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
- 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)
- Stir in yeast and allow it to proof (creamy foam layer along the top)
- 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)
- Add in the flour one cup at a time. Knead until smooth.
- 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)
- 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).
- Bake at 350° for 30 minutes.
Enjoy and let me know what you think.