4th of July Hoo-rah!

My son is such great kitchen help (at times). We whipped up a few things over the holiday weekend, and I'm in a sharing mood!

Hawaiian Sweet Bread Rolls (not sweet, but great with butter)

INGREDIENTS

• 7 cups all-purpose flour
• 3/4 cup instant mashed potato flakes
• 2/3 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup milk
• 1/2 cup water
• 1/2 cup butter, softened
• 1 cup pineapple juice
• 3 eggs
• 2 teaspoons vanilla extract

DIRECTIONS

1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. Add 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

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