Hawaiian Sweet Rolls / Cinnamon Rolls

hawaiian sweet rolls



2 packets active dry yeast
1/2 c warm water
3 eggs
1 ¼ c pineapple juice
1/4 c water
3/4 c white sugar
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 c butter, melted
6.5 c all-purpose flour

1. In small bowl dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1.5 hour.
3. Punch down the dough. Turn onto a well floured surface. Pinch off enough dough to form a ball about the size of a large golf ball and place in your cast iron skillet or baking pan that has been sprayed with non-stick cooking spray.Cover and let rise again till doubled about 50 minutes.
4. Bake in preheated 350* oven for 20- 25 minutes, or until golden brown. Remove from oven brush with melted butter
*** I didn’t have pineapple juice, but did have some crushed pineapple in a can, so I just put a cup of pineapple in the blender and pureed it until it was frothy***

I used this dough to make cinnamon rolls also.

1/2 c butter (softened)
1 1/2 c brown sugar
1/2 white sugar
2 Tbl cinnamon{ mixed with white sugar}
1 tsp nutmeg
** nuts and raisins optional**

After the 1st rising, I rolled half the dough out into a rectangular shape on a floured board.Put a layer of softened butter on the dough. Spread brown sugar evenly over it.
Next add cinnamon and white sugar over the brown sugar.
Sprinkle the Nutmeg over the cinnamon sugar layer.
Add chopped nuts and raisins if you like.

Starting at the long end of rectangle, start rolling dough until you get to the other side. Pinch seems together with your fingers.
Cut 2-3 inch thick slices and follow above baking instructions.

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