Sunday, April 24, 2016

Hawaiian Breakfast Rolls

This is a great spin off recipe from the original cinnamon rolls.  Instead of cinnamon and pecans or raisins, these rolls have a delicious filling of coconut and ground macadamia nuts rolled up into a sweet dough. The extra zing is the icing on top that can be flavored with coconut or pineapple extract.

The alterations I did on this recipe was to use pineapple coconut juice in the dough instead of milk. Also, I brushed it on the dough prior to layering the filling. The end result was that it added more of a tropical flavor to the filling, but did little to flavor the actual dough. Also, I found that the filling develops more flavor with time, so these rolls were better the day after baked. I used an unsweetened organic juice, so using something like "Coco Lopez" may offer more strength in the flavor category.

These do look like they take a lot of time, but the looks are deceiving. The two "time consumers" are grinding the nuts and the rise time. There is only 1 rise time (1- 1/12 hrs) and no kneading of the dough. I ground my nuts in a blender and they turned fine but not into nut butter (see sprinkled nuts on top of the rolls above). This recipe makes about 1 dz rolls.

Hawaiian Breakfast Rolls
adapted from Fleischmann's Yeast

Ingredients/Dough Roll
1/4 cup shortening
1 cup scalded milk (cooled to lukewarm) or lukewarm coconut/pineapple juice
1 egg
1/4 cup lukewarm water
1 tsp salt
3 1/2 cups flour
1/4 cup sugar
1 package yeast

zest of 1 orange
2/3 cup sugar
1 tsp cinnamon
2/3 cup flaked coconut
2/3 cup finely chopped macadamia nuts
2 tbs melted butter
2 tbs coconut pineapple juice (optional)

2 tsp honey
2 tbs softened butter
3 tbs milk or juice
1 tsp coconut or pineapple extract
2 cups powdered sugar
1/4 cup ground macadamia nuts (optional)
pinch of salt

Start on the dough by sprinkling yeast into the bowl of warm water. Then fill the bowl of a stand mixer with the sugar, salt, juice or milk and shortening. Beat on low for about 15 seconds. Stir the bowl of yeast and then pour into the sugar/shortening mixture. Add the egg and 1/2 cup of flour.  Beat on low again until blended. Remove the bowl from the stand mixer. Using a wooden spoon, fold in the flour in half cup increments until all is incorporated into the dough.

Grease the interior of a small bowl. Form the dough into a ball and place it in the bowl. Lightly cover and let rise in a warm place until doubled in size. This should take 1-1 1/2 hours if you are using regular yeast (rapid rise would naturally be faster).

While the dough is rising, you will make the filling. Measure out the juice and melt the butter. Set aside. Then whisk together all the other filling ingredients.

After the dough has risen, prepare one 11.5 x 14 inch pan by greasing the interior. Also, preheat the oven to 350 degrees. Then dust a flat surface lightly with flour. Roll out the dough onto the flat surface into a large rectangle, measuring 11x14 inches.

Brush the surface of the dough with the pineapple coconut juice (optional). Then brush on the melted butter. Sprinkle all of the filling evenly on top of the dough and press down lightly to adhere. Starting from one of the longest sides, roll the dough tightly and evenly in a jelly roll fashion. Pinch seam together and flatten. Fold each end under and pinch/flatten the seams.

Using a serrated knife, cut jelly roll into 12 even slices and place inside prepared baking pan.  Put pan in the oven and bake until golden brown and toasty on top, about 20-30 minutes. Remove and set pan on rack to cool.

While rolls are baking, prepare the icing. Add milk or juice, honey, softened butter and extract to small bowl. Beat until the butter is broken up. Sift in 1/2 cup of powdered sugar and beat again until smooth. Continue with the process until all powdered sugar is incorporated into the icing.

Once rolls cool to lukewarm, spread the icing on top of each, smoothing out. Then sprinkle with ground macadamia nuts.

Tips and Notes:

1. Make sure you give the filling a chance to soak up the juice and butter that was brushed on the dough. You do not want a lot of liquid flowing out when cooking and too much liquid keeps the dough from rolling tightly.

2. Instead of the sprinkle of nuts on the top,try mixing drained pineapple chunks and/or ground nuts into the icing.
                                   **LAST YEAR:Charlevoix Cookies**