Dear long lost blog followers -
Although it may appear that I've forgotten about you and given up on the blog - that really couldn't be farther from the truth.
I've had a few setbacks this Spring - and an extremely busy catering schedule - but I'm happy to report that I'm back! Armed with a brand new (and super awesome) camera - I'm back to blogging my favorite recipes and the stories that make up my crazy life - and I couldn't be happier about that.
I am so in love with my new camera but there is a learning curve while I try and navigate this entirely new (and quite complex) machine. You'll have to bear with me as I fumble through this process.
I can't think of a better way to kick off a new season of blogging than with a recipe for fluffy Hawaiian Sweet Rolls. This Cook's Country recipe is fabulous.
Hawaiian Sweet Rolls
1 cup pineapple juice
1/2 cup milk
6 Tablespoons butter, melted
1/3 cup honey
5 1/2 cups flour
1 Tablespoon rapid rise yeast
2 1/2 teaspoon salt
2 teaspoons white vinegar
2 teaspoons vanilla
Transfer dough to a greased bowl, cover with plastic wrap and let rise for 1 - 1 1/2 hours.
Divide dough into thirds and then divide each piece into 6 equal pieces. Form each piece into a tight ball and arrange into 9x13 pan. The pan that I used was clearly not a true 9x13 because it only fit 15 rolls. I put the other 3 in a small rectangle dish.
Cover dish with plastic wrap and let rise 1 - 11/2 hours or until the rolls are almost up to the top of the baking dish.
Remove plastic wrap and bake rolls 20-23 minutes in a 375 degree oven. Brush warm rolls with additional melted butter.
Cool rolls on wire racks.
Hawaiian sweet rolls - waaay better than the supermarket version. You've got to try these - they're delicious.
I love these rolls so much that I ate 1 as soon as it came out of the oven. Then I ate the roll in the picture above because my new camera made it look soooo delicious. Hahaha.
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