This recipe had me convinced that I had finally solved the ingredient mystery of those highly-addictive Hawaiian King Rolls. Soft, delicious, sweet, perfection. And imagine, I have (well, had) two fresh loaves of it. Bliss.

I made the bread according to the recipe below but the flavor of this bread lends itself perfectly to be tweaked any way you want. In the future I will swap out two cups of the bread flour for two cups of whole wheat flour and fully intend to use this recipe as a base for some cinnamon raisin breakfast bread.

Time commitment:  2hrs. 20 min.   Active time: 20 minutes

15 minutes for steps 1-5
1 hour of rise
5 minutes for step 6
30 minutes of additional rise
30 minutes of baking

Super simple recipe:

2 cups warm water (110°F)
2/3 cup white sugar
1 1/2 tablespoon active dry yeast (equivalent of two packages)
1 1/2 teaspoon salt
1/4 olive oil (light tasting) or vegetable oil
6 cups bread flour

Directions:

1. In a LARGE bowl (you will be adding in 6 cups of flour into this bowl), dissolve the sugar in the warm water. (Have the temp set a bit above the 110° because the mixing in of the sugar will decrease the temp)
2. Stir in yeast and allow it to proof (creamy foam layer along the top)
3. Mix in the salt and oil in the water/yeast mixture (it may or may not combine completely, no worries, just give it a really good mix)
4. Add in the flour one cup at a time. Knead until smooth.
5. Place in a well-oiled bowl, turn to coat. Cover with a damp towel and allow to rise until doubled in a warm’ish draft-free area. (approx. 1 hr)
6. Punch dough down. Knead for a few minutes to work out those air pockets. Divide the dough in half. Shape into loaves and place in two well-oiled loaf pans. Cover with the damp towel and allow to rest for 30 minutes (dough should rise to above the level of the pans).
7. Bake at 350° for 30 minutes.

Enjoy and let me know what you think.

~M