Hawaiian style butter rolls (NOT Hawaiian style bread)

[alsgal]

In the islands you can find these at every bakery either in the display window or in a plastic bag with a twist-tie on top of the display case. They are NOT the rolls found in the stores here on the mainland that are like the King's Hawaiian Sweet Rolls or anything close to that. These are more of a soft, fluffy, very light roll that appears to have been baked in a muffin tin as they have a "hat" (for lack of a better description). The bottom of each roll also seems to either have been dipped in melted butter after baking or perhaps a pat of butter is put under the dough before it is baked. Does anyone know what I'm talking about and where I can get a recipe for them? There used to be a Hawaiian bakery in Oxon Hill, MD that made them but they've gone out of business. TIA!

[SeansMom]

I found this for you to try. It's your basic roll recipe that you can make into any shape. For parkerhouse, pinch off 3 small balls of dough and dip into melted butter. Place all three into muffin tins and let rise until doubled in bulk, then bake as directed.

PARKER HOUSE ROLLS
Printed from COOKS.COM



1 1/2 c. milk, scalded and cooled
1/2 c. sugar
1 1/2 tsp. salt
1 pkg. yeast
1/2 c. warm water
6 c. flour
1/2 c. butter
3 eggs

Scald milk and cool. Add butter. Dissolve yeast in warm water and let sit until foamy. Combine milk, butter mixture, eggs, salt and 1/2 of flour. Beat with mixer until smooth. Add part of the remaining flour and stir until smooth. Knead about 5 minutes. Place in greased bowl and let rise until double in bulk. Shape into desired shapes. Let rise and bake at 350 degrees for about 20 minutes or until golden brown. Brush with melted butter and enjoy!!

[Kitchen Witch]

Here's one you can try - it's from a bakery in Hawaii:

This makes about 2 to 2 1/2 dozen rolls.
2 packages yeast
1/4 cup warm water
1 cup milk
3/4 cup granulated sugar
1/2 cup unsalted butter
2 tablespoons Crisco shortening
1 teaspoon salt
2 eggs
1 cup mashed potatoes
4 1/2 to 5 cups bread flour
Melted butter

In a large bowl, dissolve the yeast in the water. Warm the milk, sugar, the 1/2 cup butter and shortening and salt together in a small, heavy pan over low heat, just until the butter and shortening melt. Set the pan aside to cool to lukewarm.
Add the liquid to the yeast, and let the mixture sit for 5 minutes. Mix in the eggs and potatoes. Stir in as much of the flour as is needed to form a soft dough. Cover the bowl with a towel, and let the dough rise until it has nearly doubled in size, about 1 1/2 to 2 hours.
Sprinkle a counter with some of the remaining flour, and knead the dough for a couple of minutes to make it smooth and elastic. Add in a little flour, if needed, to make the dough more workable. Roll the dough out to a ½- to 1½-inch thickness. Cut it into rounds with a 3-inch biscuit cutter. Brush half of each roll?s top with melted butter and fold the unbuttered half over it, so that the upper half extends about 1/2 inch beyond the lower half. Arrange the rolls on a greased baking sheet with the rounded
side of each roll just touching the flat side of the roll next to it. Allow the rolls to sit, covered, for 1 hour or until they are doubled in size.
Preheat oven to 400 degrees F. Bake rolls for 10 minutes. Reduce the temperature to 350 degrees F and bake rolls an additional 10 to 12 minutes, or until they are nicely browned. Serve the rolls hot.