Many years ago a Hawaiian friend of my mother gave her this recipe. I love the sweet bread that is famous in Hawaii and buy it often, but this was the first time that I have ever made it myself. My mother listed her ingredients but gave no directions on method or technique. So, I used her ingredient list and trial and error...I made this recipe 4 times before I got it. Actually # 5 produced the roll that I wanted...yeasty sweet, tender and tasteful. Leftovers can be reheated or I sliced a roll very thinly and toasted it to pair with a dip or cheese. —dymnyno
Dissolve the yeast in 1/4 cup of war water with 1/8 tsp of sugar.
In a large bowl whisk 2 eggs .
Mix the warm milk and the melted butter with the eggs until blended, then add the sugar and the yeast.
Gradually add 2 + cups of flour (all purpose or bread flour). Add each cup of flour until completely blended.
After the dough is mixed, place it on a flat floured surface and knead it for about 10 minutes. Add a little more flour while you are kneading if needed.
Put the ball of dough in a buttered bowl and cover with a towel. It will rise and double in size during the period of a couple of hours.
Punch it down and knead again for a few minutes. Then put it in the refrigerator overnight (12 hrs) loosely covered with plastic wrap.
Roll the dough into a log and divide it into 8 rolls.
Place the rolls on a parchment lined sheet or a silpat. Let them rest for about 15 minutes before you put them in the oven. (they will rise again so give them some space)
Brush with a little egg wash for shine.
Bake in a 350 degree oven for about 15 minutes.
****NOTE: You can use a food processor to make this neat and quick. Just pulse a couple of times after each ingredient is added . Pulse a few more times after the flour is gradually added to make the dough mixed well enough to knead. Easy peasy!