Title: Hawaiian Rolls
Categories: Bread
Yield: 9 Servings
| 1 | pk | YEAST |
| 3/4 | c | WARM WATER (110 - 120 F.) |
| 1 1/2 | ts | SUGAR |
| 5 | c | FLOUR |
| 1/2 | c | BUTTER |
| 1/2 | c | SUGAR |
| 8 | x | EGG YOLKS |
| 1/4 | c | MILK |
| 1/4 | ts | SALT |
| 1/2 | c | MELTED BUTTER |
| 1/4 | c | SUGAR (ADDITIONAL) |
IN A MEDIUM BOWL, DISSOLVE YEAST IN WARM WATER. ADD 1 1/2 TEASPOON SUGAR.
ADD 1 CUP FLOUR, MIX WELL. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED.
IN A LARGE BOWL CREAM BUTTER AND SUGAR UNTIL LIGHT. BEAT IN EGG YOLKS AND
MILK. ADD SALT AND REMIANING FLOUR TO MAKE SOFT DOUGH. ADD YEAST SPONGE TO
BUTTER, FLOUR MIXTURE AND MIX UNTIL WELL BLENDED. PLACE ON LIGHTLY FLOURED
BOARD AND KNEAD UNTIL SMOOTH AND ELASTIC. COVER AND LET RISE FOR 10
MINUTES. KNEAD AGAIN, THEN ROLL TO A 1/4 INCH THICKNESS. CUT INTO 4" BY 8"
PIECES. BRUSH WITH MELTED BUTTER. STRETCH DOUGH INTO 10" PIECES AND TWIST
AND COIL INTO 1 1/2" CIRCLES. PLACE IN TART PANS. LET RISE UNTIL DOUBLED IN
BULK. NOTE: AFTER BAKING BRUSH EACH ROLL WITH BUTTER AND SPRINKLE WITH
SUGAR