Cooking

Hawaiian Style Rolls

~ lindy

Hawaiian Style Rolls

**Makes 12 Rolls

Hawaiian Rolls

*3/4 cup Pineapple Juice, fresh or canned

*1/3 cup Brown Sugar

*1/4 cup Milk

*4 tablespoons Butter, melted

*1 tablespoon Instant Yeast

*1 Egg

*1 tablespoon Vanilla Extract

*3 and 1/2 cups All-purpose Flour more for dusting

*1/2 teaspoon Kosher Salt

Directions:

In a sauce pan heat on low the sugar and pineapple just until heated through then add the milk, remove from heat allow to cool to 105*F. Then add the yeast and let sit for 10 minutes or until bubbly.

In a stand mixer with dough hook attachment add the egg, melted butter, vanilla and salt. Then add the yeast mixture. Mix on low speed adding the flour a 1/2 cup at a time until incorporated. Then turn speed to medium-low and allow to knead with dough hook in stand mixer about 5 to 8 minutes. Semi-sticky dough.

Cover and allow the dough to rise in bowl for 1 hour or until double in bulk.

Remove the dough from the bowl and form into a flat loaf and cut in half with a bench cutter length wise and then into 12 pieces of roll dough.

Form each piece of dough into a smooth round ball. Place dough balls onto a quarter baking sheet spacing evenly apart into 4 rows, 3 on each row.

Allow the roll dough to rise again another 30 minutes to 1 hour, until rolls double again in size.

Bake in a preheated 400*F. Oven 12 to 15 minutes until golden brown.

Optional: Rub the tops with butter after baking.

Enjoy!

Lindy

Football Field Cupcakes

~ lindy

Vanilla Bean Cupcakes

Makes 2 Dozen

**Cupcake Liners, we used Wilton Football Liners

**Muffin/cupcake tins

**2 Piping Bags one with small round tip and the second bag with Grass Piping tip

**Plastic Ring Footballs found on Amazon


*Preheat oven 325*F.

Cupcake Ingredients:


*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*1 cup canned Evaporated Milk
*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)
*Cooking Spray
*Parchment Paper, cupcake liner if using that option
**Aluminum round cake pans

Directions:

*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.


*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.

*Bake in an 325*F. oven for 25-30 minutes or using a toothpick inserted to the middle of the cupcake comes out clean or spring back when touched.


*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.

Frosting

1/4 cup Cream Cheese (2 ounces)

2 and 1/4 sticks butter, almost room temperature

6 cups powdered sugar

3 tablespoons Heavy Whipping Cream

1 tablespoon Vanilla Extract

Pinch of sea salt or to taste

Food Colorings Green and Brown

Piping bags, closed star tip and small hole pipping tip.

Directions:

In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.

Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.

Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for a minute to remove air bubbles.

Divide frosting into 2 bowls for Green and White. Start with a few drops of coloring and add more until desired colors are achieved. You will have leftover frosting.

Also See Football Bash

Enjoy!

Lindy