After quite a successful bbd #01, this month Becke from Columbus Foodie is hosting bbd #02. As theme she has chosen bread with fruits. I decided to bake a Hawaiian bread respectively rolls.

Hawaiian bread - or also called Portuguese bread (Pão Doce) - was brought by the Portuguese to Hawaii. The bread is normally made with milk, sugar and/or honey to produce a subtly sweet lightly textured loaf.

To fulfill Becke's requirement I added banana and pineapple juice to the dough, so it gets even a stronger Hawaiian touch.

The following recipe is my own creation of different recipes I found on the web. That's why I encountered some problems during the preparation. At the beginning the dough was too soft, I had to add more flour (a lot of flour), fortunately the result was delicious anyway.

Hawaiian Rolls with banana and pineapple juice
makes 10

~400 g strong wheat flour (I started with 250 g! I added more flour with a tablespoon, unfortunately I do not know exactly how much.)
12 g fresh yeast
90 g pineapple juice
35 g lukewarm water
2 tb evaporated milk
1/2 egg
30 g melted butter
1/2 ripe banana, mashed
5 g salt
2 tb sugar

1 tb evaporated milk, for brushing

Dissolve yeast in water; let stand 5 minutes.
Place yeast mixture and rest of ingredients in the mixer-bowl.
Mix on low speed 1 (Bosch MUM 8) until the ingredients form a ball. Mix 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth, elastic and a little bit sticky.
Cover bowl with plastic wrap and leave it to rise for 1-2 hour or until doubled in size.
After the rise, cut into 10 equal pieces. Form into rough rounds, and set on a prepared round pan. Let a little space between the rolls. Cover an let rise 45 minutes.
Preheat oven to 200 C. Mist inside with a spray, bake rolls for 22 minutes. If needed rotate the pan. Remove and brush with evaporated milk.

These rolls you can enjoy with jam, but they also match with ham and cheese.

breadbakingday, bread with fruit, bbd02, bbd