Bread Recipes

Sweet Hawiian Dinner Rolls

Sarah and I played with this recipe for several weeks, trying to perfect the dinner rolls we will serve at Thanksgiving dinner. Here is the final version.
We also use these as buns. My husband, who can eat commercial bread, prefers ours.

1/3 cup honey
1 tsp vanilla
1/2 cup milk (I used coconut milk)
1/4 cup orange juice (at room temperature)
1/4 cup butter (I used a coconut butter)
1/2 cup pineapple juice (room temperature)
2 eggs, beaten
1/2 tsp salt
1/4 tsp ginger
1/3 cup mashed potatoes (or potato flakes)
2 cup bread flour
1 1/2 cup whole wheat flour
2 1/4 tsp dry active yeast

I used the bread machine on dough setting and then formed rolls.

Be sure to use parchment paper and to oil your hands, this dough is very sticky.
Preheat oven to 200 while shaping rolls. Turn off oven and place rolls in oven to rise, about 30 minutes, until doubled.
Remove from oven and preheat to 350, then return to oven for approximately 15 minutes.
VERY Good!