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{{sourceActivityTypeString()}} Dinner Rolls
Dinner Rolls
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  • This is part of the Barbecue Class.

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Portuguese sweet bread is the prototype: yeast-risen and made from flour, milk, eggs and honey, and perfumed with a touch of lemon zest. Historically, this was an expensive bread, reserved for Catholic holidays like Christmas and Easter. So how did a festive bread from Portugal travel across two oceans to reach a Polynesian archipelago in the center of the Pacific Ocean? Supply and demand. \n\nHawaiian sugar plantations had an insatiable need for field workers, and in the mid-19th century Portugal's dismal economy drove families to emigrate in search of better futures. When a fungal blight struck the vineyards of Madeira in the 1850s, the Hawaiian government was only too happy to pay for the agricultural field workers to make the six-month ocean voyage in exchange for at least a year of work in the sugar fields. \n\nIt wasn't long before Portuguese immigrants quickly swapped sugar for honey in their traditional sweet bread. And with sugar plentiful on the islands, this bread quickly became an everyday treat. Sweet bread wasn't the only lasting import that came with the Portuguese; they also brought the ukelele. This four-stringed instrument became just as popular as sweet bread, and created the musical soundtrack synonymous with the sweet life in paradise.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/TjG01sc7SzGH6uJIShfD\",\"filename\":\"Sweet Rolls_Final_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":436248,\"key\":\"qxqxP5soQRGyreVOUUr7_Sweet Rolls_Final_1.jpg\",\"isWriteable\":true}","forks":[],"id":351,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":133,"published":true,"published_at":"2013-09-10T22:17:38Z","show_only_in_course":false,"slug":"hawaiian-sweet-rolls","source_activity_id":223,"source_type":0,"summary_tweet":null,"timing":"4 hours total; 1 hour active","title":"Hawaiian Sweet Rolls","transcript":"","updated_at":"2014-10-27T17:18:12Z","upload_count":1,"used_in":[],"yield":"1 loaf","youtube_id":"/fDpiKloyppc","tags":[{"id":29,"name":"dinner"},{"id":234,"name":"bread"},{"id":267,"name":"Dutch 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hook","transcript":null,"updated_at":"2014-06-23T20:19:39Z","youtube_id":"","ingredients":[]},{"activity_id":351,"audio_clip":null,"audio_title":null,"created_at":"2014-06-23T20:19:39Z","directions":"Cover the entire bowl with plastic wrap and allow to chill in the fridge.","extra":null,"hide_number":null,"id":107721,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"Transfer to fridge until cold","transcript":null,"updated_at":"2014-06-23T20:19:39Z","youtube_id":null,"ingredients":[]},{"activity_id":351,"audio_clip":"","audio_title":"","created_at":"2014-06-23T20:19:39Z","directions":"Remove bowl from the fridge and cut the dough into 50 g portions using a bench scraper or knife.","extra":null,"hide_number":null,"id":107722,"image_description":"cut dough into portions ","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8323072,"subrecipe_title":null,"title":"Cut dough into 50 g portions","transcript":null,"updated_at":"2014-06-23T20:19:39Z","youtube_id":"","ingredients":[]},{"activity_id":351,"audio_clip":"","audio_title":"","created_at":"2014-06-23T20:19:39Z","directions":"Create a ball with each portion: Fold the corners into the middle, exposing a fresh outer surface. 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","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"Place portioned dough in a lightly greased casserole pan","transcript":null,"updated_at":"2014-06-23T20:19:39Z","youtube_id":"","ingredients":[]},{"activity_id":351,"audio_clip":"","audio_title":"","created_at":"2014-06-23T20:19:39Z","directions":"Cover, and let stand in a warm place until doubled in size. It can take one to five hours for the dough to proof, as temperature affects fermentation activity (the warmer the room, the faster the dough will rise).","extra":null,"hide_number":null,"id":107725,"image_description":"Cover, and let stand at room temperature until doubled in size. Let dough proof. ","image_id":"{\"url\":\"https://www.filepicker.io/api/file/MtcepyXRia7OipYFhgcS\",\"filename\":\"Sweet Rolls_PROOF.jpg\",\"mimetype\":\"image/jpeg\",\"size\":892480,\"key\":\"8gCsGFISRKrTEgIrmgzj_Sweet Rolls_PROOF.jpg\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"Proof","transcript":null,"updated_at":"2014-06-23T20:19:39Z","youtube_id":"","ingredients":[]},{"activity_id":351,"audio_clip":"","audio_title":"","created_at":"2014-06-23T20:19:39Z","directions":"Make a sweet egg wash: Combine [g 45] eggs, [g 45] milk, and 22.5 g honey. Pass though a strainer, if available.\n\nBrush onto rolls. 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Rolls should be golden brown.","extra":null,"hide_number":null,"id":107728,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8387584,"subrecipe_title":null,"title":"Remove cover; continue baking","transcript":null,"updated_at":"2014-06-23T20:19:40Z","youtube_id":"","ingredients":[]},{"activity_id":351,"audio_clip":"","audio_title":"","created_at":"2014-06-23T20:19:40Z","directions":"Let stand 10 to 20 minutes, and serve. Don't try to remove the rolls while they're still hot\u2014the gluten needs time to set.","extra":null,"hide_number":null,"id":107729,"image_description":"These soft, buttery dinner rolls are great when served hot out of the oven or as a side to your meal. 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