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After trying a variety of homemade breads, our all time favorite has been this one, Hawaiian Sweet Bread. I now make this on a regular basis into both bread and rolls. I found this recipe on allrecipes.com. It tastes like your basic white bread/roll recipe. It’s soft, light, and absolutely delicious!
We’ve had the rolls last for up to five days outside of the fridge and over a week inside the fridge.
The bread is fabulous for sandwiches, toasting, grilling, or broiling, depending on what you want to use it for. It’s incredibly versatile and tastes great! We keep the bread in the fridge even though we use it up within a few days.
- 1 cup warm water
- 5 Tbsp white sugar
- 3 cups all-purpose flour
- 3/4 tsp salt
- 2 Tbsp dry milk powder
- 2 Tbsp dry potato flakes
- 1 Tbsp active dry yeast
- 1/4 tsp vanilla extract
- 1/4 tsp lemon extract
- 2 eggs
- 4 Tbsp butter, softened
- Measure ingredients into the bread machine in order
- Set bread machine for the dough setting (allowing it to rise once in the machine)
- Prepare greased 9x5 inch loaf pan (for bread) or a 9x13 and 8x11 pan for rolls (you'll need both pans for the rolls. You could also use a cookie sheet, just be careful because they like to rise!)
- Place dough in loaf pan (for bread), or divide dough into 20 rolls and place in pans
- Allow to rise (again) until almost double in size (they will continue to rise in the oven so make sure they don't rise too much!)
- Bake in the preheated oven for about 30 minutes (for bread), and 24 minutes (for rolls).
- In order to get evenly sized rolls an easy practice is to divide the dough in half, and then divide each of those halves in half again. Then divide each of those four sections into five rolls each.
Can I use a stand mixer for this?
Yes you can 🙂