g)egg yolk
3tablespoons(36g)sugar
⅓cup(76g)heavy cream
¼cup(58g)unsalted butter - chopped
1tablespoon(21g)honey
1teaspoon(1teaspoon)salt
¼teaspoonground ginger
½teaspooncake batter-extract
3cups(360g)unbleached all-purpose flour
2teaspoons(2teaspoons)bread machine or instant yeast
Glaze
1(18g)egg yolk
1tablespoon(14g)milk
Instructions
Making the dough:
Combine 1/3 cup pineapple juice, 1/2 cup mashed potatoes, 2 tablespoons nonfat dried milk powder, 1 large egg, 1 egg yolk, 3 tablespoons sugar, 1/3 cup heavy cream, 1/4 cup unsalted butter, 1 tablespoon honey, 1 teaspoon salt, 1/4 teaspoon ground ginger, 1/2 teaspoon cake batter-extract, 3 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast into the bread machine pan in the order given. Select the DOUGH cycle and push the START button.
Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.If the dough looks like pancake batter or is dry and crumbly, you may have inadvertently mismeasured an ingredient, or perhaps there is a mistake in the recipe. Add flour, one tablespoon at a time, if the dough is too wet, or liquid if the dough is too dry (wait a couple of minutes between each addition).
Recheck your dough again after 15-18 minutes. The dough should stick to the sides, then pull away cleanly. See the video to watch this in action. Note how shiny and elastic the dough is.If you aren't sure if your dough looks right, read more about this surprising secret that will help you make fabulous bread every time.
When the dough cycle completes and the dough has risen to double, remove dough from the bread machine pan to a floured surface. (I use a silicone mat so I can throw it in the dishwasher.)
Shaping the dough for rolls:
Spray two 8-inch, round pans with an aerosol oil/flour mixture like Baker's Joy.
Form dough into a large ball. Divide in half. Divide each half into 8 portions and form each portion into a ball.
Place 8 balls into each pan. Cover pans with a tea towel and find a warm place for the rolls to rise again.
About 15 minutes before rolls are ready to bake, preheat oven to 375 °F
Let dough balls rise until about half again their original size. If you let them get too big during this rising, they will be dry.
Glaze
Whisk 1 egg yolk and 1 tablespoon milk together in a small bowl. Use a silicone brush to carefully coat unbaked rolls (don't let it drip) before you place them into the oven.
Baking Rolls
Place rack in a low position in your oven. Bake rolls at 375 °F (190˚C) for 13-15 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C). You don't want them to be doughy, but if you bake them too long, they will be dry and lose the soft texture you expect in Hawaiian bread.
After cooling an hour or two, place rolls into a plastic bag to keep the crust soft.
Notes
Variation:1. Knead a cup of raisins or other dried fruit into the bread dough after removing it from the bread machine for a fabulous variation.2. If you want a round loaf, divide the dough into three parts. Use two parts to make a round loaf. The remaining dough is good for rolls. In case you're wondering why not make a bigger loaf with all the dough: My experience says it's difficult to get a whole loaf of that size to bake all the way through without drying out the loaf on the edges.Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.