Section 1

�� Hawaiian Roll

For Hawaiian Sourdough Rolls, use All Purpose flour or a mixture of AP flour and Pastry flour for extra softness of the roll. This recipe will make two large Hawaiian Rolls weighing about 2 lbs / 907 g each.

This recipe uses a preferment, so the night before baking, stir together in a large container:

Preferment��	Volume	Standard	Metric	Bakers %
Sourdough Starter 166% hydration	2/3 cups	6 oz	170 g	38.8 %
Water	1.5 cups	12 oz	340 g	77.6 %
All Purpose Flour	3 cups	13.2 oz	374 g	85.4 %
Total Weight	1 lb 15.2 oz	1lb 15.2 oz	884 g	201.9%
Hydration				101.9%

Let this mixture set lightly covered overnight at room temperature.

For the dough:��

Next morning, pour the preferment mixture into your mixer and then add in order:

Ingredient	Volume�� 2 Rolls	Standard�� 2 Rolls	Metric�� 2 Rolls	Bakers %
Preferment	All	All	All	80.9 %
Water	1/3� cup	2.6 oz	73 g	6.7 %
Cream or � & � milk	1/3 cup	2.6 oz	73 g	6.7 %
Honey	1.5 TBSP	1.5 oz	42 g	3.9 %
Vanilla Extract	1 TBSP	1 oz	28 g	2.6 %
Melted Butter	2 TBSP	1 oz	28 g	2.6 %
Mashed Potatoes	� cup	4 oz	113 g	10.4 %
Bread Flour	5 �� cups	1 lbs 7.1 oz	654 g	59.9 %
Salt (add after autolyse)	1 TBSP	.6 oz	17 g	1.6 %
Total Dough Weight	4 lb 3.6 oz	4 lb 3.6 oz	1916 g	175.3%
Total Flour Weight	2 lb 6.6 oz	2 lb 6.6 oz	1093 g	100.0 %
Total Water Weight (hydration)	1 lb 8.4 oz	1 lb 8.4 oz	693 g	63.4%

Mix together the preferment and the additional ingredients on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to rest for 20 minutes.

After resting mix the dough a few more spins of the mixer for about 15 seconds, then put the dough into a folding trough or large container and bulk ferment the dough in a warm place for 3 to 4 hours. Fold the dough once an hour. After bulk fermentation, divide the dough into two pieces of about 2 pounds each, and then gather each into a ball. Let dough rest for five minutes and then roll out each piece of dough into a circle shape about 16- 18 inches across. Spread the Coconut filling across each rolled out circle of dough and then taking one edge, roll up the dough, coil slightly into a circle and place in an oiled/greased round pan or glass baking dish/pie dish. Spray some cooking oil or brush on butter or oil on the surface of the roll to keep it from drying out. Allow the dough to proof for about one more hour in a warm place (70-80F /21-26C) until the dough is about doubled and puffy looking. When ready to bake, make several slashes deeply into the roll, slashing down into at least two layers. Bake at 375 degrees for about 30 � 35 minutes. Turn the rolls a couple of times for even browning during baking. Brush with butter while the rolls are still hot, then cool before glazing. The center of the dough should register about 195 on instant thermometer when done.

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Coconut filling:

Coconut Filling��	Volume	Standard	Metric
Butter	� cup	4 oz
Cream or � & � milk	� cup	2 oz
Sugar white or brown	1 cups	7 oz	198 g
Shredded Coconut	1 � �cups	4.9 oz	139 g
Chopped Nuts	� �cup	2 oz	58 g
Cinnamon	1 teasp	.08 oz	2 g
Vanilla	2 teasp	.3 oz	8 g

For the coconut filling, add all above ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. As soon as the mixture boils, take off heat and cool before using.

Glaze:

v 1.5 cups powdered sugar

v 1 teaspoon vanilla

v Cream or half and half milk

Add powdered sugar and vanilla into a bowl and slowly add milk until the desired consistency, stirring well. Twirl glaze on top of Coconut Roll once the roll is cooled.

To add holiday decorations on top of the rolls, use nut halves and sliced glazed fruits to decorate and add color.

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