Hawaiian Bread Rolls - Saw It/Made It

Olivia enjoys Hawaiian Bread Rolls, and I have been looking for a recipe that comes close to them. I was very happy to find an image on Pinterest that lead to The 350 Degree Oven which has a copycat recipe of Hawaiian Bread Rolls.

The person who created the recipe said, "The addition of pineapple juice and sugar add a wonderful sweetness and impart a tenderness to the finished rolls."

One pan of Hawaiian Bread Rolls.

I would have to agree. These rolls were light and sweet. Not exactly like the store-bought Hawaiian Bread Rolls, but tasty enough that everyone wants them again.

Ingredients:

3 c. bread flour
1/2 c. tangzhong
4 T. unsalted butter
3/4 c. pineapple juice
1 egg, beaten
6 T. sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 tsp. yeast

Directions:

Combine the butter, pineapple juice, egg, sugar, salt, vanilla extract, and tangzhong into the bottom of the bread machine pan. To make the Tangzhong, see the bottom of the recipe.

On top of the wet ingredients, dump the flour. Form a well in the flour, and add the yeast to the well. (Do not allow the yeast to come in contact with any of the wet ingredients yet).

Place the pan into the bread machine, and turn on the “make dough” cycle. (You can knead and combine by hand or with a dough hook attachment on a stand mixer – but you will need to knead for at least 15-20 minutes, then cover and rise for an hour until doubled in bulk.

When the dough is ready, turn out onto a lightly floured counter, and cut the dough into 16 even pieces. (The dough will be sticky, so use a light touch, and flour if needed.)

Shape the pieces into little balls, coating with flour to prevent sticking, and lay in a grid pattern in a 9″ x 9″ square pan. Cover loosely with plastic wrap and allow to rise another 45 minutes. (The dough will be very sticky – so make sure you coat your hands and counter top with flour – try to handle the dough as little as possible. It doesn’t matter if the little balls are perfectly round and smooth.)

Heat the oven to 335 degrees, and bake the Hawaiian rolls for 25 minutes. Serve warm.

Delicious rolls for any meal!

*~*~*~*

To make Tangzhong, I found a recipe from Cooking is Easy.

Ingredients:

1/3 cup bread flour
1 cup water

Directions:

Mix flour and water until it is completely dissolved and no lumps remain.

Place the pan on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken. When the temperature of the mixture reaches 65 degrees Celsius, you can tell because while stirring the mixture it will start to have “lines ” for every stir. When it reaches this stage, it is done.

Set aside. Cool to room temperature before adding to the Hawaiian bread dough. You can pour it into another container and keep it covered to keep it from drying out or simply stir it until it is cool.

Crock Pot Mongolian Beef - Saw It/Made It

On the third Friday of each month Frugal Foodie Mama hosts Pin & Link Up Fridays. This week I made Crockpot Mongolian Beef. I saw the recipe pinned from Very Culinary, and it was linked back to Notes from the Heartland.

This is what my version of the recipe turned out like:

The other links showed the dish as having less sauce and more meat, and the top sprinkled with green onions. Although my presentation and photography pales in comparison...what can't be conveyed is how great this recipe tastes!

Within a couple of hours of it cooking on low, the different seasonings started to mingle and the house smelled wonderful. It was liked being in a restaurant.

I didn't have all the ingredients on hand, so I did make some modifications to the original recipe. Those changes are noted by the ingredient I changed.

Here's the recipe:

Crock Pot Mongolian Beef
Serves 4
Prep time: 20 minutes
Cook time: 4 hours on low

Ingredients

• 1 1/2 pound flank steak or ball tip steak (I used beef cut for stew)
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup white wine (I used water instead)
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar (I used 1 tablespoon instead since I used water instead of white wine as noted above)
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper (I used 1/2 teaspoon)
• 1/2 teaspoon red chili flakes (I didn't include this because Olivia doesn't like spicy food)
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used chunky peanut butter)
• 3 cloves garlic, minced (I used 1 1/2 teaspoons minced garlic in a jar)
• 4 scallions, chopped (I used a small onion instead)

Directions

Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.

Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly.

Cover and cook on low for 4 hours. Serve over white rice.

If you like the recipe, here's the pin that inspired me to try the recipe, and my pin.

This also is linked to Nature's Nurture.

Italian Chicken - Saw It/Made It

On the third Friday of each month Frugal Foodie Mama is hosting Pin & Link Up Fridays. The goal is for participants to make, bake, grill, or create a recipe or kitchen project that they pinned to one of their Pinterest boards. 


This week I made Italian Chicken from Crock-a-doodle-do in my crock pot. This is what the meal looked like that I made:

 

Potatoes and carrots cooked with the chicken in the crock pot.

Dinner looked like this:

The meal cooked during the afternoon and while the girls were at equine vaulting. When we came back home, the house smelled wonderful! Usually I'm scrambling to make something quick for dinner. This was a welcome change.


Everyone liked the meal and said they would eat it again. Each component was very tender and could be cut with a fork. 


To find the pin on Pinterest, click HERE. The recipe for Italian Chicken is:

Ingredients:


4 Boneless Skinless Chicken Breasts
16-ounce Bottle of Italian Dressing (I made homemade Italian Dressing because I didn't have any pre-made dressing on hand - the recipe is at the end)
1/2 cup Parmesan Cheese
Italian Seasoning (I used basil from the garden that I dried whole; and crumbled it before putting it in the crock-pot)
4-6 Potatoes, scrubbed cut in half or wedges (you can peel if desired) (I peeled six russet potatoes and cut them in wedges)
1/2 bag of mini carrots (I peeled and cut 6 carrots into smaller pieces)

Directions:

• Spray crock pot with Pam.
• Squirt a small amount of Italian dressing at bottom of crock-pot.
• Place two chicken breasts in crock.
• Pour some of the Italian dressing on the chicken.
• Sprinkle half of cheese onto the chicken.
• Sprinkle Italian seasoning onto the chicken.
• Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.
• Sprinkle remaining cheese on top of chicken.
• Pour carrots on top.
• Pour more of the Italian dressing on top of chicken and carrots.
• Sprinkle Italian seasoning onto the chicken and carrots.
• Place potatoes on top.
• Pour the remaining Italian dressing on the potatoes.
• Sprinkle Italian seasoning on the potatoes.
• Cook on low for 6-8 hours. (I cooked on high for 5 1/2 hours because I forgot to put it on in the morning.)

Homemade Italian Dressing
(from Betty Crocker's 40th Anniversary Edition Cookbook)


Ingredients:

1 cup olive or vegetable oil
1/4 cup vinegar
2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon dry mustard (I used liquid mustard)
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves (I used dried)
1/2 teaspoon salt
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves (I used basil since I didn't have oregano on hand)
2 cloves garlic, crushed (I used the equivalent in dried garlic)


Directions:

Shake all  ingredients in a tightly-covered container. Shake before serving.

Note: For the Italian Chicken recipe, I needed to double the Italian Dressing recipe in order to make 16 ounces.