Portuguese Sweet Rolls, a.k.a.Hawaiian Sweet Bread

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Portuguese Sweet Rolls, a.k.a.Hawaiian Sweet Bread

Hawaiian Sweet Bread originally came from the Portuguese settlers who came to Kona in the 1870's to help develop and manage dairies. If you find yourself exploring the Big Island, be sure to visit the Kona Historical Society and help make these delicious rolls in a forno, a Portuguese brick oven.

  • Prep Time: 3 hours
  • Cook Time: 20 mins
  • Servings: 14 rolls or 2 loaves

Ingredients

  • 1 cup(s) lukewarm water
  • 2 pkg(s) active dry yeast
  • 1 cup plus 1 tsp sugar
  • 1 stick(s) unsalted butter, melted
  • 3 large eggs
  • 5 1/2 cup(s) all-purpose unbleached flour
  • 1/2 tsp(s) salt

Instructions

1. If you have a kitchenAid, use it! It will make the process go more quickly. In your mixer bowl, add water, 1 tsp. sugar and yeast. Allow to sit for several minutes. Add butter, 2 of the eggs and salt; stir or set your mixer on medium, using your knead hook.

2. Add 4 of the cups of flour, 1 cup at a time, and stir in or set your mixer on low and scrape the sides of your bowl as you go. You will likely need to add a 5th cup of flour before you can handle the bread on a floured surface. Knead for several minutes, then place your dough back in your mixer bowl and cover for 1 hour until doubled in size. Set the bowl in a warm place, such as a barely-warm oven, for rising.

3. Punch the dough and divide in half. Pinch off seven equal parts of dough from each loaf and roll until the top is smooth . Place the rolls in a 9” round greased cake pan with the 7th roll in the middle as pictured. Cover both pans and allow to rise again until doubled, in a warm spot, for 1 hour.

4. Mix the 3rd egg and 2 tbsp. water (you won’t actually need much) and brush the mixture on each roll. Place both pans in a 400 degree oven for 20 minutes. Bread should be a rich golden brown when done. Allow to cool about 5 minutes before removing. Enjoy!




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