Making King’s Hawaiian Rolls


Being a curious bear, I was recently fascinated with the notion of creating the perfect sandwich roll. Substantial yet tender, and of course, it had to be delicious. King’s Hawaiian is a brand of rolls that is very popular–for a reason. They’re substantial yet tender….and delicious. What is the secret of these rolls?

I embarked upon a bit of research and hit upon a number of copycat recipes. I analyzed the recipes for the components that made up the distinctive flavor and texture of the rolls. Pineapple juice, milk, egg, oil, ginger, vanilla, sugar. These are sweet rolls with a subtle depth of fruitiness and a delicate hint of spice. But how to get that combination just right? I do know a perfect bread recipe…. So I went back to Grandmother Bread to rock the boat with some Don Ho.

Here’s what I came up with. And I do believe these are the best, most tender rolls I’ve ever made.
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How to make Hawaiian Rolls:

1 cup unsweetened pineapple juice
1/2 cup milk
1/3 cup sugar
1 teaspoon yeast
1 egg
1/3 cup melted butter or oil
1/2 teaspoon salt
1/2 teaspoon vanilla
1/8 teaspoon ground ginger
4 cups flour*

*The flour measure is approximate–you may need slightly more or less. Use enough flour to make a good, pliable dough.

Heat the pineapple juice and milk, either in a small sauce pot on the stove or in the microwave. In a large bowl, combine juice, milk, yeast, and sugar. Let sit five minutes.
Stir in egg, melted butter, salt, vanilla, and ginger. Add the first two cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Keep adding flour a little at a time and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour. You can let it rise longer if you’re busy! Won’t hurt a thing.)

Uncover bowl; sprinkle in a little more flour and knead again before dividing into rolls. With floured hands, shape dough into rolls and place in a 9 x 12 greased pan. Cover and let rise until doubled. Brush tops with a couple tablespoons of melted butter and an egg, whisked together, for a glossy browned finish. Bake in a 350-degree oven.
This dough can be shaped into dinner rolls, sandwich rolls, sub buns, or even baked whole in a loaf pan. I made a dozen sandwich-size rolls and baked them for about 25 minutes. Your baking time will depend on the size of your rolls.

Look at the tender crumb on these rolls. Seriously.
Hawaiian rolls–at home!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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The Meat Grinder


Back when I got my new KitchenAid stand mixer, along with the pasta attachments (that I adore), I also ordered the KitchenAid food grinder attachment. The description said it was “ideal” for grinding meats along with other types of food.


Do not get this attachment if you want it for grinding meat. After experimenting with it in advance of deer season with some beef, I found that even a small amount of meat took an incredibly long time to grind and the attachment clogged constantly. I’d show you a picture of it but I ran over it ten times with my car then threw it over the hill. (Just kidding. But I have no idea what I’ll use it for now. I have a VitaMix blender and a Cuisnart food processor, so anything else this attachment can do is already covered in my kitchen.)

Meanwhile, I still wanted a meat grinder. In the past, we’ve taken deer up to the high school for processing, but I really wanted to start doing my own processing. So on my next go-round I decided to order a REAL meat grinder. Not an attachment for another appliance, not something that would promise to be “ideal” for multiple purposes, but purely a MEAT GRINDER. After scouring Amazon for options and reading reviews, I bought the STX International electric meat grinder.
This baby is AWESOME. I was grinding meat so fast, I’d have to stop the machine because I couldn’t get the pieces of meat into the hopper fast enough to keep up with the grinder.
It was totally cool, never got clogged. It comes with sausage stuffer tubes, too, which I haven’t tried out yet, and I will also note that the directions that come with the machine are sorely lacking. Luckily, it wasn’t that complicated.

I would like to say that I shot the deer we were processing, but I didn’t. I’ll keep trying, though! Buck season runs to the end of this week then there’s another doe season later in the month. Meanwhile, I wanted to share this find–I am SO happy with this meat grinder. If you’ve ever thought about getting one, go for it on this one, you won’t be sorry.
Venison burger, yum!!!!!

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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