Best Hawaiian Sweet Bread Quadruple Decker Sandwich Recipes

23 HAWAIIAN ROLL SLIDERS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a slider recipe in 30 minutes or less!

BAKED HAWAIIAN SANDWICHES

Steps:

• Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
• Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

HAWAIIAN DELI SANDWICHES

Steps:

• Leaving the rolls attached, cut in half horizontally; remove top. Spread ranch dressing over cut side of top; spread mustard over cut side of bottom. Layer with ham, salami and turkey; replace top. Cut into four sandwiches.

KING'S HAWAIIAN SWEET BREAD - REVISED

Steps:

• To make the sugar water, in a small bowl use 1 cup of boiling water and dissolve 3/4 cup of sugar. You can add more if you like as long as it fully dissolves.
• Once the sugar water temperature drops into the 100-115 degree range, add the yeast and ginger.
• In another small bowl, add the eggs, sugar, salt and vanilla and mix until all well incorporated.
• Allow the melted butter to cool down (but not go solid). Take a spoonful of the egg/sugar mixture and mix with the melted butter to 'temper' it, then pour the melted butter into the egg/sugar mixture and mix well. You do not want to just pour hot butter into the egg mixture as it could 'cook' the egg and form curds.
• In the mixer, put in the bread flour, potato flour, dough conditioner and powdered milk and briefly mix.
• Once the yeast mixture has foamed, start the mixer on low and pour in the yeast mixture and then the egg mixture.
• Once the ingredients are mixed thoroughly, stop mixing and let it rest about 10 minutes.
• Start the kneading process. The dough should feel a little 'tacky' to the touch but should not stick to your hand and fingers when you pull it away. Knead for at least 10 minutes and then test it using the 'window pane' test.
• Once the dough is well kneaded, form a ball by pulling the sides of the dough under itself to form a tight skin on top.
• Lightly coat a bowl with oil (I use a cooking spray) and place your dough ball in it, rolling the ball in the bowl to coat it. Cover with plastic wrap and place in a warm place to rise for about 2 hours or until it has doubled in size.
• When dough has doubled, place on a floured surface and hand knead for about 30 seconds, then form it into a ball again by tucking the sides under.
• Lightly spray a pie tin with oil and place the dough ball in it. Cover with a large bowl or plastic wrap and let it rise again for 1 hour in a warm place, or until it has risen to cover the bottom of the tin with a nice dome.
• 30 minutes before baking, preheat the oven to 350 deg. and set an oven rack for baking in the middle/center.
• Bake in the pie tin on the middle rack for about 40 minutes. You should see a nice golden brown crust and the interior temperature should be about 200 deg. using a fast acting digital thermometer. If the color is achieved but more time is needed, cover the top with aluminum foil to prevent further browning and to allow the inside to continue baking.
• When done, remove to a cooling rack. You can leave it in the pie tin or remove it and place bread directly on rack. Cool for 30 minutes before tearing and serving.
• Enjoy!

SWEET BREAD STRATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each roll into 8 cubes. Spread onto a baking sheet in a single layer.
• Bake in the preheated oven until toasted, about 10 minutes.
• Layer toasted bread cubes in a 1 1/2-quart baking pan. Sprinkle 1/4 cup Swiss cheese, 1/4 cup Cheddar cheese, 1/2 the bacon, and 2 green onions on top of the bread. Shake to settle the toppings into the bread.
• Beat eggs together with half-and-half, milk, salt, and pepper in a bowl. Pour over the bread cubes, pressing cubes down into the mixture. Sprinkle the remaining Swiss cheese, Cheddar cheese, bacon, green onions, and Parmesan cheese on top.
• Bake in the preheated oven until strata is hot in the center, about 30 minutes.

HAWAIIAN SWEET BREAD

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.