Not very many school cafeterias have a staff like George’s Creek Elementary. For decades, our school had Mr. Ritchie, the master of green beans, the maestro of school-made pizza, a baker among bakers. Our school has primo school lunches, cinnies, brownies, lasagna with homemade rolls, grilled cheeses and tomato soup that makes me melt. I’ll spare you the Thanksgiving dinner details. Incredible. Alas, Mr. Ritchie has finally been forced to retire after several back and hernia surgeries. We are really going to miss him.
But, never fear, now Rosalie is our new cafeteria manager. She has been Mr. Ritchie’s right hand forever! Luckily our food is still hot, fresh and so delicious! It’s so awesome to have people working in the cafeteria who actually care about the taste and quality of the food. And last Thursday, Rosie made homemade wheat rolls that absolutely melted. They were unbelievable. After that roll, along with a huge plate of lasagna, I was inspired to revisit these Sweet Hawaiian rolls that I made once, a couple years ago. They are fantastic, with some of the same texture as Rosie’s wheat rolls.
These absolutely delish rolls are made from pineapple juice, milk, local honey, eggs and butter. What’s not to love?
This is probably just about as close to tropical paradise this number 9 Griswold will ever get.
I’m particularly proud of this recipe because it is a Four Mile Ridge original – put together from several recipes with the best results ever!
Make rolls or a big round loaf and slice for French toast or sammies!
These are some seriously #nicebuns.
Made from pineapple juice, local honey, milk and eggs, these rolls are tropical paradise in a cast iron skillet. Traditionally a large round loaf, this bread recipe can also be baked in a cake pan or a cast iron skillet and sliced. Separate the rolls and bake on a half sheet pan to make buns or mini-buns. The bread (sliced) makes amazing French toast after it's a day old.
In the bowl of a stand mixer, mix the half of the flour, the instant dry yeast and salt.
In a medium saucepan, warm the water, milk, pineapple juice and butter until the butter is almost melted. Allow to cool for about 5 minutes.
Pour the wet ingredients into the dry and mix, adding the honey, then the eggs. Begin adding the flour. Switch to the dough hook. Add about 1/2 cup of the flour at a time to start, then just a few Tablespoons of flour at a time. Stop adding flour when the dough almost cleans the bowl. Knead with the mixer for about 5 minutes. The dough should be easy to handle and not too sticky. Adding too much flour will make the rolls dry.
Flip the dough into a large greased bowl and flip to coat. Cover and let rise for about an hour or until doubled in size.
Preheat the oven to 375 degrees F.
Punch the dough down and shape, placing the rolls into a well-greased pan. I made about 30 large rolls. It is also possible to shape the Sweet Hawaiian dough into 2 medium-sized standard loaves or 2 traditional round loaves. Bake them in a loaf pan, a cake pan or a cast iron skillet. This recipe will make about 40 - 50 small rolls or buns.
Cover and let the rolls rise again for about 30 minutes, or until doubled in size.
Mix the extra egg with a Tablespoon of water and paint the rolls. Bake for 35 - 40 minutes or until a dark golden brown.
Cool in the pan for about 5 minutes, then cool completely on a wire rack.