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Posted 20 hours ago

King's Hawaiian Savory Butter Rolls (12 Count (Pack of 2))

£9.9£99Clearance
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These rolls use very staple ingredients. Either Instant or rapid rise yeast can be used. I don’t recommend using regular active dry yeast, though. I’ve tested it and it just doesn’t work well with this recipe.

You can put nearly anything into these rolls and it will taste simply magical. Feel free to experiment with what tastes best for you and your family. I like to pair them with some ham and Swiss cheese and place in the oven to allow the cheese to melt a bit, so delicious! Issues With Your Dough?

Pro tips for making Hawaiian rolls ~

Forming the rolls is really easy. To begin, punch down the dough to let some of the air out and then divide it into 15 equal pieces. Next, roll each piece into a circle and place it in the prepared baking pan equally spaced apart. Then generously butter the tops and sides of all the rolls. Let The Rolls Rise To get ready to bake, preheat your oven to 350°F (177°C). Now, lightly brush the rolls with egg wash. You can also skip the egg wash and apply more melted butter after they have been baked. Bake And Serve If you’re making the dough by hand, turn dough onto a floured surface and knead several minutes until dough is smooth and elastic when stretched. Make the recipe through step 6. Cover the rolls with plastic wrap and refrigerate overnight. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.

Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. Now that the rolls have been formed they will need to rise to make them super soft! So cover the rolls in the baking pan with a clean kitchen towel or plastic wrap. Then turn the oven OFF again and place the rolls inside to rise. This is done because yeast thrives in a warm draft-free environment and using the oven to proof provides the best results. Then after the rolls have doubled in size, remove them from the oven. Prepare To Bake Remove the dough from the oven once it has doubled in size. Now, once again, preheat your oven to 200°F (93°C) to create an environment for the dough to rise or use the proof oven setting. After the rolls are formed they need to rise a second time. Then line a 9×13-inch baking pan with parchment paper. Form The Rolls Form the kneaded dough into a ball and place in a greased bowl turning once to grease top. Cover with plastic wrap and let rise until doubled, about 1-1/2 hours. Baking the Rolls The first rise happens once the dough is mixed together and kneaded. The second rise is after you’ve portioned and shaped the dough into individual rolls. Step 1: Combine the wet ingredientsIt’s important to mix the wet and dry ingredients separately when you make this recipe. Add the melted butter, buttermilk, pineapple juice, and brown sugar to a medium bowl. Then whisk everything together until it’s well combined. Now, wait until the mixture cools just a bit and then add the extracts. The melted butter sometimes makes it a little too warm. Combine The Wet And Dry Ingredients Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.

These tropical rolls go so well with many different dishes, be it meats or salads, slow cooker creations or even just slathered with butter all on their own. Mix the pineapple juice, buttermilk, butter, and honey together in a microwave-safe bowl or large liquid measuring cup. Then microwave the mixture in 30-second intervals until it reaches 110°F. If you’re using a mixer, knead the dough on medium speed several minutes until dough is smooth and elastic when stretched.This homemade Hawaiian sweet roll is made with basic bread ingredients but there are a few extras to give the bread that distinct flavor of Hawaiian bread. I use half buttermilk and half pineapple juice for moisture and flavor. The two combined have a lovely sweet and tangy profile. Honey butter is made by mixing butter and honey. Start with ¼ to ½ cup of room temperature unsalted butter and mix in 2 tablespoons of honey at a time until you achieve the desired taste. Store leftover honey butter in the refrigerator and use it on toast, muffins, or rolls. An easy way to divide your dough into equal portions for the rolls is to divide it in half, and keep dividing each half by two until you have the right number of rolls. In this recipe, you’ll end up with 16 equal portions, but I found that a standard 9×13 pan fits 15 rolls most comfortably.

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