How To Make Soft And Fluffy Portuguese Sweet Rolls
Portuguese Sweet Rolls, alias Hawaiian sweet rolls are soft, light, fluffy rolls that are made with milk, flour, eggs and sugar or honey that produce a slightly sweet and softly textured roll perfect for any meal with the family, any holiday or back yard barbecue. I first bought these rolls after finding a recipe for sliders I wanted to make for a fun dinner for friends.
You may know then as Kings Hawaiian Sweet Rolls in their brightly colored orange packaging. Originally from Portugal these Portuguese Sweet Rolls were adapted when immigrants came to Hawaii and settled there. The original rolls I tried were store bought and easy to use because the sliders stuck together and was easy to slice them all at once in half to stuff and then warm in the oven.
I have seen the fun commercial where the Hawaiian Sweet rolls are so good, everyone eats them and when they go to shoot them in the commercial there are none left. The ending of the commercial leaves a baby in rigging that he set up to get the rolls the Mother hid from her husband.
Make these a staple in your house to go with soups, or as sliders and mini sandwiches
What inspired me to try making these Portuguese Sweet Rolls was a post I saw on one of my Facebook groups by Luisa Ormonde who has her own Catering business in California who baked two dozen Portuguese Sweet Rolls that morning that made them look so invitingly delicious I had to try them. She shared the recipe from Tales of Three bakers http://talesofthreebakers.blogspot.com/2011/04/portuguese-sweet-rolls.html?m=1 And she gave me a great tip and a reminder to let the rolls rise for two hours to make the fluffiest rolls.
I know from baking bread for years that the dough has a mind of it’s own when it comes to rising, depending on room temperature, the yeast and flour chemistry. Recipes usually give you specific directions to follow but when it comes to something like this, rising dough, you have to use your own judgement in knowing when it is the right time to bake after the dough rises. Recipes give guidelines on times or say something like, allow to rise until doubled in size.
Practice makes perfect but these rolls were worth the little effort and time it took to pull them off. Light as air, fluffy sweet rolls that pull easily apart and are great for sliders, or just buttered when hot right out of the oven!
The original recipe that I copied was from Tales of Three Bakers. A web site that is run by a friend and two cousins that have awesome recipes to check out. I modified the recipe by leaving out the extra egg yolk and doubled it to make a bigger batch.
Make sure you allow your rolls to rise until they are doubled for the fluffiest softest texture.
Store bought is ok in a pinch but I am a do it your selfer because the effort and reward far outweigh the taste from anything that comes from a store with added ingredients and artificial junk we just do’t need.Try this recipe the way I wrote it and try again with the added yolk to see which you like better, either way because you will want to make these more than once.
They are so easy to make and super soft and fluffy. They are great for sides, bite size sandwiches or just buttered out of the oven with a great hardy soup.
Now doesn’t that just make your mouth water? These Portuguese Sweet Rolls are truly AMAZING! Once you start baking your own rolls and bread, there is no going back!
Now isn’t that easy and delicious?
Portuguese Sweet Rolls
- 1 cup Milk warmed to 110 degrees
- 2 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 1/2 to 3 cups flour i used Bob's organic non bleached white
- 2 1/2 teaspoons rapid rise yeast
- 3 tablespoons salted butter
- Warm milk to 100-110 degrees being careful it is not hotter or the heat will kill the yeast
- Add yeast to milk in a warmed mixing bowl ( I pre warm the bowl so the bowl doesn't absorb all the heat and continues to allow the yeast to work)
- Melt butter and allow to cool till it is warm
- Add sugar and allow yeast to "foam" for a few minutes ( this is proofing the yeast and makes sure it is still active and will do it's job)
- Add eggs and mix in stand mixer on slow
- Gradually add cooled butter and one cup of flour at a time
- Mix well until dough is smooth and elastic.
- Allow mixer to do it's job and run for 5 minutes to "knead" the dough or hand knead for % minutes
- Place the dough in a warmed greased bowl and cover it with a tea towel and set in a warm spot to allow to rise.
- Let dough rise until it is doubled in size
- After dough has risen turn dough onto slightly floured board and cut into small pieces and shape into round balls
- Place on parchment paper in a baking sheet allowing space between to allow them to rise again
- Cover with a tea towel again and place back in a warm spot and allow to rise again until doubled in size. This can take from 30 minutes to two hours. Make sure you are patient and allow the to rise fully as this makes for the well known fluffy rolls.
- Place uncovered in a preheated oven at 350 degrees for 20-25 minutes until golden brown.
- Remove from oven and allow to cool slightly before serving.
Because rising time for dough varies please allow the extra time needed to allow it to rise until doubled in size especially the second rise before baking. This gives the rolls the lightest and softest texture they are known for. This dough is very sticky and that will make a light fluffy roll. Be sure not to add to much flour which will add density to the dough and rolls. You can add a small amount of flour when you turn the dough out to form the rolls. This recipe makes one dozen rolls. If you would like smaller rolls, cut into 24 pieces and roll into balls and allow to rise again following directions for rising times.
Enjoy and happy baking!
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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