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Prairie Flavors Breadwinning Baking By Laura Araujo


Recently, I decided to make homemade Hawaiian rolls. I asked a friend who is originally from Hawaii if she had a recipe and she shared this one with me. The bread we know as Hawaiian bread is actually called Pão Doce or Portuguese Sweet Bread because the Portu- guese brought it to Hawaii when they immigrated there in the 1800s to work on sugarcane plantations. The basic dough can be used in a number of ways—from the traditional rolls and loaves to braided bread with various fi llings, sweet and savory. For more delicious ways to savor it, (other than eating them hot out of the oven with butter!) check out Oklahoma Living’s digital edition at www.ok-living.coop.


Portuguese Sweet Bread Dough


Hawaiian Rolls Photos by Laura Araujo


Braided Nutella Bread


Braided Nutella Bread Yields 4 braids


✓ 1 recipe Portuguese Sweet Bread ✓ 26-ounce jar Nutella hazelnut spread ✓ 1 egg ✓ 2 tablespoons water


If viewing our digital edition, click here to view bonus Portuguese Sweet Bread ideas. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


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Divide the dough into 4 equal portions. Cover 3 of the portions with a towel. Working with the remaining portion, roll it out into a 12 x 12-inch square. Spoon 2/3 cup Nutella into a small bowl and heat in the microwave for 15 seconds. Use a rubber spatula to careful- ly spread the Nutella over the dough, leaving about ½ inch around the edges. Roll the dough up tightly, pinching the ends shut as you roll. Place the dough onto a parchment-lined bak- ing sheet. With a sharp knife, cut the dough in half lengthwise, leaving the very end of the dough connected. Starting at the end where the two halves are connected, place one end of the dough over the other, alternately. Make sure the cut side of the dough faces upward. When the dough is completely “braided” tuck the ends of the dough under. Cover the braid with a towel and allow to rise for 20 to 30 min- utes. Repeat with the remaining portions of dough. In a small bowl, whisk the egg and wa- ter together. Brush the egg wash over the braid before baking in an oven preheated to 375°F. Bake for 25 to 30 minutes or until golden.


✓ 2 cups warm water (105 to 115°F) ✓ 4 packets instant yeast ✓ 2 cups granulated sugar ✓ 1½ teaspoons salt ✓ 1 cup melted butter ✓ 4 eggs ✓ 8 to 10 cups bread fl our


In a large bowl, or the bowl of a stand mixer, combine the water and yeast. Allow the mixture to stand for 5 minutes, or until it becomes frothy. Mix in the sugar, salt, melted butter and the eggs. By hand: Stir in the fl our, 1 cup at a time, un- til the dough is soft but not sticky. When it be- comes too diffi cult to stir with a spoon, turn the dough onto a fl oured surface and knead for 5 to 7 minutes, adding additional fl our as needed. In a stand mixer: Place the dough hook on the mixer and turn the stand mixer on to the lowest power. Add the fl our, one cup at a time, to form a dough that is soft, but not sticky. Allow the mixer to knead the dough for 5 to 7 minutes. Place the kneaded dough into a greased bowl and cover with a damp towel. Allow the dough to rise in a warm place until it has doubled in size—about 1 hour.


Hawaiian Rolls Yields 3 1/2 dozen rolls


✓ 1 recipe Portuguese Sweet Bread ✓ 1 egg ✓ 2 tablespoons water ✓ 2 tablespoons butter, melted


Grease 2, 9x13-inch baking pans. Divide the dough into 4 equal portions. Cover 3 of the portions with a towel. Working with the remain- ing portion, cut the dough into 10 or 11 piec- es. (Each piece should weigh about 2 ounces.) Form each 2-ounce piece of dough into a ball by grabbing the top of the piece of dough and stretching it to the bottom. Rotate the dough in a circle, stretching the dough from the top to the bottom, to form it into a round ball. Place the shaped rolls into the baking pan, side-by-side. Repeat this process with each of the remaining portions of the dough. Cover the uncooked rolls and allow them to rise until double, about 20 minutes. In a small bowl, whisk the egg and wa- ter together. Brush the egg wash over the rolls be- fore baking in an oven preheated to 400°F. Bake for 20 to 25 minutes or until golden. If desired, brush rolls with melted butter.


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